CN111592949B - High-foam-retention pepper beer and preparation method thereof - Google Patents
High-foam-retention pepper beer and preparation method thereof Download PDFInfo
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- CN111592949B CN111592949B CN202010602084.1A CN202010602084A CN111592949B CN 111592949 B CN111592949 B CN 111592949B CN 202010602084 A CN202010602084 A CN 202010602084A CN 111592949 B CN111592949 B CN 111592949B
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
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Abstract
The invention belongs to the technical field of food processing, and discloses a pepper beer with high foamability, which comprises 0.03-0.05 wt% of pepper oleoresin, 0.03-0.06 wt% of emulsifier, and 0.02-0.03 wt% of propylene glycol alginate; after the pepper oleoresin is subjected to different emulsification treatment twice, the pepper oleoresin is mixed with the propylene glycol alginate solution for homogenization, and then the mixture is filled with beer in proportion for sterilization to prepare the pepper beer with high foaming persistence, wherein the pepper beer has long foam disappearance time and high foaming persistence.
Description
Technical Field
The invention relates to the field of food processing, in particular to high foam retention and a preparation method thereof.
Background
Beer is brewed wine produced by using malt as main raw material. The product has low alcoholic strength, high nutritive value, and contains water, carbohydrate, protein, carbon dioxide, vitamins, calcium, phosphorus, etc. For years, beer is well received by consumers with fresh and cool taste and rich nutrition, and meanwhile, the requirements of people on the flavor and quality of beer are continuously improved. Therefore, many flavored beers have come to the end and meet the needs of many consumers. For example, the mint essential oil is prepared into beta-cyclodextrin inclusion in the prior art and added into beer, so that the beer rich in menthone can be prepared, and the flavor and the mouthfeel of the beer are improved; and the hami melon pulp is added in the malt hydrolysis process for fermentation, so that the nutrient substances in the hami melon pulp are reserved, the effects of cooling and relieving summer heat, clearing lung and relieving cough, removing dysphoria and heat and the like can be achieved, the consumption requirements of different current crowds are met, and the method has a wide market popularization prospect.
The pericarpium Zanthoxyli is of Zanthoxylum of Rutaceae, and its pericarp is mainly volatile oil, alkaloid, amide, lignin, coumarin, etc. The pepper flavor substances refer to spicy ingredients and fragrant ingredients of pepper, the volatile oil is the main ingredient of unique flavor and fragrance, and some characteristic fragrant substances in the main chemical composition of the volatile oil, such as linalool, limonene and the like, give a fragrant and pleasant feeling to consumers, so that various pepper-fragrance foods are popular with consumers. Therefore, the flavor substances of the pepper are added into the beer, so that the beer is endowed with unique pepper flavor, and the reasonable matching and combination of the pepper and the beer provide more product choices for consumers.
The foam performance of the beer comprises four aspects of foamability, foam-holding property, cup hanging property and foam appearance, which are mutually and interactively related, and the foam-holding property is used as a basis on the premise of foamability. However, the pepper flavor substance (such as volatile oil) contains a certain proportion of fatty acid, and the fatty acid is not beneficial to the formation of beer foam and directly influences the foam cup hanging performance. Particularly, with the extension of shelf life, the soaking time of beer is gradually reduced, which significantly affects the acceptance degree of consumers to products and also seriously damages the economic and social benefits of beer enterprises. Therefore, the pepper beer with high foam stability and the preparation method thereof are urgently needed in the industry.
Disclosure of Invention
In view of the defects, the invention aims to provide the pepper beer with high foaming and sustaining properties and the preparation method thereof.
In order to achieve the above purpose, the first technical scheme adopted by the invention is as follows:
a high-foamability pepper beer comprises 0.03-0.05 wt% pepper oleoresin, 0.03-0.06 wt% emulsifier, 0.02-0.03 wt% propylene glycol alginate.
Further, the emulsifier comprises citric acid fatty glyceride and modified soybean lecithin, wherein the weight ratio of the citric acid fatty glyceride to the modified soybean lecithin is 1.
Furthermore, the raw materials of the pepper beer with high foaming persistence also comprise purified water and beer.
The second technical scheme adopted by the invention is as follows:
a method for preparing pepper beer with high foam stability comprises the following steps:
providing pepper oleoresin for first shearing treatment, and adding an emulsifier and water for first emulsification reaction;
adding an emulsifier and water into the pepper oleoresin after the first emulsification reaction to carry out a second emulsification reaction to obtain a pepper micro-emulsion solution;
mixing the pepper micro-emulsion solution with the propylene glycol alginate solution, and homogenizing to obtain a pepper diluent;
mixing the diluted solution of fructus Zanthoxyli with beer, bottling, and sterilizing.
Further, the preparation method also comprises the step of preparing the propylene glycol alginate solution before the pepper micro-emulsion solution and the propylene glycol alginate solution are mixed.
Further, the preparation method of the propylene glycol alginate solution comprises the following steps of mixing the propylene glycol alginate with purified water according to a weight ratio of 0.1-0.3.
Further, the emulsifier used in the first emulsification reaction is citric acid fatty acid glyceride; the rotating speed of the first shearing treatment is 20000r/min, and the stirring time is 2-3min.
Further, the emulsifier used in the second emulsification reaction is modified soybean phospholipid, the second emulsification reaction step further comprises second shearing treatment, the rotating speed of the second shearing treatment is 10000r/min, and the stirring time is 5-8min.
Further, the pressure of the homogenization treatment is 150-200bar, and the homogenization is carried out once.
Further, during mixing and filling, the weight ratio of the pepper diluent to the beer is 1:50.
further, the temperature of the sterilization treatment is 60-65 ℃, and the time is 40-45min.
Compared with the prior art, the invention has the following beneficial effects:
the invention adopts twice emulsification treatments to reduce the negative influence on beer foam by fully dispersing the zanthoxylum oleoresin in a system, and simultaneously adopts propylene glycol alginate to counteract the adverse effect of fatty acid to form a glycoprotein complex, thereby increasing the cup hanging property of beer foam and directly improving the foam retention property of beer foam.
According to the invention, the zanthoxylum oil resin is uniformly formed into an o/w type stable system through two different emulsification treatments, the zanthoxylum oil resin is uniformly dispersed in the system by adopting a w/o type emulsifier for the first time, the zanthoxylum oil resin is uniformly dispersed in an aqueous solution by the action of the o/w type emulsifier for the second time, and the zanthoxylum oil resin is added into the zanthoxylum beer to make the disappearance of foams slow and increase the persistence of foams.
Detailed Description
The present invention is described in detail below by way of examples, and it should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention. The invention is susceptible to numerous insubstantial modifications and adaptations by those skilled in the art in view of the foregoing disclosure.
Example 1
A pepper beer with high foamability comprises 0.03-0.05 wt% of pepper oleoresin, 0.03-0.06 wt% of emulsifier, 0.02-0.03 wt% of propylene glycol alginate, 1.1-2.2 wt% of water and the balance of beer;
wherein the emulsifier comprises citric acid fatty glyceride and modified soybean lecithin, and the weight ratio of the citric acid fatty glyceride to the modified soybean lecithin is 1-1.
Example 2
A method for preparing pepper beer with high foaming and sustaining properties comprises the following steps:
providing pepper oleoresin for first shearing treatment, and adding citric acid fatty glyceride and water for first emulsification reaction;
adding modified soybean phospholipid and water into the pepper oleoresin after the first emulsification reaction to perform a second emulsification reaction to obtain pepper micro-emulsion solution;
mixing the propylene glycol alginate with purified water according to a weight ratio of 0.1;
mixing the pepper micro-emulsion solution with the propylene glycol alginate solution, and carrying out homogenization treatment under the primary pressure of 150-200bar to obtain a pepper diluent;
mixing the pepper diluent and the beer according to the weight ratio of 1:50, mixing, filling, and sterilizing at 60-65 deg.C for 40-45min.
Example 3
In the embodiment 2, the water bath temperature is 40-45 ℃, the rotating speed is 150-200r/min, and the stirring time is 5-10min; the rotating speed of the first shearing treatment is 20000r/min, and the stirring time is 2-3min; the second emulsification step also comprises a second shearing treatment, the rotating speed of the second shearing treatment is 10000r/min, and the stirring time is 5-8min.
Example 4
A preparation method of pepper beer with high foaming and sustaining properties comprises the following steps:
weighing 0.3kg of pepper oleoresin, adding 5kg of purified water for shearing treatment, wherein the shearing speed is 20000r/min, the stirring time is 2min, and adding 0.1kg of citric acid fatty glyceride and water for multiple times in the shearing process for first emulsification;
adding 0.2kg of modified soybean phospholipid and 5kg of purified water into the pepper oleoresin after the first emulsification reaction, and shearing at the shearing speed of 10000r/min for 5min to obtain pepper micro-emulsion;
adding 0.2kg of propylene glycol alginate into 1kg of purified water, stirring and mixing in a water bath at the temperature of 40 ℃, the rotation speed of 150r/min and the stirring time of 5min to obtain a propylene glycol alginate solution;
uniformly mixing the pepper microemulsion and the propylene glycol alginate solution, and then carrying out primary homogenization treatment at a homogenization pressure of 150bar;
weighing 2kg of pepper diluent and 100kg of beer, uniformly mixing, filling, and sterilizing at 60 ℃ for 40min.
Example 5
A preparation method of pepper beer with high foam stability comprises the following steps:
weighing 0.4kg of pepper oleoresin, adding 7kg of purified water for shearing treatment, wherein the shearing speed is 20000r/min, the stirring time is 2min, and adding 0.2kg of citric acid fatty glyceride and water for multiple times in the shearing process for first emulsification;
adding 0.3kg of modified soybean lecithin and 7kg of purified water into the pepper oleoresin after the first emulsification reaction, and performing shearing treatment, wherein the shearing speed is 10000r/min, and the stirring time is 6min, so as to obtain pepper micro-emulsion solution;
adding 0.2kg of propylene glycol alginate into 2kg of purified water, stirring and mixing in a water bath at 42 ℃, at a rotation speed of 150r/min and for 10min to obtain a propylene glycol alginate solution;
uniformly mixing the pepper microemulsion and the propylene glycol alginate solution, and then carrying out primary homogenization treatment at a homogenization pressure of 150bar;
weighing 3kg of pepper diluent and 100kg of beer, uniformly mixing, filling, and sterilizing at 60 ℃ for 45min.
Example 6
A preparation method of pepper beer with high foam stability comprises the following steps:
weighing 0.5kg of pepper oleoresin, adding 10kg of purified water for shearing treatment, wherein the shearing speed is 20000r/min, the stirring time is 2min, and adding 0.2kg of citric acid fatty glyceride and water for multiple times in the shearing process for first emulsification;
adding 0.4kg of modified soybean lecithin and 10kg of purified water into the pepper oleoresin after the first emulsification reaction, and performing shearing treatment, wherein the shearing speed is 10000r/min, and the stirring time is 8min, so as to obtain pepper micro-emulsion solution;
adding 0.3kg of propylene glycol alginate into 2kg of purified water, stirring and mixing in a water bath at the temperature of 45 ℃, the rotation speed of 200r/min and the stirring time of 10min to obtain a propylene glycol alginate solution;
uniformly mixing the pepper microemulsion and the propylene glycol alginate solution, and then carrying out primary homogenization treatment at a homogenization pressure of 200bar;
weighing 5kg of pepper diluent and 200kg of beer, uniformly mixing, filling, and sterilizing at 65 ℃ for 45min.
Comparative example 1
Compared with example 4, only the first emulsification is performed, and the rest of the formulation and process are the same as example 4.
Comparative example 2
Compared with example 4, only the second emulsification is carried out, and the rest of the formula and the process are the same as example 4.
Comparative example 3
Compared with the example 4, the propylene glycol alginate is not added, and the rest of the formula and the process are the same as those of the example 4.
Comparative example 4
Selecting pepper beer sold on the market; wort concentration: 13 DEG P; the alcoholic strength is more than or equal to 4.77 percent vol; the producing area: china; raw materials: water, malt, zanthoxylum (zanthoxylum bungeanum), hop; the standard GB/4927 is implemented.
Index detection:
1. sensory evaluation
Sensory evaluation was performed on the zanthoxylum bungeanum beers of examples 4 to 6 and comparative examples 1 to 4 using a sensory evaluation panel established with 20 persons (10 men and 10 women). The evaluation method comprises the following steps: firstly, the appearance color and luster of a sample, whether flocculation, precipitation and the like exist, the taste is smelled and tasted to evaluate the taste, and the grade items such as color, foam, aroma, taste, clarity and the like are graded. The evaluation items and evaluation criteria are shown in Table 1, and the sensory evaluation results are shown in Table 2.
TABLE 1
TABLE 2
As can be seen from the results in tables 1 and 2, the sensory evaluation score of the pepper beer product prepared by the process is higher. As can be seen from the comparison between the example 4 and the comparative examples 1-2, the full emulsification cannot be realized by only one-time emulsification method, the clarity is obviously reduced, and the influence on the product quality is huge; as can be seen from comparison of example 4 with comparative example 3, the absence of propylene glycol alginate has a certain effect on the foam of a pepper beer; comparing example 4 with comparative example 4, the product is found to have stronger fragrance, more harmonious numb taste and better product quality compared with market competitive products.
2. Measurement of bubble holdup
Reference is made to stopwatch method and second method of foam stability determination method in GB/T4928-2008 beer analytical method. The time at which the foam disappeared was recorded. The results of the bubble retention are shown in Table 3.
TABLE 3
As can be seen from the results in Table 3, the beer with Zanthoxylum bungeanum prepared by the process of the present invention has good foam durability. As can be seen from the comparison between example 4 and comparative examples 1-2, the foam durability is greatly influenced and the defoaming speed is high only by one-time emulsification. Comparing example 4 with comparative example 3, it can be known that the addition of propylene glycol alginate can maintain the foam durability of the beer, and has the effect of improving the quality of the pepper beer. As can be seen from comparison between example 4 and comparative example 4, compared with the market competitive products, the product has longer foam durability and better product quality.
In conclusion, the pepper beer prepared by adding propylene glycol alginate and performing two different emulsification treatments on the pepper oleoresin has good foam durability and better beer quality compared with the existing pepper beer sold in the market.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and these modifications or substitutions do not depart from the spirit of the corresponding technical solutions of the embodiments of the present invention.
Claims (6)
1. A method for preparing pepper beer with high foaming and sustaining properties is characterized by comprising the following steps:
providing pepper oleoresin and water, carrying out first shearing treatment at the rotating speed of 20000r/min and the stirring time of 2-3min, and adding citric acid fatty glyceride in the shearing process to carry out first emulsification reaction;
performing second shearing treatment on the pepper oleoresin after the first emulsification reaction at the rotating speed of 10000r/min and the stirring time of 5-8min, and adding modified soybean phospholipid and water in the shearing process to perform second emulsification reaction to obtain pepper micro-emulsion solution;
mixing the pepper micro-emulsion solution with the propylene glycol alginate solution, and homogenizing to obtain a pepper diluent;
mixing the diluted solution of fructus Zanthoxyli with beer, bottling, and sterilizing;
wherein, the weight percentage of the pepper oleoresin is 0.03 to 0.05 percent, the weight percentage of the propylene glycol alginate is 0.02 to 0.03 percent, and the weight percentage of the citric acid fatty glyceride and the modified soybean lecithin is 0.03 to 0.06 percent; the weight ratio of the citric acid fatty glyceride to the modified soybean phospholipid is 1-1.
2. The method of claim 1, wherein the step of preparing the propylene glycol alginate solution is further included before the step of mixing the prickly ash microemulsion solution with the propylene glycol alginate solution.
3. The method of claim 2, wherein the propylene glycol alginate solution is prepared by mixing the propylene glycol alginate with purified water at a weight ratio of 0.1 to 0.3, stirring in a water bath at a temperature of 40 to 45 ℃, at a rotation speed of 150 to 200r/min, and for a time of 5 to 10min.
4. The method according to claim 1, wherein the homogenization treatment is carried out at a pressure of 150 to 200bar and is carried out once.
5. The method of claim 1, wherein the sterilization treatment is carried out at a temperature of 60-65 ℃ for a period of 40-45min.
6. A pepper beer with high foaming and sustaining properties, prepared by the method according to any one of claims 1-5.
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| RU2394090C1 (en) * | 2009-03-11 | 2010-07-10 | Олег Иванович Квасенков | Method for production of flavoured dark beer |
| CN102746960A (en) * | 2012-07-18 | 2012-10-24 | 钟桂英 | Sichuan pepper health-care beer |
| JP6419458B2 (en) * | 2014-05-30 | 2018-11-07 | キリン株式会社 | Beer-taste beverage with bitter ingredients |
| JP2018126116A (en) * | 2017-02-10 | 2018-08-16 | アサヒビール株式会社 | Method for producing distilled liquor containing japanese pepper component |
| CN108720021A (en) * | 2018-04-18 | 2018-11-02 | 湖北欣和生物科技有限公司 | DHA algal oil microscapsule powder and preparation method thereof |
| JP7152189B2 (en) * | 2018-05-25 | 2022-10-12 | サッポロビール株式会社 | beer-taste beverage |
| JP2020096560A (en) * | 2018-12-18 | 2020-06-25 | サッポロビール株式会社 | Beer-taste beverage and method for producing the same |
| CN109699989A (en) * | 2018-12-20 | 2019-05-03 | 四川大学 | A kind of oil-in-water type Japan pepper essential oil micro emulsion and preparation method thereof |
| CN110184145A (en) * | 2019-06-12 | 2019-08-30 | 汉源县昊业花椒产业研究院 | A kind of Chinese prickly ash beer and preparation method thereof |
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