CN112126538A - Production process of fucoidin beer - Google Patents
Production process of fucoidin beer Download PDFInfo
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- CN112126538A CN112126538A CN202011185665.6A CN202011185665A CN112126538A CN 112126538 A CN112126538 A CN 112126538A CN 202011185665 A CN202011185665 A CN 202011185665A CN 112126538 A CN112126538 A CN 112126538A
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- 235000013405 beer Nutrition 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 36
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 239000000243 solution Substances 0.000 claims abstract description 28
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- 238000001914 filtration Methods 0.000 claims abstract description 22
- 238000005406 washing Methods 0.000 claims abstract description 21
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 229920002261 Corn starch Polymers 0.000 claims abstract description 18
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 239000008120 corn starch Substances 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 239000007864 aqueous solution Substances 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 244000052616 bacterial pathogen Species 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000003825 pressing Methods 0.000 claims abstract description 6
- 238000010298 pulverizing process Methods 0.000 claims abstract description 5
- 240000005979 Hordeum vulgare Species 0.000 claims abstract 8
- 240000007594 Oryza sativa Species 0.000 claims abstract 6
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 44
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 31
- 150000004676 glycans Chemical class 0.000 claims description 28
- 229920001282 polysaccharide Polymers 0.000 claims description 28
- 239000005017 polysaccharide Substances 0.000 claims description 28
- 239000000843 powder Substances 0.000 claims description 21
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 20
- 229920000855 Fucoidan Polymers 0.000 claims description 15
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 15
- 239000007787 solid Substances 0.000 claims description 13
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 11
- 244000182216 Mimusops elengi Species 0.000 claims description 11
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 11
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- DBTMGCOVALSLOR-DEVYUCJPSA-N (2s,3r,4s,5r,6r)-4-[(2s,3r,4s,5r,6r)-3,5-dihydroxy-6-(hydroxymethyl)-4-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-6-(hydroxymethyl)oxane-2,3,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](CO)O[C@H](O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-DEVYUCJPSA-N 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 239000005717 Laminarin Substances 0.000 claims description 6
- 229920001543 Laminarin Polymers 0.000 claims description 6
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 235000011114 ammonium hydroxide Nutrition 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 235000011148 calcium chloride Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000002244 precipitate Substances 0.000 claims description 5
- 230000001376 precipitating effect Effects 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000005909 Kieselgur Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims 7
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 241000209219 Hordeum Species 0.000 description 17
- 244000241872 Lycium chinense Species 0.000 description 12
- 241000209094 Oryza Species 0.000 description 12
- 235000015468 Lycium chinense Nutrition 0.000 description 11
- 235000013399 edible fruits Nutrition 0.000 description 8
- 235000015459 Lycium barbarum Nutrition 0.000 description 6
- 241000199919 Phaeophyceae Species 0.000 description 5
- 238000002386 leaching Methods 0.000 description 4
- 241001474374 Blennius Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000195493 Cryptophyta Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000000840 anti-viral effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-L sulfate group Chemical group S(=O)(=O)([O-])[O-] QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- PNNNRSAQSRJVSB-SLPGGIOYSA-N Fucose Natural products C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C=O PNNNRSAQSRJVSB-SLPGGIOYSA-N 0.000 description 1
- SHZGCJCMOBCMKK-DHVFOXMCSA-N L-fucopyranose Chemical compound C[C@@H]1OC(O)[C@@H](O)[C@H](O)[C@@H]1O SHZGCJCMOBCMKK-DHVFOXMCSA-N 0.000 description 1
- 241001106041 Lycium Species 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 241000264279 Sargassum fusiforme Species 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 150000002772 monosaccharides Chemical group 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000000844 transformation Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention discloses a production process of fucoidin beer, which comprises the following steps: (1) washing fructus Lycii with water, cutting, soaking in water, and distilling the aqueous solution containing fructus Lycii under reduced pressure to obtain concentrated fructus Lycii extractive solution; (2) peeling barley malt and burnt malt to remove germs and seed coats; (3) pulverizing barley malt, burnt malt and rice, mixing with corn starch, adding water, heating to 35-40 deg.C, saccharifying, filtering to obtain clear wheat juice, boiling, and adding hops 0.5-0.6% of the total weight of the raw materials to obtain hot wheat juice; (4) cooling the wort, adding yeast, pressing fructus Lycii extractive solution and fucoidin into fermentation tank after the fermentation liquid is mature, and standing for 1-2 days; (5) storing, filtering and packaging to obtain beer; the production process is simple and feasible, and the produced fucoidin beer has rich nutrition and high health care value.
Description
Technical Field
The invention relates to beer, in particular to fucoidin beer and a production process thereof.
Background
China is a big country for seaweed production and consumption, and the algae resources are rich, especially the brown algae resources are very important. Brown algae are marine lower plants attached to life, and kelp is the most common. The kelp cultivation area of China reaches 4.1 km2, the annual cultivation yield reaches more than 84 million t, both of which live at the top of the world, and a seaweed industry including fine breed breeding, cultivation, food processing, algae chemical industry and biological product development is formed, and the annual output value is nearly 70 million yuan. Brown algae contains abundant polysaccharide components such as laminarin, agar, carrageenan (carrageenan) and sargassum fusiforme polysaccharide, etc., and has become an important food or medical raw material and been widely used. Besides, brown algae contains abundant fucoidan, which is present in intercellular tissues of brown algae, and the content thereof varies depending on the kind of seaweed, place of production, season, and different parts of algal bodies. Fucoidan is a water-soluble polysaccharide containing fucose as a main component, various monosaccharide residues and sulfate groups, and has biological activities such as anticoagulation, antitumor, antithrombotic, and antiviral effects. In the last 10 years, the focus of more and more experts on the structure, biological function and the relationship between the structure and the function of fucoidan has been increased
The beer is brewed by using wheat malt and barley malt as main raw materials, adding hops, gelatinizing and saccharifying in a liquid state, and fermenting in a liquid state. It has low alcohol content, contains carbon dioxide, and is rich in nutrition. It contains various amino acids, vitamins, low molecular sugar, inorganic salts and various enzymes. The nutrient components are easy to be absorbed and utilized by human body. The low molecular sugar and amino acid in the beer are easy to digest and absorb, and a large amount of heat energy is generated in the body, so the beer is often called liquid bread, 1L12 DEG Bx beer can generate 3344kJ heat, which is equivalent to the heat generated by 3-5 eggs or 210g bread, and a light labor worker can obtain one third of the required heat if 1L beer can be drunk in one day;
at present, fucoidan is researched more and deeper abroad, while the work of China in this aspect is less and not deep enough, and the research on the application of fucoidan to beer is less.
Disclosure of Invention
The invention aims to solve the technical problem that the production process of the fucoidin beer is simple and easy to implement aiming at the defects in the prior art, and the produced fucoidin beer has rich nutrition and high health care value.
The technical scheme for solving the technical problems is as follows:
a production process of fucoidin beer comprises the following components in parts by mass: fucoidin: 20-30 parts of barley malt: 50-60 parts of scorched malt: 10-15 parts of rice: 10-13 parts, corn starch: 4-6 parts of medlar: 7-10 parts of hops: 5-7 parts, and the specific production process comprises the following steps:
(1) washing fructus Lycii with water, cutting, soaking in water, and distilling the aqueous solution containing fructus Lycii under reduced pressure to obtain concentrated fructus Lycii extractive solution;
(2) peeling barley malt and burnt malt to remove germs and seed coats;
(3) pulverizing barley malt, burnt malt and rice, mixing with corn starch, adding water 2-3 times of the weight of the mixture, heating to 35-40 deg.C, adding into a saccharifying pot and a pasting pot, pouring mash, saccharifying the mash, filtering to obtain clear wheat juice, boiling, and adding hops 0.5-0.6% of the total weight of the raw materials to obtain hot wheat juice;
(4) cooling the wort, adding yeast, pressing fructus Lycii extractive solution and fucoidin into fermentation tank after the fermentation liquid is mature, and standing for 1-2 days;
(5) storing, filtering and packaging to obtain the beer.
The invention further defines the technical scheme as follows:
in the production process of the fucoidin beer, the beer in the production process comprises the following components in parts by mass: fucoidin: 20 parts of barley malt: 50 parts of scorched malt: 10 parts, rice: 10 parts, corn starch: 4 parts of medlar: 7 parts, hops: 5 parts of the raw materials.
In the production process of the fucoidin beer, the beer in the production process comprises the following components in parts by mass: fucoidin: 30 parts, barley malt: 60 parts, scorched malt: 15 parts, rice: 13 parts, corn starch: 6 parts of medlar: 10 parts, hops: 7 parts.
In the production process of the fucoidin beer, the beer in the production process comprises the following components in parts by mass: fucoidin: 25 parts of barley malt: 55 parts, scorched malt: 13 parts, rice: 12 parts, corn starch: 5 parts of medlar: 8 parts, hops: 6 parts.
In the production process of the fucoidin beer, the adding amount of the yeast in the step (4) is 2-4% of the total important raw materials, the fermentation is carried out for 4-6 days, and the fermentation temperature is 10-12 ℃.
In the production process of the fucoidin beer, the wort in the step (4) is cooled in a sectional cooling mode, and the wort is sequentially cooled to 12 ℃, 10 ℃, 8 ℃ and 7 ℃.
In the production process of the fucoidin beer, the filter aid is diatomite during filtering.
In the production process of the fucoidin beer, the preparation of the fucoidin specifically comprises the following steps:
(1) cleaning kelp serving as a raw material, drying the kelp into dry kelp, grinding the dry kelp into kelp powder, extracting the kelp powder by using water at the temperature of 40-70 ℃, stirring and extracting for 4-5 hours, centrifuging to remove solid matters, concentrating the solid matters under reduced pressure to 1/2 of the original volume, precipitating the solid matters by using ethanol with the final concentration of 60-65%, washing the solid matters twice by using anhydrous ether and acetone, and finally drying the solid matters in vacuum to obtain laminarin;
(2) adjusting pH to 8.8 with strong ammonia water or NaOH solution, dripping H2O 2 at 30 deg.C below 0.2 times of polysaccharide solution, and keeping the temperature for 40 min; decolorizing, filtering, washing with water, centrifuging, decomposing with H2O 2 enzyme to remove residual H2O 2, adding into VC solution, soaking at 30-35 deg.C for 10-15min to protect green and remove residual H2O 2 to obtain crude polysaccharide;
(3) preparing the obtained crude polysaccharide into a 4% aqueous solution, adding 4mol/L CaCl2 while stirring, centrifuging to obtain a crude polysaccharide supernatant, adding ethanol to 60% into the crude polysaccharide supernatant, centrifuging, washing the precipitate with ethanol and acetone, and drying at 40 deg.C to obtain purified fucoidin.
The invention has the beneficial effects that:
fructus Lycii is plant of genus Lycium of family Solanaceae. The Chinese wolfberry is a general name of the Chinese wolfberry species such as commercial Chinese wolfberry, plant Ningxia Chinese wolfberry, Chinese wolfberry and the like. The wolfberry fruits which are edible and medicinal in daily life are mostly the fruits of Ningxia wolfberry fruits, namely wolfberry fruits, and the Ningxia wolfberry fruits are the only variety loaded in Chinese pharmacopoeia 2010 edition, the traditional Chinese medicine is called wolfberry fruits, and the medicinal function of the Chinese wolfberry fruits is the same as that of the Ningxia wolfberry fruits; root bark (Chinese medicine called cortex Lycii) has antipyretic and antitussive effects; and the fucoidin beer has influence on immune function, is beneficial to improving immunity, and has rich nutrition and high health care value.
The invention deeply develops and utilizes the kelp, provides a new way for comprehensively utilizing the kelp, and greatly improves the economic benefit of the kelp industry.
The extraction process adopted by the invention has mild conditions, keeps the antiviral effect of the product to the maximum extent, and does not reduce the safety of the product.
The fucoidin beer prepared by the invention has the advantages that the content of fucoidin, the total sugar content and the sulfate group content are slightly less than the content of fucoidin dissolved in distilled water, but the difference is relatively negligible, and the physiological effect of the fucoidin is still very obvious. Therefore, the fucoidin has good prospect in beer.
Detailed Description
Example 1
The embodiment provides a production process of fucoidin beer, wherein the production process comprises the following components in parts by mass: the beer in the production process comprises the following components in parts by mass: fucoidin: 20 parts of barley malt: 50 parts of scorched malt: 10 parts, rice: 10 parts, corn starch: 4 parts of medlar: 7 parts, hops: 5 parts, and the specific production process comprises the following steps:
(1) washing fructus Lycii with water, cutting, soaking in water, and distilling the aqueous solution containing fructus Lycii under reduced pressure to obtain concentrated fructus Lycii extractive solution;
(2) peeling barley malt and burnt malt to remove germs and seed coats;
(3) crushing barley malt, burnt malt and rice, mixing the crushed barley malt, burnt malt and rice with corn starch, adding water 2 times of the weight of the mixture, heating the mixture to 35 ℃, feeding the mixture into a saccharifying pot and a pasting pot, pouring mash, saccharifying the mash, filtering clear wheat juice, boiling the mash again, and adding hops accounting for 0.5 percent of the total weight of the raw materials to obtain hot wheat juice;
(4) cooling the wort, adding yeast, pressing fructus Lycii extractive solution and fucoidin into fermentation tank after the fermentation liquid is mature, and standing for 1 day;
(5) storing, filtering and packaging to obtain the beer.
In this example, the yeast of step (4) was added in an amount of 2% of the total importance of the raw materials, and the fermentation was carried out for 4 days at a fermentation temperature of 10 ℃.
In the embodiment, the wort in the step (4) is cooled by a sectional cooling method, and the wort is sequentially cooled to 12 ℃, 10 ℃, 8 ℃ and 7 ℃.
In this example, the filter aid was diatomaceous earth during filtration.
In this embodiment, the preparation of fucoidan specifically includes the following steps:
(1) cleaning kelp serving as a raw material, drying the kelp into dry kelp, grinding the dry kelp into kelp powder, leaching the kelp powder with water at 40 ℃, stirring and leaching the kelp powder for 4 hours, centrifuging the kelp powder to remove solid matters, concentrating the kelp powder under reduced pressure to 1/2 of the original volume, precipitating the kelp powder with ethanol with the final concentration of 60 percent, washing the kelp powder twice with anhydrous ether and acetone, and finally drying the kelp powder under vacuum to obtain laminarin;
(2) adjusting pH to 8.8 with strong ammonia water or NaOH solution, dripping H2O 2 at 30 deg.C below 0.2 times of polysaccharide solution, and keeping the temperature for 40 min; decolorizing, filtering, washing with water, centrifuging, decomposing with H2O 2 enzyme to remove residual H2O 2, adding into VC solution, soaking at 30 deg.C for 10min to keep green and remove residual H2O 2 to obtain crude polysaccharide;
(3) preparing the obtained crude polysaccharide into a 4% aqueous solution, adding 4mol/L CaCl2 while stirring, centrifuging to obtain a crude polysaccharide supernatant, adding ethanol to 60% into the crude polysaccharide supernatant, centrifuging, washing the precipitate with ethanol and acetone, and drying at 40 deg.C to obtain purified fucoidin.
Example 2
The embodiment provides a production process of fucoidin beer, wherein the production process comprises the following components in parts by mass: fucoidin: 30 parts, barley malt: 60 parts, scorched malt: 15 parts, rice: 13 parts, corn starch: 6 parts of medlar: 10 parts, hops: 7 parts, and the specific production process comprises the following steps:
(1) washing fructus Lycii with water, cutting, soaking in water, and distilling the aqueous solution containing fructus Lycii under reduced pressure to obtain concentrated fructus Lycii extractive solution;
(2) peeling barley malt and burnt malt to remove germs and seed coats;
(3) pulverizing barley malt, burnt malt and rice, mixing with corn starch, adding 3 times of water, heating to 35-40 deg.C, saccharifying, filtering to obtain clear wheat juice, boiling, and adding hops 0.6% of the total weight of the raw materials to obtain hot wheat juice;
(4) cooling the wort, adding yeast, pressing fructus Lycii extractive solution and fucoidin into fermentation tank after the fermentation liquid is mature, and standing for 2 days;
(5) storing, filtering and packaging to obtain the beer.
In this example, the yeast of step (4) was added in an amount of 4% of the total importance of the raw materials, and fermented for 6 days at a fermentation temperature of 12 ℃.
In the embodiment, the wort in the step (4) is cooled by a sectional cooling method, and the wort is sequentially cooled to 12 ℃, 10 ℃, 8 ℃ and 7 ℃.
In this example, the filter aid was diatomaceous earth during filtration.
In this embodiment, the preparation of fucoidan specifically includes the following steps:
(1) cleaning kelp serving as a raw material, drying the kelp into dry kelp, grinding the dry kelp into kelp powder, leaching the kelp powder with water at 70 ℃, stirring and leaching the kelp powder for 5 hours, centrifuging the kelp powder to remove solid matters, concentrating the kelp powder under reduced pressure to 1/2 of the original volume, precipitating the kelp powder with ethanol with the final concentration of 65 percent, washing the kelp powder twice with anhydrous ether and acetone, and finally drying the kelp powder under vacuum to obtain laminarin;
(2) adjusting pH to 8.8 with strong ammonia water or NaOH solution, dripping H2O 2 at 30 deg.C below 0.2 times of polysaccharide solution, and keeping the temperature for 40 min; decolorizing, filtering, washing with water, centrifuging, decomposing with H2O 2 enzyme to remove residual H2O 2, adding into VC solution, soaking at 35 deg.C for 15min to keep green and remove residual H2O 2 to obtain crude polysaccharide;
(3) preparing the obtained crude polysaccharide into a 4% aqueous solution, adding 4mol/L CaCl2 while stirring, centrifuging to obtain a crude polysaccharide supernatant, adding ethanol to 60% into the crude polysaccharide supernatant, centrifuging, washing the precipitate with ethanol and acetone, and drying at 40 deg.C to obtain purified fucoidin.
Example 3
The embodiment provides a production process of fucoidin beer, wherein the production process comprises the following components in parts by mass: fucoidin: 25 parts of barley malt: 55 parts, scorched malt: 13 parts, rice: 12 parts, corn starch: 5 parts of medlar: 8 parts, hops: 6 parts, and the specific production process comprises the following steps:
(1) washing fructus Lycii with water, cutting, soaking in water, and distilling the aqueous solution containing fructus Lycii under reduced pressure to obtain concentrated fructus Lycii extractive solution;
(2) peeling barley malt and burnt malt to remove germs and seed coats;
(3) pulverizing barley malt, burnt malt and rice, mixing with corn starch, adding water 2.5 times of the weight of the corn starch, heating to 38 ℃, feeding into a saccharifying pot and a pasting pot, pouring mash, saccharifying the mash, filtering to obtain clear wort, boiling again, and adding hops accounting for 0.55% of the total weight of the raw materials to obtain hot wort;
(4) cooling the wort, adding yeast, pressing fructus Lycii extractive solution and fucoidin into fermentation tank after the fermentation liquid is mature, and standing for 1 day;
(5) storing, filtering and packaging to obtain the beer.
In this example, the yeast of step (4) was added in an amount of 3% of the total important raw materials, and fermented for 5 days at a fermentation temperature of 11 ℃.
In the embodiment, the wort in the step (4) is cooled by a sectional cooling method, and the wort is sequentially cooled to 12 ℃, 10 ℃, 8 ℃ and 7 ℃.
In this example, the filter aid was diatomaceous earth during filtration.
In this embodiment, the preparation of fucoidan specifically includes the following steps:
(1) taking kelp as a raw material, cleaning, drying to obtain dry kelp, grinding into kelp powder, extracting with water at 50 ℃, stirring and extracting for 4.5h, centrifuging to remove solid matters, concentrating under reduced pressure to 1/2 of the original volume, precipitating with ethanol with the final concentration of 62%, washing twice with anhydrous ether and acetone, and finally drying in vacuum to obtain laminarin;
(2) adjusting pH to 8.8 with strong ammonia water or NaOH solution, dripping H2O 2 at 30 deg.C below 0.2 times of polysaccharide solution, and keeping the temperature for 40 min; decolorizing, filtering, washing with water, centrifuging, decomposing with H2O 2 enzyme to remove residual H2O 2, adding into VC solution, soaking at 32 deg.C for 12min to keep green and remove residual H2O 2 to obtain crude polysaccharide;
(3) preparing the obtained crude polysaccharide into a 4% aqueous solution, adding 4mol/L CaCl2 while stirring, centrifuging to obtain a crude polysaccharide supernatant, adding ethanol to 60% into the crude polysaccharide supernatant, centrifuging, washing the precipitate with ethanol and acetone, and drying at 40 deg.C to obtain purified fucoidin.
In addition to the above embodiments, the present invention may have other embodiments. All technical solutions formed by adopting equivalent substitutions or equivalent transformations fall within the protection scope of the claims of the present invention.
Claims (8)
1. A production process of fucoidin beer is characterized in that the beer in the production process comprises the following components in parts by mass: fucoidin: 20-30 parts of barley malt: 50-60 parts of scorched malt: 10-15 parts of rice: 10-13 parts, corn starch: 4-6 parts of medlar: 7-10 parts of hops: 5-7 parts, and the specific production process comprises the following steps:
(1) washing fructus Lycii with water, cutting, soaking in water, and distilling the aqueous solution containing fructus Lycii under reduced pressure to obtain concentrated fructus Lycii extractive solution;
(2) peeling barley malt and burnt malt to remove germs and seed coats;
(3) pulverizing barley malt, burnt malt and rice, mixing with corn starch, adding water 2-3 times of the weight of the mixture, heating to 35-40 deg.C, adding into a saccharifying pot and a pasting pot, pouring mash, saccharifying the mash, filtering to obtain clear wheat juice, boiling, and adding hops 0.5-0.6% of the total weight of the raw materials to obtain hot wheat juice;
(4) cooling the wort, adding yeast, pressing fructus Lycii extractive solution and fucoidin into fermentation tank after the fermentation liquid is mature, and standing for 1-2 days;
(5) storing, filtering and packaging to obtain the beer.
2. The process for producing fucoidan beer according to claim 1, wherein: the beer in the production process comprises the following components in parts by mass: fucoidin: 20 parts of barley malt: 50 parts of scorched malt: 10 parts, rice: 10 parts, corn starch: 4 parts of medlar: 7 parts, hops: 5 parts of the raw materials.
3. The process for producing fucoidan beer according to claim 1, wherein: the beer in the production process comprises the following components in parts by mass: fucoidin: 30 parts, barley malt: 60 parts, scorched malt: 15 parts, rice: 13 parts, corn starch: 6 parts of medlar: 10 parts, hops: 7 parts.
4. The process for producing fucoidan beer according to claim 1, wherein: the beer in the production process comprises the following components in parts by mass: fucoidin: 25 parts of barley malt: 55 parts, scorched malt: 13 parts, rice: 12 parts, corn starch: 5 parts of medlar: 8 parts, hops: 6 parts.
5. The process for producing fucoidan beer according to claim 1, wherein: the adding amount of the yeast in the step (4) is 2-4% of the total important raw materials, the fermentation is carried out for 4-6 days, and the fermentation temperature is 10-12 ℃.
6. The process for producing fucoidan beer according to claim 1, wherein: and (4) cooling the wort in the step (4) by adopting a sectional cooling mode, and sequentially cooling the wort to 12 ℃, 10 ℃, 8 ℃ and 7 ℃.
7. The process for producing fucoidan beer according to claim 1, wherein: the filter aid is diatomaceous earth during filtration.
8. The process for producing fucoidan beer according to claim 1, wherein: the preparation of the fucoidin specifically comprises the following steps:
(1) cleaning kelp serving as a raw material, drying the kelp into dry kelp, grinding the dry kelp into kelp powder, extracting the kelp powder by using water at the temperature of 40-70 ℃, stirring and extracting for 4-5 hours, centrifuging to remove solid matters, concentrating the solid matters under reduced pressure to 1/2 of the original volume, precipitating the solid matters by using ethanol with the final concentration of 60-65%, washing the solid matters twice by using anhydrous ether and acetone, and finally drying the solid matters in vacuum to obtain laminarin;
(2) adjusting pH to 8.8 with strong ammonia water or NaOH solution, dripping H2O 2 at 30 deg.C below 0.2 times of polysaccharide solution, and keeping the temperature for 40 min; decolorizing, filtering, washing with water, centrifuging, decomposing with H2O 2 enzyme to remove residual H2O 2, adding into VC solution, soaking at 30-35 deg.C for 10-15min to protect green and remove residual H2O 2 to obtain crude polysaccharide;
(3) preparing the obtained crude polysaccharide into a 4% aqueous solution, adding 4mol/L CaCl2 while stirring, centrifuging to obtain a crude polysaccharide supernatant, adding ethanol to 60% into the crude polysaccharide supernatant, centrifuging, washing the precipitate with ethanol and acetone, and drying at 40 deg.C to obtain purified fucoidin.
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