CN112625825A - Preparation method of foam stabilizer for beer - Google Patents
Preparation method of foam stabilizer for beer Download PDFInfo
- Publication number
- CN112625825A CN112625825A CN202110056778.4A CN202110056778A CN112625825A CN 112625825 A CN112625825 A CN 112625825A CN 202110056778 A CN202110056778 A CN 202110056778A CN 112625825 A CN112625825 A CN 112625825A
- Authority
- CN
- China
- Prior art keywords
- beer
- protein isolate
- carrying
- walnut
- isolate powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013405 beer Nutrition 0.000 title claims abstract description 63
- 239000006260 foam Substances 0.000 title claims abstract description 54
- 239000003381 stabilizer Substances 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 81
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 81
- 239000000843 powder Substances 0.000 claims abstract description 66
- 241000758789 Juglans Species 0.000 claims abstract description 62
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 62
- 235000020234 walnut Nutrition 0.000 claims abstract description 62
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 53
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 53
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 53
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 53
- 235000020232 peanut Nutrition 0.000 claims abstract description 53
- 229930193815 Isohumulone Natural products 0.000 claims abstract description 24
- QARXXMMQVDCYGZ-UHFFFAOYSA-N isohumulone Chemical compound CC(C)CC(=O)C1=C(O)C(O)(C(=O)CC=C(C)C)C(CC=C(C)C)C1=O QARXXMMQVDCYGZ-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 21
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000003916 acid precipitation Methods 0.000 claims abstract description 16
- 238000000227 grinding Methods 0.000 claims abstract description 16
- 238000007873 sieving Methods 0.000 claims abstract description 11
- 238000000605 extraction Methods 0.000 claims abstract description 8
- 239000003513 alkali Substances 0.000 claims abstract description 6
- 235000012054 meals Nutrition 0.000 claims description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 239000006228 supernatant Substances 0.000 claims description 30
- 239000002244 precipitate Substances 0.000 claims description 25
- 238000000926 separation method Methods 0.000 claims description 25
- 239000007788 liquid Substances 0.000 claims description 20
- 230000001105 regulatory effect Effects 0.000 claims description 20
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 239000008367 deionised water Substances 0.000 claims description 15
- 229910021641 deionized water Inorganic materials 0.000 claims description 15
- 239000000243 solution Substances 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 229940088598 enzyme Drugs 0.000 claims description 11
- 238000002386 leaching Methods 0.000 claims description 10
- 238000001694 spray drying Methods 0.000 claims description 10
- 238000009210 therapy by ultrasound Methods 0.000 claims description 10
- 238000006243 chemical reaction Methods 0.000 claims description 7
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 230000003301 hydrolyzing effect Effects 0.000 claims description 5
- 230000000415 inactivating effect Effects 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 239000008055 phosphate buffer solution Substances 0.000 claims description 5
- 230000001376 precipitating effect Effects 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 5
- 239000012460 protein solution Substances 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 description 8
- 230000004151 fermentation Effects 0.000 description 8
- 239000002253 acid Substances 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- RMFGNMMNUZWCRZ-UHFFFAOYSA-N Humulone Natural products CC(C)CC(=O)C1=C(O)C(O)(CC=C(C)C)C(O)=C(CC=C(C)C)C1=O RMFGNMMNUZWCRZ-UHFFFAOYSA-N 0.000 description 3
- 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 description 3
- 229940106157 cellulase Drugs 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- VMSLCPKYRPDHLN-NRFANRHFSA-N humulone Chemical compound CC(C)CC(=O)C1=C(O)C(CC=C(C)C)=C(O)[C@@](O)(CC=C(C)C)C1=O VMSLCPKYRPDHLN-NRFANRHFSA-N 0.000 description 3
- 238000006317 isomerization reaction Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 229920000084 Gum arabic Polymers 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- VMSLCPKYRPDHLN-UHFFFAOYSA-N (R)-Humulone Chemical compound CC(C)CC(=O)C1=C(O)C(CC=C(C)C)=C(O)C(O)(CC=C(C)C)C1=O VMSLCPKYRPDHLN-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000001953 sensory effect Effects 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
- C12C11/00—Fermentation processes for beer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
- A23J1/142—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by extracting with organic solvents
-
- 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
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
-
- 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)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Peptides Or Proteins (AREA)
Abstract
A foam stabilizer for beer is characterized in that: the foam stabilizer for the beer is prepared from walnut protein isolate powder, peanut protein isolate powder, Arabic gum and isohumulone according to the proportion of (2-3): 1: (1-2): (0.5-1) by weight ratio. The preparation method of the foam stabilizer for beer comprises the following steps: firstly, preparing walnut protein isolate powder and peanut protein isolate powder by an alkali extraction and acid precipitation method respectively; step two, preparing arabic gum; step three, preparing isohumulone; and step four, respectively mixing the walnut protein isolate powder, the peanut protein isolate powder, the arabic gum and the isohumulone in proportion, carrying out superfine grinding, and sieving with a 200-mesh and 300-mesh sieve to obtain the foam stabilizer for the beer. The foam stabilizer of the invention has the functions of obviously improving the foam stability of the protein in the beer and obviously improving the foam stability of the protein in the beer, and the adopted processing and extraction processes are simple and the production cost is low.
Description
Technical Field
The invention relates to the technical field of food additives, in particular to a preparation method of a foam stabilizer for beer.
Background
Beer has a long history as the largest volume of alcoholic beverages sold in the world. As an important sensory index of beer, the beer foam is called as 'beer flower', which not only can visually reflect the quality of beer, but also is one of important indexes used by manufacturers for evaluating and controlling the quality of products. The stability of beer foam is also called foam-holding property, on one hand, it is influenced by the factors of beer self-viscosity, surface tension and hydrophobicity, on the other hand, it is also influenced by the substances of protein, saccharide, iso-alpha acid and alcohol, and a lot of foreign research data show that: proteins (M W > 5kD), hop iso-alpha acids and colloidal substances in beer are contributors to foam, while lipids, basic amino acids and higher amounts of ethanol have a negative impact on foam. Among them, protein is one of the most critical factors affecting the performance of beer foam, and its properties and content largely determine the quality of beer foam.
In recent years high brewing technology has become popular with manufacturers because of its low cost, but the application of this technology has affected the foam stability of beer to some extent. On one hand, the wort concentration is higher, and the foam amount generated during fermentation is increased, so that the loss of foaming protein is larger; secondly, more hydrophobic polypeptide is lost in the wort boiling and fermentation processes; in addition, because of the solubility, the protein content of the beer with high concentration before dilution is not much different from that of the beer produced by the traditional process, so that the protein content of the beer after dilution is obviously lower than that of the beer produced by the traditional process, thereby obviously deteriorating the foam stability of the beer. Many methods for improving the foam stability of beer are available, but the methods are not satisfactory, and a beer foam stabilizer which increases the protein content in beer and improves the foam performance is needed to be developed.
Disclosure of Invention
In order to solve the above problems, the present invention is directed to a method for producing a foam stabilizer for beer.
The technical scheme adopted by the invention is as follows: a foam stabilizer for beer is characterized in that: the foam stabilizer for the beer is prepared from walnut protein isolate powder, peanut protein isolate powder, Arabic gum and isohumulone according to the proportion of (2-3): 1: (1-2): (0.5-1) by weight ratio.
The preparation method of the foam stabilizer for beer comprises the following steps:
firstly, preparing walnut protein isolate powder and peanut protein isolate powder by an alkali extraction and acid precipitation method respectively;
step two, preparing arabic gum;
step three, preparing isohumulone;
and step four, respectively mixing the walnut protein isolate powder, the peanut protein isolate powder, the arabic gum and the isohumulone in proportion, carrying out superfine grinding, and sieving with a 200-mesh and 300-mesh sieve to obtain the foam stabilizer for the beer.
In the invention, the preparation method of the walnut protein isolate powder comprises the following steps:
firstly, drying and crushing walnut pulp into particles with the size of 20-50 meshes to obtain walnut pulp powder, adding deionized water to dissolve the walnut pulp powder, and adjusting the pH value to 8-10 to obtain walnut pulp dissolved solution;
secondly, leaching the walnut meal dissolving solution in a water bath at 75 ℃ for 40-80 min under an alkaline condition, stirring, centrifuging, and carrying out solid-liquid separation to obtain a supernatant;
and finally, regulating the pH of the supernatant to 3-5, determining the isoelectric point of acid precipitation, precipitating, then carrying out centrifugal separation on the supernatant, carrying out ultrasonic treatment on the insoluble residue, carrying out spray drying, and carrying out superfine grinding to obtain the walnut protein isolate powder.
In the invention, the ultrasonic treatment of the insoluble residue comprises the following steps: dissolving the insoluble residues in a phosphate buffer solution (pH7.0, 10 mmol/L) to prepare a walnut protein solution, and treating for 10-30 min under the ultrasonic power of 400-600W.
In the invention, the preparation method of the peanut protein isolate powder comprises the following steps:
firstly, crushing low-temperature defatted peanut meal, sieving the crushed low-temperature defatted peanut meal with a 40-60-mesh sieve, and mixing the crushed low-temperature defatted peanut meal and the sieved low-temperature defatted peanut meal according to a material-water ratio of 1: 8-12 adding deionized water to mix into feed liquid, adjusting the pH of the feed liquid to 8.0-9.5 by NaOH solution, leaching for 60-90min under the alkaline condition of 40-70 ℃, stirring, centrifuging, and performing solid-liquid separation to obtain supernatant;
secondly, regulating the pH value of the supernatant to 4.2-4.5, determining the isoelectric point of acid precipitation, standing for 20-30min, carrying out precipitation, then carrying out centrifugal separation on the supernatant, taking insoluble precipitate, adding deionized water into the insoluble precipitate, fully stirring and mixing, regulating the pH value to 4.0-7.0, adding 200-fold 500U/g protein cellulase, hydrolyzing for 2-3h at 40-55 ℃, inactivating enzyme after the reaction is finished, regulating the pH value to 6.0-7.0, carrying out centrifugal separation, washing the precipitate with water to obtain modified insoluble precipitate;
and finally, spray drying the modified insoluble precipitate, and carrying out superfine grinding to obtain the peanut protein isolate powder.
In the invention, the enzyme is inactivated by heating in water bath at 80-100 ℃ for 5-10 min.
Compared with bean protein which is more widely applied, the walnut protein isolate and the peanut protein isolate have a common characteristic that both the protein functionalities are relatively poor, so that the application of the walnut protein isolate and the peanut protein isolate in the food industry is not as wide as that of the bean protein, but experiments show that when the walnut protein isolate and the peanut protein isolate coexist in an acid fermentation system, the emulsification stability and the foam stability of the protein in the acid fermentation system can be effectively improved by adding Arabic gum.
In view of the above, in the beer industry, in the fermentation process of malt, the PH of mash is reduced due to the dissolution of acidic substances contained in the malt, and an acidic fermentation system in a partial acid form is formed because the appropriate PH value of enzymes in the malt is between 54 and 5.6, so that the walnut protein isolate and the peanut protein isolate can be added in the beer fermentation process, and the gum arabic is added, so that the loss of foaming protein caused by the increase of foam amount generated in the beer fermentation can be effectively compensated, the problem of the deterioration of the foam stability of protein in beer due to hydrolysis, dilution and other reasons can be effectively solved, and the foam stability of the protein in beer can be further improved.
In the process of brewing beer, hop or hop extract (called hop or hop extract for short) is added into a wort boiler, the solubility of the humulone component (called alpha acid) in the hop or hop extract is poor, the humulone is converted into isohumulone (called isohumulone or isohumulone) through chemical reaction isomerization in the brewing process, the isohumulone can be dissolved in wort, and the wort is fermented by yeast to obtain the beer. Isohumulone can impart special bitter taste to beer, inhibit growth of spoilage microorganisms, and enhance foam property of beer.
However, in practice, it is found that after the walnut protein isolate and/or the peanut protein isolate and the acacia gum are added in the brewing process, isomerization can be reduced or prevented to a certain extent, and further isomerization of the humulone can be reduced to a certain extent, so that the conversion amount of the isohumulone is reduced.
Compared with the prior art, the invention has the following beneficial effects:
the foam stabilizer of the invention has the functions of obviously improving the foam stability of the protein in the beer and obviously improving the foam stability of the protein in the beer, and the adopted processing and extraction processes are simple and the production cost is low.
Detailed Description
The invention will be further illustrated with reference to specific examples.
Example 1:
a foam stabilizer for beer is characterized in that: the foam stabilizer for the beer is prepared from walnut protein isolate powder, peanut protein isolate powder, Arabic gum and isohumulone according to the weight ratio of 2: 1: 1: 0.5 weight ratio, and mixing uniformly.
The preparation method of the foam stabilizer for beer comprises the following steps:
firstly, preparing walnut protein isolate powder and peanut protein isolate powder by an alkali extraction and acid precipitation method respectively;
step two, preparing arabic gum;
step three, preparing isohumulone;
and step four, respectively mixing the walnut protein isolate powder, the peanut protein isolate powder, the arabic gum and the isohumulone in proportion, carrying out superfine grinding, and then sieving with a 200-mesh sieve to obtain the foam stabilizer for the beer.
In the invention, the preparation method of the walnut protein isolate powder comprises the following steps:
firstly, drying and crushing walnut meal into particles with the size of 20 meshes to obtain walnut meal powder, adding deionized water to dissolve the walnut meal powder, and adjusting the pH value to 8 to obtain walnut meal dissolved solution;
secondly, leaching the walnut meal dissolving solution in a water bath at 75 ℃ for 40min under an alkaline condition, and stirring, centrifuging, and carrying out solid-liquid separation to obtain a supernatant;
and finally, regulating the pH value of the supernatant to 3, determining the isoelectric point of acid precipitation, precipitating, then carrying out centrifugal separation on the supernatant, carrying out ultrasonic treatment on the insoluble residue, carrying out spray drying, and carrying out superfine grinding to obtain the walnut protein isolate powder.
In the invention, the ultrasonic treatment of the insoluble residue comprises the following steps: dissolving the insoluble residues in a phosphate buffer solution (pH7.0, 10 mmol/L) to prepare a walnut protein solution, and treating for 10-30 min under the ultrasonic power of 400W.
In the invention, the preparation method of the peanut protein isolate powder comprises the following steps:
firstly, crushing low-temperature defatted peanut meal, sieving the crushed low-temperature defatted peanut meal with a 40-mesh sieve, and mixing the crushed low-temperature defatted peanut meal and the sieved low-temperature defatted peanut meal according to a material-water ratio of 1: 8, adding deionized water to mix into feed liquid, adjusting the pH of the feed liquid to be =8.0 by using NaOH solution, leaching for 60min under the alkaline condition of 40 ℃, stirring, centrifuging, and carrying out solid-liquid separation to obtain supernatant;
secondly, regulating the pH value of the supernatant to 4.2, determining the isoelectric point of acid precipitation, standing for 20min, carrying out precipitation, then carrying out centrifugal separation on the supernatant, taking insoluble precipitate, adding deionized water into the insoluble precipitate, fully stirring and mixing, regulating the pH value to 4.0, adding 200-protein cellulase in 500U/g, hydrolyzing for 2h at 40 ℃, inactivating enzyme after the reaction is finished, regulating the pH value to 6.0, carrying out centrifugal separation, washing the precipitate with water, and obtaining modified insoluble precipitate;
and finally, spray drying the modified insoluble precipitate, and carrying out superfine grinding to obtain the peanut protein isolate powder.
In the invention, the enzyme is inactivated by heating in a water bath at 80 ℃ for 5 min.
Example 2:
a foam stabilizer for beer is characterized in that: the foam stabilizer for the beer is prepared from walnut protein isolate powder, peanut protein isolate powder, Arabic gum and isohumulone according to the weight ratio of 2: 1: 1: 1 by weight ratio, and uniformly mixing.
The preparation method of the foam stabilizer for beer comprises the following steps:
firstly, preparing walnut protein isolate powder and peanut protein isolate powder by an alkali extraction and acid precipitation method respectively;
step two, preparing arabic gum;
step three, preparing isohumulone;
and step four, respectively mixing the walnut protein isolate powder, the peanut protein isolate powder, the arabic gum and the isohumulone in proportion, carrying out superfine grinding, and then sieving with a 300-mesh sieve to obtain the foam stabilizer for the beer.
In the invention, the preparation method of the walnut protein isolate powder comprises the following steps:
firstly, drying and crushing walnut meal into particles with the size of 50 meshes to obtain walnut meal powder, adding deionized water to dissolve the walnut meal powder, and adjusting the pH value to 10 to obtain walnut meal dissolved solution;
secondly, leaching the walnut meal dissolving solution in a water bath at 75 ℃ for 80min under an alkaline condition, and stirring, centrifuging, and carrying out solid-liquid separation to obtain a supernatant;
and finally, regulating the pH value of the supernatant to 5, determining the isoelectric point of acid precipitation, precipitating, then carrying out centrifugal separation on the supernatant, carrying out ultrasonic treatment on the insoluble residue, carrying out spray drying, and carrying out superfine grinding to obtain the walnut protein isolate powder.
In the invention, the ultrasonic treatment of the insoluble residue comprises the following steps: dissolving the insoluble residue in phosphate buffer solution (pH 7.0, 10 mmol/L) to obtain walnut protein solution, and treating at 600W ultrasonic power for 30 min.
In the invention, the preparation method of the peanut protein isolate powder comprises the following steps:
firstly, crushing low-temperature defatted peanut meal, sieving the crushed low-temperature defatted peanut meal with a 60-mesh sieve, and mixing the crushed low-temperature defatted peanut meal and the sieved low-temperature defatted peanut meal according to a material-water ratio of 1: 12 adding deionized water to mix into feed liquid, adjusting the pH of the feed liquid to be 9.5 by using NaOH solution, leaching for 90min under the alkaline condition of 70 ℃, stirring, centrifuging, and carrying out solid-liquid separation to obtain supernatant;
secondly, regulating the pH value of the supernatant to 4.5, determining the isoelectric point of acid precipitation, standing for 30min, carrying out precipitation, then carrying out centrifugal separation on the supernatant, taking insoluble precipitate, adding deionized water into the insoluble precipitate, fully stirring and mixing, regulating the pH value to 7.0, adding 200-protein cellulase, hydrolyzing for 2-3h at 55 ℃, inactivating the enzyme after the reaction is finished, regulating the pH value to 7.0, carrying out centrifugal separation, washing the precipitate with water to obtain modified insoluble precipitate;
and finally, spray drying the modified insoluble precipitate, and carrying out superfine grinding to obtain the peanut protein isolate powder.
In the invention, the enzyme is inactivated by heating in a water bath at 100 ℃ for 10 min.
Example 3:
a foam stabilizer for beer is characterized in that: the foam stabilizer for the beer is prepared from walnut protein isolate powder, peanut protein isolate powder, Arabic gum and isohumulone according to the weight ratio of 3: 1: 2: 0.5 weight ratio, and mixing uniformly.
The preparation method of the foam stabilizer for beer comprises the following steps:
firstly, preparing walnut protein isolate powder and peanut protein isolate powder by an alkali extraction and acid precipitation method respectively;
step two, preparing arabic gum;
step three, preparing isohumulone;
and step four, respectively mixing the walnut protein isolate powder, the peanut protein isolate powder, the arabic gum and the isohumulone in proportion, carrying out superfine grinding, and then sieving with a 250-mesh sieve to obtain the foam stabilizer for the beer.
In the invention, the preparation method of the walnut protein isolate powder comprises the following steps:
firstly, drying and crushing walnut meal into particles with the size of 40 meshes to obtain walnut meal powder, adding deionized water to dissolve the walnut meal powder, and adjusting the pH value to 9 to obtain walnut meal dissolved solution;
secondly, leaching the walnut meal dissolving solution in a water bath at 75 ℃ for 60min under an alkaline condition, and stirring, centrifuging, and carrying out solid-liquid separation to obtain a supernatant;
and finally, regulating the pH value of the supernatant to 4, determining the isoelectric point of acid precipitation, precipitating, then carrying out centrifugal separation on the supernatant, carrying out ultrasonic treatment on the insoluble residue, carrying out spray drying, and carrying out superfine grinding to obtain the walnut protein isolate powder.
In the invention, the ultrasonic treatment of the insoluble residue comprises the following steps: dissolving the insoluble residue in phosphate buffer solution (pH 7.0, 10 mmol/L) to obtain semen Persicae protein solution, and treating with 500W ultrasonic power for 20 min.
In the invention, the preparation method of the peanut protein isolate powder comprises the following steps:
firstly, crushing low-temperature defatted peanut meal, sieving the crushed low-temperature defatted peanut meal with a 50-mesh sieve, and mixing the crushed low-temperature defatted peanut meal and the sieved low-temperature defatted peanut meal according to a material-water ratio of 1: 10 adding deionized water to mix into feed liquid, adjusting the pH of the feed liquid to be =9 by using NaOH solution, leaching for 75min under the alkaline condition of 55 ℃, stirring, centrifuging, and carrying out solid-liquid separation to obtain supernatant;
secondly, regulating the pH value of the supernatant to 4.4, determining the isoelectric point of acid precipitation, standing for 25min, carrying out precipitation, then carrying out centrifugal separation on the supernatant, taking insoluble precipitate, adding deionized water into the insoluble precipitate, fully stirring and mixing, regulating the pH value to 5.0, adding 200-protein cellulase in 500U/g, hydrolyzing for 2.5h at 50 ℃, inactivating the enzyme after the reaction is finished, regulating the pH value to 6.5, carrying out centrifugal separation, washing the precipitate with water to obtain modified insoluble precipitate;
and finally, spray drying the modified insoluble precipitate, and carrying out superfine grinding to obtain the peanut protein isolate powder.
In the invention, the enzyme is inactivated by heating in a water bath at 90 ℃ for 8 min.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (6)
1. A foam stabilizer for beer is characterized in that: the foam stabilizer for the beer is prepared from walnut protein isolate powder, peanut protein isolate powder, Arabic gum and isohumulone according to the proportion of (2-3): 1: (1-2): (0.5-1) by weight ratio.
2. The method of claim 1, wherein the method comprises the steps of:
firstly, preparing walnut protein isolate powder and peanut protein isolate powder by an alkali extraction and acid precipitation method respectively;
step two, preparing arabic gum;
step three, preparing isohumulone;
and step four, respectively mixing the walnut protein isolate powder, the peanut protein isolate powder, the arabic gum and the isohumulone in proportion, carrying out superfine grinding, and sieving with a 200-mesh and 300-mesh sieve to obtain the foam stabilizer for the beer.
3. The method for preparing the foam stabilizer for beer as claimed in claim 2, wherein the preparation method of the walnut protein isolate powder is as follows:
firstly, drying and crushing walnut pulp into particles with the size of 20-50 meshes to obtain walnut pulp powder, adding deionized water to dissolve the walnut pulp powder, and adjusting the pH value to 8-10 to obtain walnut pulp dissolved solution;
secondly, leaching the walnut meal dissolving solution in a water bath at 75 ℃ for 40-80 min under an alkaline condition, stirring, centrifuging, and carrying out solid-liquid separation to obtain a supernatant;
and finally, regulating the pH of the supernatant to 3-5, determining the isoelectric point of acid precipitation, precipitating, then carrying out centrifugal separation on the supernatant, carrying out ultrasonic treatment on the insoluble residue, carrying out spray drying, and carrying out superfine grinding to obtain the walnut protein isolate powder.
4. The process for producing a foam stabilizer for beer as claimed in claim 3, wherein: the ultrasonic treatment of the insoluble residues comprises the following steps: dissolving the insoluble residues in a phosphate buffer solution (pH7.0, 10 mmol/L) to prepare a walnut protein solution, and treating for 10-30 min under the ultrasonic power of 400-600W.
5. The method for preparing foam stabilizer for beer as claimed in claim 2, wherein the preparation method of peanut protein isolate powder is as follows:
firstly, crushing low-temperature defatted peanut meal, sieving the crushed low-temperature defatted peanut meal with a 40-60-mesh sieve, and mixing the crushed low-temperature defatted peanut meal and the sieved low-temperature defatted peanut meal according to a material-water ratio of 1: 8-12 adding deionized water to mix into feed liquid, adjusting the pH of the feed liquid to 8.0-9.5 by NaOH solution, leaching for 60-90min under the alkaline condition of 40-70 ℃, stirring, centrifuging, and performing solid-liquid separation to obtain supernatant;
secondly, regulating the pH value of the supernatant to 4.2-4.5, determining the isoelectric point of acid precipitation, standing for 20-30min, carrying out precipitation, then carrying out centrifugal separation on the supernatant, taking insoluble precipitate, adding deionized water into the insoluble precipitate, fully stirring and mixing, regulating the pH value to 4.0-7.0, adding 200-fold 500U/g protein cellulase, hydrolyzing for 2-3h at 40-55 ℃, inactivating enzyme after the reaction is finished, regulating the pH value to 6.0-7.0, carrying out centrifugal separation, washing the precipitate with water to obtain modified insoluble precipitate;
and finally, spray drying the modified insoluble precipitate, and carrying out superfine grinding to obtain the peanut protein isolate powder.
6. The process for producing a foam stabilizer for beer as claimed in claim 5, wherein: heating in 80-100 deg.C water bath for 5-10min to inactivate enzyme.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110056778.4A CN112625825A (en) | 2021-01-15 | 2021-01-15 | Preparation method of foam stabilizer for beer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110056778.4A CN112625825A (en) | 2021-01-15 | 2021-01-15 | Preparation method of foam stabilizer for beer |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112625825A true CN112625825A (en) | 2021-04-09 |
Family
ID=75294369
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110056778.4A Pending CN112625825A (en) | 2021-01-15 | 2021-01-15 | Preparation method of foam stabilizer for beer |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112625825A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113912667A (en) * | 2021-09-27 | 2022-01-11 | 华南理工大学 | Functional spent grain protein and extraction method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1993015181A1 (en) * | 1992-02-03 | 1993-08-05 | Rhone-Poulenc, Inc. | Method and composition for enhancing foam properties of fermented malt beverages |
| CN110037159A (en) * | 2019-05-05 | 2019-07-23 | 新疆正生营养研究院（有限公司） | A kind of preparation method and walnut separated protein powder of walnut separated protein powder |
-
2021
- 2021-01-15 CN CN202110056778.4A patent/CN112625825A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1993015181A1 (en) * | 1992-02-03 | 1993-08-05 | Rhone-Poulenc, Inc. | Method and composition for enhancing foam properties of fermented malt beverages |
| CN1082104A (en) * | 1992-02-03 | 1994-02-16 | 罗纳-布朗克有限公司 | Improve the method and the composition thereof of foam properties of fermented malt beverages |
| CN110037159A (en) * | 2019-05-05 | 2019-07-23 | 新疆正生营养研究院（有限公司） | A kind of preparation method and walnut separated protein powder of walnut separated protein powder |
Non-Patent Citations (4)
| Title |
|---|
| 任永新,马耀宏: "啤酒泡沫及其影响因素" * |
| 刘猛等: "不同水解度对核桃分离蛋白酶解物功能特性的影响" * |
| 易建华;曹灿;朱振宝;: "核桃分离蛋白溶解性、乳化性影响因素研究" * |
| 杨伟强;李鹏;袁涛;王凤舞;: "从花生蛋白粉中提取花生分离蛋白的条件优化" * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113912667A (en) * | 2021-09-27 | 2022-01-11 | 华南理工大学 | Functional spent grain protein and extraction method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP2004794B1 (en) | Mashing process | |
| CN112625825A (en) | Preparation method of foam stabilizer for beer | |
| WO2004050820A1 (en) | Beer mashing process | |
| CN105918606A (en) | Extracting method of proteins in green tea dregs | |
| CN105482932A (en) | Subdivision control method for proteolysis and saccharification in whole-malt juice production | |
| CN111528332A (en) | Bird's nest peptide and preparation method and application thereof | |
| CN110129303B (en) | High-temperature-acid-resistant pectinase Tspec, gene and application | |
| CN101463346B (en) | Enzyme composition and use thereof in beer brewing | |
| CN112239772A (en) | Corn polypeptide powder and method for extracting corn polypeptide by ultrasonic-assisted enzyme method | |
| CN111100772A (en) | Method for making beer by adopting soybean polypeptide protein | |
| JP6648977B2 (en) | Pea protein, pea protein hydrolyzate, beverage and methods related thereto | |
| CN112313322B (en) | Method for preparing beverage based on malt or unmalted cereal grains from malt and malt root | |
| CN114058465A (en) | Method for brewing polypeptide peanut malt yellow wine | |
| CN107384656B (en) | Preparation method of Huoshan dendrobium officinale beer with high foamability and high foam retention | |
| CN111849668A (en) | Processing method of hemp fine-brewed beer | |
| CN111264776A (en) | Method for preparing soybean paste by using vinegar residue | |
| CN110564531A (en) | high-solubility beer saccharification yield-increasing process | |
| US2223444A (en) | Production of a special beer with a low percentage of sugar | |
| US2470006A (en) | Stabilized fermented beverages and methods of manufacturing same | |
| CN109468185A (en) | A kind of preparation method of mulberries alcohol-free beer | |
| CN109628244B (en) | Production method of clarified malt extract for beer | |
| CN114058454B (en) | Beer clarifying agent, preparation method and application thereof | |
| CN118109254A (en) | Novel yak milk beer and preparation method thereof | |
| CN116195678A (en) | Preparation method of soybean peptide powder | |
| CN114145464A (en) | Preparation method of wheat bran dietary fiber |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210409 |
|
| RJ01 | Rejection of invention patent application after publication |