CN113528259A - Production method for reducing purine content in beer - Google Patents
Production method for reducing purine content in beer Download PDFInfo
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- CN113528259A CN113528259A CN202110828056.6A CN202110828056A CN113528259A CN 113528259 A CN113528259 A CN 113528259A CN 202110828056 A CN202110828056 A CN 202110828056A CN 113528259 A CN113528259 A CN 113528259A
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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
- C12C1/00—Preparation of malt
- C12C1/16—After-treatment of malt, e.g. malt cleaning, detachment of the germ
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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
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
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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
- C12C5/00—Other raw materials for the preparation 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
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
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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
- C12C7/00—Preparation of wort
- C12C7/28—After-treatment, e.g. sterilisation
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Abstract
The invention discloses a production method for reducing purine content in beer, and belongs to the field of beer production. Specifically, malt with low purine content is used as a raw material, rice and corn starch with extremely low purine content are used as auxiliary materials, the purine content is reduced from the root, and simultaneously, the utilization of yeast to purine is promoted through the cooperation of zinc ions, yeast and enzyme, so that the purine content in beer is reduced, and the purine content is further greatly reduced through acidification treatment and adsorption. The invention controls the purine content to be in the lowest state in each step of operation process through the synergistic action of the selection of raw materials, the regulation of parameters, the adsorption of modified activated carbon and other operations, and finally obtains the beer with low purine content.
Description
Technical Field
The invention belongs to the field of beer production, and particularly relates to a production method for reducing purine content in beer.
Background
Beer is one of the popular beverages, but the content of purine substances in the beer is high, the purine content of domestic beer is generally 40-100mg/L, and the content of partial whole wheat beer can reach more than 100 mg/L. With the remarkable increase of beer consumption, the risk that the human body suffers from beer sickness such as gout and the like is greatly increased, and the serious threat to the physical health of consumers is caused. Low-purine beer is a type of beer product with lower total purine content compared with traditional beer, is mainly developed by beer enthusiasts suffering from gout or hyperuricemia, and is a healthier choice for common consumers. The research and development of the beer with low purine content is a common demand of beer production enterprises, markets and consumers, and has important significance for promoting the rapid, healthy and stable development of the beer industry in China.
Disclosure of Invention
In view of the above, the invention provides a production method for reducing purine content in beer, and aims to solve the problem of high purine content in beer brewed in the prior art.
In order to achieve the technical purpose, the invention provides the following technical scheme:
a production process for reducing the content of purines in beer, said production process comprising the steps of:
(1) removing seed coats and germs of the malt, and crushing to obtain malt powder;
(2) adding malt flour, corn starch, protease and water into a saccharifying pot, adjusting pH to 5.4-5.6, adding lactic acid, keeping the temperature at 36-40 deg.C for 10min, heating to 48-52 deg.C, and keeping the temperature for 1 h; the activity of the protease is 5 ten thousand U/mL;
(3) adding rice flour, water and high temperature resistant alpha-amylase into a gelatinizing pot, adjusting pH to 5.6-6.0, keeping the temperature at 48-52 deg.C for 20min, heating to 95-100 deg.C, and keeping the temperature for 20min to obtain mash;
(4) pumping the mash into a saccharifying pot, controlling the temperature to be 60-64 ℃, keeping the temperature for 30min, heating to 66-70 ℃, keeping the temperature for 20min, heating to 76 ℃, and inactivating enzyme to obtain wort;
(5) adding modified active carbon into wort for adsorption, adding flos Lupuli and zinc sulfate, boiling for 50min, adding corn syrup, keeping the temperature for 70min, precipitating, and cooling;
(6) and (5) adding the wort obtained in the step (5) into a fermentation tank containing yeast strains for fermentation treatment, thus obtaining the beer with low purine content.
The malt saccharification ability used in the invention is 423wk, and the protein content is 12.1%.
Further, the mass-volume ratio of the malt flour, the corn starch and the water in the step (2) is (22-26) g: (8-10) g: (160-170) mL.
Further, the addition amount of lactic acid in the step (2) is 2-3% of the mass of malt.
Further, the mass-to-volume ratio of the rice flour to the water in the step (3) is (33-37) g: (140-150) mL. The addition amount of the high-temperature resistant alpha-amylase is 0.1 percent of the mass of the rice flour.
Further, the adding amount of the modified active carbon in the step (5) is 1-1.5% of the mass of the wort.
Further, the modified activated carbon is modified by nitric acid. The specific method comprises the following steps: adding 25% nitric acid solution into the activated carbon, heating at 80 ℃ for 3h, washing, and drying to obtain the modified activated carbon.
Further, the adsorption time is 1h, and the adsorption temperature is 25 ℃.
Further, the adding amount of the zinc sulfate in the step (5) is 0.02 percent of the mass of the wort.
Further, the yeast strain in the step (6) is nitrogen-poor yeast, and the number of the yeast is 1800-; the fermentation treatment temperature is 9-9.5 ℃.
The invention also provides beer with low purine content obtained by the production method.
Compared with the prior art, the invention has the beneficial effects that:
the invention changes the types of raw materials in the production process, adopts malt without seed coat and germ as raw materials, and rice and corn starch with extremely low purine content as auxiliary materials, and radically reduces the purine content. Then, lactic acid is adopted for acidification treatment, purine combined with nucleic acid in beer is separated to obtain free purine components, the free purine components can be utilized by subsequent yeast fermentation, and the purine content in the beer product is further reduced through yeast fermentation proliferation and later-stage sedimentation; meanwhile, the addition of zinc ions activates the activity of enzyme, improves the catalytic action of the enzyme, promotes saccharification and fermentation, improves the contents of sugar and amino acid in the wort, improves the activity and the fermentation degree of yeast, and promotes the fermentation of the yeast so as to reduce the purine content again. Most importantly, after the nitric acid modified activated carbon is adopted, the number of oxygen-containing functional groups on the surfaces of hydroxyl, carboxyl, carbonyl and the like in the activated carbon is increased, the polarity of the surface of the activated carbon is enhanced, the adsorption capacity of the activated carbon on polar substances is improved, the chemical adsorption is facilitated, and the adsorption capacity on purine is increased. The purine content is controlled to be in the lowest state in each step of operation process through the synergistic action of the selection of raw materials, the regulation and control of parameters, the adsorption of modified activated carbon and other operations, the beer with low purine content is finally obtained, and the quality and the taste of the beer are not reduced while the purine content is reduced.
The invention selects the malt with high saccharification ability and moderate protein content, and uses the corn syrup to replace partial auxiliary materials, thereby increasing the softness of the beer and having better taste.
The production method of the invention improves the quality of beer, has low cost, reduces sewage discharge and is beneficial to environmental protection.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The specification and examples are exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
Example 1
(1) Removing seed coat and germ of malt, and pulverizing to obtain malt powder;
(2) adding 24kg of malt flour, 9kg of corn starch, 10g of protease with protease activity of 5 ten thousand/mL and 165L of water into a saccharifying pot, adjusting the pH to 5.5, adding lactic acid with the mass of 2.5% of malt, keeping the temperature at 38 ℃ for 10min, then heating to 50 ℃, and keeping the temperature for 1 h;
(3) adding 35kg of rice flour, 145L of water and high temperature resistant alpha-amylase accounting for 0.1 percent of the mass of the rice flour into a pasting pot, adjusting the pH value to 5.8, keeping the temperature at 50 ℃ for 20min, and then heating to 97 ℃ and keeping the temperature for 20min to obtain mash;
(4) pumping the mash into a saccharifying pot, controlling the temperature to be 62 ℃, keeping the temperature for 30min, heating to 68 ℃, keeping the temperature for 20min, heating to 76 ℃ and inactivating enzyme to obtain wort;
(5) adding nitric acid modified activated carbon 1.2% of the weight of wort into wort for adsorption, adding appropriate amount of flos Lupuli and zinc sulfate 0.02% of the weight of wort, boiling for 50min, adding corn syrup, keeping the temperature for 70min, precipitating, and cooling;
(6) pouring the wort into a fermentation tank, adding yeast strains, performing fermentation treatment at the temperature of 9 ℃, discharging the yeast, storing at the temperature of 0 ℃ until the stored wine is mature, filling, sealing and sterilizing to obtain the beer with low purine content.
Example 2
(1) Removing seed coat and germ of malt, and pulverizing to obtain malt powder;
(2) adding 26kg of malt flour, 8kg of corn starch, 10g of protease with protease activity of 5 ten thousand/mL and 170L of water into a saccharifying pot, adjusting the pH to 5.6, adding lactic acid with malt mass of 2%, keeping the temperature at 36 ℃ for 10min, heating to 52 ℃, and keeping the temperature for 1 h;
(3) adding 33kg of rice flour, 140L of water and high temperature resistant alpha-amylase accounting for 0.1 percent of the mass of the rice flour into a pasting pot, adjusting the pH value to 5.6, keeping the temperature at 50 ℃ for 20min, and then heating to 95 ℃ and keeping the temperature for 20min to obtain mash;
(4) pumping the mash into a saccharifying pot, controlling the temperature to 64 ℃, keeping the temperature for 30min, heating to 70 ℃, keeping the temperature for 20min, heating to 76 ℃ and inactivating enzyme to obtain wort;
(5) adding nitric acid modified activated carbon 1.5 wt% of the wort into the wort for adsorption, adding appropriate amount of flos Lupuli and zinc sulfate 0.02 wt% of the wort, boiling for 50min, adding corn syrup, keeping the temperature for 70min, precipitating, and cooling;
(6) pouring the wort into a fermentation tank, adding yeast strains, performing fermentation treatment at the temperature of 9.5 ℃, discharging the yeast, storing at the temperature of 0 ℃ until the stored wine is mature, filling, sealing and sterilizing to obtain the beer with low purine content.
Example 3
(1) Removing seed coat and germ of malt, and pulverizing to obtain malt powder;
(2) adding 22kg of malt flour, 10kg of corn starch, 10g of protease with the protease activity of 5 ten thousand/mL and 160L of water into a saccharifying pot, adjusting the pH to 5.4, adding lactic acid accounting for 3% of the mass of the malt, keeping the temperature at 40 ℃ for 10min, then heating to 48 ℃, and keeping the temperature for 1 h;
(3) adding 37kg of rice flour, 150L of water and high temperature resistant alpha-amylase accounting for 0.1 percent of the mass of the rice flour into a pasting pot, adjusting the pH value to 6.0, keeping the temperature at 52 ℃ for 20min, and then heating to 100 ℃ and keeping the temperature for 20min to obtain mash;
(4) pumping the mash into a saccharifying pot, controlling the temperature to be 60 ℃, keeping the temperature for 30min, heating to 66 ℃, keeping the temperature for 20min, heating to 76 ℃ and inactivating enzyme to obtain wort;
(5) adding nitric acid modified activated carbon 1.5 wt% of the wort into the wort for adsorption, adding appropriate amount of flos Lupuli and zinc sulfate 0.02 wt% of the wort, boiling for 50min, adding corn syrup, keeping the temperature for 70min, precipitating, and cooling;
(6) pouring the wort into a fermentation tank, adding yeast strains, performing fermentation treatment at the temperature of 9.2 ℃, discharging the yeast, storing at the temperature of 0 ℃ until the stored wine is mature, filling, sealing and sterilizing to obtain the beer with low purine content.
Comparative example 1
The difference from example 1 is that the malt was not treated with seed coat and germ.
Comparative example 2
The difference from example 1 is that no lactic acid is added.
Comparative example 3
The difference from example 1 is that corn syrup is replaced by normal syrup.
Comparative example 4
The difference from example 1 is that zinc sulfate was not added.
Comparative example 5
The difference from example 1 is that no modified activated carbon was added.
Comparative example 6
The difference from example 1 is that the modified activated carbon was replaced by unmodified activated carbon.
Test example 1
The purine contents of the beers prepared in examples 1 to 3 and comparative examples 1 to 6 were determined by RP-HPLC, and the results are shown in Table 1.
TABLE 1
The purine content of domestic beer is generally 40-100mg/L, and as can be seen from Table 1, the purine content of the low-purine beer prepared by the embodiment of the invention can reach 6mg/L, which is obviously lower than that of beer in the current market, and the purine content of beer produced without the operation of the method is obviously increased, which indicates that the preparation method of the invention is more beneficial to reducing the purine content of beer.
Test example 2
The beer prepared in the examples 1 to 3, the comparative examples 1 to 6 and the control group was divided into 10 parts on average, 100 professional sensory evaluation panelists were selected to perform sensory evaluation on the beer, the total score of each evaluation criterion was 25 points, the average score of each professional sensory evaluation panelist was taken, and the results are shown in table 2.
TABLE 2
As can be seen from Table 2, the sensory evaluation total score of the beer with low purine content prepared by the invention can reach more than 96, and the beer which is not prepared according to the operation mode of the invention affects the taste while reducing the purine content, so that the synergistic effect exists among the operation means of the invention, and finally the quality of the beer is not affected while reducing the purine content in the beer through the reasonable collocation and interaction of the operations.
Test example 3
The yeast used for preparing beer in the embodiments 1-3 is separated in time and reused for 7 times after being processed, and the detection shows that after the yeast is used for repeatedly preparing the beer with low purine content for 7 times by adopting the corresponding same preparation method, the purine content in the beer prepared by the yeast in the embodiments 1-3 is 6.4mg/L, 7.1mg/L and 7mg/L in sequence, which is equivalent to the purine content in the beer in the original embodiments 1-3, thereby showing that the preparation method of the invention is stable, the yeast can be reused for more than 7 generations, and has higher stability.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A production method for reducing purine content in beer, which is characterized by comprising the following steps:
(1) removing seed coats and germs of the malt, and crushing to obtain malt powder;
(2) adding malt flour, corn starch, protease and water into a saccharifying pot, adjusting pH to 5.4-5.6, adding lactic acid, keeping the temperature at 36-40 deg.C for 10min, heating to 48-52 deg.C, and keeping the temperature for 1 h;
(3) adding rice flour, water and high temperature resistant alpha-amylase into a gelatinizing pot, adjusting pH to 5.6-6.0, keeping the temperature at 48-52 deg.C for 20min, heating to 95-100 deg.C, and keeping the temperature for 20min to obtain mash;
(4) pumping the mash into a saccharifying pot, controlling the temperature to be 60-64 ℃, keeping the temperature for 30min, heating to 66-70 ℃, keeping the temperature for 20min, heating to 76 ℃, and inactivating enzyme to obtain wort;
(5) adding modified active carbon into wort for adsorption, adding flos Lupuli and zinc sulfate, boiling for 50min, adding corn syrup, keeping the temperature for 70min, precipitating, and cooling;
(6) and (5) adding the wort obtained in the step (5) into a fermentation tank containing yeast strains for fermentation treatment, thus obtaining the beer with low purine content.
2. The method for producing the malt extract according to claim 1, wherein the mass-to-volume ratio of the malt flour, the corn starch and the water in the step (2) is (22-26) g: (8-10) g: (160-170) mL.
3. The production method according to claim 1, wherein the amount of lactic acid added in step (2) is 2 to 3% by mass of malt.
4. The production method according to claim 1, wherein the mass-to-volume ratio of the rice flour and the water in the step (3) is (33-37) g: (140-150) mL.
5. The production method according to claim 1, wherein the modified activated carbon of the step (5) is added in an amount of 1 to 1.5% by mass based on wort.
6. The production method according to claim 5, wherein the modified activated carbon is modified with nitric acid.
7. The production process according to claim 1, wherein the adsorption time is 1h and the adsorption temperature is 25 ℃.
8. The production method of claim 1, wherein the zinc sulfate is added in an amount of 0.02% by mass based on the wort in step (5).
9. The method according to claim 1, wherein the yeast species of step (6) is nitrogen-deficient yeast and the fermentation treatment temperature is 9-9.5 ℃.
10. A beer having a low purine content obtained by the production process according to any one of claims 1 to 9.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1563321A (en) * | 2004-03-24 | 2005-01-12 | 江苏大富豪啤酒有限公司 | Production method of low-purine beer |
| CN102311897A (en) * | 2011-07-12 | 2012-01-11 | 杭州千岛湖啤酒有限公司 | Method for producing beer with low purine content from malt roots, and product of the beer with low purine content |
| CN107057901A (en) * | 2017-04-28 | 2017-08-18 | 安徽紫晶啤酒有限公司 | A kind of production technology of low purine beer |
| JP2020068732A (en) * | 2018-11-01 | 2020-05-07 | キリンホールディングス株式会社 | Method for producing beer-taste fermented alcoholic beverage |
-
2021
- 2021-07-22 CN CN202110828056.6A patent/CN113528259A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1563321A (en) * | 2004-03-24 | 2005-01-12 | 江苏大富豪啤酒有限公司 | Production method of low-purine beer |
| CN102311897A (en) * | 2011-07-12 | 2012-01-11 | 杭州千岛湖啤酒有限公司 | Method for producing beer with low purine content from malt roots, and product of the beer with low purine content |
| CN107057901A (en) * | 2017-04-28 | 2017-08-18 | 安徽紫晶啤酒有限公司 | A kind of production technology of low purine beer |
| JP2020068732A (en) * | 2018-11-01 | 2020-05-07 | キリンホールディングス株式会社 | Method for producing beer-taste fermented alcoholic beverage |
Non-Patent Citations (4)
| Title |
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| 景晓莉等: "酿造水中的锌离子对啤酒酿造的影响", 《酿酒》 * |
| 胡金成等: "低嘌呤啤酒及其酿造工艺技术", 《啤酒科技》 * |
| 贾凤超: "啤酒生产中的嘌呤类物质与低嘌呤啤酒的研究进展", 《啤酒科技》 * |
| 黄占斌等: "《环境材料学》", 30 November 2017, 冶金工业出版社 * |
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Application publication date: 20211022 |