CN113796529A - Highland barley enzyme and preparation method thereof - Google Patents

Highland barley enzyme and preparation method thereof Download PDF

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Publication number
CN113796529A
CN113796529A CN202111097109.8A CN202111097109A CN113796529A CN 113796529 A CN113796529 A CN 113796529A CN 202111097109 A CN202111097109 A CN 202111097109A CN 113796529 A CN113796529 A CN 113796529A
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highland barley
fermentation
ferment
enzyme
liquid
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郑晓军
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Qinghai Sanjiang Yuanmu Agriculture Co ltd
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Qinghai Sanjiang Yuanmu Agriculture Co ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00Preparation of other alcoholic beverages
    • C12G3/02Preparation of other alcoholic beverages by fermentation
    • C12G3/021Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to the technical field of food fermentation, in particular to a highland barley enzyme and a preparation method thereof, wherein the highland barley enzyme is prepared by carrying out secondary fermentation on residual liquid of highland barley after liquid fermentation is carried out to prepare highland barley wine, and the highland barley enzyme is prepared by treating raw materials, soaking the highland barley wine in water, stewing, extruding, crushing, adding water, stirring, heating, boiling, cooling, adding a complex enzyme preparation, uniformly stirring, carrying out heat preservation and saccharification at 65-68 ℃ until the color reaction between feed liquid and iodine solution is stopped; adjusting the temperature of the saccharified liquid after enzymolysis to 18-25 ℃, adding 200-250 mg/L of activated saccharomyces cerevisiae, fermenting at 20-32 ℃, and when the alcoholic strength is more than 8% vol, finishing alcoholic fermentation, separating, distilling the fermentation liquid until the alcoholic strength is less than 2% vol, so as to obtain the highland barley wine; the preparation method of the highland barley ferment effectively improves the content of beta-glucan in the ferment, and is used for preventing colon cancer and cardiovascular diseases and preventing and treating diabetes.

Description

Highland barley enzyme and preparation method thereof
Technical Field
The invention relates to the technical field of food fermentation, and particularly relates to highland barley ferment and a preparation method thereof.
Background
The highland barley is a cereal crop of the genus barley of the family Gramineae, and is also called naked barley, highland barley and rice barley because the inner and outer glumes are separated and the grains are naked. Mainly produced in Tibet, Qinghai, Sichuan and Yunnan provinces of China.
The highland barley can be called as a real green pollution-free food in the upper plateau area, has no pollution to the environment, sufficient illumination and long maturation period, and has extremely high nutritional value and dietary therapy value. The highland barley contains vitamins far higher than fruits such as grapes, is rich in proteins, fat, carbohydrates, starch, calcium, phosphorus, iron and other trace elements, contains various amino acids and dietary fibers, and has the functions of clearing intestines, regulating blood sugar and enhancing immunity.
The highland barley is rich in beta-glucan and various trace elements, has health care effect on the prevalent rich and noble diseases, namely obesity, hyperlipidemia, hyperglycemia and hypertension, is rich in the trace element selenium, has an anticancer function, and is a good product in grains. The highland barley is more and more valued by people in the district and young people due to 'green, natural and pollution-free' and rich nutrient substances endowed by the natural ecological environment, but the highland barley is mainly used for being made into tsamba, sweet fermented grains, wine brewing and feed at present, and the health care function and health care products of the beneficial components of the highland barley have huge development value and good market prospect.
The highland barley wine brewed by taking highland barley as a main raw material is a characteristic beverage of Qinghai-Tibet plateau, and the types of the highland barley wine mainly comprise non-distillation type traditional highland barley za wine and highland barley beer, distillation type highland barley roast wine (with low alcohol content) and highland barley white spirit (with high alcohol content), and blended highland barley wine blended with other components.
The traditional highland barley wine brewing process is unique, a solid state fermentation method of adding yeast for fermentation after cooking highland barley whole grains is adopted, and the whole highland barley is used as a raw material, so that the content is not easy to release, the phenomena of low raw material utilization rate, low wine yield and slow fermentation exist, and the highland barley wine brewing process is not beneficial to industrial production. In addition, the beer wort has high viscosity due to the high content of beta-glucan in the highland barley, so that the difficulty of filtration is increased, the beer is turbid, and the non-biological stability of the beer is influenced.
The highland barley za wine is prepared by distillation on the basis of the highland barley za wine, but the highland barley za wine is generally brewed at home and has limited quantity, so the processed and prepared highland barley za wine is few and cannot be produced in a commercial way. The highland barley white spirit is produced by taking medium-low temperature yeast prepared by crushing highland barley and peas and reasonably proportioning as a saccharification leavening agent through a process of feeding once, steaming and firing for four times. Some bitter substances generated by abnormal metabolism of microorganisms and self-fusion of thalli or bitter substances such as tannin, sweet potato ketone and the like in the raw materials are brought into the wine, so that the taste of the highland barley wine is influenced.
The average starch content in the highland barley is about 60 percent, and the average protein content is about 12.5 percent. Because the protein content is more, the proportion of the glass plasmid is large, the texture is harder, the penetration is difficult in the fermentation process, and when the fermentation reaches a certain degree, the alcohol and the organic acid have certain inhibition effect on the strains, thereby limiting the wine yield and reducing the utilization rate of the highland barley. Highland barley wine prepared by fermenting highland barley liquid is also reported, and the fermentation process is similar to fruit wine; the highland barley is liquefied and saccharified, then is subjected to alcohol fermentation, and is filtered or clarified after the fermentation is finished and then is sterilized, so that the highland barley wine belongs to non-distilled wine, and the processes also have the defects of difficult filtration, turbid wine liquid, poor non-biological stability, low alcohol content, and no mellow, full and elegant inherent flavor of highland barley wine.
In addition, the highland barley, which is a fermentation raw material of the highland barley wine, has a low utilization degree after fermentation and almost no additional value, and is used as animal feed after being basically dried. At present, the utilization mode of fermenting the highland barley wine by taking highland barley as a raw material wastes the nutritional ingredients of beta-glucan, amino acid, dietary fiber and trace elements, and has low comprehensive utilization rate and low added value. Is not beneficial to the comprehensive development and utilization of the highland barley.
The ferment is a functional microbial fermentation product which is produced by taking one or more fresh vegetables, fruits, mushrooms, grains, Chinese herbal medicines and the like as raw materials and fermenting through a plurality of beneficial bacteria and contains abundant nutritional ingredients such as vitamins, enzymes, minerals, secondary metabolites and the like. The ferment not only preserves the inherent nutrient substances in the fermentation raw materials, but also greatly increases a plurality of effective components and generates a plurality of new bioactive components and biological enzymes. Therefore, the ferment has the functions of regulating physique, strengthening protection, helping digestion, maintaining health and the like.
Methods for directly preparing enzymes from highland barley have been reported, such as methods for preparing highland barley enzymes disclosed in CN109222068 and CN107114771, but the methods still belong to semi-solid fermentation methods or partial liquid fermentation methods. The defects of difficult release of contents, low utilization rate of raw materials, incomplete fermentation, slow fermentation and difficult industrialized production cannot be solved.
Disclosure of Invention
The invention aims to provide a highland barley comprehensive fermentation method which is characterized by high highland barley comprehensive utilization rate and high product added value and is characterized by firstly fermenting and preparing highland barley distilled liquor and then preparing highland barley ferment by utilizing residual liquid. The highland barley wine prepared by the method has mellow, full and elegant taste and has the inherent fragrance of the highland barley wine; the prepared ferment has high probiotic content, high SOD activity, and is clear and transparent.
The technical scheme for solving the technical problems is as follows:
a highland barley enzyme is prepared by fermenting liquid of highland barley to obtain residual liquid of highland barley wine.
The invention also provides a method for preparing the highland barley wine by fermenting the highland barley with liquid, which comprises the following steps:
s101, selecting highland barley which is full in particles, free of impurities and mildew, and removing leaves, bran shells, dust, grains and other impurities;
s102, soaking the highland barley in water at the temperature of 30-45 ℃ for 12-24 hours, wherein the highland barley is soaked in the water and the water quantity is maintained;
s103, steaming for 30-40 min under the pressure of 0.1-0.15 Mpa, wherein the raw grains are well cooked, have no core and have faint scent of grain grains; crushing the mixture while the mixture is hot;
s104, adding purified water into crushed highland barley, wherein the ratio of material to water is 1:4, stirring and heating, boiling for 30min, then cooling, adding 0.25U/100g of complex enzyme preparation when the temperature is reduced to 55-62 ℃, uniformly stirring, and carrying out heat preservation and saccharification at 65-68 ℃ until the material liquid and iodine solution do not generate color reaction;
s105, adjusting the temperature of the saccharified liquid subjected to enzymolysis to 18-25 ℃, adding 200-250 mg/L of activated saccharomyces cerevisiae, and fermenting at 20-32 ℃, wherein when the alcoholic strength is more than 8% vol, the alcoholic fermentation is finished;
s106, standing and clarifying the fermentation liquor after fermentation is finished, and separating supernatant liquor; carrying out solid-liquid centrifugal separation on the wine residues, combining the liquid and the supernatant, and recovering residues; extracting the recovered residue by a water extraction and alcohol precipitation method to extract beta-glucan for later use;
alcohol distillation: distilling the fermentation liquor until the alcoholic strength is less than 2% vol to obtain the highland barley wine; and collecting residual liquid after distilling, and cooling to 30-35 ℃ for later use.
The invention also provides a method for preparing the residual liquid fermented highland barley enzyme after highland barley wine fermentation by highland barley liquid fermentation.
A method for preparing a highland barley ferment by fermenting residual liquid after highland barley wine preparation, namely a secondary fermentation method, comprises the following steps: adding lactobacillus, 15-35 g/L white granulated sugar, 1-10 g/L honey and 5-20 g/L fruit juice into the residual liquid of S201 according to 5-15 mg/L, carrying out closed anaerobic fermentation at 30-35 ℃ for 2-3 days, and cooling to room temperature; s202, adjusting the temperature of the secondary fermentation broth to be less than 20 ℃, performing membrane filtration, dehydration and concentration to half of the volume of the original fermentation broth, and adding the beta-glucan extracted in the step S106 to obtain the highland barley ferment.
Further, the complex enzyme preparation of S104 is a mixture of glucoamylase, cellulose complex enzyme and protease, and the mass ratio is 2:1: 0.5.
Further, the saccharomyces cerevisiae of S105 is wine yeast, beer yeast or white spirit distiller' S yeast.
Further, the fruit juice in S201 is any one or more of fresh extracted Chinese wolfberry juice, sea buckthorn juice, nitraria tangutorum fruit juice, pear juice, apple juice, grape juice, orange juice, strawberry juice and pineapple juice.
Further, the lactic acid bacteria in S201 are combined bacterial agents of lactobacillus, bifidobacterium and streptococcus lactis; the mass ratio is 0.5-1: 1-1.5: 1-2.
Further, the highland barley enzyme described in S202 is prepared as highland barley enzyme slurry and/or highland barley enzyme powder.
Further, the preparation method of the highland barley ferment slurry comprises the following steps: and adding 0.1-0.5% of color fixative into the highland barley ferment according to the weight percentage, and homogenizing to obtain highland barley ferment raw pulp.
Further, the preparation method of the highland barley enzyme powder comprises the following steps:
0.1-0.5% of color fixative and 20-35% of drying aid are added into the highland barley ferment according to the weight percentage, and the highland barley ferment pulp is obtained after homogenization;
drying the highland barley enzyme slurry by using a high-speed centrifugal spray dryer, wherein the temperature of a hot air inlet is 170-180 ℃; the outlet temperature is 70-85 ℃, and the centrifugal speed is 30000-40000 r/min;
or precooling the highland barley enzyme slurry at-25 to-35 ℃ for 20 to 30 hours, then transferring to vacuum freeze drying at-35 to-50 ℃ for 3 to 8 hours, keeping the vacuum degree at 13 to 20Pa until the temperature in the drying bin reaches 30 to 35 ℃, keeping the temperature for 1.5 to 2.5 hours, and then pressurizing to normal pressure for drying; and crushing the dried materials to prepare the highland barley enzyme powder.
The highland barley ferment provided by the invention is rich in nutrition, and has high active substance content: wherein the content of beta-glucan is not less than 0.8%, and the content of lactobacillus is not less than 1 × 104CFU/mL, SOD activity more than or equal to 410U/mL, and total flavone content more than or equal to 240mg/100 mL. According to the preparation method of the highland barley ferment, the beta-glucan which cannot be utilized by microorganisms is extracted from the residues and then added into the ferment, so that the content of the beta-glucan in the ferment is effectively improved. The beta-glucan has the functions of improving the body defense capacity and regulating the physiological rhythm, and can prevent the colon cancer by reducing the contact of the intestinal mucosa and carcinogenic substances and indirectly inhibiting the action of carcinogenic microorganisms; prevention of cardiovascular diseases by lowering blood lipids and cholesterol: can be used for preventing and treating diabetes by controlling blood sugar.
The preparation method of the highland barley enzyme provided by the invention comprises the steps of soaking highland barley and then cooking, and can be used for thoroughly cooking in a short time. Compared with the traditional steaming and boiling method for steaming grains by water, the method has the advantages of high steaming and boiling efficiency, low energy consumption and reduced loss of heat-sensitive active substances in highland barley seeds. The protein in the well-cooked highland barley is denatured, the proportion of glass plasmid can be reduced after flattening and crushing, the problem of difficult starch penetration in the fermentation process can be reduced, the problem of slow fermentation can be obviously improved, the fermentation is complete, and the highland barley wine obtained by distillation is mellow, full and elegant.
The preparation method of the highland barley ferment provided by the invention comprises the steps of firstly carrying out alcohol fermentation on highland barley to produce alcohol, carrying out solid-liquid separation on fermentation liquor, then distilling, extracting beta-glucan from residues by using a water extraction and alcohol precipitation method, and carrying out secondary fermentation on residual liquor after alcohol removal to prepare the highland barley ferment. Because the feed liquid before fermentation is treated by the complex enzyme preparation and the starch and the protein of the highland barley seeds after fermentation are basically hydrolyzed, the beta-glucan extracted from the residues does not need to be treated by complex processes of strong acid/strong alkali and the like, the extraction condition is mild, and the extraction rate of the beta-glucan is high. The comprehensive utilization rate of the highland barley is high and thorough by the processes of firstly making wine, then fermenting the enzyme, extracting the beta-glucan from the residue and then adding the enzyme. The highland barley is subjected to secondary fermentation to prepare highland barley distilled liquor and enzyme, and the added value of the highland barley is improved.
Fruit juice or Chinese herbal medicine can be added into the residual liquid after alcohol removal so as to enrich the taste and efficacy of the highland barley ferment.
The mixed strains of lactobacillus, bifidobacterium and streptococcus lactis are adopted for fermentation, so that the degradation of saccharides, proteins and the like in the residual liquid after alcohol removal is more thorough, the content of the nutrient components of the ferment can be increased, and the content of probiotics in the ferment can also be increased through fermentation. The residual liquid after alcohol removal is subjected to secondary fermentation, the content of macromolecular substances is reduced, no precipitate is generated during later storage, and the stability of the ferment is improved.
Compared with the prior art, the highland barley ferment and the preparation method thereof provided by the invention have the following beneficial effects:
(1) the fermented highland barley wine is mellow, plump and elegant.
(2) The highland barley ferment is rich in nutrition and high in active substance content.
(3) High permeability and thorough fermentation.
(4) The comprehensive utilization rate of the highland barley is high and thorough, and the additional value of the highland barley is improved.
(5) The highland barley ferment is clear and transparent and has high stability.
Detailed Description
A highland barley enzyme is prepared by fermenting liquid of highland barley to obtain residual liquid of highland barley wine.
The invention also provides a method for preparing the highland barley wine by fermenting the highland barley with liquid, which comprises the following steps:
s101, selecting highland barley which is full in particles, free of impurities and mildew, and removing leaves, bran shells, dust, grains and other impurities;
s102, soaking the highland barley in water at the temperature of 30-45 ℃ for 12-24 hours, wherein the highland barley is soaked in the water and the water quantity is maintained;
s103, steaming for 30-40 min under the pressure of 0.1-0.15 Mpa, wherein the raw grains are well cooked, have no core and have faint scent of grain grains; crushing the mixture while the mixture is hot;
s104, adding purified water into crushed highland barley, wherein the ratio of material to water is 1:4, stirring and heating, boiling for 30min, then cooling, adding 0.25U/100g of complex enzyme preparation when the temperature is reduced to 55-62 ℃, uniformly stirring, and carrying out heat preservation and saccharification at 65-68 ℃ until the material liquid and iodine solution do not generate color reaction;
s105, adjusting the temperature of the saccharified liquid subjected to enzymolysis to 18-25 ℃, adding 200-250 mg/L of activated saccharomyces cerevisiae, and fermenting at 20-32 ℃, wherein when the alcoholic strength is more than 8% vol, the alcoholic fermentation is finished;
s106, standing and clarifying the fermentation liquor after fermentation is finished, and separating supernatant liquor; carrying out solid-liquid centrifugal separation on the wine residues, combining the liquid and the supernatant, and recovering residues; extracting the recovered residue by a water extraction and alcohol precipitation method to extract beta-glucan for later use;
alcohol distillation: distilling the fermentation liquor until the alcoholic strength is less than 2% vol to obtain the highland barley wine; and collecting residual liquid after distilling, and cooling to 30-35 ℃ for later use.
The invention also provides a method for preparing the residual liquid fermented highland barley enzyme after highland barley wine fermentation by highland barley liquid fermentation.
A method for preparing a highland barley ferment by fermenting residual liquid after highland barley wine preparation, namely a secondary fermentation method, comprises the following steps: adding lactobacillus, 15-35 g/L white granulated sugar, 1-10 g/L honey and 5-20 g/L fruit juice into the residual liquid of S201 according to 5-15 mg/L, carrying out closed anaerobic fermentation at 30-35 ℃ for 2-3 days, and cooling to room temperature; s202, adjusting the temperature of the secondary fermentation broth to be less than 20 ℃, performing membrane filtration, dehydration and concentration to half of the volume of the original fermentation broth, and adding the beta-glucan extracted in the step S106 to obtain the highland barley ferment.
Further, the complex enzyme preparation of S104 is a mixture of glucoamylase, cellulose complex enzyme and protease, and the mass ratio is 2:1: 0.5.
Further, the saccharomyces cerevisiae of S105 is wine yeast, beer yeast or white spirit distiller' S yeast.
Further, the fruit juice in S201 is any one or more of fresh extracted Chinese wolfberry juice, sea buckthorn juice, nitraria tangutorum fruit juice, pear juice, apple juice, grape juice, orange juice, strawberry juice and pineapple juice.
Further, the lactic acid bacteria in S201 are combined bacterial agents of lactobacillus, bifidobacterium and streptococcus lactis; the mass ratio is 0.5-1: 1-1.5: 1-2.
Further, the highland barley enzyme described in S202 is prepared as highland barley enzyme slurry and/or highland barley enzyme powder.
Further, the preparation method of the highland barley ferment slurry comprises the following steps: and adding 0.1-0.5% of color fixative into the highland barley ferment according to the weight percentage, and homogenizing to obtain highland barley ferment raw pulp.
Further, the preparation method of the highland barley enzyme powder comprises the following steps:
0.1-0.5% of color fixative and 20-35% of drying aid are added into the highland barley ferment according to the weight percentage, and the highland barley ferment pulp is obtained after homogenization;
drying the highland barley enzyme slurry by using a high-speed centrifugal spray dryer, wherein the temperature of a hot air inlet is 170-180 ℃; the outlet temperature is 70-85 ℃, and the centrifugal speed is 30000-40000 r/min;
or precooling the highland barley enzyme slurry at-25 to-35 ℃ for 20 to 30 hours, then transferring to vacuum freeze drying at-35 to-50 ℃ for 3 to 8 hours, keeping the vacuum degree at 13 to 20Pa until the temperature in the drying bin reaches 30 to 35 ℃, keeping the temperature for 1.5 to 2.5 hours, and then pressurizing to normal pressure for drying; and crushing the dried materials to prepare the highland barley enzyme powder.
Example 1
The method for preparing the highland barley wine by fermenting highland barley with liquid comprises the following steps:
s101, selecting highland barley which is full in particles, free of impurities and mildew, and removing leaves, bran shells, dust, grains and other impurities;
s102, soaking the highland barley in 30 water for 12 hours, wherein the highland barley is soaked in the water and the water quantity is maintained;
s103, steaming for 40min under the pressure of 0.1Mpa, wherein the raw grains are well cooked, have no core and have faint scent of grain grains; crushing the mixture while the mixture is hot;
s104, crushing highland barley, adding purified water, stirring and heating, boiling for 30min, cooling, adding 0.25U/100g of complex enzyme preparation mixed by glucoamylase, cellulose complex enzyme and protease according to the mass ratio of 2:1:0.5 when the temperature is reduced to 55 ℃, uniformly stirring, and carrying out heat preservation and saccharification at 65 ℃ until the material liquid and iodine liquid do not generate color reaction;
s105, adjusting the temperature of the saccharified liquid subjected to enzymolysis to 18 ℃, adding 200mg/L of activated wine yeast, and fermenting at 20 ℃, wherein when the alcoholic strength is more than 8% vol, the alcoholic fermentation is finished;
s106, standing and clarifying the fermentation liquor after fermentation is finished, and separating supernatant liquor; carrying out solid-liquid centrifugal separation on the wine residues, combining the liquid and the supernatant, and recovering residues; extracting the recovered residue by a water extraction and alcohol precipitation method to extract beta-glucan for later use;
alcohol distillation: distilling the fermentation liquor until the alcoholic strength is less than 2% vol to obtain the highland barley wine; after distillation, the residual liquid after alcohol removal is collected and cooled to 30 ℃ for later use.
Example 2
S101, selecting highland barley which is full in particles, free of impurities and mildew, and removing leaves, bran shells, dust, grains and other impurities;
s102, soaking the highland barley in 45 ℃ water for 12 hours, wherein the highland barley is soaked in the water and the water quantity is maintained;
s103, steaming and boiling under 0.15Mpa for 30min, wherein the raw grains are well cooked, have no core and have faint scent of grain grains; crushing the mixture while the mixture is hot;
s104, crushing highland barley, adding purified water, stirring and heating, boiling for 30min, cooling, adding 0.25U/100g of complex enzyme preparation mixed by glucoamylase, cellulose complex enzyme and protease according to the mass ratio of 2:1:0.5 when the temperature is reduced to 62 ℃, uniformly stirring, and carrying out heat preservation and saccharification at 68 ℃ until the material liquid and iodine liquid do not perform color reaction;
s105, adjusting the temperature of the saccharified liquid subjected to enzymolysis to 25 ℃, adding 250mg/L of activated beer yeast, and fermenting at 20 ℃, wherein when the alcoholic strength is more than 8% vol, the alcoholic fermentation is finished;
s106, standing and clarifying the fermentation liquor after fermentation is finished, and separating supernatant liquor; carrying out solid-liquid centrifugal separation on the wine residues, combining the liquid and the supernatant, and recovering residues; extracting the recovered residue by a water extraction and alcohol precipitation method to extract beta-glucan for later use;
alcohol distillation: distilling the fermentation liquor until the alcoholic strength is less than 2% vol to obtain the highland barley wine; after distillation, the residual liquid after alcohol removal is collected and cooled to 35 ℃ for later use.
Example 3
S101, selecting highland barley which is full in particles, free of impurities and mildew, and removing leaves, bran shells, dust, grains and other impurities;
s102, soaking the highland barley in 38 ℃ water for 18 hours, and keeping the water quantity;
s103, steaming and boiling under the pressure of 0.12Mpa for 35min, wherein the raw grains are well cooked, have no core and have faint scent of grain grains; crushing the mixture while the mixture is hot;
s104, crushing highland barley, adding purified water, stirring and heating, boiling for 30min, cooling, adding 0.25U/100g of complex enzyme preparation mixed by glucoamylase, cellulose complex enzyme and protease according to the mass ratio of 2:1:0.5 when the temperature is reduced to 58 ℃, uniformly stirring, and carrying out heat preservation and saccharification at 66 ℃ until the material liquid and iodine liquid do not perform color reaction;
s105, adjusting the temperature of the saccharified liquid subjected to enzymolysis to 22 ℃, adding 230mg/L of activated white spirit distiller' S yeast, and fermenting at 26 ℃, wherein when the alcoholic strength is more than 8% vol, the alcoholic fermentation is finished;
s106, standing and clarifying the fermentation liquor after fermentation is finished, and separating supernatant liquor; carrying out solid-liquid centrifugal separation on the wine residues, combining the liquid and the supernatant, and recovering residues; extracting the recovered residue by a water extraction and alcohol precipitation method to extract beta-glucan for later use;
alcohol distillation: distilling the fermentation liquor until the alcoholic strength is less than 2% vol to obtain the highland barley wine; after distillation, the residual liquid after alcohol removal is collected and cooled to 32 ℃ for later use.
Example 4
A method for preparing highland barley ferment by fermenting residual liquid after highland barley wine, namely a secondary fermentation method, comprises the following steps:
s201, adding lactobacillus (a combined microbial inoculum prepared by mixing lactobacillus, bifidobacterium and streptococcus lactis according to a mass ratio of 0.5:1: 1) and 15g/L of white granulated sugar, 10g/L of honey and 20g/L of fresh medlar juice into residual liquid obtained in example 1 according to a ratio of 5mg/L, carrying out closed anaerobic fermentation at 35 ℃ for 3d, and cooling to room temperature; s202, adjusting the temperature of the secondary fermentation broth to be less than 20 ℃, performing membrane filtration, dehydration and concentration to half of the volume of the original fermentation broth, and adding the beta-glucan extracted in the step S106 to obtain the highland barley ferment.
Example 5
A method for preparing highland barley ferment by fermenting residual liquid after highland barley wine, namely a secondary fermentation method, comprises the following steps:
s201, adding 15mg/L of lactic acid bacteria (a combined microbial inoculum prepared by mixing lactobacillus, bifidobacterium and streptococcus lactis according to a mass ratio of 1:1.5: 2) and 35g/L of white granulated sugar, 1g/L of honey and 5g/L of fruit juice into residual liquid obtained in the example 2, carrying out closed anaerobic fermentation at 30 ℃ for 3 days, and cooling to room temperature; s202, adjusting the temperature of the secondary fermentation broth to be less than 20 ℃, performing membrane filtration, dehydration and concentration to half of the volume of the original fermentation broth, and adding the beta-glucan extracted in the step S106 to obtain the highland barley ferment.
Example 6
A method for preparing highland barley ferment by fermenting residual liquid after highland barley wine, namely a secondary fermentation method, comprises the following steps:
s201, adding a mixed microbial inoculum prepared by mixing lactobacillus lactis, bifidobacterium and streptococcus lactis according to the mass ratio of 0.8:1.2: 1.5) and 25g/L of white granulated sugar, 5g/L of honey and 12g/L of fruit juice into the residual liquid obtained in the embodiment 3 according to the mass ratio of 10mg/L, carrying out closed anaerobic fermentation at the temperature of 32 ℃ for 3 days, and cooling to the room temperature; s202, adjusting the temperature of the secondary fermentation broth to be less than 20 ℃, performing membrane filtration, dehydration and concentration to half of the volume of the original fermentation broth, and adding the beta-glucan extracted in the step S106 to obtain the highland barley ferment.
Example 7
The preparation method of the highland barley ferment pulp comprises the following steps:
0.2 percent of color fixative is added into the highland barley ferment obtained in the embodiment 5 according to the weight percentage, and the highland barley ferment raw pulp is prepared after homogenization.
Example 8
The preparation method of the highland barley enzyme powder comprises the following steps:
drying the highland barley enzyme slurry obtained in the example 7 by using a high-speed centrifugal spray dryer, wherein the hot air inlet temperature is 175 ℃; the outlet temperature is 80 ℃, and the centrifugal rotation speed is 35000 r/min;
example 9
The preparation method of the highland barley enzyme powder comprises the following steps:
precooling the highland barley enzyme slurry obtained in the example 7 at-35 ℃ for 20h, then transferring to vacuum freeze drying at-45 ℃ for 5 h, keeping the vacuum degree at 18Pa until the temperature in a drying bin reaches 32 ℃, keeping the temperature for 2h, and then pressurizing to normal pressure for drying;
and crushing the dried materials to prepare the highland barley enzyme powder.
Example 10
And (3) carrying out a feeling evaluation test on the highland barley wine prepared by fermenting highland barley with liquid.
The highland barley wines prepared in the examples 1, 2 and 3 are numbered as No. 1, No. 2 and No. 3 respectively. Four commercially available solid fermented highland barley wine, respectively, are Tian you de ecological five star 52 °, Chi series Ming distillation international famous stream 750ml 42 °, Tian you de little black wine 125ml 42 ° and Ba Fang protoplasm blue diamond 43 ° 750 ml; the serial numbers are S1, S2, S3 and S4 in sequence.
The sensory evaluation test results of the highland barley wine prepared by liquid fermentation of highland barley are shown in table 1.
TABLE 1 sensory evaluation test results of highland barley wine prepared by fermenting highland barley with liquid
Example 11
And (3) detecting the content of the active ingredients of the highland barley enzyme prepared by fermenting the residual liquid after the highland barley wine is prepared by fermenting the highland barley liquid.
The highland barley ferments obtained in examples 4, 5, 6, 7, 8 and 9 are respectively numbered A, B, C, D, E, F.
The highland barley ferment prepared in the example 4-9 is used for respectively measuring the contents of protease and lipolytic enzyme by a spectrophotometer, and the content of beta-glucan and the SOD activity are respectively measured according to a phenol-sulfuric acid method and a method for measuring the activity of superoxide dismutase in GB/T5009.171-2003 health-care food. The results are shown in table 2:
TABLE 2 fermentation of highland barley liquid to prepare highland barley wine, and fermentation of the residual liquid to obtain highland barley ferment active ingredient content
Item A B C D E F
Protease (U/g) 2535 3211 2970 3139 2043 2462
Lipolytic enzyme (U/g) 2001 2562 2316 2495 1892 1967
Beta-glucan (%) 9.27 10.03 9.81 9.55 9.62 9.24
SOD activity (U/g) 63.26 66.07 64.32 65.12 35.69 46.78
The preferred embodiments of the present invention have been described in detail, however, the present invention is not limited to the specific details of the above embodiments, and various simple modifications may be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications are within the protective scope of the present invention.
It should be noted that the various technical features described in the above embodiments can be combined in any suitable manner without contradiction, and the invention is not described in any way for the possible combinations in order to avoid unnecessary repetition.
In addition, any combination of the various embodiments of the present invention is also possible, and the same should be considered as the disclosure of the present invention as long as it does not depart from the spirit of the present invention.

Claims (10)

1. The highland barley enzyme is characterized in that: it is prepared by secondary fermentation of residual liquid after highland barley is fermented into wine.
2. The highland barley ferment of claim 1, wherein: the method for preparing the wine by fermenting the highland barley with liquid comprises the following steps:
s101, selecting highland barley which is full in particles, free of impurities and mildew, and removing leaves, bran shells, dust, grains and other impurities;
s102, soaking the highland barley in water at the temperature of 30-45 ℃ for 12-24 hours, wherein the highland barley is soaked in the water and the water quantity is maintained;
s103, steaming for 30-40 min under the pressure of 0.1-0.15 Mpa, wherein the raw grains are well cooked, have no core and have faint scent of grain grains; crushing the mixture while the mixture is hot;
s104, adding purified water into crushed highland barley, wherein the ratio of material to water is 1:4, stirring and heating, boiling for 30min, then cooling, adding 0.25U/100g of complex enzyme preparation when the temperature is reduced to 55-62 ℃, uniformly stirring, and carrying out heat preservation and saccharification at 65-68 ℃ until the material liquid and iodine solution do not generate color reaction;
s105, adjusting the temperature of the saccharified liquid subjected to enzymolysis to 18-25 ℃, adding 200-250 mg/L of activated saccharomyces cerevisiae, and fermenting at 20-32 ℃, wherein when the alcoholic strength is more than 8% vol, the alcoholic fermentation is finished;
s106, standing and clarifying the fermentation liquor after fermentation is finished, and separating supernatant liquor; carrying out solid-liquid centrifugal separation on the wine residues, combining the liquid and the supernatant, and recovering residues;
alcohol distillation: distilling the fermentation liquor until the alcoholic strength is less than 2% vol to obtain highland barley rough distillation liquor; and collecting residual liquid after distilling, and cooling to 30-35 ℃ for later use.
3. The highland barley ferment of claim 1, wherein: the secondary fermentation method comprises the following steps:
adding lactobacillus, 15-35 g/L white granulated sugar, 1-10 g/L honey and 5-20 g/L fruit juice into the residual liquid of S201 according to 5-15 mg/L, carrying out closed anaerobic fermentation at 30-35 ℃ for 2-3 days, and cooling to room temperature;
s202, adjusting the temperature of the secondary fermentation broth to be less than 20 ℃, and performing membrane filtration, dehydration and concentration to half of the volume of the original fermentation broth to obtain the highland barley ferment.
4. The highland barley ferment of claim 2, wherein: the compound enzyme preparation of S104 is a mixture of glucoamylase, cellulose compound enzyme and protease, and the mass ratio is 2:1: 0.5.
5. The highland barley ferment of claim 2, wherein: s105, the saccharomyces cerevisiae is wine yeast, beer yeast or white wine yeast.
6. The highland barley ferment of claim 3, wherein: s201, the fruit juice is any one or a mixture of more of fresh apple juice, pear juice, grape juice, orange juice, strawberry juice and pineapple juice.
7. The highland barley ferment of claim 3, wherein: the lactobacillus in the S201 is a combined microbial inoculum of lactobacillus, bifidobacterium and streptococcus lactis; the mass ratio is 0.5-1: 1-1.5: 1-2.
8. The highland barley ferment of claim 3, wherein: the highland barley enzyme described in S202 is prepared into highland barley enzyme slurry and/or highland barley enzyme powder.
9. The highland barley ferment of claim 7, wherein the preparation method of the highland barley ferment slurry comprises the following steps: and adding 0.1-0.5% of color fixative into the highland barley enzyme according to the weight percentage, and homogenizing to obtain highland barley enzyme slurry.
10. The highland barley ferment of claim 7, wherein the preparation method of the highland barley ferment powder comprises the following steps:
0.1-0.5% of color fixative and 20-35% of drying aid are added into the highland barley ferment according to weight percentage, and the mixture is homogenized;
drying the enzyme slurry by using a high-speed centrifugal spray dryer, wherein the temperature of a hot air inlet is 170-180 ℃; the outlet temperature is 70-85 ℃, and the centrifugal speed is 30000-40000 r/min;
or precooling the enzyme slurry at-25 to-35 ℃ for 20 to 30 hours, then transferring to vacuum freeze drying at-35 to-50 ℃ for 3 to 8 hours, keeping the vacuum degree at 13 to 20Pa until the temperature in the drying bin reaches 30 to 35 ℃, keeping the temperature for 1.5 to 2.5 hours, and then pressurizing to normal pressure for drying;
and crushing the dried materials to prepare the highland barley enzyme powder.
CN202111097109.8A 2021-09-18 2021-09-18 Highland barley enzyme and preparation method thereof Pending CN113796529A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112574842A (en) * 2020-12-31 2021-03-30 山东尚美健康产业技术发展有限公司 Method for producing brandy by distilling composite fruit wine and producing ferment by using distilled residual liquid of brandy
CN113025454A (en) * 2021-02-07 2021-06-25 青海景阳川生物科技有限公司 Raspberry and highland barley wine rich in superoxide dismutase and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112574842A (en) * 2020-12-31 2021-03-30 山东尚美健康产业技术发展有限公司 Method for producing brandy by distilling composite fruit wine and producing ferment by using distilled residual liquid of brandy
CN113025454A (en) * 2021-02-07 2021-06-25 青海景阳川生物科技有限公司 Raspberry and highland barley wine rich in superoxide dismutase and preparation method thereof

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