CN115595221B - Method for removing hops bitter substances in beer yeast paste - Google Patents

Method for removing hops bitter substances in beer yeast paste Download PDF

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Publication number
CN115595221B
CN115595221B CN202211424968.8A CN202211424968A CN115595221B CN 115595221 B CN115595221 B CN 115595221B CN 202211424968 A CN202211424968 A CN 202211424968A CN 115595221 B CN115595221 B CN 115595221B
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yeast
emulsion
hops
beer
slurry
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CN115595221A (en
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徐楠
尹花
王剑锋
杨朝霞
胡淑敏
张宇昕
李梅
闫鹏
陈华磊
史雅琦
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Tsingtao Brewery Co Ltd
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Tsingtao Brewery Co Ltd
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12F—RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
    • C12F3/00—Recovery of by-products
    • C12F3/06—Recovery of by-products from beer and wine
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae

Abstract

The invention provides a method for removing hops bitter substances in beer yeast paste, belongs to the technical field of yeast debitterizing process, and can solve the technical problems of large yeast loss and lower yeast recovery rate caused by the traditional debitterizing process. The technical scheme comprises the following steps: centrifuging the beer yeast mud to be debitterized, and collecting yeast mud sediment; re-dissolving the yeast slurry sediment according to a certain water-to-material ratio to obtain yeast emulsion; according to the regression equation of the reduction amount of the hop bitter substances, the amount of tannase to be added is calculated, and is added into the yeast emulsion, the debittering reaction is carried out under a certain condition, so as to obtain the debittered yeast emulsion, and the reduction amount of the hop bitter substances in the debittered yeast emulsion is measured. The invention can be applied to the aspect of yeast debitterizing process.

Description

Method for removing hops bitter substances in beer yeast paste
Technical Field
The invention belongs to the technical field of yeast debitterizing process, and particularly relates to a method for removing hops bitter substances in beer yeast mud.
Background
After brewing, beer yeast mud is dried and used as animal feed by beer factories with larger scale due to the fact that impurities in the waste yeast mud are more and the quality is poor, and beer factories with smaller scale are directly discharged into a sewer pipeline as waste liquid, so that environment is polluted, waste of biological resources is caused, and therefore how to recycle the beer yeast mud is a key point for solving the problems.
Since a large amount of hop resin substances remain in the waste yeast mud, particularly, alpha-acid and iso-alpha acid remain in the yeast mud, the yeast mud has heavy bitter taste, the reutilization of the yeast mud is affected, and the reprocessed products of the beer yeast mud have peculiar smell such as bitter taste. The existing general debitterizing methods of NaOH, tartaric acid and the like depend on a water washing mode, the loss rate of solid matters after different treatment modes in industry is up to more than 50%, the reutilization value of yeast mud is seriously affected, and the extractable and utilizable nutrient substances and products of beer yeast mud are greatly reduced.
Therefore, the research of the efficient waste yeast mud debitterizing process is a key point for comprehensively utilizing the beer yeast and improving the use value of the beer yeast.
Disclosure of Invention
Aiming at the technical problems of large yeast loss and lower yeast recovery rate caused by the traditional debitterizing process, the invention provides the method for efficiently removing the hop bitter substances in the waste yeast mud.
In order to achieve the above purpose, the invention adopts the following technical scheme:
a method for removing hops bitter substances in beer yeast paste, wherein the beer yeast paste is recovered yeast after brewing, and the method comprises the following steps:
centrifuging the beer yeast mud to be debitterized, and collecting yeast mud sediment;
re-dissolving the yeast slurry precipitate according to a certain water-to-material ratio to obtain yeast emulsion;
calculating the amount of tannase to be added according to a hops bitter substance descending amount regression equation, adding the tannase into the yeast emulsion, carrying out debitterizing reaction under a certain condition to obtain a debitterized yeast emulsion, and measuring the descending amount of hops bitter substance in the debitterized yeast emulsion;
wherein, the regression equation of the reduction amount of the hop bitter substance is as follows:
Y＝39.851+25.984α+3.595t；
wherein Y is the reduction amount of hop bitter substances, alpha is the addition amount of tannase in ppm, t is the reaction time in hours in mass percent.
In one embodiment, when the hop bitter substance content in the beer yeast slurry to be debittered is 50-70ppm, tannase accounting for 0.1% -0.3% of the total dry matter mass of the yeast slurry sediment dry matter is added into the yeast emulsion, and the beer yeast slurry is subjected to constant temperature reaction for 5-7 hours at 50-60 ℃.
In one embodiment, when the hop bitter substance content in the beer yeast slurry to be debittered is 70-120ppm, tannase accounting for 0.5% -0.7% of the total dry matter mass of the yeast slurry sediment dry matter is added into the yeast emulsion, and the beer yeast slurry is subjected to constant temperature reaction for 7-9 hours at 50-60 ℃.
In one embodiment, when the hop bitter material content in the beer yeast slurry to be debittered is > 120ppm, tannase is added to the yeast emulsion in an amount of 1.0% -2.0% of the total dry matter mass based on the dry matter of the yeast slurry sediment, and the reaction is carried out at a constant temperature of 50 ℃ -60 ℃ for 5-7 hours.
In a preferred embodiment, when the hop bitter substance content in the beer yeast slurry to be debittered is > 120ppm, tannase accounting for 1.0% of the total dry matter mass of the yeast slurry is added into the yeast emulsion based on the dry matter of the yeast slurry sediment, and the reaction is carried out for 7 hours at the constant temperature of 60 ℃ to obtain the debittered yeast emulsion.
In one embodiment, the yeast slurry precipitate is prepared at a centrifugation speed of 5000rpm to 7000rpm.
In one embodiment, the yeast emulsion is prepared by re-dissolving clear water and the yeast slurry precipitate according to a water-to-material ratio of (10-20): 1, and homogenizing to obtain the yeast emulsion.
In one embodiment, the reduced amount of bitter substance in hops is the total reduced amount of alpha acids and iso-alpha acids.
In one embodiment, the debitterized yeast emulsion can be used for directly extracting and utilizing various functional components, wherein the functional components comprise yeast extract and yeast polysaccharide.
The invention also provides an application of the tannase in removing hops bitter substances in the beer yeast mud, wherein more than 90% of hops bitter substances in the beer yeast mud can be removed by adding 0.3% -2.0% of tannase into the beer yeast mud and reacting for 5-9 hours at a constant temperature of 50-60 ℃, and the solid recovery rate is more than 99%, wherein the hops bitter substances are the total amount of alpha acid and iso-alpha acid.
Compared with the prior art, the invention has the advantages and positive effects that:
1. according to the method for removing hop bitter substances in beer yeast slurry, disclosed by the invention, a proper amount of tannase is added into the yeast emulsion for carrying out a debitterizing reaction for the first time, so that the bitter substances (mainly alpha acid and iso-alpha acid) in the yeast can be effectively removed, the excessive loss of yeast solids can be avoided, the reutilization value of the yeast slurry is improved, and the extraction of nutrient substances in the later beer yeast slurry is facilitated;
2. the method for removing the hop bitter substances in the beer yeast slurry has the characteristics of simple and convenient technical process, convenient operation, small using amount of debittering medium, good debittering effect and the like.
Drawings
FIG. 1 is a graph showing the change of the content of bitter substances in hops particles with time when a debittering test is carried out by using CGTase as a debittering medium according to an embodiment of the present invention;
FIG. 2 is a graph showing the change of the content of bitter substances in hops particles with time when a debittering test is performed using tannase as a debittering medium according to an embodiment of the present invention;
FIG. 3 is a graph showing the change of the content of hops bitter substance in granular hops with time when the debittering test is carried out by using chitosan and carboxymethyl chitosan as debittering mediums respectively, according to the embodiment of the present invention;
FIG. 4 is a graph showing the time-dependent content of bitter substances in a particulate hop when a debittering test is performed using beta cyclodextrin as a debittering medium, as provided in the examples of the present invention.
Detailed Description
The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The embodiment of the invention provides a method for removing hops and bitter substances in beer yeast paste, wherein the beer yeast paste is recovered yeast after brewing, and comprises the following steps of:
s1, centrifuging beer yeast slurry to be debitterized, and collecting yeast slurry sediment;
in the step S1, the lager brewing yeasts to be debitterized are enriched by means of centrifugation, and the yeast sludge precipitate is collected for subsequent reaction, wherein the centrifugation speed is 5000rpm-7000rpm, and the rotation speed is preferably 5000rpm.
S2, re-dissolving the yeast slurry precipitate according to a certain water-to-material ratio to obtain a yeast emulsion;
in the step S2, the collected yeast slurry precipitate is redissolved by clear water, and when the yeast emulsion is prepared, the clear water and the yeast slurry precipitate are redissolved according to the water-to-material ratio of (10-20): 1, and after homogenization treatment, the yeast emulsion is obtained, wherein the water-to-material ratio of the clear water and the yeast slurry precipitate is preferably 20:1.
S3, calculating the amount of tannase to be added according to a hops bitter substance reduction regression equation, adding the tannase into the yeast emulsion, carrying out debitterizing reaction under a certain condition to obtain a debitterized yeast emulsion, and measuring the reduction of hops bitter substances in the debitterized yeast emulsion;
wherein, the regression equation of the reduction amount of the hop bitter substance is as follows:
Y＝39.851+25.984α+3.595t；
wherein Y is the reduction amount of hop bitter substances, alpha is the addition amount of tannase in ppm, t is the reaction time in hours in mass percent.
In the step S3, a regression equation of the reduction amount of the hop bitter substances is provided, and in consideration of different requirements of different manufacturers or technicians on the reduction amount of the hop bitter substances, the invention provides a regression equation, and the skilled person can select a proper tannase enzyme amount and a proper reaction time according to actual production needs, for example, the purpose of adjusting the enzymolysis time can be achieved by properly increasing or decreasing the tannase enzyme amount.
Based on the above, the present invention provides a method for removing hops bitter substances from beer yeast slurry, and because the bitter substance sources of the yeast deep processing products are hops resins, namely alpha acid and iso-alpha acid, the present invention first needs to overcome the technical problems of finding a debittering medium capable of efficiently removing the hops bitter substances of the yeast without affecting the solid content of the yeast, and obviously, the conventional sodium hydroxide or tartaric acid cannot meet the above requirements.
The test comparison shows that the CGTase can effectively reduce the content of hop bitter substances, and alpha acid participates in the reaction preferentially, but the types of alpha acid which mainly participate in the reaction are limited, mainly comprising the humulone and the galbanum; when chitosan is used as a debittering medium to perform debittering reaction with hops, the alpha acid and iso-alpha acid contents in the hops are not obviously changed, so that the chitosan is not an ideal debittering medium; when the carboxymethyl chitosan is debitterized, the reduction of the isoalpha acid is obvious; the isorhynchophylla ketone is completely consumed within 30min, but the alpha acid is not obviously changed; when beta cyclodextrin is used as debittering medium to perform debittering reaction with hops, no obvious change is caused on the bitter substances of the hops, however, when tannic acid is used for debittering, the content of the bitter substances of the hops can be effectively reduced (and alpha acid is preferentially involved in the reaction), alpha acid containing lawrennet, lawrennet and ganaxolone is involved in the related reaction, and meanwhile, the solid content of yeast can be reserved to the greatest extent, so that compared with other debittering mediums, the tannic acid is more ideal for recovering yeast for debittering.
In addition, it should be further noted that the present invention also uses tannase as debittering medium for the first time in debittering reaction of yeast. Tannase, also known as tannase, is a single Ning Xianji hydrolase that hydrolyzes acids with two phenol groups, such as tannic acid. The enzyme can be produced by mould such as Aspergillus niger and Aspergillus oryzae. The method can be used for treating tannins and proteins in beer and wine, so that the tannins and proteins are clear and transparent, can also be used for removing astringency of persimmon and other products, and is used for preparing instant tea to prevent the fermented tea from turbidity, but as bisphenol rings or tannic acid structures are not found in hops bitter substances alpha acid and iso-alpha acid, the substances are not suitable for hydrolyzing hops resin substances in the aspect of tannase action principle, and the method obtains a complete yeast mud debittering process by continuously optimizing key process parameters such as the addition amount, the reaction time and the reaction temperature of the tannins on the basis that the tannins can be used as a debittering medium for debittering yeast mud for the first time, and finally achieves the purposes of efficiently debittering the yeast mud and avoiding a large amount of loss of yeast solids.
Next, the invention provides the debittering conditions matched with the beer yeast mud with different hop bitter substance contents, specifically:
when the content of hops bitter substances in the beer yeast slurry to be debitterized is 50-70ppm, tannic enzyme accounting for 0.1% -0.3% of the total mass of dry substances, preferably 0.3% of the total mass of dry substances, is added into the yeast emulsion, and the beer yeast slurry reacts for 5-7 hours at the constant temperature of 50-60 ℃, so that the content of hops bitter substances in the beer yeast slurry is reduced by more than 90%, and the solid recovery rate is more than 99%;
when the content of hops bitter substances in the beer yeast slurry to be debitterized is 70-120ppm, tannic enzyme accounting for 0.5% -0.7% of the total mass of dry substances, preferably 0.5% of the total mass of dry substances, is added into the yeast emulsion, and the reaction is carried out for 7-9 hours at the constant temperature of 50-60 ℃, so that the content of hops bitter substances in the beer yeast slurry can be reduced by more than 90%, and the solid recovery rate is more than 99%;
when the content of hops bitter substances in the beer yeast slurry to be debitterized is more than 120ppm, tannic enzyme accounting for 1.0% -2.0% of the total mass of dry substances, preferably 1.0% of the total mass of dry substances, is added into the yeast emulsion, and the reaction is carried out for 5-7 hours at the constant temperature of 50-60 ℃, so that the content of hops bitter substances in the beer yeast slurry can be reduced by more than 90%, and the solid recovery rate is more than 99%.
In a preferred embodiment, when the hop bitter substance content in the beer yeast slurry to be debittered is > 120ppm, tannase is added to the yeast emulsion in an amount of 1.0% by weight of the total dry matter based on the dry matter of the yeast slurry sediment, and the reaction is carried out at a constant temperature of 60 ℃ for 7 hours, thereby obtaining the debittered yeast emulsion.
In a specific embodiment, the hop bitter substance reduction amount is the total reduction amount of alpha acids and iso-alpha acids.
In a specific embodiment, the debitterized yeast emulsion can directly extract and utilize various functional components including yeast extract and yeast polysaccharide.
The invention also provides an application of the tannase in removing hops bitter substances in the beer yeast mud, wherein more than 90% of hops bitter substances in the beer yeast mud can be removed by adding 0.3% -2.0% of tannase into the beer yeast mud and reacting for 5-9 hours at a constant temperature of 50-60 ℃, and the solid recovery rate is more than 99%, wherein the hops bitter substances are the total amount of alpha acid and iso-alpha acid.
In order to more clearly describe in detail a method for removing bitter substances from hops in beer yeast slurry according to an embodiment of the present invention, a description will be given below with reference to specific embodiments.
Example 1
The embodiment provides a method for removing hops bitter substances in beer yeast paste, wherein the beer yeast paste is recovered yeast after brewing, and specifically comprises the following steps:
(1) Centrifuging the debitterized beer yeast slurry, collecting yeast slurry precipitate, and determining that the content of hops bitter substances (namely alpha acid and iso-alpha acid) in the yeast slurry precipitate is within 50-70ppm by adopting an HPLC method;
(2) Re-dissolving the yeast slurry sediment according to a certain water-to-material ratio to obtain yeast emulsion;
(3) Adding tannase accounting for 0.3% of the total mass of dry matters into the yeast emulsion based on the dry matters of the yeast slurry precipitate, reacting for 5 hours at a constant temperature of 60 ℃ to obtain a debitterized yeast emulsion, measuring the reduction of the bitter substances of hops in the debitterized yeast emulsion, and calculating the reduction of the bitter substances of hops in the beer yeast slurry to be more than 90% and the solid recovery rate to be more than 99%.
Example 2
The embodiment provides a method for removing hops bitter substances in beer yeast paste, wherein the beer yeast paste is recovered yeast after brewing, and specifically comprises the following steps:
(1) Centrifuging the debitterized beer yeast slurry, collecting yeast slurry sediment, and measuring the content of hops bitter substances (namely alpha acid and iso-alpha acid) in the yeast slurry sediment to be in a range of 70-120ppm by adopting an HPLC method;
(2) Re-dissolving the yeast slurry sediment according to a certain water-to-material ratio to obtain yeast emulsion;
(3) Adding tannase accounting for 0.5% of the total mass of dry matters into the yeast emulsion by using dry matters precipitated by the yeast slurry, reacting for 7-9 hours at a constant temperature of 60 ℃ to obtain a debitterized yeast emulsion, measuring the reduction of hops bitter matters in the debitterized yeast emulsion, and calculating the reduction of hops bitter matters in the beer yeast slurry to be more than 90% and the solid recovery rate to be more than 99%.
Example 3
The embodiment provides a method for removing hops bitter substances in beer yeast paste, wherein the beer yeast paste is recovered yeast after brewing, and specifically comprises the following steps:
(1) Centrifuging the debitterized beer yeast slurry, collecting yeast slurry sediment, and measuring the content of hops bitter substances (namely alpha acid and iso-alpha acid) in the yeast slurry sediment by adopting an HPLC method to be more than 120ppm;
(2) Re-dissolving the yeast slurry sediment according to a certain water-to-material ratio to obtain yeast emulsion;
(3) Adding tannase accounting for 1.0% of the total mass of dry matters into the yeast emulsion based on the dry matters of the yeast slurry precipitate, reacting for 7 hours at a constant temperature of 60 ℃ to obtain a debitterized yeast emulsion, measuring the reduction of the bitter substances of hops in the debitterized yeast emulsion, and calculating the reduction of the bitter substances of hops in the beer yeast slurry to be more than 90% and the solid recovery rate to be more than 99%.
Comparative example 1
The comparative example provides a method for debitterizing yeast mud by utilizing NaOH, which comprises the following steps:
centrifuging the debitterized beer yeast slurry, collecting yeast slurry sediment, and measuring the content of hops bitter substances (namely alpha acid and iso-alpha acid) in the yeast slurry sediment to be in a range of 70-120ppm by adopting an HPLC method;
the beer yeast mud is prepared by adopting a NaOH solution with the concentration of 0.5%, the water-material ratio is 2:1, the pH=13.1, vibrating for 10min, uniformly mixing, centrifuging, washing with clear water for 1 time (the actual industrial production is 3 times, the solid recovery rate is only about 30 percent at the moment), and calculating that the content of hops bitter substances in the beer yeast mud is reduced by 87.1 percent and the solid recovery rate is 69.2 percent.
Comparative example 2
The comparative example provides a method for debitterizing yeast mud by using tartaric acid, which specifically comprises the following steps:
after the debitterized beer yeast slurry is centrifuged, collecting yeast slurry sediment, and determining that the content of hops bitter substances (namely alpha acid and iso-alpha acid) in the yeast slurry sediment is in the range of 70-120ppm by adopting an HPLC method.
The beer yeast paste is prepared by mixing 5% tartaric acid solution with water-material ratio of 10:1, shaking for 30min, centrifuging, washing with clear water for 1 time, and calculating to reduce bitter substance content of hops in beer yeast paste by 73.3% and solid recovery rate by 65.6%.
TABLE 1 examples 1-4 statistics of results of debittering test of Saccharomyces cerevisiae mud
Reduced amount of bitter substance content of hops Recovery rate of solid
Example 1 ＞90％ ＞99％
Example 2 ＞90％ ＞99％
Example 3 ＞90％ ＞99％
Comparative example 1 87.1％ 69.2％
Comparative example 2 73.3％ 65.6％
From the above table data, it was found that the reduction in the content of bitter substances in hops was 87.1% and the recovery of solids was only 69.2% by the NaOH yeast slurry debittering method shown in comparative example 1, and that the reduction in the content of bitter substances in hops was 73.3% and the recovery of solids was only 65.6% by the tartaric yeast slurry debittering method shown in comparative example 2, both of which were poor in debittering effect and resulted in a large loss of yeast solids. The debittering method of the embodiment 1-3 of the invention can be used for debittering the yeast mud, so that the bitter substances of hops can be efficiently removed, and the loss of yeast solid matters can not be caused.
Example 4
The embodiment provides a process for establishing a regression equation of the reduction quantity of hop bitter substances, wherein the regression equation is established according to the six sigma principle by utilizing a regression equation of multi-factor experimental fitting by Minitab software, and the specific establishment process is as follows:
and (3) test design: in the embodiment, the addition amount and the reaction time of tannase are respectively set as variables X1 and X2; wherein,
tannase dry matter addition amount X1, calculated on the yeast slurry sediment dry matter: 0.3%,0.4%,0.5%;
constant temperature reaction time X2:5h,6h,7h.
TABLE 2 Multi-factor experimental results
The results of the run using the Minitab software are shown in table 2, which includes the test factor design and observed results, and the regression equation was calculated using the Minitab software for the amount of hop bitter substance reduction based on the six sigma principle, in combination with the above table data:
Y＝39.851+25.984α+3.595t；
wherein Y is the reduction amount of hop bitter substances, alpha is the addition amount of tannase in ppm, t is the reaction time in hours in mass percent.
Regression equation accuracy verification analysis:
table 3 results of linear regression analysis (n=5)
Note that: dependent variables: a reduced level of bitter substance; D-W value: 1.101; * p <0.05 p <0.01.
From the above table, it can be seen that the linear regression analysis was performed using time, the amount of addition, and the amount of decrease in bitter substance as independent variables, and the model formula was: the bitter substance decrease amount=39.851+3.595 time+ 25.984 tannase addition, model R square value is 0.976, which indicates that the time, tannase addition, can explain the 97.6% change cause of bitter substance decrease amount. When the model is subjected to F test, the model is found to pass the F test (F=40.452, p=0.024 < 0.05), namely the time is described, and at least one of the tannase addition amounts has an influence on the reduced content of bitter substances;
further, the regression coefficient value of time was 3.595 (t=7.289, p=0.018 < 0.05), meaning that time would have a significant positive effect on the decreasing content of bitter substance. Regression coefficient value of tannase addition was 25.984 (t=5.269, p=0.034 < 0.05), indicating that tannase addition would have a significant positive effect on the bitter substance reduced content.
In sum, the total addition of tannase has a significant positive influence on the reduced content of bitter substances over time.
Example 5
The embodiment provides a debittering medium screening test, which specifically comprises the following steps: .
And (3) test design:
(1) Debitterizing medium: cgtase, tannase, chitosan, carboxymethyl chitosan, and beta cyclodextrin;
(2) Debitterizing object: filtering to remove water after the hop particles are boiled, so as to obtain the hop particles after boiling;
(3) Test grouping:
TABLE 4 debittering Medium screening test groups
Test results:
fig. 1 is a graph showing the change of the content of bitter substances of hops with time in a debittering test of an experimental group 1 (CGTase group), from which it can be seen that when a debittering reaction is carried out with hop particles using CGTase as a debittering medium, the debittering medium can effectively reduce the content of bitter substances of hops, and alpha acid preferentially participates in the reaction, and the alpha acid mainly participating in the reaction is known to be clomazone and clomazone in combination with the right graph, but the content of iso-alpha acid of the other bitter substance of hops is not changed significantly. Meanwhile, beta-cyclodextrin saturated precipitation solution is used as a glycosyl donor, and precipitation consumption experiments judge that glycosylation reaction mainly occurs in the whole debitterizing reaction.
Fig. 2 is a graph showing the change of the content of bitter substances of hops with time in the debittering test of experiment group 2 (tannase group), and by analyzing the graph, when the tannase is used as a debittering medium to perform debittering reaction with hop particles, it can be seen from the left graph that the content of bitter substances of hops can be effectively reduced, alpha acid is preferentially involved in the reaction, and the alpha acid comprising the lawrennet, the lawrennet and the galbanum is involved in the reaction, in combination with the right graph.
The left graph and the right graph in fig. 3 are graphs of the content of the hop bitter substance with time in the debittering test of the experimental group 3 (chitosan group) and the experimental group 4 (carboxymethyl chitosan), respectively, and from the left graph, it can be seen that when the chitosan is taken as a debittering medium to perform debittering reaction with hop particles, the content of alpha acid and iso-alpha acid in the hop particles does not change obviously, and therefore, good experimental results are not obtained in the yeast debittering process; however, the analysis of the right graph shows that the carboxymethyl chitosan can effectively reduce the content of bitter substances in hops, and the decoloring effect of the carboxymethyl chitosan and the hop is obvious; meanwhile, when the carboxymethyl chitosan is debitterized, the reduction of the isoalpha acid is obvious; the isorhynchophylla ketone is completely consumed within 30min, and the carboxyl or hydroxyl is hypothesized to participate in the reaction according to the structural characteristics of carboxymethyl chitosan.
FIG. 4 is a graph showing the change of the content of the bitter substance of hop with time in the debittering test of experiment group 5 (beta cyclodextrin group), and by analyzing the graph, it is known that there is no significant change in the bitter substance of hop, but there is a slight decrease in taste, and the decolorization effect is significant.
In summary, the screening test compares the debittering effects of five debittering mediums including tannase, and the comprehensive comparison finds that the debittering effect is optimal in the aspect of debittering by taking tannase as a debittering medium.

Claims (6)

1. A method for removing hops bitter substances in beer yeast paste, which is characterized in that the beer yeast paste is recovered yeast after brewing, and comprises the following steps:
centrifuging the beer yeast mud to be debitterized, and collecting yeast mud sediment;
re-dissolving the yeast slurry precipitate according to a certain water-to-material ratio to obtain yeast emulsion;
calculating the amount of tannase to be added according to a hops bitter substance descending amount regression equation, adding the tannase into the yeast emulsion, carrying out debitterizing reaction under a certain condition to obtain a debitterized yeast emulsion, and measuring the descending amount of hops bitter substance in the debitterized yeast emulsion;
when the content of hops bitter substances in the beer yeast slurry to be debitterized is 50-70ppm, adding tannase accounting for 0.3% of the total mass of the yeast slurry sediment dry matter into the yeast emulsion, and reacting for 5-7 h at a constant temperature of 50-60 ℃;
when the content of hops bitter substances in the beer yeast slurry to be debitterized is 70-120ppm, adding tannase accounting for 0.5% -0.7% of the total mass of the yeast slurry sediment dry matter into the yeast emulsion, and reacting for 7-9 h at a constant temperature of 50-60 ℃;
when the content of hops bitter substances in the beer yeast slurry to be debitterized is more than 120ppm, adding tannase accounting for 1.0% -2.0% of the total mass of the yeast slurry sediment dry matter into the yeast emulsion, and reacting for 5-7 h at a constant temperature of 50-60 ℃;
the amount of bitter substance in hops is the total amount of alpha acid and iso-alpha acid.
2. The method for removing hop bitter substances from beer yeast slurry according to claim 1, wherein when the hop bitter substance content in the beer yeast slurry to be debitterized is > 120ppm, tannase accounting for 1.0% of the total mass of the yeast slurry precipitated dry matter is added into the yeast emulsion based on the yeast slurry precipitated dry matter, and the reaction is carried out at a constant temperature of 60 ℃ for 7 hours, thereby obtaining a debitterized yeast emulsion.
3. The method for removing hop bitter substances from beer yeast slurry according to claim 1, wherein the centrifugal speed is 5000rpm to 7000rpm when preparing the yeast slurry precipitate.
4. The method for removing hop bitter substances from beer yeast slurry according to claim 1, wherein said yeast emulsion is prepared by re-dissolving clear water and said yeast slurry precipitate according to a water-to-material ratio of (10-20): 1, and homogenizing to obtain said yeast emulsion.
5. The method for removing bitter substances from hops in beer yeast slurry according to claim 1, wherein said debitterized yeast emulsion is capable of directly extracting and utilizing a plurality of functional components, said plurality of functional components including yeast extract and yeast polysaccharide.
6. Use of the method according to claim 1 for removing hop bitter substances from beer yeast puree.
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CN101536772A (en) * 2008-03-17 2009-09-23 济宁圣齐生物工程有限责任公司 Large-scale industrialized technology for beer yeast extract
CN103349258A (en) * 2013-07-02 2013-10-16 安徽省味之源生物科技有限公司 Apparatus and manufacturing method for preparation of flavoring through combined usage of beans and beer yeast
CN106497729A (en) * 2016-11-22 2017-03-15 德保县广鑫贸易有限公司 A kind of brewing method of olive fruit fermented wine
CN106947662A (en) * 2017-05-02 2017-07-14 广东新点实业有限公司 A kind of fermented type emblic fruit wine and fruit vinegar and its production method

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101536772A (en) * 2008-03-17 2009-09-23 济宁圣齐生物工程有限责任公司 Large-scale industrialized technology for beer yeast extract
CN103349258A (en) * 2013-07-02 2013-10-16 安徽省味之源生物科技有限公司 Apparatus and manufacturing method for preparation of flavoring through combined usage of beans and beer yeast
CN106497729A (en) * 2016-11-22 2017-03-15 德保县广鑫贸易有限公司 A kind of brewing method of olive fruit fermented wine
CN106947662A (en) * 2017-05-02 2017-07-14 广东新点实业有限公司 A kind of fermented type emblic fruit wine and fruit vinegar and its production method

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