CN116656438A - Health-care refined beer and preparation method thereof - Google Patents
Health-care refined beer and preparation method thereof Download PDFInfo
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- 235000013405 beer Nutrition 0.000 title claims abstract description 75
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 63
- 230000004151 fermentation Effects 0.000 claims abstract description 63
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 38
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 36
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 30
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- 239000000049 pigment Substances 0.000 claims abstract description 20
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 claims abstract description 18
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- 229940026314 red yeast rice Drugs 0.000 description 5
- 102100029077 3-hydroxy-3-methylglutaryl-coenzyme A reductase Human genes 0.000 description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 4
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- 241000233866 Fungi Species 0.000 description 2
- 108010028554 LDL Cholesterol Proteins 0.000 description 2
- PCZOHLXUXFIOCF-UHFFFAOYSA-N Monacolin X Natural products C12C(OC(=O)C(C)CC)CC(C)C=C2C=CC(C)C1CCC1CC(O)CC(=O)O1 PCZOHLXUXFIOCF-UHFFFAOYSA-N 0.000 description 2
- 241000031003 Monascus ruber Species 0.000 description 2
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- PCZOHLXUXFIOCF-BXMDZJJMSA-N lovastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)[C@@H](C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 PCZOHLXUXFIOCF-BXMDZJJMSA-N 0.000 description 2
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- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 2
- 239000008223 sterile water Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
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- 239000001052 yellow pigment Substances 0.000 description 2
- 241000235349 Ascomycota Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
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- 108010051696 Growth Hormone Proteins 0.000 description 1
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- OIPILFWXSMYKGL-UHFFFAOYSA-N acetylcholine Chemical compound CC(=O)OCC[N+](C)(C)C OIPILFWXSMYKGL-UHFFFAOYSA-N 0.000 description 1
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- 230000003213 activating effect Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
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- 230000035622 drinking Effects 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 230000004153 glucose metabolism Effects 0.000 description 1
- 239000000122 growth hormone Substances 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 229960004844 lovastatin Drugs 0.000 description 1
- QLJODMDSTUBWDW-UHFFFAOYSA-N lovastatin hydroxy acid Natural products C1=CC(C)C(CCC(O)CC(O)CC(O)=O)C2C(OC(=O)C(C)CC)CC(C)C=C21 QLJODMDSTUBWDW-UHFFFAOYSA-N 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
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- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- XXKNHBAFFJINCK-RVEJDSBJSA-N monascin Chemical compound C([C@@H]1[C@H](C(O[C@@]1(C)C1=O)=O)C(=O)CCCCC)C2=C1COC(\C=C\C)=C2 XXKNHBAFFJINCK-RVEJDSBJSA-N 0.000 description 1
- GFSMXLMQRWMHON-UHFFFAOYSA-N monascin Natural products CCCCCC(=O)C1C2C=C3C=C(OC=C3C(=O)C2(C)OC1=O)C=CC GFSMXLMQRWMHON-UHFFFAOYSA-N 0.000 description 1
- GIKQHOXMDCDAPT-UHFFFAOYSA-N monascusone B Natural products CC=CC1=CC2=C(CO1)C(=O)C3(C)OC(=O)C(C3C2)C(=O)C GIKQHOXMDCDAPT-UHFFFAOYSA-N 0.000 description 1
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- 231100000417 nephrotoxicity Toxicity 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
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- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/003—Fermentation of beerwort
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/14—Lautering, i.e. clarifying wort
-
- 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
- C12C7/20—Boiling the beerwort
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention relates to the technical field of beer, in particular to health-care refined beer and a preparation method thereof. The health-care refined beer is made up by using barley malt and brewing water as raw materials, firstly making wort, then inoculating yeast, making primary fermentation to obtain fermentation liquor, finally inoculating monascus in the fermentation liquor to make secondary fermentation so as to obtain the invented health-care refined beer. The invention also discloses a preparation method of the health-care refined beer. The health-care refined beer contains active substances such as gamma-aminobutyric acid, monascus pigment, monacolin and the like, has high content of the active substances, has unique taste and ruby red, can reduce cholesterol synthesis, improve sleep quality, reduce blood pressure, has health-care effect on human bodies, and has high nutritive value.
Description
Technical Field
The invention relates to the technical field of beer, in particular to health-care refined beer and a preparation method thereof.
Background
Beer is a low alcoholic beverage which is prepared by taking barley malt as a main raw material, saccharifying, adding hops and beer yeast, and fermenting.
The existing red yeast rice beer is usually brewed by adding red yeast rice as an auxiliary material during saccharification or boiling, such as a production method of CN201010173664.X red yeast rice draft beer, CN201911072261.3 red yeast rice beer and a preparation method thereof, CN201510989092.5 highland barley red yeast rice draft beer brewing technology and products thereof; or adding red rice pigment such as CN200410012793.5 red rice beer and its production process, CN200910307793.0 highland barley red rice beer and its brewing method; or inoculating beer yeast and red yeast liquid into cooled wort, such as CN201510988834.2, and CN201010183157.4, and its brewing method.
The monascus (Monascus purpureus) is a microorganism of phylum fungi, ascomycetes and monascus, and is a small filamentous saprophytic fungus with higher edible and medicinal values. Wherein, the monascus pigment is a main secondary metabolite secreted by monascus, and has the biological activities of diminishing inflammation, resisting oxidation, inhibiting bacteria, reducing cholesterol, reducing blood sugar, resisting mutation, resisting tumor and the like besides being used for food coloring. Monacolin K, commonly known as Lovastatin, can effectively inhibit the activity of HMG-CoA reductase, namely 3-hydroxy-3-methylglutaryl-CoA reductase (3-hydroxy-3-methyl glutaryl coenzyme A reductase, HMGR, EC: 1.1.1.34), which is a key enzyme in cholesterol biosynthesis, and is shown to reduce endogenous cholesterol synthesis in human body, reduce intracellular cholesterol storage and reduce the concentration of Low Density Lipoprotein Cholesterol (LDLC) in blood. Gamma-aminobutyric acid (GABA) is a small molecular weight non-protein amino acid, has good water solubility and thermal stability, is an important central nervous system inhibitory neurotransmitter, and has physiological effects of improving the sleeping quality of organisms, reducing blood pressure and the like after a certain amount of GABA is taken in. Monascus can secrete citrinin under specific conditions, has renal toxicity and has teratogenic effect. The toxicity problem of citrinin is one of the important reasons for restricting the wide application of monascus at present.
In the prior art, the red yeast and/or yeast are inoculated and fermented simultaneously, and in the process of fermenting the red yeast, the raw materials of the beer are used as carbon sources for metabolism, so that only beer products with higher monascin can be obtained, and the red yeast cannot be utilized to produce beer with attractive color and luster, nutrition and health care effects of reducing blood pressure, blood fat, oxidization resistance and the like.
In view of the above, it is necessary to provide a new health-care refined beer and a preparation method thereof to solve the above-mentioned disadvantages.
Disclosure of Invention
In order to solve the technical problems, the invention provides health-care refined beer and a preparation method thereof. The health-care refined beer contains active substances such as gamma-aminobutyric acid, monascus pigment, monacolin and the like, has high content of the active substances, has unique taste and ruby red, can reduce cholesterol synthesis, improve sleep quality, reduce blood pressure and has health-care effect on human bodies.
The invention aims at providing a health-care refined beer.
The invention also aims to provide a preparation method of the health-care refined beer.
According to the health-care refined beer provided by the specific embodiment of the invention, barley malt and brewing water are used as raw materials, wheat juice is firstly prepared, yeast is inoculated for primary fermentation to prepare fermentation liquor, and monascus is inoculated in the fermentation liquor for secondary fermentation to prepare the health-care refined beer.
The invention provides health care refined beer, which is the above fermentation beer yeast.
The specific embodiment of the invention provides health-care refined beer, wherein the monascus is monascus purpureus JN1105; monascus purpureus JN1105 is preserved and provided by the national center for food biosystems' process research, university of south of the Yangtze river, grain fermentation.
According to the health-care refined beer provided by the specific embodiment of the invention, the content of gamma-aminobutyric acid in the health-care refined beer is 0.15-0.26g/L, the content of monacolin is 7.8-9.1mg/L, the color value of monascus pigment is 315-376U/mL, and the content of citrinin is 0.05-0.60mg/L.
The mass ratio of the barley malt to the brewing water is 1: (3.5-4).
The preparation method of the health-care refined beer provided by the specific embodiment of the invention comprises the following steps:
(1) Wheat juice
Adding barley malt and brewing water into a mashing pot, and maintaining the temperature at 50deg.C for 10-20min;
heating to 62-65deg.C, completely performing iodine test reaction, heating to 78-80deg.C, and filtering to obtain filtrate;
boiling the filtrate for 60-70min, and adding granular hops accounting for 0.03-0.05% of the total weight of the filtrate during boiling to obtain wort with concentration of 15-18°P;
(2) Preparing fermentation liquor
Filling pure oxygen into wort, inoculating yeast, and fermenting for the first time to obtain fermentation liquor;
(3) Making health-care refined beer
Inoculating Monascus to the fermentation broth for secondary fermentation to obtain the health-care refined beer.
According to the preparation method of the health-care refined beer provided by the specific embodiment of the invention, in the wort preparation step (1), the granular hops are added into the boiled filtrate in three times according to the mass ratio of 15:65:20:
for the first time, adding the filtrate when the filtrate is boiled to 15min;
for the second time, adding the filtrate when the filtrate is boiled to 35 min;
third, 10min before the end of the boiling of the filtrate.
According to the preparation method of the health-care refined beer provided by the specific embodiment of the invention, in the fermentation liquor prepared in the step (2), the dissolved oxygen content of wort is 15-18 mg/L.
According to the preparation method of the health-care refined beer provided by the specific embodiment of the invention, in the fermentation liquor prepared in the step (2), the inoculation amount of the yeast is 1.0x10 7 ～2.0×10 7 individual/mL; the primary fermentation temperature is 25-30 ℃, and the primary fermentation time is1～3d。
According to the preparation method of the health-care refined beer provided by the specific embodiment of the invention, in the health-care refined beer prepared in the step (3), the secondary fermentation time is 6-9 d, and the beer is stored at 0 ℃ for 5-7 d after the secondary fermentation is completed.
In the present invention, the general differences between the above-fermented beer yeast and the below-fermented beer yeast are shown in Table 1:
TABLE 1
In the invention, gamma-aminobutyric acid is an important central nervous system inhibitory neurotransmitter, and has good water solubility and thermal stability; the intake of a certain amount of gamma-aminobutyric acid has the physiological effects of improving the quality of the water surface of the organism, reducing blood pressure and the like, and also has a plurality of physiological functions of activating glucose metabolism in the brain, promoting the synthesis of acetylcholine, reducing blood ammonia, resisting convulsion, improving brain functions, stabilizing the spirit, promoting growth hormone secretion and the like.
Monacolin can inhibit cholesterol synthesis rate-limiting enzyme (HMG-CoA reductase), and has effects of reducing cholesterol, low density blood lipid, and triglyceride.
The monascus pigment has the effects of food dyeing, spleen strengthening, digestion promoting, blood circulation promoting, blood stasis removing and blood lipid reducing.
Compared with the prior art, the invention has the beneficial effects that:
1. the health-care refined beer contains active substances such as gamma-aminobutyric acid, monascus pigment, monacolin and the like, has high content of the active substances, has unique taste and ruby red, can reduce cholesterol synthesis, improve sleep quality, reduce blood pressure and has health-care effect on human bodies.
2. The metabolic product secreted by the upper fermentation beer yeast in the health-care refined beer can induce the monascus purpureus JN1105 to secrete more active substances such as gamma-aminobutyric acid, monascus purpureus pigment, monacolin and the like, inhibit citrinin from being generated, improve the nutrition and health-care value of the beer, accord with the great trend of healthy drinking, and have better market development prospect.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It will be apparent that the described embodiments are only some, but not all, embodiments of the invention. All other embodiments, based on the examples herein, which are within the scope of the invention as defined by the claims, will be within the scope of the invention as defined by the claims.
Example 1
The embodiment provides a preparation method of health-care refined beer, which is rich in monascus functional ingredients and comprises the following steps:
1. preparation of wort
Adding malt into a saccharification pot, adding brewing water, keeping the ratio of the material to the water at 1:4, keeping the temperature at 50 ℃ for 15min, then heating to 65 ℃, keeping until the iodine test reaction is complete, heating to 80 ℃, and filtering to obtain filtrate; boiling the filtrate in a boiling pot for 70min, and adding granular hops accounting for 0.05% of the total weight of the filtrate three times in the boiling process: 15% of the total amount of the granular hops is added in the first time of initial boiling for 15 mi; in the second time, adding 65% of the total amount of the granular hops when boiling to 35 min; adding 20% of the total amount of the residual granular hops 10min before boiling; controlling the concentration of wort to be 15 DEG P; pumping the shaped wort into a rotary sedimentation tank for clarification, and removing hops and thermal coagulum; finally, the clarified wort is cooled to 10 ℃ by a thin plate heat exchanger.
2. Inoculating yeast for fermentation to prepare fermentation liquor
(1) Expansion culture of beer yeast
Inoculating a loop of Saccharomyces cerevisiae strain into a 1mL test tube, and culturing at 25deg.C for 24 hr; transferring 1mL of bacterial liquid into a triangular flask filled with 9mL of wort, and culturing at 25 ℃ for 48h; transferring 9mL of wort to a triangular flask filled with 90mL of wort, and culturing at 20deg.C for 48 hr; 100mL of wort is transferred to a triangular flask filled with 900mL of wort, and is cultured for 48 hours at 15 ℃ to obtain the following fermented beer yeast seed liquid for later use.
(2) And (3) filling pure oxygen into the clarified wort in the cooling process, wherein the dissolved oxygen amount is controlled at 15mL/L. Inoculating the following fermented beer yeast seed solution prepared in step (1) to an inoculum size density of 1.0X10 7 And (3) fermenting for 3 days at 25 ℃ per mL to obtain fermentation liquor.
3. Monascus purpureus JN1105 inoculation fermentation
(1) Preparation of Monascus spore suspension
The monascus spores on the inclined surface are washed by about 10mL of sterile water, poured into a sterile triangular flask which is sterilized and filled with glass beads, and after shaking until the spores are dispersed, sterile wort (6 DEG P) is added, and the mixture is cultured for 30 hours at the temperature of 27 ℃ and at the speed of 180 r/min, and diluted with water until the concentration is 105 per mL, so that monascus purpureus JN1105 spore suspension is obtained for later use.
(2) Inoculation of monascus purpureus JN1102
And (3) adding the monascus purpureus JN1105 spore suspension prepared in the step (1) into the prepared fermentation liquor, performing secondary fermentation at 25 ℃ for 6d, cooling the fermentation liquor to 0 ℃ after the secondary fermentation is finished, storing wine for 5d, and filtering, filling and sterilizing the finished fermentation liquor to obtain a health-care refined beer finished product.
4. Detection of functional components in health-care refined beer
(1) Gamma-aminobutyric acid (GABA) content
Absorbance was detected at 630nm based on Berthelot colorimetry.
Taking a health-care refined beer sample, ultrasonically crushing cells for 10min, and centrifuging for 15min at 12000 r/min; 1mL of 6% phenol and 2.0mL of 6% NaClO solution are added, evenly mixed, and the mixture is subjected to ice bath in boiling water for 10min, the absorbance at 630nm is measured, and the GABA content is calculated according to a standard curve.
(2) Content of monacolin
Taking 5mL of health-care refined beer sample, ultrasonically crushing cells for 10min, adding 15mL of 75% methanol, shaking and uniformly mixing, centrifuging for 10min at 8000r/min, standing overnight, filtering with a 0.45 mu m organic microporous filter membrane, and detecting the content of monacolin based on High Pressure Liquid Chromatography (HPLC);
HPLC detection conditions: the chromatographic column was C18 (4.6 mm. Times.250 mm,5 μm), 0.1% phosphoric acid: methanol=1:3 (V/V) as mobile phase, UV detector wavelength 238nm, column temperature 30 ℃, flow rate 1mL/min, sample injection amount 10. Mu.L.
(3) Citrinin content
According to the method for measuring citrinin content in GB/T5009.222-2008 'determination of citrinin in red rice products', the citrinin content of the health-care refined beer sample is detected, specifically:
taking 10mL of health-care refined beer sample, ultrasonically crushing cells for 10min, adding 20mL of absolute ethyl alcohol, oscillating for 1h in a water bath at 60 ℃, cooling to room temperature, centrifuging for 15min at 3000r/min, filtering with a 0.45 mu m filter membrane, and detecting the content of citrinin based on High Pressure Liquid Chromatography (HPLC).
HPLC detection conditions: the column was C18 (250 mm. Times.4.6 mm,5 μm), acetonitrile: water=35:65 as mobile phase (pH 2.5 adjusted with phosphoric acid), fluorescence detector, excitation wavelength λex was 331nm, emission wavelength λem was 500nm, column temperature 28 ℃, flow rate 1.2 mL/min, and sample injection amount 50. Mu.L.
(4) Monascus pigment color value
According to the method for measuring monascus pigment in GB 5009.150-2016 determination of monascus pigment in food safety national standard food, the red rice pigment color value of the health-care refined beer sample is detected, specifically:
1mL of the health-care refined beer sample is added with 9mL of 70% ethanol solution, the mixture is placed in a shaking table (60 ℃ C., 180 r/min) for extraction for 1h,4000 r/min is centrifuged for 15min, the supernatant is taken and diluted with 70% ethanol, the absorbance values are measured at 410nm (yellow pigment), 470nm (orange pigment) and 505nm (red pigment) respectively, and the monascus pigment color value is calculated.
The calculation formula is as follows: monascus color value = absorbance value x dilution factor.
Example 2
The embodiment provides a preparation method of health-care refined beer, which is rich in monascus functional ingredients and comprises the following steps:
1. preparation of wort
Adding malt into a saccharification pot, adding brewing water, keeping the ratio of the material to the water at 1:3.5, keeping the temperature at 50 ℃ for 15min, heating to 65 ℃, keeping until the iodine test reaction is complete, heating to 80 ℃, and filtering to obtain filtrate; boiling the filtrate in a boiling pot for 70min, and adding granular hops accounting for 0.05% of the total weight of the filtrate three times in the boiling process: 15% of the total amount of the granular hops is added in the first time of initial boiling for 15 mi; in the second time, adding 65% of the total amount of the granular hops when boiling to 35 min; adding 20% of the total amount of the residual granular hops 10min before boiling; controlling the concentration of wort to be 18 DEG P; pumping the shaped wort into a rotary sedimentation tank for clarification, and removing hops and thermal coagulum; finally, the clarified wort is cooled to 10 ℃ by a thin plate heat exchanger.
2. Inoculating yeast for fermentation to prepare fermentation liquor
(1) Expansion culture of beer yeast
Inoculating a loop of Saccharomyces cerevisiae strain into a 1mL test tube, and culturing at 25deg.C for 24 hr; transferring 1mL of bacterial liquid into a triangular flask filled with 9mL of wort, and culturing at 25 ℃ for 48h; transferring 9mL of wort to a triangular flask filled with 90mL of wort, and culturing at 20deg.C for 48 hr; 100mL of wort is transferred to a triangular flask filled with 900mL of wort, and is cultured for 48 hours at 15 ℃ to obtain the following fermented beer yeast seed liquid for later use.
(2) Filling pure oxygen into the clarified wort in the cooling process, and controlling the dissolved oxygen amount to be 15mL/L; inoculating the beer yeast seed liquid prepared in the step (1) to obtain the fermentation liquid, wherein the inoculation density is 1.0X107 pieces/mL, the main fermentation temperature is controlled at 30 ℃, and the fermentation is carried out for 3d.
3. Monascus purpureus JN1105 inoculation fermentation
(1) Preparation of Monascus spore suspension
Washing Monascus spores on the inclined plane with about 10mL of sterile water, pouring into sterilized triangular flask containing glass beads, shaking until spores disperse, adding sterile wort (6 deg.P), culturing at 27deg.C for 30 hr at 180 r/min, and diluting with water to a concentration of 10 5 And obtaining the monascus purpureus JN1105 spore suspension for later use.
(2) Inoculation of monascus purpureus JN1102
The prepared fermentation liquor is kept at the same temperature, the monascus purpureus JN1105 spore suspension prepared in the step (1) is added into the fermentation liquor, secondary fermentation is carried out at 30 ℃ for 9d, the fermentation liquor is cooled to 0 ℃ after the secondary fermentation is finished, and wine is stored for 5d; after the fermentation liquor is finished, the finished product of the health-care refined beer is obtained through filtration, filling and sterilization.
4. Detection of functional components in health-care refined beer
Comparative example 1
This comparative example differs from example 1 in that: the secondary fermentation is carried out by using monascus ruber JN1201, and the monascus ruber JN1201 is preserved and provided by the national institute of food biology and food manufacturing engineering center of university of south of the river.
Comparative example 2
This comparative example differs from example 1 in that: the secondary fermentation is carried out by using the monascus orange JN1601, wherein the monascus orange JN1601 is preserved and provided by the national institute of food bioscience and food fermentation, university of south of the Yangtze river.
Comparative example 3
This comparative example differs from example 1 in that: the beer yeast fermented above is adopted for primary fermentation.
Comparative example 4
This comparative example differs from example 1 in that: the following fermented brewer's yeast and monascus purpureus JN1105 were inoculated simultaneously into wort for fermentation.
Comparative example 5
This comparative example differs from example 1 in that: inoculating monascus purpureus JN1105, and fermenting at 30deg.C for 6d; inoculating beer yeast for secondary fermentation at 30deg.C for 3d.
Detection of functional components in health-care refined beer
The detection method comprises the following steps:
(1) gamma-aminobutyric acid (GABA) content
Absorbance was detected at 630nm based on Berthelot colorimetry.
Taking a health-care refined beer sample, ultrasonically crushing cells for 10min, and centrifuging for 15min at 12000 r/min; 1mL of 6% phenol and 2.0mL of 6% NaClO solution are added, evenly mixed, and the mixture is subjected to ice bath in boiling water for 10min, the absorbance at 630nm is measured, and the GABA content is calculated according to a standard curve.
(2) Content of monacolin
Taking 5mL of health-care refined beer sample, ultrasonically crushing cells for 10min, adding 15mL of 75% methanol, shaking and uniformly mixing, centrifuging for 10min at 8000r/min, standing overnight, filtering with a 0.45 mu m organic microporous filter membrane, and detecting the content of monacolin based on High Pressure Liquid Chromatography (HPLC);
HPLC detection conditions: the chromatographic column was C18 (4.6 mm. Times.250 mm,5 μm), 0.1% phosphoric acid: methanol=1:3 (V/V) as mobile phase, UV detector wavelength 238nm, column temperature 30 ℃, flow rate 1mL/min, sample injection amount 10. Mu.L.
(3) Citrinin content
According to the method for measuring citrinin content in GB/T5009.222-2008 'determination of citrinin in red rice products', the citrinin content of the health-care refined beer sample is detected, specifically:
taking 10mL of health-care refined beer sample, ultrasonically crushing 10min of cells, adding 20mL of absolute ethyl alcohol, oscillating for 1h in a water bath at 60 ℃, cooling to room temperature, centrifuging at 3000r/min for 15min, filtering with a 0.45 mu m filter membrane, and detecting the content of citrinin based on High Pressure Liquid Chromatography (HPLC).
HPLC detection conditions: the column was C18 (250 mm. Times.4.6 mm,5 μm), acetonitrile: water=35:65 as mobile phase (pH 2.5 adjusted with phosphoric acid), fluorescence detector, excitation wavelength λex was 331nm, emission wavelength λem was 500nm, column temperature 28 ℃, flow rate 1.2 mL/min, and sample injection amount 50. Mu.L.
(4) Monascus pigment color value
According to the method for measuring monascus pigment in GB 5009.150-2016 determination of monascus pigment in food safety national standard food, the red rice pigment color value of the health-care refined beer sample is detected, specifically:
1mL of the health-care refined beer sample is added with 9mL of 70% ethanol solution, the mixture is placed in a shaking table (60 ℃ C., 180 r/min) for extraction for 1h,4000 r/min is centrifuged for 15min, the supernatant is taken and diluted with 70% ethanol, the absorbance values are measured at 410nm (yellow pigment), 470nm (orange pigment) and 505nm (red pigment) respectively, and the monascus pigment color value is calculated.
The calculation formula is as follows: monascus color value = absorbance value x dilution factor.
The results of the tests of examples 1, 2 and comparative examples 1 to 5 are shown in Table 2.
TABLE 2
As can be seen from Table 2, the following metabolic products secreted by beer yeast during fermentation process can induce the inoculated monascus purpureus JN1105 to excessively secrete gamma-aminobutyric acid, monascus pigment, monacolin and other functional components, and the content of citrinin harmful to human body in the health-care refined beer is low.
The foregoing description of the preferred embodiments of the invention is not intended to limit the invention to the precise form disclosed, and any such modifications, equivalents, and alternatives falling within the spirit and scope of the invention are intended to be included within the scope of the invention.
Claims (10)
1. A health-care refined beer is characterized in that barley malt and brewing water are used as raw materials, wort is firstly prepared, yeast is inoculated for primary fermentation to prepare fermentation liquor, and monascus is inoculated in the fermentation liquor for secondary fermentation to prepare the health-care refined beer.
2. The healthy refined beer according to claim 1, wherein the yeast is an above-fermented beer yeast.
3. The healthy refined beer according to claim 1, wherein the monascus is monascus purpureus JN1105.
4. The healthy and refined beer according to claim 1, wherein the content of gamma-aminobutyric acid in the healthy and refined beer is 0.15-0.26g/L, the content of monacolin is 7.8-9.1mg/L, the color value of monascus pigment is 315-376U/mL, and the content of citrinin is 0.05-0.60mg/L.
5. The healthy refined beer according to claim 1, wherein the mass ratio of barley malt to brewing water is 1: (3.5-4).
6. A method for preparing a health care refined beer according to any one of claims 1-4, comprising the steps of:
(1) Wheat juice
Adding barley malt and brewing water into a saccharification pot, and preserving heat at 50deg.C for 10-20min;
heating to 62-65deg.C, heating to 78-80deg.C after iodine test reaction is completed, and filtering to obtain filtrate;
boiling the filtrate for 60-70min, and adding granular hops accounting for 0.03-0.05% of the total weight of the filtrate during boiling to obtain wort with concentration of 15-18°P;
(2) Preparing fermentation liquor
Filling pure oxygen into wort, inoculating yeast, and fermenting for the first time to obtain fermentation liquor;
(3) Making health-care refined beer
Inoculating Monascus to the fermentation broth for secondary fermentation to obtain the health-care refined beer.
7. The preparation method according to claim 6, wherein in the wort prepared in the step (1), the granular hops are added to the boiled filtrate in three times in a mass ratio of 15:65:20:
for the first time, adding the filtrate when the filtrate is boiled for 15min;
for the second time, adding the filtrate when the filtrate is boiled for 35 min;
for the third time, the filtrate was added 10min before boiling was completed.
8. The process according to claim 6, wherein the amount of dissolved oxygen in the wort in the fermentation broth produced in step (2) is 15 to 18mg/L.
9. The process according to claim 6, wherein the yeast is inoculated in the fermentation broth obtained in the step (2) in an amount of 1.0X10 7 ～2.0×10 7 individual/mL; the temperature of the primary fermentation is 25-30 ℃, and the time of the primary fermentation is 1-3 d.
10. The method according to claim 6, wherein in the step (3) of producing the health-care refined beer, the secondary fermentation is performed for 6 to 9 days, and the beer is stored at 0 ℃ for 5 to 7 days after the secondary fermentation is completed.
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| FR2870852A1 (en) * | 2004-05-25 | 2005-12-02 | Taiwan Tobacco & Liquor Corp | PROCESS FOR PRODUCING A BEER-LIKE NON-ALCOHOLICIZED BEVERAGE-LIKE BEVERAGE |
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| CN110982646A (en) * | 2019-12-31 | 2020-04-10 | 齐鲁工业大学 | Method for preparing beer by mixed fermentation of wine yeast and beer yeast |
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| FR2870852A1 (en) * | 2004-05-25 | 2005-12-02 | Taiwan Tobacco & Liquor Corp | PROCESS FOR PRODUCING A BEER-LIKE NON-ALCOHOLICIZED BEVERAGE-LIKE BEVERAGE |
| CN109468184A (en) * | 2019-01-16 | 2019-03-15 | 福建省燕京惠泉啤酒股份有限公司 | A kind of beer fermentation technique of different type yeast different phase addition |
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