CN1616634A - Dietary fiber beer and its preparing method - Google Patents

Abstract

The present invention relates to diet fiber beer and its preparation process, and the diet fiber beer contains water soluble diet fiber in 0.5-1 wt%. The preparation process includes preparing malt juice with malt and rice as main material and through dextrination, saccharification, filtering, boiling and cooling; and adding diet fiber in the required amount 30-40 min before finishing boiling. The diet fiber beer of present invention has the nutrients and functions of diet fiber, the characteristics of beer and improved taste, and is favorable to health.

Description

Dietary fiber beer and preparation method thereof

Technical field

The present invention relates to beer and preparation method thereof.

Background technology

Human society enters 21 century, and people's living standard significantly improves, and diet is meticulous day by day, causes rich man disease (diabetes, cardiovascular diseases, obesity, enteron aisle cancer, constipation etc.) more and more general.Therefore, variation has also taken place to the consumption idea of food in people, and food requirement is not only rested on sense organ, the mouthfeel, and it is functional but more and more be particular about.Therefore can believe that the food of 21 century will be gradually based on functional foodstuff.Beer, more and more is subject to people's attention as a kind of leisure type beverage in desalination as the function of wine.Thereby people to nutrition, best quality, the personalization of functional type beer such as beer, specializing has given special concern.And beer kind and function are comparatively single for a long time, can not satisfy the demands of consumers.

Summary of the invention

The purpose of this invention is to provide a kind of beer that contains food fibre and preparation method thereof.

For achieving the above object, the present invention adopts following technical scheme: a kind of dietary fiber beer, contain the water-soluble dietary fibre that accounts for beer weight 0.5%～1% in the beer.

The method of above-mentioned dietary fiber beer is, with Fructus Hordei Germinatus and rice is major ingredient, make wort through gelatinization, saccharification, after filtering, boil, cooling off, wort makes beer through fermentation with after filtering, it is characterized in that, boiling the water-soluble dietary fibre that finishes preceding 30～40 minutes interpolation specified amounts, boiling again afterwards and got final product in 30～40 minutes.

The concrete grammar that adds water-soluble dietary fibre is: with the mediation bucket of a belt stirrer, put into a certain amount of hot brewing water, start agitator, again water-soluble dietary fibre is slowly poured into, mend the hot water of capacity behind the mixing, with being pumped into the boiling pot that carries out Wort boiling.

Food fibre be meant can anti-human small intestine digest and assimilate and the summation of edible vegetalitas composition, carbohydrate and the similar material thereof that can partly or entirely ferment at the human body large intestine comprises polysaccharide, oligosaccharides, xylogen and relevant plant material.Food fibre has passed through 30 years of researches and development, has become the pandemic protective foods of developed country, it is reported, the America and Europe, the annual sales amount of food fibre series products is crossed 30,000,000,000 dollars.Nearly 10,000,000,000 dollars of the annual sales amount of the edible food fibre series products of Japan, and formally it is classified as " the seventh-largest nutrient substance " after sugar, protein, fat, water, minerals and vitamins, have the title in " life oasis ".Brainstrust is consistent to be thought: dietary fiber food will be 21 century to dominate one of food.Food fibre has unique function in food, summary is got up to comprise expansion, water-holding power, colloid formation, ion-exchange, improved gastrointestinal microorganisms bacterium colony and the low physiological function of heat production.These functions cause following physiological action: 1, increase excremental volume, shorten food passing through the time in intestines.2, can reduce blood cholesterol levels, reduce atherosclerosis.3, reduce the generation of cholelithiasis.4, reducing diverticulosis takes place.5, prevent diabetes, intestinal cancer, cardiovascular disorder.6, antiobesity action.

The present invention is applied to beer production with food fibre, and food fibre can not influence the fermentation and intact being stored in the beer finished product of meeting of cereuisiae fermentum, does not only influence the inner quality and the typicalness of beer, and can improve the mouthfeel quality of beer.Beer is suitable as the matrix of food fibre very much, allow two kinds of products organically combine, the natural characteristics of molten beer and the trophic function of food fibre are in one, and the pure white exquisiteness of dietary fiber beer foam of producing, mouthfeel is pure, salubrious, unique, the dietary fiber beer that makes, the nutrition and the function of dietary fiber beer have promptly been guaranteed, guaranteed the natural characteristics of beer again, also improved the mouthfeel quality of beer simultaneously, often drinking is of value to the healthy of people.

Experiment about dietary fiber beer stability of the present invention:

Stability experiment adopts the European beer EBC of association analytical method and accelerated deterioration experiment to combine to carry out.Get each 15 bottles of dietary fiber beer and flexible beer, each sample is placed in the refrigerator (refrigerator) five bottles, and sample (fresh sample) is stand-by in contrast.

Get each five bottles of the beer samples of surveying 60 ℃ of constant temperature 120 hours, be cooled to 0 ℃ of constant temperature and surveyed turbidity and sensory evaluation in 24 hours, cyclical operation, every circulation primary is equivalent to 45 days quality guaranteed perioves, is till 2.0EBC or mouthfeel have considerable change until reaching turbidity.And the mouthfeel of beer carried out simultaneous test, test result such as following table:

Cycle index	Turbidity		Sensory evaluation
					Dietary fiber beer	Common wine	Dietary fiber beer	Common wine
	????0	????0.38	????0.38
????1					????0.42	????0.40	No considerable change	No considerable change
	????2	????0.78	????0.65	Little have an activated flavour					Little have an activated flavour
????3					????1.25	????1.12	Activated flavour slightly	Activated flavour slightly
	????4	????1.98	????1.53	Activated flavour is arranged					Activated flavour is arranged
????5					????2.10	????1.90	Activated flavour is more obvious	Activated flavour is more obvious

The quality guaranteed period that can extrapolate the dietary fiber beer that uses this explained hereafter from last table is:

45 * 5=225 (my god)

The quality guaranteed period of dietary fiber beer has reached the requirement of ordinary beer, and the oxidation of beer and common wine no significant difference.

The every physics and chemistry of one-tenth pasteurized beer and Oranoleptic indicator such as following table that the present invention makes:

Analysis project	The result
		Outward appearance	Faint yellow, limpid transparent, glossy, the pure white exquisiteness of foam, the lasting cup of hanging.
Taste	Pure taste, light refreshing, coordination, pure and fresh, unique.
		Foam s	220
Turbidity EBC	0.36
		Original wort concentration ° P	11.0
Alcoholic strength %V/V	4.85
		Fermentation degree %	65
Total acid ml/100ml	1.92
		Di-acetyl mg/l	0.06
Carbonic acid gas %m/m	0.46

From above data as can be seen, every quality index of dietary fiber beer all reaches the GB requirement.

Embodiment

Embodiment 1:

1, the preparation of diastatic malt juice

Batching: Fructus Hordei Germinatus: rice=65: 35; Hops (accounting for beer weight): 0.8 ‰; Food fibre (accounting for beer weight): 0.5%.

Mashing process control:

Adjunce copper: 50 ℃ of blankings, be warming up to 90 ℃ the insulation 20 minutes, be warming up to then 102 ℃ boil 30 minutes at twice and wine with dregs to brew kettle.

Brew kettle: 48 ℃ of blanking protein hydrolysis closed wine with dregs in 40 minutes and are warming up to 63 ℃ of insulations 30 minutes, close for the second time wine with dregs be warming up to 67 ℃ 60 minutes, the iodine inspection reacts completely and is warming up to 76 ℃ and pours filter vat into.

First wort concentration: 15P, termination wort concentration: 11P, hops are added on to boil to add in 10 minutes when adding 60%, 80 minute in 15%, 40 minute and add 25%, food fibre is boiling end interpolation in first three ten minutes, not with its direct impouring boiling pot,, not only sink to the boiling pot bottom easily when adding water-soluble dietary fibre because the pulpous state water-soluble dietary fibre generally all compares stiff, and be difficult for and wheat juice mixes, cause damage and form caramel.Addition means is: with the mediation bucket of a belt stirrer, put into a certain amount of hot brewing water, start agitator, water-soluble dietary fibre is slowly poured into again, mend the hot water of capacity behind the mixing, with being pumped into the boiling pot that carries out Wort boiling.Hot wheat juice sedimentation time 30 minutes.7 ℃ of cooling temperatures, Wort oxygenating 7-9mg/l.

2, fermentation

Inoculum of dry yeast: control canful yeast number 1.5-1.7 * 10 ⁶/ ml.8 ℃ of canful temperature, canful was arranged cold sludge in 12 hours for the first time, and canful ranked second time cold sludge in 24 hours.12 ℃ of control leavening temperatures, treat that fermentation appearance reaches 70---sealed cans were boosted in 75% o'clock.7 ℃ of reduction of diacetyl treat that di-acetyl reduces to 0.10mg/1 when following, are cooled to-1 ℃ with 0.1 ℃/hour speed and enter storage wine.When 7 ℃ of reduction of diacetyl, reclaim yeast.The storage wine time is no less than 7 days.Tank pressure control: yeast phase: 0.1-0.12MPa, storage wine phase: 0.08-0.1MPa.

3, filter

To keep waiting press filtration in the filtration procedure, and guarantee to reduce oxygen absorption, bright beer tank carbonic acid gas back pressure in the filtration procedure as far as possible, and quantitatively add the 20mg/lVC antioxidant at the pure mellow wine neutral line, guarantee to filter the turbidity≤0.50EBC of pure mellow wine, stablize 8 hours rest times, send into packing shop.

Embodiment 2: identical with embodiment 1 preparation method, the food fibre addition is to account for 0.7% of beer weight.

Embodiment 3: identical with embodiment 1 preparation method, the food fibre addition is to account for 1% of beer weight.

Claims (3)

1, a kind of dietary fiber beer is characterized in that, contains the water-soluble dietary fibre that accounts for beer weight 0.5%～1% in the beer.

2, prepare the method for dietary fiber beer according to claim 1, with Fructus Hordei Germinatus and rice is major ingredient, make wort through gelatinization, saccharification, after filtering, boil, cooling off, wort makes beer through fermentation with after filtering, it is characterized in that, boiling the water-soluble dietary fibre that finishes preceding 30～40 minutes interpolation specified amounts, boiling again afterwards and got final product in 30～40 minutes.

3, method as claimed in claim 2, it is characterized in that, the concrete grammar that adds water-soluble dietary fibre is: with the mediation bucket of a belt stirrer, put into a certain amount of hot brewing water, start agitator, again water-soluble dietary fibre is slowly fallen the people, mend the hot water of capacity behind the mixing, carrying out the boiling pot of Wort boiling with the pumping people.