CN1970716B - Bifidus factor beer - Google Patents
Bifidus factor beer Download PDFInfo
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- CN1970716B CN1970716B CN200610095243A CN200610095243A CN1970716B CN 1970716 B CN1970716 B CN 1970716B CN 200610095243 A CN200610095243 A CN 200610095243A CN 200610095243 A CN200610095243 A CN 200610095243A CN 1970716 B CN1970716 B CN 1970716B
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Abstract
The invention discloses an isomaltose beer, which is characterized by the following: adopting malt, rice or corn and hop as raw material; utilizing anaerobic bifidobacteria and aerobic traditional beer fement bacteria to brew; using symbiotic elementary to ferment; or using bifidobacteria and brewed yeast to fuse cell; sieving stable strain with two bacterial biological function as ferment bacteria; or utilizing present molecular biological technique to construct ferment bacteria; integrating physiological effect of bifidobacteria and brewed yeast.
Description
Technical field
The present invention relates to microbiology, microecology, molecular biology and biotechnology fermentation technique etc., be specifically related to a kind of preparation of functional beer.
Background technology
Traditional beer be a kind of be spirituosity, carbonic acid gas and the nutritious refreshant beverage that raw material is made with fermentation by saccharomyces cerevisiae with Fructus Hordei Germinatus and hops.Before thousands of years beer was just arranged, the beer production is almost the same with the grape wine production with a long history.It is exactly an important microbiological industry for a long time, particularly in recent decades, after China then is 1978, because number is with the rapid generation of the big brew-house more than the ton in the city, formed large-scale industrial production, make not only that those workshop-based small-sized breweries lose its critical role day by day in the rural area, and brewing industry is also more outstanding to the high request of making method.Producing the maximum country of beer in the world is the U.S., then will count Europe but opinion is with a long history, and Europe is the source region of beer in modern age, all is very famous producing country as Germany, Czechoslovakia, Denmark, Holland etc. wherein.
But what make a general survey of sale in the market both at home and abroad all is traditional beer.Along with the progress of society and improving constantly of living standards of the people, traditional beer can not satisfy the needs of people's lives, seek having more healthy nutritive value and preventing that the ecological beer for the treatment of diseases and making health-care will be the theme of era development of GOOD TASTE, ecological beer then has above-mentioned potential ecologic effect, so it will be the inexorable trend of 21 century beer development.
At present more existing reported in literature about functional beer are if any the report of functional oligose beer or title bifidus factor oligose beer.Because oligose has the function that promotes bifidus bacillus propagation, as oligofructose, xylo-oligosaccharide, oligomeric isomaltose, low poly lactose, oligomeric galactose, after taking in human body, directly do not digested and assimilated by human body, but can promote the propagation of intestinal beneficial bacterium group bifidus bacillus, have the health-care effect that improves intestinal microflora, can be applied to prevent and treat diseases such as diabetes, obesity and carious tooth, also have effects such as prevention cardiovascular and cerebrovascular diseases, anti-ageing, enhance immunity power.But, the bifidus factor oligose beer of present report, generally be that any stage is added functional oligose (being bifidus factor) after the Wort boiling of brewage, cereuisiae fermentum can not decompose and utilizes functional oligose, so the form with substance retains in the wine liquid, though these unemployed small molecular sugars can improve the taste of beer, give beer certain physiological function, the ecological functions of its increase are very limited; The bifidus factor of artificial preparation costs an arm and a leg simultaneously, directly add bifidus factor, increased the cost of beer, and the thalline composition (as lipoteichoicacid, film teichoic acid etc.) and the meta-bolites that lack bifidus bacillus, these products can be brought into play powerful biological function (as antitumor, antifatigue, anti-ageing, anti-infective, ionizing radiation-resistant, reducing blood-fat, prevent and treat cardiovascular disorder etc.) in human body.
Summary of the invention
The objective of the invention is at the prior art above shortcomings, a kind of bifidus factor beer that integrates nutritive health-care and anti-treating diseases and making health-care is provided, it utilize anaerobic bifidobacterium (Bifidobacterium) and aerobic traditional beer fermented bacterium yeast saccharomyces cerevisiae (Saccharomyces cerevisiae) to utilize mutually and symbiotic principle as the fermented bacterium of bifidus factor beer; Or utilize bifidus bacillus and yeast saccharomyces cerevisiae to carry out cytogamy, filter out the stable bacterial strain of biological function again, as the fermented bacterium of this beer with two kinds of bacterium; Or utilize the fermented bacterium of other genetic engineering bacteriums of the bifidus bacillus that modern molecular biology technique makes up as this beer, and integrate the physiological function of bifidus bacillus and yeast saccharomyces cerevisiae, increase the physiological function of beer, save preparation cost.
The technical solution used in the present invention is as follows:
A kind of bifidus factor beer, it is a raw material with Fructus Hordei Germinatus, rice or corn, hops, utilizes anaerobic bifidobacterium and aerobic traditional beer fermented bacterium yeast saccharomyces cerevisiae to utilize symbiosis as fermented bacterium mutually, adopts the fermentation of following method and makes:
1, be feedstock production wheat juice with Fructus Hordei Germinatus, rice or corn, hops: this process is to adopt the wheat juice preparation process of traditional beer.
2, fermentation wheat juice:
A, fermented bacterium recovery: bifidus bacillus is inoculated in the BL substratum, and yeast saccharomyces cerevisiae is inoculated in the YPD substratum, respectively recovery;
B, inoculation fermentation bacterium: low-temperature centrifugation is collected yeast saccharomyces cerevisiae, is inoculated in the wheat juice bacterium amount 2.0 * 10
6/ mL--2.0 * 10
10/ mL cultivates 10-30hr for 30 ℃ in fermentor tank, when treating to be in the fermentor tank relative anaerobism, and inoculating bifidobacterium, the bacterium amount is 2.0 * 10
6/ mL--2.0 * 10
10/ mL;
(3) Primary Fermentation
The above-mentioned wheat juice of having inoculated bacterial classification is placed in the 8-12 ℃ of environment, and under the relative anaerobic condition of wheat juice, yeast saccharomyces cerevisiae and bifidus bacillus carried out anaerobically fermenting 8-12 days, and sugar is produced ethanol and carbonic acid gas isoreactivity material, and releases energy by glycolysis;
(4) secondary fermentation
The fermented liquid that obtains after Primary Fermentation finishes is a bright beer, and bright beer is transferred to aseptic fermentor tank, places 25-35 days down in 2-10 ℃, obtains beer.
(5) degerming clarification
Beer is carried out pasteurization sterilization and low-temperature centrifugation or filters clarification, get product.
The present invention also can adopt bifidus bacillus and yeast saccharomyces cerevisiae to carry out fusant that cytogamy obtains as fermented bacterium, the acquisition mode of this bacterial classification is that bifidus bacillus and yeast saccharomyces cerevisiae protoplastis are carried out the protoplastis fusion, adopt 10% lactose neutral red culture screening fusant, obtain behind regenerative cell's wall.
The present invention also can adopt the functional gene on the bifidus bacillus DNA changed over to by plasmid vector and make up genetic engineering bacterium in the yeast saccharomyces cerevisiae, with the genetic engineering bacterium that obtains bifidus bacillus and yeast saccharomyces cerevisiae as fermented bacterium.
The present invention increases functional oligose in the beer by biological process, promptly utilize bifidus bacillus and yeast saccharomyces cerevisiae co-fermentation wheat juice, during the fermentation, bifidus bacillus is the synthesis secretion functional oligose not only, also produce other functional components, as the thalline composition (as: lipoteichoicacid, film teichoic acid or the like) of lactic acid, acetate, multivitamin, trace element and bifidus bacillus.According to the functional beer that this making method is produced, integrate the physiological function of bifidus bacillus and yeast saccharomyces cerevisiae, not only given beer itself distinctive local flavor, also embodied the powerful ecologic effect of bifidus bacillus; Functional oligose does not need artificial preparation, but produces in bifidus bacillus and yeast saccharomyces cerevisiae symbiosis, both brew functional beer of fine quality, the artificial preparation of having saved functional oligose again.Therefore, bifidus factor beer is a kind of inexpensive functional beer, and its can break traditions dominant position of beer makes beer move towards the development pattern of diversification.After people drink this ecology beer, can in human body, bring into play the powerful ecologic effect of bifidus bacillus, keep and regulate the intestinal microecology balance, the enhancing body immunologic function, antitumor, anti-ageing, anti-infective, prevent and treat effects such as hepatopathy and reducing blood-fat, promote health, strengthen body constitution.
Embodiment
Embodiment 1:
1.1 raw material: Fructus Hordei Germinatus, commercially available rice or corn, pellet hop.
1.2 bacterial classification
1.2.1 bifidus bacillus (Bifidobacterium, 86321): through the domestication of the oxytolerant in hundreds of generations, oxygen is had certain tolerance, but biological characteristics remains unchanged, preserve bacterial classification in 4 ℃ of refrigerators, face the time spent and take out recovery through lyophilization.
1.2.2 yeast saccharomyces cerevisiae (Saccharomyces cerevisiae, CICC1700): available from China Food Fermentation Industry Research Institute microbial strains preservation center.
Technical process:
2.1 pulverizing raw material
2.1.1 the Fructus Hordei Germinatus humidification is pulverized the water smoke to 60 ℃ of Fructus Hordei Germinatus sprays, makes the whole grain of Fructus Hordei Germinatus moisture increase by 1.5%, the water smoke of sprinkling and Fructus Hordei Germinatus thorough mixing, humidification time 2min.
2.1.2 rice dry grinding moisture is low more, pulverizes carefully more, effect is good more; The unsuitable long storage time of rice meal prevents the heating caking.
2.2 preparation wheat juice
2.2.1 the ground rice gelatinization is in 45 ℃ of blankings, solid-liquid ratio is 1: 5; 70 ℃ are added high temperature resistant α-Dian Fenmei liquid, react completely until iodine liquid; Boil 10min, supernatant liquor is thin rice mash.
2.2.2 the flour saccharification is in 35 ℃ of blankings, solid-liquid ratio is 1: 4; 50 ℃ of constant temperature 60min, fully decomposing protein; Be warming up to 65 ℃, add the rice mash that is cooled to 65 ℃ with 1: 2 ratio, constant temperature to iodine liquid reacts completely; Stop in the time of 80 ℃.
2.2.3 wort filtration is collected wheat juice supernatant liquor and washing of precipitate liquid, filters twice.
2.2.4 Wort boiling hops addition is 0.2% of a wheat juice, divide 4 batches of interpolations, add 10% when boiling, prevent that wheat juice from foaming, second and third batch respectively added 20%, the four batch and add 50% when boiling 90min when boiling 30min, 60min, stop behind the 10min boiling, cooling obtains yellow, clarifying ripe wheat juice.
2.3 fermentation wheat juice
2.3.1 the fermented bacterium recovery: bifidus bacillus is inoculated in the BL substratum, anaerobism, 37 ℃, 48hr; Yeast saccharomyces cerevisiae is inoculated in the YPD substratum, and is aerobic, and 30 ℃, 48hr.
2.3.2 (3000rpm 10min) collects yeast saccharomyces cerevisiae to inoculation fermentation bacterium low-temperature centrifugation, is inoculated in the wheat juice bacterium amount 2.0 * 10
7/ mL is advisable; Cultivate 24hr for 30 ℃, inoculating bifidobacterium, the bacterium amount is 2.0 * 10
7/ mL.
2.3.3 Primary Fermentation
Be placed in the 8-12 ℃ of environment, under the relative anaerobic condition of wheat juice, yeast saccharomyces cerevisiae and bifidus bacillus began to carry out anaerobically fermenting 8-12 days, and sugar is produced ethanol and carbonic acid gas isoreactivity material, and releases energy by glycolysis.
2.3.4 bright beer check
The fermented liquid of wheat juice after Primary Fermentation is bright beer.After Primary Fermentation finishes, by check clarification situation, trial test, bacterium amount counting, evaluation fermenting process.
2.3.5 secondary fermentation
Bright beer is transferred to aseptic fermentor tank, was positioned over 4 ℃ of refrigerator 25-35 days.
2.3.6 degerming clarification
Beer carried out the pasteurization sterilization and low temperature (4 ℃) centrifugal (4000rpm, 20min) or filter.
2.4 detection index
Detect multinomial important beer performance index such as relative density, actual concentrations, alcoholic strength, original wort concentration, fermentation degree, total acidity, foaming properties, oligomeric reducing sugar, amino acid, VITAMIN and trace element.
The reducing sugar of table 3-2-1 wheat juice
| Glucose Standard for Sugars liquid concentration | Glucose Standard for Sugars liquid is long-pending | Wheat juice volume | Reducing sugar content |
| 1.00 | 24.20 | 2.60 | 9.31 |
Alpha-amino nitrogen content (mg/L)
The reducing sugar of table 3-2-2 wheat juice
| The amino nitrogen concentration of standard solution | Amino nitrogen reference liquid absorbancy | Wheat juice absorbancy | Alpha-amino nitrogen content |
| 200 | 0.358 | 0.314 | 175 |
The general index of table 3-6-1 beer
| Ordinary beer | The bifid fermented liquid | Yeast fermentation broth | Bifidus factor beer | |
| The former wheat concentration of relative density actual concentrations alcoholic strength fermentation degree foaming properties | 1.0033 3.30 3.79 10.30 67.6 is excellent | 1.0038 4.18 - - - - | 1.0035 3.47 4.09 10.99 68.4 is good | 1.0037 3.62 3.91 10.83 66.6 is good |
Annotate: these several of "-" expressions only are applicable to the beer index, are not suitable for the bifid fermented liquid.
The amino acid of table 3-6-2 beer
| Ordinary beer | The bifid fermented liquid | Yeast fermentation broth | Bifidus factor beer | |
| Glycine (Gly) Histidine (His) L-Ala (Ala) Isoleucine (Ile) leucine (Leu) Methionin (Lys) | 11.8 13.1 48.8 3.6 13.1 7.1 | 29.8 34.8 97.1 42.5 90.0 19.76 | 9.8 10.9 57.1 7.7 17.1 15.6 | 7.1 8.4 48.5 5.6 14.6 12.1 |
The VITAMIN of table 3-6-4 beer
| Ordinary beer | The bifid fermented liquid | Yeast fermentation broth | Bifidus factor beer | |
| VB 1 VB 2 VB 6 | ＜0.10 ＜0.25 ＜0.015 | ＜0.10 ＜0.25 ＜0.015 | ＜0.10 ＜0.25 ＜0.015 | ＜0.10 ＜0.25 ＜0.015 |
The trace element of table 3-6-5 beer
| Ordinary beer | The bifid fermented liquid | Yeast fermentation broth | Bifidus factor beer | |
| Ca Fe Zn Cu | 4.42 ＜0.05 0.46 ＜0.05 | 3.57 ＜0.05 0.47 ＜0.05 | 4.36 ＜0.05 0.096 ＜0.05 | 5.68 ＜0.05 0.40 ＜0.05 |
The acidity and the reducing sugar of table 3-6-6 beer
| Ordinary beer | The bifid fermented liquid | Yeast fermentation broth | Bifidus factor beer | |
| Acetate lactic acid reducing sugar | 0.11 0.14 3.31 | 0.24 0.32 4.20 | 0.14 0.19 3.51 | 0.26 0.34 3.98 |
By above detection index as can be seen:
Bifidus factor beer can meet all index requests of ordinary beer, and be significantly higher than common commercially available beer at a plurality of functional components " as calcium, Methionin, acetate, lactic acid, reducing sugar (bifidus factor precursor) etc. ", and having bifidus bacillus thalline composition (as lipoteichoicacid, film teichoic acid etc.) and a meta-bolites, these products can be brought into play powerful biological function (as antitumor, antifatigue, anti-ageing, anti-infective, ionizing radiation-resistant, reducing blood-fat, prevent and treat cardiovascular disorder etc.) in human body.
Embodiment 2:
1.1 raw material: Fructus Hordei Germinatus, commercially available rice or corn, pellet hop.
1.2 bacterial classification
Bifidus bacillus and yeast saccharomyces cerevisiae carry out the fusant that cytogamy obtains, and as fermented bacterium, preserve bacterial classification in 4 ℃ of refrigerators through lyophilization behind regenerative cell's wall, face the time spent and take out recovery.
Technical process:
2.1 pulverizing raw material
2.1.1 the Fructus Hordei Germinatus humidification is pulverized the water smoke to 60 ℃ of Fructus Hordei Germinatus sprays, makes the whole grain of Fructus Hordei Germinatus moisture increase by 1.5%, the water smoke of sprinkling and Fructus Hordei Germinatus thorough mixing, humidification times 2 min.
2.1.2 rice dry grinding moisture is low more, pulverizes carefully more, effect is good more; The unsuitable long storage time of rice meal prevents the heating caking.
2.2 preparation wheat juice
2.2.1 the ground rice gelatinization is in 45 ℃ of blankings, solid-liquid ratio is 1: 5; 70 ℃ are added high temperature resistant α-Dian Fenmei liquid, react completely until iodine liquid; Boil 10min, supernatant liquor is thin rice mash.
2.2.2 the flour saccharification is in 35 ℃ of blankings, solid-liquid ratio is 1: 4; 50 ℃ of constant temperature 60min, fully decomposing protein; Be warming up to 65 ℃, add the rice mash that is cooled to 65 ℃ with 1: 2 ratio, constant temperature to iodine liquid reacts completely; Stop in the time of 80 ℃.
2.2.3 wort filtration is collected wheat juice supernatant liquor and washing of precipitate liquid, filters twice.
2.2.4 Wort boiling hops addition is 0.2% of a wheat juice, divide 4 batches of interpolations, add 10% when boiling, prevent that wheat juice from foaming, second and third batch respectively added 20%, the four batch and add 50% when boiling 90min when boiling 30min, 60min, stop behind the 10min boiling, cooling obtains yellow, clarifying ripe wheat juice.
2.3 fermentation wheat juice
2.3.1 fermented bacterium recovery: bifidus bacillus and yeast saccharomyces cerevisiae are carried out the fusant that cytogamy obtains,, from 4 ℃ of refrigerators, take out and be inoculated in the BL substratum, aerobic, 30-37 ℃, 48hr, bacterium amount 2.0 * 10 as fermented bacterium
8-12/ mL is advisable.
2.3.2 inoculation fermentation bacterium low-temperature centrifugation (3000 rpm, 10 min) is collected above-mentioned fusant, is inoculated in the wheat juice bacterium amount 2.0 * 10
7/ mL is advisable;
2.3.3 Primary Fermentation
Be placed in the 8-12 ℃ of environment, fermented 8-12 days, sugar is produced ethanol and carbonic acid gas isoreactivity material, and releases energy by glycolysis.
2.3.4 bright beer check
The fermented liquid of wheat juice after Primary Fermentation is bright beer.After Primary Fermentation finishes, by check clarification situation, trial test, bacterium amount counting, evaluation fermenting process.
2.3.5 secondary fermentation
Bright beer is transferred to aseptic fermentor tank, was positioned over 4 ℃ of refrigerator 25-35 days.
2.3.6 degerming clarification
Beer carried out the pasteurization sterilization and low temperature (4 ℃) centrifugal (4000rpm, 20min) or filter.
2.4 detection index
Detect multinomial important beer performance index such as relative density, actual concentrations, alcoholic strength, original wort concentration, fermentation degree, total acidity, foaming properties, oligomeric reducing sugar, amino acid, VITAMIN and trace element.
Embodiment 3
1.1 raw material: Fructus Hordei Germinatus, commercially available rice or corn, pellet hop.
1.2 bacterial classification
Functional gene on the bifidus bacillus DNA is made up genetic engineering bacterium by the plasmid vector transformed saccharomyces cerevisiae,, preserve bacterial classification in 4 ℃ of refrigerators, face the time spent and take out recovery through lyophilization as fermented bacterium.
Technical process:
2.1 pulverizing raw material
2.1.1 the Fructus Hordei Germinatus humidification is pulverized the water smoke to 60 ℃ of Fructus Hordei Germinatus sprays, makes the whole grain of Fructus Hordei Germinatus moisture increase by 1.5%, the water smoke of sprinkling and Fructus Hordei Germinatus thorough mixing, humidification times 2 min.
2.1.2 rice dry grinding moisture is low more, pulverizes carefully more, effect is good more; The unsuitable long storage time of rice meal prevents the heating caking.
2.2 preparation wheat juice
2.2.1 the ground rice gelatinization is in 45 ℃ of blankings, solid-liquid ratio is 1: 5; 70 ℃ are added high temperature resistant α-Dian Fenmei liquid, react completely until iodine liquid; Boil 10min, supernatant liquor is thin rice mash.
2.2.2 the flour saccharification is in 35 ℃ of blankings, solid-liquid ratio is 1: 4; 50 ℃ of constant temperature 60min, fully decomposing protein; Be warming up to 65 ℃, add the rice mash that is cooled to 65 ℃ with 1: 2 ratio, constant temperature to iodine liquid reacts completely; Stop in the time of 80 ℃.
2.2.3 wort filtration is collected wheat juice supernatant liquor and washing of precipitate liquid, filters twice.
2.2.4 Wort boiling hops addition is 0.2% of a wheat juice, divide 4 batches of interpolations, add 10% when boiling, prevent that wheat juice from foaming, second and third batch respectively added 20%, the four batch and add 50% when boiling 90min when boiling 30min, 60min, stop behind the 10min boiling, cooling obtains yellow, clarifying ripe wheat juice.
2.3 fermentation wheat juice
2.3.1 fermented bacterium recovery: the said gene engineering S. cervisiae that makes up is inoculated in the YPD substratum, aerobic, 30 ℃, 48hr, bacterium amount 2.0 * 10
8-12/ mL is advisable.
2.3.2 (3000rpm 10min) collects said gene engineering S. cervisiae to inoculation fermentation bacterium low-temperature centrifugation, is inoculated in the wheat juice bacterium amount 2.0 * 10
7/ mL is advisable; Cultivate 24hr for 30 ℃.
2.3.3 Primary Fermentation
Be placed in the 8-12 ℃ of environment and fermented 8-12 days, sugar is produced ethanol and carbonic acid gas isoreactivity material, and releases energy by glycolysis.
2.3.4 bright beer check
The fermented liquid of wheat juice after Primary Fermentation is bright beer.After Primary Fermentation finishes, by check clarification situation, trial test, bacterium amount counting, evaluation fermenting process.
2.3.5 secondary fermentation
Bright beer is transferred to aseptic fermentor tank, was positioned over 4 ℃ of refrigerator 25-35 days.
2.3.6 degerming clarification
Beer carried out the pasteurization sterilization and low temperature (4 ℃) centrifugal (4000rpm, 20min) or filter.
2.4 detection index
Detect multinomial important beer performance index such as relative density, actual concentrations, alcoholic strength, original wort concentration, fermentation degree, total acidity, foaming properties, oligomeric reducing sugar, amino acid, VITAMIN and trace element.
Claims (2)
1. bifidus factor beer, it is characterized in that: with rice or corn, Fructus Hordei Germinatus and hops is raw material, utilizes anaerobic bifidobacterium and aerobic traditional beer fermented bacterium yeast saccharomyces cerevisiae to utilize symbiosis as fermented bacterium mutually, adopts following method fermentation and makes:
(1) be feedstock production wheat juice with rice or corn, Fructus Hordei Germinatus and hops;
(2) fermentation wheat juice:
A, fermented bacterium recovery: bifidus bacillus is inoculated in the BL substratum, and yeast saccharomyces cerevisiae is inoculated in the YPD substratum, respectively recovery;
B, inoculation fermentation bacterium: low-temperature centrifugation is collected yeast saccharomyces cerevisiae, is inoculated in the wheat juice bacterium amount 2.0 * 10
6/ mL--2.0 * 10
10/ mL cultivates 10-30hr for 30 ℃ in fermentor tank, when treating to be in the fermentor tank relative anaerobism, and inoculating bifidobacterium, the bacterium amount is 2.0 * 10
6/ mL--2.0 * 10
10/ mL;
(3) Primary Fermentation
The above-mentioned wheat juice of having inoculated bacterial classification is placed in the 8-12 ℃ of environment, and under the relative anaerobic condition of wheat juice, yeast saccharomyces cerevisiae and bifidus bacillus were fermented 8-12 days;
(4) secondary fermentation
The fermented liquid that obtains after Primary Fermentation finishes is a bright beer, and bright beer is transferred to aseptic fermentor tank, places 25-35 days down in 2-10 ℃, obtains beer;
(5) degerming clarification
Beer is carried out pasteurization sterilization and low-temperature centrifugation or filters clarification, get product.
2. bifidus factor beer, it is characterized in that: with rice or corn, Fructus Hordei Germinatus and hops is raw material, utilizes bifidus bacillus and yeast saccharomyces cerevisiae to carry out fusant that cytogamy obtains as fermented bacterium, adopts following method fermentation and makes:
(1) be feedstock production wheat juice with rice or corn, Fructus Hordei Germinatus and hops;
(2) fermentation wheat juice:
A, bifidus bacillus and yeast saccharomyces cerevisiae protoplastis carried out protoplastis merge, the screening fusant, behind regenerative cell's wall as fermented bacterium;
B, fermented bacterium recovery: above-mentioned fusant is inoculated in BL or MRS or the YPD substratum propagation of recovering, makes it to reach 10
8-10
12/ ml;
C, inoculation fermentation bacterium: low-temperature centrifugation is collected fusant, is inoculated in the wheat juice, and the bacterium amount reaches 2.0 * 10
6/ mL--2.0 * 10
10/ mL;
(3) Primary Fermentation
The above-mentioned wheat juice of having inoculated bacterial classification is placed in the 8-12 ℃ of environment, fermented 8-12 days;
(4) secondary fermentation
The fermented liquid that obtains after Primary Fermentation finishes is a bright beer, and bright beer is transferred to aseptic fermentor tank, places 25-35 days down in 2-10 ℃, obtains beer;
(5) degerming clarification
Beer is carried out pasteurization sterilization and low-temperature centrifugation or filters clarification, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610095243A CN1970716B (en) | 2006-11-29 | 2006-11-29 | Bifidus factor beer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610095243A CN1970716B (en) | 2006-11-29 | 2006-11-29 | Bifidus factor beer |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1970716A CN1970716A (en) | 2007-05-30 |
| CN1970716B true CN1970716B (en) | 2010-05-12 |
Family
ID=38111742
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200610095243A Expired - Fee Related CN1970716B (en) | 2006-11-29 | 2006-11-29 | Bifidus factor beer |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1970716B (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107418803A (en) * | 2017-10-08 | 2017-12-01 | 青岛嘉瑞生物技术有限公司 | A kind of pear beer and its preparation technology |
| CN107400581A (en) * | 2017-10-08 | 2017-11-28 | 青岛嘉瑞生物技术有限公司 | A kind of winter jujube beer and its preparation technology |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1401754A (en) * | 2002-09-05 | 2003-03-12 | 武汉工业学院食品科学与工程学院 | Method for enzymatical glucoside conversion production of bifidofactor beer |
-
2006
- 2006-11-29 CN CN200610095243A patent/CN1970716B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1401754A (en) * | 2002-09-05 | 2003-03-12 | 武汉工业学院食品科学与工程学院 | Method for enzymatical glucoside conversion production of bifidofactor beer |
Non-Patent Citations (2)
| Title |
|---|
| 付道田等.混合发酵双歧黑米饮料生产工艺的研究.啤酒科技16 1.2001,16(1),93-96. * |
| 黎永学等.双歧杆菌和酿酒酵母原生质体融合子筛选方法的探讨.食品科学27 2.2006,27(2),84-86. * |
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| CN1970716A (en) | 2007-05-30 |
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