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High content beta -beer with yeast and preparation method of beer

A technology of glucan and yeast, which is applied in the field of beer production, can solve the problems of restricting beer production and failure to operate normally, and achieve the effect of pure taste, unique taste and fast speed

Inactive Publication Date: 2013-05-29
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the implementation of this method, it is very easy to produce high β-glucans to block the filter tank or the beer filter, which leads to the disadvantages that the normal operation cannot be performed, which seriously limits the production of beer.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A preparation method for beer containing yeast high β-glucan, comprising the steps of:

[0052] (1) Mix 96 kg of barley malt and 64 kg of highland barley malt and crush them until they contain 18wt% of wheat bran, 8wt% of coarse grain, 55wt% of fine grain, 5wt% of coarse powder, and 14wt% of fine powder, and then press the mass ratio of 1:3.2 Mix with water, keep warm at 37°C for 20 minutes, then raise the temperature to 45°C and keep it for 30 minutes, then raise the temperature to 53°C and keep it for 40 minutes, then raise the temperature to 65°C and keep it for 60 minutes, then raise the temperature to 70°C and keep it for 10 minutes. , the iodine test was colorless, and then heated to 78 ° C for 10 minutes, separated by filter press at a pressure of 0.38 MPa, then boiled, added 0.5 kg of hops, precipitated, cooled, and obtained 1000 L of malt with a malt degree of 11 °P wort;

[0053] (2) Pump the wort prepared in step (1) into the fermenter, control the temperatu...

Embodiment 2

[0057] The preparation method as described in Example 1, the difference is that step (3) is:

[0058] Take the fermented liquid prepared in step (2), centrifuge at 3500rpm for 10min, take the centrifuged liquid, and obtain the number of yeast cells as 6×10 6 individual / mL beer containing yeast high β-glucan.

[0059] After testing, the beer contains β-glucan content of 163mg / L, viscosity of 1.75CP, turbidity of 16.6EBC, yeast cell number of 6×10 6 a / mL;

Embodiment 3

[0061] A preparation method for beer containing yeast high β-glucan, comprising the steps of:

[0062] (1) 96 kg of barley malt, 32 kg of barley malt and 32 kg of wheat malt are mixed and crushed to contain 18% of wheat bran, 8% of coarse grain, 55% of fine grain, 5% of coarse powder, and 14% of fine powder. The ratio is: 1:3.2 mixed with water, heat at 35°C for 15 minutes, then heat up to 42°C for 40 minutes, then heat up to 52°C for 30 minutes, then heat up to 68°C for 70 minutes, then heat up to 70°C for heat preservation 10 minutes, after iodine detection, iodine detection is colorless, then heat up to 76 ° C for 15 minutes, filter and separate under the pressure of 0.4 MPa through a filter press, then boil, add 0.5 kg of hops, precipitate, cool, and prepare Get 1000L of wort with a malt degree of 11°P;

[0063] (2) Pump the wort prepared in step (1) into the fermenter, control the temperature of the tank at 16°C, and then insert 0.6wt% of the inoculum into the fermenting...

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Abstract

The invention relates to beta glucan beer with high yeast content and a preparation method of the beer. The beer comprises a feeding material and yeast, namely, by weight, 60 parts of barley malt, 20 to 40 parts of highland barley malt, 0 to 20 parts of wheat malt, 0.5 to 1.0 part of top fermented beer yeast and 0.2 to 0.4 part of lupulus; the mass ratio of the feeding material and water is 1: (3-4); the raw materials are subjected to wort preparation, beer fermentation and centrifugal separation to obtain the beta glucan beer with high yeast content and having the yeast number of 4*106-6*106 / mL. The beer is pure in taste, elegant, soft, fragrant, unique, white in foam, fine, smooth and strong in irritant effect to mouth, the top fermentation yeast is used for fermentation to produce the beer, the beer is sweet-smelling and has aromatic flavor.

Description

technical field [0001] The invention relates to a beer containing yeast high beta-glucan and a preparation method thereof, belonging to the technical field of beer production. Background technique [0002] Highland barley is a food crop produced in Tibet. Highland barley β-glucan is the main component of the endosperm cell wall of highland barley grains, accounting for about 75% of the dry weight of the cell wall, so highland barley contains extremely high β-glucan. β-glucan is a polysaccharide with special physiological functions. [0003] Studies have found that β-glucan can activate macrophages, enhance the phagocytic ability of macrophages, and regulate the human immune system. Professor Czap of Harvard University believes that β-glucan makes the immune cells of the human body a "defensive arsenal". [0004] β-glucan has the function of absorbing bile acids and promoting the excretion of bile acids, promoting the conversion of cholesterol to bile acids, maintaining the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C12/00C12R1/865
Inventor 董小雷周广田
Owner QILU UNIV OF TECH
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