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Method for improving nutrition of fermentation yeast for superhigh-gravity beers

A technology for beer fermentation and yeast nutrition, applied in the field of beer brewing, can solve the problem of seldom decomposing and utilizing nitrogen sources, and achieve the effect of increasing α-amino nitrogen and satisfying nutritional and growth needs

Inactive Publication Date: 2014-09-03
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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AI Technical Summary

Problems solved by technology

At present, the thermal coagulation is generally simply recycled and its residual leaching is used, and there is little further decomposition and utilization of its nitrogen source.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] one, Take a certain amount of thermal coagulation for physical and chemical analysis, the data are shown in the following table:

[0007] Physical and chemical parameters content water content 90% Moisture content of dry powder after drying 3.4% total nitrogen content 11.7% protein content 73.13%

[0008] two, Acid hydrolysis process

[0009] The separated thermal coagulation was dried at 60°C for 24 hours to obtain a thermal coagulation dry powder with a moisture content of 3.4%. Accurately weigh 1.000 g of the dry powder sample of thermal coagulation, place it in a 150 mL Erlenmeyer flask, add H at a concentration of 4.0 mol / L 2 SO4 solution 30.0mL, hydrolyzed at 110°C for 2h, then added Ca(OH) with a concentration of 4.0mol / L 2 Neutralize 30.0mL of the solution, filter it into a 100mL volumetric flask, add 1% (g / 100mL) amino acid complex solution (tyrosine: arginine: asparagine: glutamine according to the ratio of 3:3:...

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Abstract

The invention relates to a method for improving nutrition of fermentation yeast for superhigh-gravity beers. The invention provides a new technology for utilizing an acid hydrolysis manner to degrade a thermal coagulum generated during brewing of beers. The method comprises: drying the thermal coagulum at 60 DEG C for 24 h, so as to obtain a thermal coagulum dry powder; taking 1 g of the thermal coagulum dry powder, utilizing a sulfuric acid (H2SO4) solution with the concentration of 4 mol / L to hydrolysis the thermal coagulum dry powder at 110 DEG C for 2 h; using a calcium hydroxide (Ca(OH)2) solution with a concentration of 4 mol / L for neutralization; and filtering, and setting the volume of the filtrate to 100 mL, so as to obtain an aqueous solution of alpha-amino nitrogen with the content of 260 mg / L. Therefore, the thermal coagulum is furthest converted into alpha-amino nitrogen, and the brewing cost of beers is effectively reduced.

Description

technical field [0001] The invention relates to a method for improving the nutrition of super-high-concentration beer fermentation yeast, which belongs to the field of beer brewing. Background technique [0002] Ultra-high-concentration beer is generally fermented at an original wort concentration of 20 0 Above P, the process and equipment of normal factories generally cannot reach such a high concentration, so the method of directly adding syrup to the wort is generally adopted to adjust the concentration of the wort. Beer yeast needs a certain nitrogen source and carbon source during the fermentation process. Ultra-high-concentration brewing increases the carbon source, but does not increase the nitrogen source, which will lead to the lack of nutrition of the yeast in the ultra-high-concentration environment, and eventually lead to abnormal fermentation. At present, adding exogenous nitrogen source substances to beer, one is to increase the cost, and the other is that man...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C7/28
Inventor 宋绪磊王德良李惠萍张彦青涂京霞赵彩云
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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