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Method for increasing content of free ferulic acid in malt wort

A technology of ferulic acid and wort juice, applied in the field of fermented food processing

Active Publication Date: 2015-12-02
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Foreign studies have shown that the content of free ferulic acid in wort prepared without enzyme preparations is less than 2.0 mg / L; while the content of free ferulic acid in wort prepared with commercially available enzyme preparations does not exceed 4.0 mg / L; The content of free ferulic acid in commercially available beer is 1.3-2.6 mg / L, but there is no relevant research report in China

Method used

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  • Method for increasing content of free ferulic acid in malt wort
  • Method for increasing content of free ferulic acid in malt wort
  • Method for increasing content of free ferulic acid in malt wort

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Preparation of beer wort under whole malt

[0029] Raw material ratio of the control group: 100% barley malt, 0% wheat malt;

[0030] Raw material ratio of the test group: 90% of barley malt, 0% of wheat malt, and 10% of wheat bran.

[0031] The wort preparation of the test group and the control group is according to the method of the present invention, wherein the amount of water added for saccharification can be determined by the prior art according to the concentration required by the wort for sizing, see for details figure 1 .

[0032] according to figure 1 Process obtains the quality determination result of stereotyped wort to be:

[0033] Control group: wort concentration 11.0°P, ferulic acid content 1.51mg / L.

[0034] Test group: the concentration of wort was 11.0°P, and the content of ferulic acid was 3.49 mg / L, which was 1.98 mg / L higher than that of the control group.

Embodiment 2

[0036] Preparation of wheat beer wort

[0037] Raw material ratio of the control group: barley malt 50%, wheat malt 50%.

[0038] Raw material ratio of the test group: 40% of barley malt, 40% of wheat malt, and 20% of wheat bran.

[0039] The wort preparation of the test group and the control group is according to the method of the present invention, wherein the amount of water added for saccharification can be determined by the prior art according to the concentration required by the wort for sizing, see for details figure 2 .

[0040] according to figure 2 Process obtains the quality determination result of stereotyped wort to be:

[0041] Control group: wort concentration 10.1°P, ferulic acid content 3.51mg / L.

[0042] Test group: the concentration of wort is 10.0°P, and the content of ferulic acid is 7.38mg / L, which is 3.90mg / L higher than that of the control group (converted wort concentration is 10°P).

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Abstract

The invention relates to a method for increasing the content of free ferulic acid in malt wort. According to the method, barley malt, wheat malt and wheat malt bran obtained after wheat malt peeling are taken as raw materials, procedures including saccharifying filtration, hop addition, boiling, precipitation separation of hop cakes and hot coagula, cooling, oxygenation and the like are performed, and the malt wort with high ferulic acid content and stable quality is obtained. The process for increasing the content of the ferulic acid in the malt wort by utilizing the wheat malt bran is simple, and special equipment is not needed.

Description

(1) Technical field [0001] The invention relates to a method for increasing the content of free ferulic acid in wort, with the purpose of increasing the content of ferulic acid in the wort and improving the quality of the wort, belonging to the technical field of fermented food processing. (2) Background technology [0002] Ferulic acid, also known as 3-methoxy-4-hydroxycinnamic acid, is widely found in plant tissues. Studies have shown that ferulic acid has anti-inflammatory and antibacterial properties, liver protection, anti-oxidation, anti-virus, anti-allergy, anti-cancer, anti-thrombosis, improving sperm motility, lowering blood lipids, inhibiting melanin formation, complexing metal ions, regulating Enzyme activity, activation of transcription factors, regulation of gene expression and signal transduction and many other biological properties are widely used in the processing of food, medicine, health products and cosmetics. [0003] Ferulic acid is an important phenoli...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C7/04
Inventor 杜金华张开利郭萌萌李杰
Owner SHANDONG AGRICULTURAL UNIVERSITY