Preparing and application method for foam active protein of beer

The technology of an active protein and an application method, applied in the direction of fermentation and the like, can solve the problems such as the rapid decay trend that cannot slow down the stability of beer foam, and the inability to improve the foam stability of low-cooked beer, and achieves low production cost, convenient operation, Simple preparation process

Inactive Publication Date: 2007-04-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing foam boosters such as PGA (propylene glycol alginate), tetrahydroisohumulone, etc., cannot significantly improve the foam stability of low-aged beer when the foam active protein content is insufficient. Especially for pure draft beer, the current foam booster can only increase its initial foam retention, but cannot slow down the rapid decline trend of beer foam stability during the shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: Whey protein, soybean protein isolate, wheat gluten and rice protein were respectively used as raw materials to prepare foam active protein.

[0016] Step 1: Use protease to moderately enzymolyze the four protein powders respectively. The concentration of substrate protein powder is 3% to 10% (w / v), and the concentration of enzyme is 0.1% to 1.0% (w / v). After 30 minutes of enzymolysis reaction , boiled for 10 minutes to inactivate the enzyme activity. After cooling, adjust the pH to 4-5, precipitate at 0°C for 1-2 hours, and centrifuge to obtain the supernatant.

[0017] Step 2: The supernatant obtained in Step 1 is ultrafiltered with an ultrafiltration membrane with a molecular weight cut-off of 10,000 Da to remove polypeptides with a molecular weight lower than 10,000 Da. After the stock solution is concentrated to 1 / 10 of the original volume by ultrafiltration, it is separated by anion exchange resin to obtain the protein with the best foam performance...

Embodiment 2

[0018] Example 2: Add 20-200mg / L (by volume of beer) foam active protein A to 8°P cooked beer before filtering, and fill and cap after filtering, the foam retention can be improved by 13%-33%.

Embodiment 3

[0019] Example 3: Add 20-200mg / L (by volume of beer) foam active protein B to 8°P cooked beer before filtering, and fill and cap after filtering, the foam retention can be improved by 8%-18%.

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PUM

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Abstract

The preparation and application of active foam protein for beer belongs to the field of beer foam stabilizer technology. Active foam protein with excellent solubility in beer environment is prepared with lacto albumin, soybean protein isolate, wheat mucedin and rice protein as material and through proper enzyme modification, ultrafiltering, anionic exchange column treatment and other steps. The present invention has active foam protein extracting process, high effect and low production cost, and the produced active foam protein can raise the foam stability of beer.

Description

technical field [0001] A method for preparing and applying foam active protein for beer, which relates to a method for extracting foam active protein from whey protein, soybean protein isolate, wheat gluten or rice protein powder, and the foam active protein can be used in low-degree mature beer The invention relates to the application in pure draft beer and belongs to the technical field of beer foam stabilizer. Background technique [0002] The increasingly fierce competition in the beer market has made the special beer brewing technology for the purpose of reducing costs and improving flavors gradually popular. Low-melt beer produced by high-concentration brewing technology and pure draft beer produced by membrane filtration technology have been favored by consumers in recent years. However, the application of these two technologies has affected the foam stability of beer to a certain extent. [0003] High-concentration brewing process, the full name is "high-concentrati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P21/02C12P5/02
Inventor 陆健曹钰孙军勇孙琳琳孔维宝
Owner JIANGNAN UNIV
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