Production method of soybean peptide beer
By optimizing the soybean peptide beer production process and using scientific and reasonable steps and equipment, the problems of low extraction efficiency and poor taste in the existing technology are solved, and the soybean peptide is efficiently extracted and the beer flavor is maintained to meet consumers' health and nutrition needs.
Patent Information
- Application Number
- CN202510482512.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-17
- Publication Date
- 2025-07-08
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
The existing soybean peptide beer production methods are complex, the extraction efficiency is low, and the taste is poor, which cannot meet consumers' dual health and nutrition needs.
Scientific and reasonable production processes are adopted, including soybean soaking, refining, filtering residue, cooking, slurry, pressing and shaping, whey treatment, soybean peptide liquid filtration and mixing brewing, and use food-grade materials and equipment to optimize the extraction of soybean peptides and the fermentation process of beer.
It improves the extraction efficiency and biological activity of soybean peptides, ensures that soybean peptide beer has both nutritional and traditional beer flavors, and meets consumers' dual needs for health and nutrition.
Smart Images
Figure CN120272283A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the field of soybean peptide beer processing, and in particular to a production method of soybean peptide beer. Background Art
[0002] As a popular alcoholic beverage, traditional beer is mainly brewed from malt, water, hops, etc. through processes such as saccharification and fermentation, and its nutritional components are relatively single. To meet the market demand for healthy beverages, the beer industry has started to explore adding functional components to beer, and soybean peptide beer is a new type of beverage.
[0003] Soybean peptide is a small molecule peptide extracted from soybean protein, which has various physiological activities and nutritional values. At present, its application in beer production is still in the initial exploration stage. The existing production methods of soybean peptide beer have complex processes, low extraction efficiency of soybean peptide, and poor taste, and need to be optimized and improved. Summary of the Invention
[0004] The present invention aims to solve at least one of the technical problems existing in the prior art. For this reason, an object of the present invention is to provide a production method of soybean peptide beer.
[0005] The technical solution of the present invention is as follows: A production method of soybean peptide beer, characterized by comprising the following steps:
[0006] S1. Selecting soybeans and soaking
[0007] Select soybeans and soak them in water until the soybean grains swell to twice their original size;
[0008] S2. Grinding into slurry
[0009] Grind the swollen soybean grains into raw soybean milk;
[0010] S3. Filtering residues
[0011] Filter the residues in the raw soybean milk;
[0012] S4. Boiling the slurry
[0013] After the raw soybean milk boils, turn to low heat and continuously stir to prevent sticking to the bottom. After boiling, maintain for a period of time to inactivate enzymes;
[0014] S5. Coagulating the slurry
[0015] When the soybean milk cools down to 75 - 85 °C, slowly add the diluted coagulant. After the coagulant dissolves in water, pour it into the soybean milk and let it stand for a period of time until the soybean milk coagulates into bean curd;
[0016] S6. Pressing and shaping
[0017] The solidified soy curd is poured into a mold lined with gauze, and pressure is applied to drain the whey. According to the texture and hardness requirements of the soy curd, the pressure and pressing time are adjusted.
[0018] S7. Whey treatment
[0019] After collecting the whey, first use protease to hydrolyze it at a temperature of 45 - 55°C for 2 - 4 hours, then raise the temperature to 80 - 90°C and maintain it for a period of time, followed by centrifugation or filtration to remove the unhydrolyzed macromolecular proteins. Then add lactic acid bacteria and ferment at room temperature until the pH value reaches 4.2 - 4.8.
[0020] S8. Filtration of soy peptide liquid
[0021] Filter the fermented soy peptide liquid.
[0022] S9. Mixed brewing
[0023] Mix the filtered soy peptide liquid and the fine - brewed beer powder or wort in a certain proportion, then heat it to 100°C, add hops and boil for a period of time, filter out the hops, and then produce by fermentation method or formulation method.
[0024] S10. Quality inspection and packaging
[0025] Conduct finished - product inspection on the produced soy peptide beer, and then package the soy peptide beer with qualified quality inspection as finished products.
[0026] Further, in step S1, the ratio of soybeans to water during soaking is 1:8. Soak at room temperature for 6 - 8 hours in summer and soak for more than 12 hours in winter.
[0027] Further, in step S3, filter the raw soy milk twice with fine gauze.
[0028] Further, in step S8, use a diatomaceous earth filter to filter the fermented soy peptide liquid.
[0029] Further, in step S9, the fermentation method is to cool the mixed liquid after filtering out the hops to 8 - 10°C, add yeast for fermentation, and the fermentation process is carried out according to the conventional beer fermentation process.
[0030] The formulation method is to cool the mixed liquid after filtering out the hops to 4°C, fill it with carbon dioxide gas to 0.15 MPa, keep it warm for 3 - 4 days, and then filter.
[0031] Compared with the prior art, the beneficial effects of the present invention are as follows:
[0032] The production method of the soy peptide beer in this solution will be more scientific, reasonable and efficient, capable of extracting soy peptides more efficiently, increasing their content and biological activity, enabling the soy peptide beer to take into account both the nutrition of soy peptides and the traditional flavor of beer, and meeting the dual needs of consumers for health and nutrition.
[0033] Additional aspects and advantages of the present invention will be given in part in the following description, become apparent in part from the following description, or be learned through the practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS
[0034] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for use in the description of the embodiments or the prior art. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on these drawings:
[0035] Figure 1 is a schematic diagram of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS
[0036] To make the objectives, technical solutions and advantages of the embodiments of the present invention clearer, the following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the drawings in the embodiments of the present invention. Obviously, the described embodiments are some, but not all, of the embodiments of the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts fall within the scope of protection of the present invention.
[0037] As Figure 1 shown, a production method of soy peptide beer includes the following steps:
[0038] S1. Select soybeans and soak them
[0039] Select soybeans and soak them in water until the soybeans swell to twice their original size. Among them, the soybeans can be high-quality non-genetically modified soybeans with plump grains, uniform color, no mildew, and no insect damage. Then, wash the soybeans to remove surface dust, impurities and residual pesticides. Food-grade cleaning agents can be used for soaking and cleaning, and then rinse them with clean water.
[0040] The water used for soaking soybeans, grinding soy milk and other processes needs to be softened and purified to remove calcium and magnesium ions in the water to prevent affecting the taste and coagulation effect of soy milk; at the same time, remove impurities, odors and harmful substances in the water through methods such as filtration and activated carbon adsorption to ensure that the water quality meets the food production water standard.
[0041] When soaking soybeans, the ratio of soybeans to water is 1:8. Soak them at room temperature for 6 - 8 hours in summer and for more than 12 hours in winter. When soaking in summer, a small amount of food-grade citric acid or vitamin C can be appropriately added to prevent the soybeans from oxidizing and deteriorating at high temperatures, and at the same time, it helps to maintain the nutritional components of the soybeans. Since the soaking time in winter is longer, stirring can be appropriately carried out during the soaking process to promote the uniform penetration of water and shorten the soaking time.
[0042] S2. Pulping
[0043] Grind the swollen soybeans into raw soy milk in batches by adding water using a traditional stone mill or a wall breaker. When pulping, the ratio of soybeans to water can be fine-tuned according to actual needs. For example, if a thicker soy milk is needed, the amount of water can be appropriately reduced; if a thinner soy milk is needed, the amount of water can be increased.
[0044] S3. Filtering Residue
[0045] Filter the residue in the raw soy milk. For example, the raw soy milk can be filtered twice with a fine gauze, or multiple layers of fine gauze can be used for filtering, and a layer of non-woven fabric can be added between the gauzes to improve the filtering effect.
[0046] The filtered soybean dregs contain rich nutritional components such as dietary fiber and protein, and can be recycled. They can be used to produce products such as soybean dreg biscuits and soybean dreg feed, improving the utilization rate of raw materials and reducing production costs.
[0047] S4. Boiling Soy Milk
[0048] After the raw soy milk boils, turn to low heat and keep stirring to prevent it from sticking to the bottom. Keep boiling for a period of time to inactivate enzymes after boiling. The soy milk boiling pot can be equipped with a stirring device and a temperature sensor. The stirring device can prevent the soy milk from sticking to the bottom, and the temperature sensor can monitor the temperature of the soy milk in real time to ensure the boiling effect.
[0049] After the raw soy milk boils, turn to low heat and keep stirring. Keep boiling for 5 minutes to inactivate enzymes after boiling. And during the boiling process of the soy milk, an appropriate amount of food-grade defoamer can be added to prevent a large amount of foam from overflowing during the boiling process of the soy milk. The addition amount of the defoamer should be strictly controlled within the scope of the food additive use standard.
[0050] S5. Coagulating Soy Milk
[0051] When the soy milk cools down to 75 - 85 °C, slowly add the diluted coagulant. After the coagulant dissolves in water, pour it into the soy milk and let it stand for a period of time until the soy milk coagulates into bean curd.
[0052] The coagulant can be selected from food-grade calcium sulfate, calcium chloride, glucono delta-lactone, etc. Calcium sulfate and calcium chloride have good coagulation effects, but may make the soy milk taste slightly hard; glucono delta-lactone has a mild coagulation effect and a delicate taste, but the coagulation time is relatively long.
[0053] The coagulant needs to be fully dissolved before use. For example, the coagulant can be added to an appropriate amount of warm water, stirred evenly to make it completely dissolved. The dissolved coagulant solution should be filtered to remove impurities and then poured into the soy milk.
[0054] Cool the soy milk to about 80 °C and slowly add the diluted coagulant. The speed of adding the coagulant should be uniform and slow to avoid too fast local coagulation. For example, a dropper or a spray device can be used to evenly spray the coagulant into the soy milk to make the soy milk and the coagulant fully contact.
[0055] S6. Pressing and shaping
[0056] Pour the coagulated bean curd into a mold lined with gauze, apply pressure to drain the whey, and adjust the pressure and pressing time according to the texture and hardness requirements of the bean curd. Select a food-grade stainless steel or plastic mold for pressing and shaping. The inner wall of the mold should be smooth and flat for easy demolding. The mold needs to be cleaned and disinfected before use to ensure hygiene. High-temperature steam disinfection or soaking disinfection with food-grade disinfectant can be used. The disinfected mold should be dried and reserved for use.
[0057] S7. Whey treatment
[0058] After collecting the whey, first hydrolyze it with protease at a temperature of 45 - 55 °C for 2 - 4 hours, then raise the temperature to 80 - 90 °C and maintain for a period of time, and then centrifuge or filter to remove the unhydrolyzed macromolecular proteins, and then add lactic acid bacteria to ferment at room temperature until the pH value is 4.2 - 4.8.
[0059] The protease used can be a food-grade protease, such as trypsin, papain or compound protease, etc. The hydrolysis characteristics and suitable conditions of different proteases are different, and can be selected according to actual needs. Trypsin has a good hydrolysis effect but a high cost; papain has a low cost but a relatively long hydrolysis time; compound protease combines the advantages of multiple proteases and has a good hydrolysis effect and efficiency.
[0060] The lactic acid bacteria used can be common strains such as Streptococcus thermophilus, Lactobacillus bulgaricus, etc., or a compound lactic acid bacteria preparation can also be used to improve the fermentation effect and flavor.
[0061] S8. Filtration of soy peptide liquid
[0062] Filter the fermented soy peptide liquid with a diatomaceous earth filter. The diatomaceous earth filter has the advantages of high filtration accuracy, good filtration effect and easy operation, and can effectively remove impurities and suspended matters in the fermentation broth.
[0063] S9. Mixed brewing
[0064] Filtered soy peptide solution and craft beer powder or wort are mixed in a certain proportion and then heated to 100 °C. Then, hops are added and boiled for a period of time, and the hops are filtered out. After that, it is produced by the fermentation method or the configuration method.
[0065] Specifically, when mixing the filtered soy peptide solution and craft beer powder or wort in a certain proportion, the mixing ratio can be adjusted according to the concentration of the soy peptide solution, its nutritional components, and the flavor requirements of the beer. For example, if it is necessary to increase the nutritional components and the thickness of the taste of the beer, the proportion of the soy peptide solution can be appropriately increased; if it is necessary to highlight the malt flavor of the beer, the proportion of the wort can be appropriately increased.
[0066] During the mixing process, it should be fully stirred evenly to make the soy peptide solution fully blend with the wort or craft beer powder. A mixer or a pipeline mixer can be used for the mixing operation to ensure the uniformity of the mixed solution.
[0067] The fermentation method used is as follows: After filtering out the hops, the mixed solution is cooled to 8 - 10 °C and yeast is added for fermentation. The fermentation method is carried out according to the conventional beer fermentation method. During the fermentation process, the sugar content, alcohol content, and pH value of the fermentation broth should be regularly monitored, and the fermentation conditions should be adjusted in a timely manner.
[0068] The configuration method used is as follows: After filtering out the hops, the mixed solution is cooled to 4 °C, and carbon dioxide is filled to 0.15 MPa and kept warm for 3 - 4 days, and then filtered. During the process of filling carbon dioxide, the filling speed and pressure should be controlled to prevent the escape of carbon dioxide or insufficient dissolution. During the heat preservation process, the temperature should be ensured to be stable to prevent the temperature fluctuation from affecting the product quality. When filtering, a multi-stage filtering device can be used to ensure that the product is clear and transparent without residue of impurities.
[0069] S10, Quality Inspection and Packaging
[0070] The produced soy peptide beer is subjected to finished product inspection, and then the soy peptide beer with qualified quality inspection is packaged into finished products. The inspection items can include, for example, sensory indicators (color, aroma, taste), physical and chemical indicators (alcohol content, sugar content, protein content, amino acid content, carbon dioxide content), and hygiene indicators (total number of colonies, coliform group, pathogenic bacteria, etc.). The products with qualified quality inspection are then packaged into finished products for sale.
[0071] In summary, compared with the conventional method, the production method of the soy peptide beer in this solution will be more scientific, reasonable, and efficient, and can extract soy peptides more efficiently, improve their content and biological activity, making the soy peptide beer take into account both the nutrition of soy peptides and the traditional flavor of beer, and meeting the dual needs of consumers for health and nutrition.
[0072] Although some embodiments of the present invention have been shown and described, those of ordinary skill in the art can understand that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and purposes of the present invention, and all of them are within the scope of the claims of the present invention.
Claims
1. A production method of soybean peptide beer, characterized in that It includes the following steps: S1. Selecting and soaking beans Select soybeans and soak them in water until the bean grains expand to twice their original size; S2. Grinding the beans into pulp Grind the expanded bean grains into raw soy milk; S3. Filtering the residue Filter the residue in the raw soy milk; S4. Boiling the soy milk After the raw soy milk boils, turn to low heat and keep stirring to prevent sticking to the bottom. After boiling, maintain for a period of time to inactivate enzymes; S5. Coagulating the soy milk When the soy milk cools down to 75 - 85 °C, slowly add the diluted coagulant. After the coagulant dissolves in water, pour it into the soy milk and let it stand for a period of time until the soy milk coagulates into bean curd; S6. Pressing and shaping Pour the coagulated bean curd into a mold lined with gauze, apply pressure to drain the whey, and adjust the pressure and pressing time according to the texture and hardness requirements of the bean curd; S7. Whey treatment After collecting the whey, first hydrolyze it with protease at a temperature of 45 - 55 °C for 2 - 4 hours, then raise the temperature to 80 - 90 °C and maintain for a period of time, and then perform centrifugation or filtration to remove the unhydrolyzed macromolecular proteins. Then add lactic acid bacteria and ferment at room temperature until the pH value reaches 4.2 - 4.8; S8. Filtering the soybean peptide liquid Filter the fermented soybean peptide liquid; S9. Mixed brewing Mix the filtered soybean peptide liquid and the fine brewing beer powder or wort in a certain proportion, then heat it up to 100 °C, add hops and boil for a period of time, then filter out the hops, and then produce according to the fermentation method or the preparation method; S10. Quality inspection and packaging Conduct finished product inspection on the produced soybean peptide beer, and then package the soybean peptide beer with qualified quality inspection as finished products.
2. The production method of the soy peptide beer according to claim 1, characterized in that, In step S1, the ratio of soybeans to water during soaking is 1:
8. Soak at room temperature for 6 - 8 hours in summer and more than 12 hours in winter.
3. The production method of the soybean peptide beer according to claim 1, characterized in that, In step S3, filter the raw soy milk twice with a fine gauze.
4. The production method of the soybean peptide beer according to claim 1, wherein In step S8, filter the fermented soybean peptide liquid with a diatomaceous earth filter.
5. The production method of the soy peptide beer according to claim 1, characterized in that, In step S9, the fermentation method is to cool the mixed liquid after filtering out the hops to 8 - 10 °C, add yeast for fermentation, and the fermentation process is carried out according to the conventional beer fermentation process; The preparation method is to cool the mixed liquid after filtering out the hops to 4 °C, fill it with carbon dioxide gas to 0.15 MPa, keep it warm for 3 - 4 days, and then filter.