阅读说明：本技术 一种啤酒用泡沫稳定剂的制备方法 (Preparation method of foam stabilizer for beer ) 是由 陈西文 王鹏利 赵军民 于 2021-01-15 设计创作，主要内容包括：一种啤酒用泡沫稳定剂,其特征在于：所述啤酒用泡沫稳定剂是由核桃分离蛋白粉、花生分离蛋白粉、阿拉伯胶和异葎草酮按照(2-3)：1：(1-2)：(0.5-1)的重量比均匀混合所得。所述啤酒用泡沫稳定剂的制备方法包括以下步骤：步骤一,采用碱提酸沉法分别制取核桃分离蛋白粉和花生分离蛋白粉；步骤二,制备阿拉伯胶；步骤三,制备异葎草酮；步骤四,分别将核桃分离蛋白粉、花生分离蛋白粉、阿拉伯胶和异葎草酮按比例混合,超微粉碎后过200-300目筛,即得啤酒用泡沫稳定剂。本发明的泡沫稳定剂对熟啤酒具有显著提高泡持性的作用,显著改善啤酒中蛋白的泡沫稳定性,且所采用的加工及提取工艺简单,生产成本低。(A foam stabilizer for beer is characterized in that: the foam stabilizer for the beer is prepared from walnut protein isolate powder, peanut protein isolate powder, Arabic gum and isohumulone according to the proportion of (2-3): 1: (1-2): (0.5-1) by weight ratio. The preparation method of the foam stabilizer for beer comprises the following steps: firstly, preparing walnut protein isolate powder and peanut protein isolate powder by an alkali extraction and acid precipitation method respectively; step two, preparing arabic gum; step three, preparing isohumulone; and step four, respectively mixing the walnut protein isolate powder, the peanut protein isolate powder, the arabic gum and the isohumulone in proportion, carrying out superfine grinding, and sieving with a 200-mesh and 300-mesh sieve to obtain the foam stabilizer for the beer. The foam stabilizer of the invention has the functions of obviously improving the foam stability of the protein in the beer and obviously improving the foam stability of the protein in the beer, and the adopted processing and extraction processes are simple and the production cost is low.)

1. A foam stabilizer for beer is characterized in that: the foam stabilizer for the beer is prepared from walnut protein isolate powder, peanut protein isolate powder, Arabic gum and isohumulone according to the proportion of (2-3): 1: (1-2): (0.5-1) by weight ratio.

2. The method of claim 1, wherein the method comprises the steps of:

firstly, preparing walnut protein isolate powder and peanut protein isolate powder by an alkali extraction and acid precipitation method respectively;

step two, preparing arabic gum;

step three, preparing isohumulone;

and step four, respectively mixing the walnut protein isolate powder, the peanut protein isolate powder, the arabic gum and the isohumulone in proportion, carrying out superfine grinding, and sieving with a 200-mesh and 300-mesh sieve to obtain the foam stabilizer for the beer.

3. The method for preparing the foam stabilizer for beer as claimed in claim 2, wherein the preparation method of the walnut protein isolate powder is as follows:

firstly, drying and crushing walnut pulp into particles with the size of 20-50 meshes to obtain walnut pulp powder, adding deionized water to dissolve the walnut pulp powder, and adjusting the pH value to 8-10 to obtain walnut pulp dissolved solution;

secondly, leaching the walnut meal dissolving solution in a water bath at 75 ℃ for 40-80 min under an alkaline condition, stirring, centrifuging, and carrying out solid-liquid separation to obtain a supernatant;

and finally, regulating the pH of the supernatant to 3-5, determining the isoelectric point of acid precipitation, precipitating, then carrying out centrifugal separation on the supernatant, carrying out ultrasonic treatment on the insoluble residue, carrying out spray drying, and carrying out superfine grinding to obtain the walnut protein isolate powder.

4. The process for producing a foam stabilizer for beer as claimed in claim 3, wherein: the ultrasonic treatment of the insoluble residues comprises the following steps: dissolving the insoluble residues in a phosphate buffer solution (pH7.0, 10 mmol/L) to prepare a walnut protein solution, and treating for 10-30 min under the ultrasonic power of 400-600W.

5. The method for preparing foam stabilizer for beer as claimed in claim 2, wherein the preparation method of peanut protein isolate powder is as follows:

firstly, crushing low-temperature defatted peanut meal, sieving the crushed low-temperature defatted peanut meal with a 40-60-mesh sieve, and mixing the crushed low-temperature defatted peanut meal and the sieved low-temperature defatted peanut meal according to a material-water ratio of 1: 8-12 adding deionized water to mix into feed liquid, adjusting the pH of the feed liquid to 8.0-9.5 by NaOH solution, leaching for 60-90min under the alkaline condition of 40-70 ℃, stirring, centrifuging, and performing solid-liquid separation to obtain supernatant;

secondly, regulating the pH value of the supernatant to 4.2-4.5, determining the isoelectric point of acid precipitation, standing for 20-30min, carrying out precipitation, then carrying out centrifugal separation on the supernatant, taking insoluble precipitate, adding deionized water into the insoluble precipitate, fully stirring and mixing, regulating the pH value to 4.0-7.0, adding 200-fold 500U/g protein cellulase, hydrolyzing for 2-3h at 40-55 ℃, inactivating enzyme after the reaction is finished, regulating the pH value to 6.0-7.0, carrying out centrifugal separation, washing the precipitate with water to obtain modified insoluble precipitate;

and finally, spray drying the modified insoluble precipitate, and carrying out superfine grinding to obtain the peanut protein isolate powder.

6. The process for producing a foam stabilizer for beer as claimed in claim 5, wherein: heating in 80-100 deg.C water bath for 5-10min to inactivate enzyme.

Technical Field

The invention relates to the technical field of food additives, in particular to a preparation method of a foam stabilizer for beer.

Background

Beer has a long history as the largest volume of alcoholic beverages sold in the world. As an important sensory index of beer, the beer foam is called as 'beer flower', which not only can visually reflect the quality of beer, but also is one of important indexes used by manufacturers for evaluating and controlling the quality of products. The stability of beer foam is also called foam-holding property, on one hand, it is influenced by the factors of beer self-viscosity, surface tension and hydrophobicity, on the other hand, it is also influenced by the substances of protein, saccharide, iso-alpha acid and alcohol, and a lot of foreign research data show that: proteins (M W > 5kD), hop iso-alpha acids and colloidal substances in beer are contributors to foam, while lipids, basic amino acids and higher amounts of ethanol have a negative impact on foam. Among them, protein is one of the most critical factors affecting the performance of beer foam, and its properties and content largely determine the quality of beer foam.

In recent years high brewing technology has become popular with manufacturers because of its low cost, but the application of this technology has affected the foam stability of beer to some extent. On one hand, the wort concentration is higher, and the foam amount generated during fermentation is increased, so that the loss of foaming protein is larger; secondly, more hydrophobic polypeptide is lost in the wort boiling and fermentation processes; in addition, because of the solubility, the protein content of the beer with high concentration before dilution is not much different from that of the beer produced by the traditional process, so that the protein content of the beer after dilution is obviously lower than that of the beer produced by the traditional process, thereby obviously deteriorating the foam stability of the beer. Many methods for improving the foam stability of beer are available, but the methods are not satisfactory, and a beer foam stabilizer which increases the protein content in beer and improves the foam performance is needed to be developed.

Disclosure of Invention

In order to solve the above problems, the present invention is directed to a method for producing a foam stabilizer for beer.

The technical scheme adopted by the invention is as follows: a foam stabilizer for beer is characterized in that: the foam stabilizer for the beer is prepared from walnut protein isolate powder, peanut protein isolate powder, Arabic gum and isohumulone according to the proportion of (2-3): 1: (1-2): (0.5-1) by weight ratio.

The preparation method of the foam stabilizer for beer comprises the following steps:

firstly, preparing walnut protein isolate powder and peanut protein isolate powder by an alkali extraction and acid precipitation method respectively;

step two, preparing arabic gum;

step three, preparing isohumulone;

and step four, respectively mixing the walnut protein isolate powder, the peanut protein isolate powder, the arabic gum and the isohumulone in proportion, carrying out superfine grinding, and sieving with a 200-mesh and 300-mesh sieve to obtain the foam stabilizer for the beer.

In the invention, the preparation method of the walnut protein isolate powder comprises the following steps:

firstly, drying and crushing walnut pulp into particles with the size of 20-50 meshes to obtain walnut pulp powder, adding deionized water to dissolve the walnut pulp powder, and adjusting the pH value to 8-10 to obtain walnut pulp dissolved solution;

secondly, leaching the walnut meal dissolving solution in a water bath at 75 ℃ for 40-80 min under an alkaline condition, stirring, centrifuging, and carrying out solid-liquid separation to obtain a supernatant;

and finally, regulating the pH of the supernatant to 3-5, determining the isoelectric point of acid precipitation, precipitating, then carrying out centrifugal separation on the supernatant, carrying out ultrasonic treatment on the insoluble residue, carrying out spray drying, and carrying out superfine grinding to obtain the walnut protein isolate powder.

In the invention, the ultrasonic treatment of the insoluble residue comprises the following steps: dissolving the insoluble residues in a phosphate buffer solution (pH7.0, 10 mmol/L) to prepare a walnut protein solution, and treating for 10-30 min under the ultrasonic power of 400-600W.

In the invention, the preparation method of the peanut protein isolate powder comprises the following steps:

firstly, crushing low-temperature defatted peanut meal, sieving the crushed low-temperature defatted peanut meal with a 40-60-mesh sieve, and mixing the crushed low-temperature defatted peanut meal and the sieved low-temperature defatted peanut meal according to a material-water ratio of 1: 8-12 adding deionized water to mix into feed liquid, adjusting the pH of the feed liquid to 8.0-9.5 by NaOH solution, leaching for 60-90min under the alkaline condition of 40-70 ℃, stirring, centrifuging, and performing solid-liquid separation to obtain supernatant;

secondly, regulating the pH value of the supernatant to 4.2-4.5, determining the isoelectric point of acid precipitation, standing for 20-30min, carrying out precipitation, then carrying out centrifugal separation on the supernatant, taking insoluble precipitate, adding deionized water into the insoluble precipitate, fully stirring and mixing, regulating the pH value to 4.0-7.0, adding 200-fold 500U/g protein cellulase, hydrolyzing for 2-3h at 40-55 ℃, inactivating enzyme after the reaction is finished, regulating the pH value to 6.0-7.0, carrying out centrifugal separation, washing the precipitate with water to obtain modified insoluble precipitate;

and finally, spray drying the modified insoluble precipitate, and carrying out superfine grinding to obtain the peanut protein isolate powder.

In the invention, the enzyme is inactivated by heating in water bath at 80-100 ℃ for 5-10 min.

Compared with bean protein which is more widely applied, the walnut protein isolate and the peanut protein isolate have a common characteristic that both the protein functionalities are relatively poor, so that the application of the walnut protein isolate and the peanut protein isolate in the food industry is not as wide as that of the bean protein, but experiments show that when the walnut protein isolate and the peanut protein isolate coexist in an acid fermentation system, the emulsification stability and the foam stability of the protein in the acid fermentation system can be effectively improved by adding Arabic gum.

In view of the above, in the beer industry, in the fermentation process of malt, the PH of mash is reduced due to the dissolution of acidic substances contained in the malt, and an acidic fermentation system in a partial acid form is formed because the appropriate PH value of enzymes in the malt is between 54 and 5.6, so that the walnut protein isolate and the peanut protein isolate can be added in the beer fermentation process, and the gum arabic is added, so that the loss of foaming protein caused by the increase of foam amount generated in the beer fermentation can be effectively compensated, the problem of the deterioration of the foam stability of protein in beer due to hydrolysis, dilution and other reasons can be effectively solved, and the foam stability of the protein in beer can be further improved.

In the process of brewing beer, hop or hop extract (called hop or hop extract for short) is added into a wort boiler, the solubility of the humulone component (called alpha acid) in the hop or hop extract is poor, the humulone is converted into isohumulone (called isohumulone or isohumulone) through chemical reaction isomerization in the brewing process, the isohumulone can be dissolved in wort, and the wort is fermented by yeast to obtain the beer. Isohumulone can impart special bitter taste to beer, inhibit growth of spoilage microorganisms, and enhance foam property of beer.

However, in practice, it is found that after the walnut protein isolate and/or the peanut protein isolate and the acacia gum are added in the brewing process, isomerization can be reduced or prevented to a certain extent, and further isomerization of the humulone can be reduced to a certain extent, so that the conversion amount of the isohumulone is reduced.

Compared with the prior art, the invention has the following beneficial effects:

the foam stabilizer of the invention has the functions of obviously improving the foam stability of the protein in the beer and obviously improving the foam stability of the protein in the beer, and the adopted processing and extraction processes are simple and the production cost is low.

Detailed Description

The invention will be further illustrated with reference to specific examples.

Example 1:

a foam stabilizer for beer is characterized in that: the foam stabilizer for the beer is prepared from walnut protein isolate powder, peanut protein isolate powder, Arabic gum and isohumulone according to the weight ratio of 2: 1: 1: 0.5 weight ratio, and mixing uniformly.

The preparation method of the foam stabilizer for beer comprises the following steps:

firstly, preparing walnut protein isolate powder and peanut protein isolate powder by an alkali extraction and acid precipitation method respectively;

step two, preparing arabic gum;

step three, preparing isohumulone;

and step four, respectively mixing the walnut protein isolate powder, the peanut protein isolate powder, the arabic gum and the isohumulone in proportion, carrying out superfine grinding, and then sieving with a 200-mesh sieve to obtain the foam stabilizer for the beer.

In the invention, the preparation method of the walnut protein isolate powder comprises the following steps:

firstly, drying and crushing walnut meal into particles with the size of 20 meshes to obtain walnut meal powder, adding deionized water to dissolve the walnut meal powder, and adjusting the pH value to 8 to obtain walnut meal dissolved solution;

secondly, leaching the walnut meal dissolving solution in a water bath at 75 ℃ for 40min under an alkaline condition, and stirring, centrifuging, and carrying out solid-liquid separation to obtain a supernatant;

and finally, regulating the pH value of the supernatant to 3, determining the isoelectric point of acid precipitation, precipitating, then carrying out centrifugal separation on the supernatant, carrying out ultrasonic treatment on the insoluble residue, carrying out spray drying, and carrying out superfine grinding to obtain the walnut protein isolate powder.

In the invention, the ultrasonic treatment of the insoluble residue comprises the following steps: dissolving the insoluble residues in a phosphate buffer solution (pH7.0, 10 mmol/L) to prepare a walnut protein solution, and treating for 10-30 min under the ultrasonic power of 400W.

In the invention, the preparation method of the peanut protein isolate powder comprises the following steps:

firstly, crushing low-temperature defatted peanut meal, sieving the crushed low-temperature defatted peanut meal with a 40-mesh sieve, and mixing the crushed low-temperature defatted peanut meal and the sieved low-temperature defatted peanut meal according to a material-water ratio of 1: 8, adding deionized water to mix into feed liquid, adjusting the pH of the feed liquid to be =8.0 by using NaOH solution, leaching for 60min under the alkaline condition of 40 ℃, stirring, centrifuging, and carrying out solid-liquid separation to obtain supernatant;

secondly, regulating the pH value of the supernatant to 4.2, determining the isoelectric point of acid precipitation, standing for 20min, carrying out precipitation, then carrying out centrifugal separation on the supernatant, taking insoluble precipitate, adding deionized water into the insoluble precipitate, fully stirring and mixing, regulating the pH value to 4.0, adding 200-protein cellulase in 500U/g, hydrolyzing for 2h at 40 ℃, inactivating enzyme after the reaction is finished, regulating the pH value to 6.0, carrying out centrifugal separation, washing the precipitate with water, and obtaining modified insoluble precipitate;

and finally, spray drying the modified insoluble precipitate, and carrying out superfine grinding to obtain the peanut protein isolate powder.

In the invention, the enzyme is inactivated by heating in a water bath at 80 ℃ for 5 min.

Example 2:

a foam stabilizer for beer is characterized in that: the foam stabilizer for the beer is prepared from walnut protein isolate powder, peanut protein isolate powder, Arabic gum and isohumulone according to the weight ratio of 2: 1: 1: 1 by weight ratio, and uniformly mixing.

The preparation method of the foam stabilizer for beer comprises the following steps:

firstly, preparing walnut protein isolate powder and peanut protein isolate powder by an alkali extraction and acid precipitation method respectively;

step two, preparing arabic gum;

step three, preparing isohumulone;

and step four, respectively mixing the walnut protein isolate powder, the peanut protein isolate powder, the arabic gum and the isohumulone in proportion, carrying out superfine grinding, and then sieving with a 300-mesh sieve to obtain the foam stabilizer for the beer.

In the invention, the preparation method of the walnut protein isolate powder comprises the following steps:

firstly, drying and crushing walnut meal into particles with the size of 50 meshes to obtain walnut meal powder, adding deionized water to dissolve the walnut meal powder, and adjusting the pH value to 10 to obtain walnut meal dissolved solution;

secondly, leaching the walnut meal dissolving solution in a water bath at 75 ℃ for 80min under an alkaline condition, and stirring, centrifuging, and carrying out solid-liquid separation to obtain a supernatant;

and finally, regulating the pH value of the supernatant to 5, determining the isoelectric point of acid precipitation, precipitating, then carrying out centrifugal separation on the supernatant, carrying out ultrasonic treatment on the insoluble residue, carrying out spray drying, and carrying out superfine grinding to obtain the walnut protein isolate powder.

In the invention, the ultrasonic treatment of the insoluble residue comprises the following steps: dissolving the insoluble residue in phosphate buffer solution (pH 7.0, 10 mmol/L) to obtain walnut protein solution, and treating at 600W ultrasonic power for 30 min.

In the invention, the preparation method of the peanut protein isolate powder comprises the following steps:

firstly, crushing low-temperature defatted peanut meal, sieving the crushed low-temperature defatted peanut meal with a 60-mesh sieve, and mixing the crushed low-temperature defatted peanut meal and the sieved low-temperature defatted peanut meal according to a material-water ratio of 1: 12 adding deionized water to mix into feed liquid, adjusting the pH of the feed liquid to be 9.5 by using NaOH solution, leaching for 90min under the alkaline condition of 70 ℃, stirring, centrifuging, and carrying out solid-liquid separation to obtain supernatant;

secondly, regulating the pH value of the supernatant to 4.5, determining the isoelectric point of acid precipitation, standing for 30min, carrying out precipitation, then carrying out centrifugal separation on the supernatant, taking insoluble precipitate, adding deionized water into the insoluble precipitate, fully stirring and mixing, regulating the pH value to 7.0, adding 200-protein cellulase, hydrolyzing for 2-3h at 55 ℃, inactivating the enzyme after the reaction is finished, regulating the pH value to 7.0, carrying out centrifugal separation, washing the precipitate with water to obtain modified insoluble precipitate;

and finally, spray drying the modified insoluble precipitate, and carrying out superfine grinding to obtain the peanut protein isolate powder.

In the invention, the enzyme is inactivated by heating in a water bath at 100 ℃ for 10 min.

Example 3:

a foam stabilizer for beer is characterized in that: the foam stabilizer for the beer is prepared from walnut protein isolate powder, peanut protein isolate powder, Arabic gum and isohumulone according to the weight ratio of 3: 1: 2: 0.5 weight ratio, and mixing uniformly.

The preparation method of the foam stabilizer for beer comprises the following steps:

firstly, preparing walnut protein isolate powder and peanut protein isolate powder by an alkali extraction and acid precipitation method respectively;

step two, preparing arabic gum;

step three, preparing isohumulone;

and step four, respectively mixing the walnut protein isolate powder, the peanut protein isolate powder, the arabic gum and the isohumulone in proportion, carrying out superfine grinding, and then sieving with a 250-mesh sieve to obtain the foam stabilizer for the beer.

In the invention, the preparation method of the walnut protein isolate powder comprises the following steps:

firstly, drying and crushing walnut meal into particles with the size of 40 meshes to obtain walnut meal powder, adding deionized water to dissolve the walnut meal powder, and adjusting the pH value to 9 to obtain walnut meal dissolved solution;

secondly, leaching the walnut meal dissolving solution in a water bath at 75 ℃ for 60min under an alkaline condition, and stirring, centrifuging, and carrying out solid-liquid separation to obtain a supernatant;

and finally, regulating the pH value of the supernatant to 4, determining the isoelectric point of acid precipitation, precipitating, then carrying out centrifugal separation on the supernatant, carrying out ultrasonic treatment on the insoluble residue, carrying out spray drying, and carrying out superfine grinding to obtain the walnut protein isolate powder.

In the invention, the ultrasonic treatment of the insoluble residue comprises the following steps: dissolving the insoluble residue in phosphate buffer solution (pH 7.0, 10 mmol/L) to obtain semen Persicae protein solution, and treating with 500W ultrasonic power for 20 min.

In the invention, the preparation method of the peanut protein isolate powder comprises the following steps:

firstly, crushing low-temperature defatted peanut meal, sieving the crushed low-temperature defatted peanut meal with a 50-mesh sieve, and mixing the crushed low-temperature defatted peanut meal and the sieved low-temperature defatted peanut meal according to a material-water ratio of 1: 10 adding deionized water to mix into feed liquid, adjusting the pH of the feed liquid to be =9 by using NaOH solution, leaching for 75min under the alkaline condition of 55 ℃, stirring, centrifuging, and carrying out solid-liquid separation to obtain supernatant;

secondly, regulating the pH value of the supernatant to 4.4, determining the isoelectric point of acid precipitation, standing for 25min, carrying out precipitation, then carrying out centrifugal separation on the supernatant, taking insoluble precipitate, adding deionized water into the insoluble precipitate, fully stirring and mixing, regulating the pH value to 5.0, adding 200-protein cellulase in 500U/g, hydrolyzing for 2.5h at 50 ℃, inactivating the enzyme after the reaction is finished, regulating the pH value to 6.5, carrying out centrifugal separation, washing the precipitate with water to obtain modified insoluble precipitate;

and finally, spray drying the modified insoluble precipitate, and carrying out superfine grinding to obtain the peanut protein isolate powder.

In the invention, the enzyme is inactivated by heating in a water bath at 90 ℃ for 8 min.

The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.