CN-121991773-A - High-activity probiotics soybean clear beer and preparation method thereof

CN121991773ACN 121991773 ACN121991773 ACN 121991773ACN-121991773-A

Abstract

The invention relates to the technical field of beer preparation, in particular to high-activity probiotics soybean clear beer and a preparation method thereof, aiming at improving the number of live bacteria of probiotics in beer, comprising the following steps: the lactobacillus is fermented in the soybean whey to prepare soybean whey probiotics base liquid, malt saccharification and wort boiling are carried out, the wort is fermented for the first time, the soybean whey and the soybean whey probiotics base liquid are added for secondary fermentation, and the soybean whey refined beer with high-activity probiotics is obtained. According to the invention, through the domestication growth and activity protection effect of soybean whey on lactobacillus, the competitive inhibition effect of saccharomycetes on lactobacillus is reduced, so that the activity of probiotics in beer is fully reserved, and the beer has the fermenting mellow flavor, contains rich living bacteria nutrition and active substances such as leucine, raffinose, stachyose and the like, and plays a role in relieving the burden after drinking.

Inventors

ZHOU DAYU
LIU HE
TANG YULIN
FAN HONGLIANG
Niu Xinman
WANG JIALEI
ZHANG SHIYUAN
ZHU DANSHI

Assignees

渤海大学

Dates

Publication Date: 20260508
Application Date: 20260228

Claims (8)

1. The high-activity probiotics soybean clear beer is characterized by comprising the following components in parts by mass: 8000-10000 parts of soybean whey, 8000-10000 parts of pure water, 1000-2000 parts of barley malt, 800-1000 parts of wheat malt, 100-200 parts of sugar, 6-10 parts of hops, 1-2 parts of neutral proteinase, 5-15 parts of saccharomycetes and 1-3 parts of lactic acid bacteria.
2. The high activity probiotic soy bean clear beer of claim 1 wherein the yeast is a municipality lager brewing yeast; The hop is Ma Genu hop.
3. The high-activity probiotic soybean whey beer of claim 1, wherein the soybean whey is soybean whey obtained by precipitation and separation after soybean protein is coagulated or coagulated and precipitated by fermentation with salt, acid and microorganism during processing of soybean products.
4. The high activity probiotic soy whey beer of claim 1 wherein the lactic acid bacteria are one or more of lactobacillus plantarum, streptococcus thermophilus.
5. The high activity probiotic soy whey beer of claim 1 wherein the number of probiotic viable bacteria in the high activity probiotic soy whey beer is up to 1 x 10 7 CFU/mL.
6. A method for preparing the high-activity probiotic soybean clear beer according to any one of claims 1 to 5, which is characterized by comprising the following specific steps: Preparing soybean whey probiotics base liquid, namely boiling 300-400 parts of soybean whey and cooling to 30-40 ℃ to obtain the soybean whey base liquid; Performing enzymolysis on the bean whey base solution by neutral protease for 4-6 h, adding 10 parts of sugar, sterilizing at 105 ℃, and cooling to obtain bean whey culture solution; Adding a bacterial solution containing lactobacillus into the bean serum culture solution, and culturing at 37 ℃ for 8-12 h to prepare a bean serum probiotic bacterial base solution; soaking saccharification, namely adding heated pure water into a mixture of ground barley malt and wheat malt, and saccharifying at 72-82 ℃ to obtain wort after saccharification of 1 h; Boiling wort, namely boiling the wort, adding hops with the mass ratio of hops of 3/6-4/6 at the beginning of boiling, adding the remaining hops after boiling for 30-40min, and boiling for 30-40min to obtain hop wort; primary fermentation, namely cooling the hop wort to room temperature, adding saccharomycetes, and fermenting at 20 ℃ for 6-8 d to obtain primary fermentation liquor; Secondary fermentation, namely boiling and cooling the rest of soybean whey, uniformly mixing the boiled soybean whey with the soybean whey probiotics base solution, adding the rest of sugar, uniformly stirring to obtain a soybean whey fermentation liquid, adding the soybean whey fermentation liquid into the primary fermentation liquid, and continuously fermenting at 20 ℃ for 6-8 d to obtain the high-activity probiotics soybean whey beer; and (3) refrigerating, namely placing the high-activity probiotic soybean clear beer in 4 ℃ for refrigerating and after-ripening.
7. The method for preparing high-activity probiotic soybean clear beer according to claim 6, wherein the preparation of the bacterial liquid of the lactobacillus comprises inoculating bacterial powder of the lactobacillus into MRS broth, culturing 24h at 37 ℃, and preparing the bacterial liquid by secondary subculture in the same way, wherein the number of viable bacteria is more than 1×10 7 CFU/mL.
8. The method for preparing high-activity probiotic soybean clear beer according to claim 6, the method is characterized in that the refrigerating and after-ripening time of the high-activity probiotics soybean clear beer is 24 h.

Description

High-activity probiotics soybean clear beer and preparation method thereof Technical Field The invention belongs to the technical field of beer fermentation methods, and particularly relates to high-activity probiotics soybean clear beer and a preparation method thereof. Background The high-activity probiotic beverage is favored by various consumers by virtue of the unique nutrition and fermentation flavor characteristics of the lactobacillus strain, and good economic benefit is generated. However, the refined beer is prepared by fermenting saccharomycetes, and the lactic acid bacteria and the beer yeast have competitive inhibition effect due to the difference of species, so that the defects of low viable count of the lactic acid bacteria, low fermentation flavor and the like of the probiotic refined beer are caused, and further application of the probiotic refined beer is limited. Therefore, the base material with growth promoting and activity protecting effects on lactobacillus is developed, the competitive inhibition effect of saccharomycetes on lactobacillus in the beer brewing process is reduced, the preparation of high-activity probiotic beer is realized, the nutrition and the flavor of the probiotic beer can be enhanced, and the health and load reducing requirements of consumers on delicious beer can be met. The soybean whey is a liquid product separated out after the soybean protein is solidified (or coagulated and precipitated) by magnesium chloride (brine) and the like in the processing process of the soybean product, and is rich in nutrition, and is also called soybean whey, soybean slurry water and the like. At present, the soybean whey is generally treated as cheap liquid waste, so that the nutrition resources are wasted, and the soybean whey is turned into wealth, so that the economic and social values are profound. Researches show that the soybean whey is rich in nutrients such as soybean polypeptide, soybean oligosaccharide, soybean isoflavone, mineral matters and the like, is a good liquid nutrient medium for culturing and breeding microorganisms such as lactobacillus, but the current researches on the soybean whey concentrate on the growth and breeding of lactobacillus, the protection of the soybean whey on the activity of the lactobacillus and the maintenance of the symbiotic effect of the lactobacillus and the saccharomycetes are less. The prior patent and literature show that the invention of CN115011420A takes soybean whey as raw material, and enriches active substances through the co-fermentation of saccharomycetes and various probiotics to prepare the refined beer with liver protection effect, but the number of viable bacteria in the beer is low, and meanwhile, the octanoic acid content in the beer is high, so that the sensory quality of the beer is affected. The patent CN112592780A uses the soybean whey after ultrafiltration membrane as raw material for brewing beer, which not only can cause the loss of nutrient components of soybean whey, but also can increase the energy consumption and production cost, and in addition, the beer does not involve the addition of probiotics and the activity retention function thereof. The invention of CN116286226A is based on the synergistic fermentation mode of mixed double yeast, the content of the probiotics in the lager brewing yeast is increased, the invention of CN116144543A is used for developing GR-5 lactobacillus with functional activity for finely brewing beer, but the research is only focused on the action of the interaction of the strains in the nutrition efficacy of the beer, the application effect analysis of soybean whey auxiliary materials in the fermentation process of the beer strain is not carried out, meanwhile, the difference of the action of different beer brewing auxiliary materials and processes on the proliferation and metabolism of the probiotics in the fermentation process can cause the obvious change of the activity retention and the flavor improvement of the probiotics, thereby affecting the nutrition and the sensory quality of the beer, and the traditional beer and the existing soybean whey beer can not solve the body electrolyte disorder, diarrhea, hypodynamia and other physical burdens caused by the low flavor and the drunk beer. Disclosure of Invention Aiming at the problems of low viable count of probiotics, low partial acid flavor, long fermentation time and the like in the existing bean whey beer technology, the invention provides the high-activity probiotic soybean whey refined beer and the preparation method thereof, through the domestication growth and activity protection effect of soybean whey on lactic acid bacteria, in the secondary fermentation process of beer, the competitive inhibition effect of saccharomycetes on lactobacillus is reduced, a symbiotic state is formed, the protection and high activity effect of lactobacillus in beer are promoted, the fermentation time is shortened, and nutrient substances s