Nutritional components in beer
Alcohol, sugar, dextrin, protein, vitamins, inorganic salts,
Carbon dioxide, etc.
Amino acids in beer are proteases contained in raw barley.
The role of decomposition. It is rich in content and soluble.
Solution exists in beer and is indispensable for human nutrition. beer
17 amino acids have been analyzed in wine, 7 of which are
The human body cannot be synthesized, and it is indispensable. Without it, it is easy to get sick.
Nutritional value of beer
Beer is called "liquid bread", that is, nutritious food. The 9th World Nutrition Food Congress was held in Mexico on July 1972.
In fact, beer is officially listed as a nutritious food. This is because beer has three important conditions for nutritious food:
(1) Beer contains a lot of amino acids.
(2) Beer is high in calories.
(3) Easily digested and absorbed by human body.
These nutrients in beer come from raw materials and heat generated during fermentation.
Liquor has no nutrients, mostly energy!
Liquor is a traditional distilled liquor in China and one of the seven largest distilled liquors in the world. The main components of liquor are ethanol and water (accounting for 98%-99% of the total amount), and a variety of trace organic compounds (accounting for 1%-2% of the total amount) dissolved in it. As the aroma and taste substances of liquor, it determines the style (also known as typicality, which means that the aroma and taste of liquor are coordinated and balanced, with unique fragrance) and quality of liquor.
Among them, acids, esters, alcohols, aldehydes, etc. There is not much nutrition, but it smells good. If you want nutrition, you can drink medicated wine!
This experiment proves that 1/3 calories of liquor can compensate the digestive energy of the liver, and 2/3 calories can participate in the energy metabolism of protein, carbohydrates and other nutrients outside the liver. 70% of the chemical energy of ethanol can be used by human body, and the thermal energy of 1 g ethanol is 5 kilocalories. Drinking a proper amount of white wine will excite the circulatory system. People with insomnia drink a small amount of white wine before going to bed, which is beneficial to sleep, and can stimulate the secretion of gastric juice and saliva, and play a role in strengthening the stomach. Liquor has the functions of ventilation, dispelling cold, relaxing muscles and promoting blood circulation. For example, safflower wine is used to treat blood stasis dysmenorrhea, turtle meat wine is used to treat cough for many years, snake blood wine is used to replenish qi and blood, and orange wine and peach kernel wine are used to treat kidney deficiency and low back pain.
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By the way, remind me of the following harmful components in liquor.
In the process of liquor production, some harmful impurities will inevitably be produced, some of which are brought in by raw materials and some are produced during fermentation. For these harmful substances, measures must be taken to reduce their content in liquor.
(1) fusel oil
Fusel oil is one of the aromatic components of wine, but its content is too high and it is toxic to people. Its poisoning and anesthetic effect is stronger than that of ethanol, which can make the nervous system congested and make people have a headache. Its toxicity increases with the increase of molecular weight. The oxidation rate of fusel oil in the body is slower than that of ethanol, and its residence time is longer.
The main components of fusel oil are isoamyl alcohol, amyl alcohol, isobutanol and propanol, among which isobutanol and isoamyl alcohol are more toxic. When the content of protein in raw materials is high, the content of fusel oil in wine is also high. The boiling point of fusel oil is generally higher than that of ethanol (the boiling point of ethanol is 78℃, the boiling point of propanol is 97℃, and the boiling point of isoamyl alcohol is 13l℃). In the process of liquor distillation, it is necessary to control the temperature and reduce the fusel oil content of finished liquor by pinching the head and tail.
(2) Aldehyde
Aldehyde in liquor is an oxide of alcohol with corresponding molecular size, which will also be produced during liquor fermentation. Low-boiling aldehydes include formaldehyde and acetaldehyde, while high-boiling aldehydes include furfural, butyraldehyde, valeraldehyde and hexanal. Aldehydes are more toxic than alcohols, among which formaldehyde is the most toxic, about 30 times more toxic than methanol. It is protoplasmic toxin, which can coagulate protein, and 10g formaldehyde can kill people. In the case of acute poisoning, cough, chest pain, burning sensation, dizziness, unconsciousness and vomiting may occur.
Furfural is also harmful to health. When rice husk, corncob and bran are used as auxiliary materials, the content of aldehydes such as furfural in distilled liquor is high.
In order to reduce the aldehyde content in liquor production, rice bran, rice husk or cooking accessories in advance should be used less. When steaming wine, the temperature of flowing wine should be strictly controlled, and the total aldehyde content in wine should be reduced.
(3) methanol
When brewing liquor with pectin-rich raw materials, liquor will contain a lot of methanol, which is very toxic to human body, and 4 4- 10/0g can cause serious poisoning. In particular, methanol oxides formic acid and formaldehyde are more toxic than methanol, formic acid is 6 times more toxic than methanol, and formaldehyde is 30 times more toxic than methanol. If you drink too much liquor, methanol will accumulate in the body and it is not easy to be excreted. Its metabolites in the body are formic acid and formaldehyde, so a very small amount of methanol can also cause chronic poisoning. When acute poisoning occurs, symptoms such as headache, nausea, stomachache and blurred vision may occur. If it continues to develop, it may lead to dyspnea, paralysis of respiratory center, coma and even death. Chronic poisoning is mainly manifested as symptoms of mucosal irritation, dizziness, lethargy, headache, digestive disorders, blurred vision and tinnitus, leading to blindness.
The production of methanol is closely related to the raw materials for brewing. In order to reduce the methanol content in liquor, the following measures can be taken:
(1) Choose overripe or rotten fruits, potatoes and wild plants (such as acorns) with high pectin content. Using these raw materials to make wine will have a high methanol content. In order to reduce the content of methanol, raw materials with less pectin should be selected for brewing.
(2) When black koji is used as saccharifying agent, because Aspergillus Niger contains more pectinase, the methanol content of the finished wine is also higher. If yellow koji is used as saccharifying agent, the methanol content of the finished wine is also low because it contains less pectinase.
(3) Using the characteristic that methanol is easy to separate when the alcohol concentration is high, the alcohol concentration is increased by increasing the number of trays or reflux ratio, and methanol is extracted from alcohol. In the distillation process, if the reflux ratio is controlled at1∶10-1∶ 20, methanol can be separated. For example, liquor containing 0. 18-0.2% methanol can reduce the methanol content to below 0. 12% as long as 3% alcohol is fractionated. A methanol fractionator can also be provided to remove methanol.
(4) Lead
Lead is a very toxic heavy metal, the content of which is 0.04 g, which can cause acute poisoning and 20 g can cause death. Acute poisoning caused by lead through alcohol is rare, mainly chronic storage poisoning. If everyone ingests 10 mg of lead every day, poisoning will occur in a short time. At present, the maximum amount of lead entering the human body every 24 hours is 0.2-0.25 mg. With the increase of lead entering the human body, there will be symptoms such as headache, dizziness, memory loss, poor sleep, weakened hand grip, anemia, abdominal distension and constipation.
Lead in liquor mainly comes from distillers, condensation tubes and wine storage containers. The higher the lead content of the above vessels, the higher the acidity of the wine, and the greater the lead dissolution of the vessels.
In order to reduce the lead content of liquor, lead-free metal should be used as much as possible to hold liquor or make utensils and equipment. At the same time, production management should be strengthened to avoid the pollution of acid-producing bacteria, because the higher the acidity of wine, the greater the dissolution of lead. For liquor with high lead content, gypsum or bran can be used to remove lead, so that lead salt [Pb(CH3COO)2] in liquor can be aggregated and precipitated together. Adding 0.2% gypsum or bran into liquor, stirring evenly, standing for 65438 0 hours and filtering with multi-layer flannel can remove lead from liquor, but this treatment will affect the flavor of liquor and need to be seasoned again.
(5) cyanide
Cyanide in liquor mainly comes from raw materials, such as cassava and wild plants, which are hydrolyzed to produce hydrocyanic acid during liquor making. When poisoned, the mild person drools, vomits, has diarrhea and is short of breath. When it is heavier, it is difficult to breathe, and the whole body is convulsed and comatose, and it will die within a few minutes to two hours.
Removal method: raw materials should be pretreated, which can be fully soaked in water, and steam should be exhausted as much as possible during cooking. Raw materials can also be dried in the sun to make most cyanide disappear. You can also add about 2% black koji to the raw material, keep about 40% moisture, stir evenly at about 50℃, keep the temperature 12 hours, then steam for 45 minutes to discharge hydrocyanic acid. Fine grinding of raw materials and good removal effect.
(6) Aflatoxin
Wheat, rice, corn, peanuts, etc. It will be polluted by Aspergillus flavus due to mildew and deterioration, and some Aspergillus flavus will metabolize to produce toxic substances. People will produce carcinogens after eating foods made of these raw materials, especially fermented foods. The aflatoxin (calculated by aflatoxin B 1) in fermented food shall not exceed 5 μ g/kg.
Appropriate management measures should be taken for raw materials to prevent mildew and deterioration, and raw materials with excessive aflatoxin should not be directly used. The strains used for fermentation can only be used after being identified by relevant departments and confirmed to be non-toxic.
(7) Insecticide
During the growth of cereals and potatoes, due to excessive application of pesticides, they will remain in fruits or tubers after absorption. When making wine, these toxic substances will enter the wine body, especially organochlorine and organophosphorus pesticides, which should be paid more attention to. According to the regulations of the Ministry of Health, HCH and DDT should not exceed 0.3 mg and 0.2 mg per kilogram of grain.
In order to prevent pesticide poisoning, the inspection of raw materials should be strengthened. Actively promote biological control and other non-toxic and harmless pest control methods. Rational use of pesticides and popularization of high-efficiency and low-toxicity pesticides. Actively control the three wastes, do not use toxic and harmful wastewater to irrigate farmland, and prevent toxic pesticides and three wastes from polluting crops. For raw materials, we should advocate anoxic storage and low-temperature storage, use less chemicals for fumigation, and do not store toxic and harmful substances in the same warehouse as raw materials.
Scientific drinking is good for health. Because liquor contains ethanol, a small amount can stimulate appetite, promote digestive juice secretion and blood circulation, and make people refreshed. Excessive consumption of liquor will stimulate gastric mucosa, which is not conducive to digestion. In light cases, people will be overexcited, their skin will be congested, their consciousness will be blurred, and their control ability will be reduced. Serious symptoms such as loss of consciousness and drowsiness. Therefore, for the health of consumers, it is recommended not to drink too much liquor.