Unlock instant, AI-driven research and patent intelligence for your innovation.

Reagent for series beer solid flavor evaluation and detection

A technology for reagents and beer, applied in the field of beer flavor reagent detection, can solve the problems of volatile liquid, not easy to quantify, easy to damage and smashed for security inspection, etc., and achieve the effect of improving the quality monitoring system

Active Publication Date: 2012-06-13
百威雪津啤酒有限公司
View PDF3 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

We have developed a series of liquid flavor evaluation and detection reagents in the patents declared in the early stage, but in the actual application process, we found that the liquid flavor reagents have the following disadvantages: first, the liquid is easy to volatilize, and it is not easy to quantify, resulting in too much concentration change during use. not easy to control
The second is that it is not conducive to transportation. Because it is liquid during transportation, it is easy to be damaged and smashed, and it is not easy to pass the security check during air transportation, etc.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0030] The reagent of the present invention takes diacetyl as an example. On the basis of taking 100 g of commercially available maltose syrup with a concentration of 75%, further obtain a syrup with a concentration of 80-85% by vacuum concentration, and then sterilize the syrup at 121°C for 15 minutes to obtain 100g The melted syrup solution, then quickly take it out to cool down, put it into a stainless steel bucket, and put the stainless steel bucket into liquid carbon dioxide or dry ice, or liquid nitrogen (-170°C) to cool down quickly, and the syrup solution will crystallize quickly , form a large number of microcrystals, add 10% diacetyl solution 10ml to the sugar liquid crystals at this time, the diacetyl solution adopts ultrapure water, ethanol, and propylene glycol as the main solution system, and the final concentration of dissolved diacetyl is 10% , and then stir the mixture, put it into a mortar and extrude it into small particles. The whole operation process needs ...

example 2

[0032] Other kinds of flavor reagents have the following usage concentrations.

[0033] 1. Diacetyl reagent: use concentration of 0.005-0.01% diacetyl.

[0034] 2. Sulfur dioxide reagent: reach the concentration of 0.0001-0.1% sulfur dioxide.

[0035] 3. Formaldehyde reagent: the use concentration of formaldehyde reaches 0.0005-0.1%.

[0036] 4. Acetaldehyde reagent: the use concentration of acetaldehyde can reach 0.001-0.1%.

[0037] 5. DMS reagent: reach the concentration of 0.001-0.1% DMS.

[0038] 6. Methanol reagent: reach the concentration of 0.005-0.1% methanol.

[0039] 7. N-propanol reagent: reach the use concentration of 0.001-0.1% n-propanol.

[0040] 8. Isobutanol reagent: use concentration of 0.001-0.1% isobutanol.

[0041] 9. Isoamyl alcohol reagent: use concentration of 0.001-0.1% isoamyl alcohol.

[0042] 10. β-phenylethanol reagent: use concentration of 0.001-0.1% β-phenylethanol.

[0043] 11. Ethyl formate reagent: use concentration of ethyl formate up...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a reagent for series beer solid flavor evaluation and detection. The appearance of the reagent is white solid powder, and the reagent is prepared by mixing maltose crystals and flavor substances, wherein the contents of various flavor substances are below 0.1 %. The solid reagent series overcomes the disadvantages that because the liquid is easily volatilized and the quantification is not easy, the concentration change when the reagent is used is too large to easily control, is not beneficial for transportation, is easily damaged and crashed, and is difficult to pass the safety check in the air transportation. Through using the reagent by beer sensory evaluation personnel, the effect is good, and the reagent can well help technical personnel to carry out sensory quality control on the beer.

Description

[0001] Technical field: the invention belongs to the field of beer flavor reagent detection, in particular to reagents with the flavor of beer reagents for evaluation and detection. technical background: [0002] In the technical management of beer production, the study of flavor stability is a very interesting and challenging topic. Beer contains a large number of flavor substances, and the components are very complex. Currently, hundreds of beer chemical components can be detected. In addition to ethanol and CO2, there are fusel alcohols, aldehydes, esters, keto acids, α- / β-acids, organic Acid, protein and decomposition products, oligosaccharides, polysaccharides, etc. Some of these substances are volatile and some are non-volatile; some are by-products of yeast fermentation and some are produced during malting and wort preparation. They have a common feature: that is, although the content is low, they have a great influence on the flavor of beer. [0003] Sensory evaluati...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): G01N33/14
Inventor 李红宋常欣黄彦君骆怀民宋绪磊张五九
Owner 百威雪津啤酒有限公司