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Reagent for series beer solid flavor evaluation and detection

A reagent and beer technology, which is applied in the field of beer flavor reagent detection, can solve the problems of liquids being volatile, easily damaged and smashed, security inspection, and difficult to quantify, and achieve the effect of improving the quality monitoring system

Active Publication Date: 2015-01-07
百威雪津啤酒有限公司
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  • 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

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0030] Taking diacetyl as an example, the reagent of the present invention takes 100g of commercially available maltose syrup with a concentration of 75% and further concentrates in a vacuum to obtain a syrup with a concentration of 80-85%. After sterilizing the syrup at 121°C for 15 minutes, 100g is obtained The molten syrup solution is then quickly taken out to cool down, put it in a stainless steel bucket, and put the stainless steel bucket in liquid carbon dioxide or dry ice, or liquid nitrogen (-170℃) to quickly cool down, then the syrup solution will crystallize rapidly , A large number of microcrystals are formed. At this time, add 10ml of 10% diacetyl solution to the sugar liquid crystals. The diacetyl solution adopts a solution system with ultrapure water, ethanol and propylene glycol as the main body, and the final concentration of dissolved diacetyl is 10%. , And then stir the mixture, put it into a mortar and squeeze into small particles. The entire operation process...

example 2

[0032] Other various flavor reagents have the following use concentrations.

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

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

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

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

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

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

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

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

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

[0042] 10. β-Phenylethanol reagent: reach a concentration of 0.001-0.1% β-phenylethanol.

[0043] 11. Ethyl formate reagent: reach 0.001-0.1% ethyl formate concentration.

[0044] 12. Ethyl aceta...

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PUM

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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 present invention belongs to the field of beer flavor reagent detection, and in particular relates to a reagent capable of evaluating the flavor of beer reagents. technical background: [0002] In the management of beer production technology, the study of flavor stability is a very interesting and challenging topic. Beer contains a lot of flavor substances and the composition is very complex. At present, 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, and 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 malt manufacturing and wort preparation. They have a common feature: although the content is low, it has a great impact on the beer flavor. [0003] Sensory evaluation can...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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