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Method for predicting beer flavor fresh-keeping period based on sensory evaluation

A technology of beer flavor and preservation period, which is applied in the field of beer brewing, can solve the problems of time-consuming and other problems, and achieve the effect of increasing the sensory gap and shortening the tasting time

Inactive Publication Date: 2014-09-03
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

General sensory evaluation to determine the shelf life of samples requires many conditions, and at the same time consumes a lot of time to guide the control of the aging degree in the beer produ

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Take 4 copies of each sample, and predict the freshness period of the flavor according to the method of the present invention.

[0021] (3) Take 6 samples of each type and store them at room temperature (25°C). Take out a sample every other month for sensory evaluation until the evaluation results are consistent with the evaluation results of the critical value samples.

[0022] (4) Compare the gap between the predicted flavor preservation period and the actual flavor preservation period.

[0023] sample 50°C 1d 50°C 2d 50°C 3d 50°C 4d Predicted Flavor Shelf Life / month Actual flavor shelf life / month 1 1.0 1.3 1.7 2.2 <1 month

[0024] As can be seen from Example 2, the flavor preservation period of the prediction model coincides with the actual flavor preservation period.

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PUM

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Abstract

The invention belongs to a method for predicting flavor fresh-keeping period of beers. The method is a prediction method based on sensory evaluation, and the method employs fresh beer as a sample, and sensory evaluation is performed after the fresh beer is subjected to accelerated ageing processing. Through a prediction model established in the method, the evaluation score of the sample is converted into the flavor fresh-keeping period of the beer. Compared with conventional sensory evaluation methods, the method is relatively rapid and convenient, and the predicted beer fresh-keeping period is good in reliability, and the method is suitable for popularization in beer industry.

Description

technical field [0001] The invention relates to a method for predicting the preservation period of beer flavor and belongs to the field of beer brewing. Background technique [0002] As a global alcoholic beverage, beer ranks first in the world in terms of consumption. my country is a big country of beer consumption. It has maintained the number one beer consumption in the world for many years, and has always maintained a growth trend. Fresh beer has the characteristics of white foam, clear and transparent, hop fragrance, pure and refreshing. It is very popular among consumers and has strong market competitiveness. Therefore, it is extremely important to be able to predict the freshness period of beer flavor to improve beer production and attract consumers. [0003] Whether or how well a beer has aged is ultimately judged by a sensory evaluation. General sensory evaluation to determine the shelf life of samples requires many conditions, and at the same time consumes a lot...

Claims

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Application Information

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IPC IPC(8): G01N33/14
Inventor 李红刘芳刘常姝
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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