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Beer flavor refreshing time prediction method based on TBA value

A beer flavor and beer preservation technology, applied in the field of beer brewing, can solve the problem of no beer flavor preservation period and the like

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

[0003] At present, there is no systematic method to predict the shelf life of beer flavor

Method used

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  • Beer flavor refreshing time prediction method based on TBA value

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Take 12 bottles of beer samples of different types and production dates.

[0022] (2) Take 6 bottles for each sample, test the samples according to the method in Technical Scheme 1 and predict the shelf life (days).

[0023] (3) Take 6 bottles of each sample, store them at room temperature (25°C), take out a bottle every other month for sensory evaluation, until the results of the evaluation are consistent with the evaluation results of the critical value samples.

[0024] (4) See Table 1 for the comparison between the predicted flavor preservation period and the actual preservation period.

[0025] Table 1 Comparison of prediction results and actual measurement results

[0026] batch B TBA A TBA Predicted flavor shelf life / day Actual flavor shelf life / month 1 0.115 0.194 30 <1 month

[0027] As can be seen from Example 1, the flavor preservation period of the prediction model coincides with the actual flavor preservation period, and the p...

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Abstract

The invention discloses a beer flavor refreshing time prediction method based on a TBA value, and belongs to beer flavor refreshing time prediction methods. Through a built prediction model, the flavor refreshing time of any beer product can be predicted. The method is easy and convenient to operate, the predicted beer refreshing time has good reliability, and the method is suitable for being popularized in the 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] Beer is the third most popular drink in the world and its consumption ranks first among alcoholic beverages. my country is also a big beer consumption country. It has maintained the world's largest beer consumption for eight consecutive years, and has maintained a growing trend in recent years. Fresh beer has white foam, clear and transparent, hop fragrance, pure and refreshing, which is more popular with consumers and has strong market competitiveness. Therefore, being able to predict the freshness period of beer flavor is of great significance to both the control of the aging degree in the beer production process and the attractiveness to consumers. [0003] At present, there is no systematic method for predicting the freshness period of beer flavor. Whether or how well a beer has aged is u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G06F19/00G01N21/78
Inventor 李红刘芳刘常姝
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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