Method for preparing malt flavored characteristic aroma reference sample in sensory evaluation of yellow rice or millet wine

A characteristic aroma and malt aroma technology, applied in the field of chemical engineering, can solve problems such as single aroma, messy brands, and difficult quantification, so as to achieve the effect of stable aroma characteristics and avoid confusion

Inactive Publication Date: 2015-07-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, malt aroma is a very important attribute in the sensory evaluation of rice wine. In some literatures at home and abroad, the selection of reference samples for the attribute of malt aroma is not uniform. Most of them use pineapple ketone as the reference sample for malt aroma. It cannot truly reflect the rich malt aroma in rice wine, or some purchased malts have a weak aroma and mixed brands, and because there are many ways to prepare malt, the actual reference samples are easily affected by external conditions such as moisture, temperature, and microorganisms. Change the aroma, very unstable, difficult to quantify

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] This embodiment includes the following steps:

[0025] 1) Wheat selection and pretreatment: select barley with a protein content of 11-13% and a barley germination rate of more than 97% as raw materials. After cleaning, grading, and storage, the moisture content of the barley is reduced to below 15%, and dry storage below 15°C ;

[0026] 2) Soaking and germination: the soaking process is carried out by soaking water and cutting off the water, including the wet soaking stage and the dry soaking stage, so that the soaking degree reaches 45%; the low temperature and long-term germination process is adopted, and the germination temperature is controlled at 12°C; The average leaf bud length of the green malt obtained is 3 / 4 of the grain length, accounting for more than 80% of the total malt, and the germination rate reaches more than 97%;

[0027] 3) Drying, roasting and root removal: In the dehumidification stage, a large air volume is used for short-term ventilation and d...

Embodiment 2

[0035] This embodiment includes the following steps:

[0036] 1) Wheat selection and pretreatment: select barley with a protein content of 11-13% and a barley germination rate of more than 97% as raw materials. After cleaning, grading, and storage, the moisture content of the barley is reduced to below 15%, and dry storage below 15°C ;

[0037] 2) Soaking and germination: the soaking treatment is carried out by soaking water and cutting off the water, including the wet soaking stage and the dry soaking stage, so that the soaking degree reaches 45%; the low temperature and long-term germination process is adopted, and the germination temperature is controlled at 12°C; The average leaf bud length of the green malt obtained is 3 / 4 of the grain length, accounting for more than 80% of the total malt, and the germination rate reaches more than 97%;

[0038] 3) Drying, roasting and root removal: In the dehumidification stage, a large air volume is used for short-term ventilation and...

Embodiment 3

[0046] This embodiment includes the following steps:

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PUM

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Abstract

The invention discloses a method for preparing a malt flavored characteristic aroma reference sample in the sensory evaluation of yellow rice or millet wine and belongs to the field of chemical engineering. According to the method, barleys are immersed to germinate, dried, kilned, subjected to root removal, and extracted with water and an ethanol water solution to obtain an extracting solution; and the extracting solution is filtered, concentrated and clarified, the concentration of ethanol is adjusted, and stable treatment is carried out so that the malt flavored characteristic aroma reference sample is prepared. The prepared solution has the characteristic malt flavor and can be used as a standard reference solution for yellow rice or millet wine evaluation people to train and evaluate the malt aroma of the yellow rice or millet wine, and also can help common consumers to understand and define the malt flavor. The prepared product has stable properties and can be used for a relatively long time.

Description

technical field [0001] The invention relates to a method for preparing a reference sample of characteristic aroma of malt aroma in sensory evaluation of yellow rice wine, belonging to the field of chemical engineering. Background technique [0002] Flavor is a key factor affecting the quality of wine products. Descriptive sensory evaluation methods are usually used for flavor analysis and evaluation, and evaluators are used to conduct a comprehensive and detailed analysis of each sensory attribute of product wine. This is of great significance for clarifying the sensory characteristics of products and improving product quality. When analyzing sensory attributes, it is necessary to define each attribute accurately, which requires finding reference samples of different attributes for the training of wine tasters and sensory analysis of products. For rice wine companies, it is extremely important to cultivate a team of professional and high-quality sommeliers. Aroma, as an imp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N1/28
Inventor 毛健周志磊徐秋月
Owner JIANGNAN UNIV
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