Method for quickly predicting freshness of beer in market terminal
A freshness and beer technology, applied in the direction of testing food, testing beverages, material inspection products, etc., can solve the problems of long time, lack of intuitive evaluation of beer freshness, and many times of evaluation, so as to solve the problem of long time and maintain brand reputation. Effect
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Embodiment 1
[0025] Embodiment 1: Quickly predict the freshness of wine sample 1 at the market terminal
[0026] (1) Under the temperature condition of 50±0.1°C, the fresh wine sample was heated in a water bath for 18 hours to perform high-temperature aging treatment;
[0027] (2) Carry out the evaluation of freshness to the sample after step (1) high-temperature aging treatment; Evaluation freshness score is 7.3 minutes;
[0028] (3) The score of the evaluation result in step (2) is ≥7.0, therefore, it is predicted that the sample is in a fresh state at the end of the market.
Embodiment 2
[0029] Embodiment 2: Quickly predict the freshness of wine sample 2 at the market terminal
[0030] (1) Under the temperature condition of 50±0.1°C, the fresh wine sample was heated in a water bath for 16 hours to perform high-temperature aging treatment;
[0031] (2) Carry out index detection of aging substances to the sample after step (1) high temperature aging treatment; wherein the furfural content is 74 μ g / L, the 3-methylthiopropanal content is 3.5 μ g / L, trans-2-nonene The aldehyde content is 0.18μg / L;
[0032] (3) Comparing with the aging substance standard (furfural content<90μg / L, 3-methylthiopropanal content<5μg / L, trans-2-nonenal content<0.25μg / L) with the freshness evaluation score ≥7.0 In comparison, the contents of the three aging substances in the sample are all lower than the standard value, therefore, it is predicted that the sample is in a fresh state at the end of the market.
Embodiment 3
[0033] Embodiment 3: Quickly predict the freshness of wine sample 3 at the market terminal
[0034] (1) Under the temperature condition of 50±0.1°C, the fresh wine sample was heated in a water bath for 17 hours to perform high-temperature aging treatment;
[0035] (2) Carry out index detection of aging substances to the sample after step (1) high temperature aging treatment; wherein the furfural content is 76 μ g / L, the 3-methylthiopropanal content is 4.2 μ g / L, trans-2-nonene The aldehyde content is 0.20μg / L;
[0036] (3) Comparing with the aging substance standard (furfural content<90μg / L, 3-methylthiopropanal content<5μg / L, trans-2-nonenal content<0.25μg / L) with the freshness evaluation score ≥7.0 In comparison, the contents of the three aging substances in the sample are all lower than the standard value, therefore, it is predicted that the sample is in a fresh state at the end of the market.
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