Prediction method of beer flavor refreshing time

A prediction method and technology for beer flavor, applied in measurement devices, special data processing applications, instruments, etc., can solve problems such as time-consuming, cumbersome operation, and inconsistency in evaluation results, and achieve the effect of improving product quality

Active Publication Date: 2016-06-15
BEIJING YANJING BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, sensory evaluation is usually used to evaluate the aging strength of beer, but the evaluation results are difficult to be consistent, and the operation is cumbersome and time-consuming. For example, CN104020265A discloses a method for predicting the freshness

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  • Prediction method of beer flavor refreshing time
  • Prediction method of beer flavor refreshing time
  • Prediction method of beer flavor refreshing time

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1. Establishing a Prediction Model for the Freshness Period of Beer Flavor Based on Aldehyde Substances

[0035] Follow the steps below to establish a beer flavor preservation period prediction model:

[0036] (A) Establishment of prediction model

[0037] A-1) Collect 129 10-degree beer samples with a time span of 12 months, evaluate and score the aging taste of beer, and detect the aging aldehyde content at the same time, and calculate the contribution rate of each aldehyde to aging. The operation is as follows:

[0038] 1) Tasting and scoring of beer sample aging: The wine tasting staff shall be persons who have undergone systematic wine tasting training and obtained the national wine tasting judge certificate, and the number shall not be less than 10. The scoring criteria are as follows: only the aging taste of beer is scored, and the scoring is carried out in the form of a 9-point system. The higher the score, the more serious the aging of the beer. 5 (5....

Embodiment 2

[0119] Embodiment 2, using the model in embodiment 1 to predict the flavor preservation period of the beer sample to be tested

[0120] The 10°P pure draft beer produced by the thirteenth packaging workshop of Beijing Yanjing Beer Co., Ltd. on October 26, 2010 was selected, and the just-filled beer samples were randomly selected on the production line, and the aldehydes were determined according to Example 1. Method, the contents of aging aldehydes in the initial and fortified samples of the beer samples were determined respectively, and the results are shown in Table 4.

[0121] Table 4. Detection results of aged aldehydes in 10°P pure draft beer produced in the 13th packaging workshop on 2010.10.26

[0122]

[0123] The calculated AI value of the sample is 0.203, and the F value is 105.8 days. The samples were stored at room temperature and subjected to aging tastings every 10 days and were scored as follows:

[0124] Table 5, 2010.10.26 13th Packing Workshop Production...

Embodiment 3

[0127] Embodiment 3, use the model in embodiment 1 to predict the flavor preservation period of the beer sample to be tested

[0128] Select the 10 ° P refreshing beer produced by the fifteenth packaging workshop of Beijing Yanjing Beer Co., Ltd. on October 8, 2010, randomly extract just-filled beer samples on the production line, and according to the assay method of aldehydes in Example 1, The content of aged aldehydes in the initial and fortified samples of the beer samples were measured respectively, and the results are shown in Table 6.

[0129] Table 6. 2010.10.8 15th Packing Workshop Produced 10°P Refreshing Beer Aged Aldehyde Test Results

[0130]

[0131] The calculated AI value of the sample is 0.308, and the F value is 39.3 days. The samples were stored at room temperature and subjected to aging tastings every 10 days and were scored as follows:

[0132] Table 7, 2010.10.8 15th Packing Workshop Production 10°P Refreshing Beer Aging Score Results

[0133]

[...

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PUM

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Abstract

The invention discloses a prediction method of beer flavor refreshing time.The method comprises the following steps that 1, the concentration of various aldehydes in beer samples in different storage time intervals is determined, scoring is conducted on an aging flavor through wine tasting, and the contribution rate of the aldehydes on aging is calculated; 2, normalization data of initial concentration of the aldehydes of the newly filled finished product beer samples of different batches and normalization data of variable quantity of the concentration of the aldehydes under the strengthen condition are calculated, and aging indexes of the beer samples of different batches are calculated; 3, the refreshing time of the beer samples of different batches is calculated, fitting is conducted on the refreshing time of the beer samples of different batches and the corresponding aging indexes, a fitting formula is obtained, the newly filled finished product beer samples are taken, the second step is repeated, and according to the fitting formula obtained in the third step, the refreshing time of the beer samples can be obtained.According to the prediction method of the beer flavor refreshing time, prediction is conducted on the refreshing time of the beer flavor on the basis of the aldehydes, the result is reliable, and the prediction method is suitable for promotion 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 technical field of beer preservation. Background technique [0002] China is a big country in beer production and consumption, and has been ranked first in the world for many years. In the fierce market competition, fresh and refreshing beer is favored by consumers and has stronger market competitiveness. The fresh taste of beer is a kind of feeling that people taste beer. Usually, the freshest beer tastes better. But once the beer leaves the yeast and completes the filling, the flavor will gradually deteriorate. As the beer storage time prolongs, this fresh taste will gradually disappear, and some unpleasant sensations will gradually appear, such as cardboard flavor, Caramel, bread, etc., we call it "aged". There has been no proper indication or method of predicting the onset of "stale notes" in beer. [0003] In the prior art, sensory evalua...

Claims

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Application Information

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IPC IPC(8): G01N30/88G06F19/00G01N30/02
CPCG01N30/02G01N30/88G01N2030/025G01N2030/8809G16Z99/00
Inventor 王莉娜林智平王晓会盛文杰邓启华
Owner BEIJING YANJING BREWERY
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