Model establishing method for predicting foam retention of draft beer in shelf life based on broth and prediction method thereof

A technology of model building and fermented liquid, which is applied in the direction of material analysis, food testing, and beverage testing through optical means, to achieve good prediction accuracy, good reproducibility, and high prediction accuracy

CN107884528AInactive Publication Date: 2018-04-06广州南沙珠江啤酒有限公司 +1
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
Publication Date
2018-04-06
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention relates to a model establishing method for predicting foam retention of a draft beer in a shelf life based on a broth and a prediction method thereof. By analyzing relevance between protease A activity in the broth and the foam retention of the draft beer in the shelf life as well as analyzing relevance between foam protein content in the broth and the foam retention of the draft beer in the shelf life, the measured foam protein content of a broth sample, protease A activity and a foam retention value of the draft beer in the shelf life are input in Mintab software, and a linearequation among the foam protein content and the protease A activity in the broth and the foam retention of the draft beer is subjected to fitting by the Mintab software. Through a prediction model ofthe foam retention of the draft beer in the shelf life based on the broth, the foam retention value of the draft beer with a batch in the shelf life can be know in advance, through verification, the foam protein content and protease A activity double factors are measured for prediction, the prediction precision is higher, and the result is more accurate and reliable.
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Description

technical field

[0001] The invention relates to an evaluation system for the bubble retention of pure draft beer, in particular to a model establishment method and a prediction method for predicting the bubble retention of pure draft beer during the shelf life based on fermentation liquid. Background technique

[0002] Pure draft beer refers to the use of low-temperature membrane filtration technology to filter all yeast and other possible microorganisms in the fermentation broth under aseptic conditions, and then fill the beer into strictly sterilized beer bottles in an aseptic operating environment. Aseptic beer produced without any heat sterilization. Because of the accelerated oxidation of beer without heating, it maintains the nutrients and flavor substances of fresh beer, and has a purer taste and richer nutrition, and is more popular with consumers.

[0003] Since the brewing of pure draft beer does not undergo any heat sterilization, there are traces of enzymes prod...

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Embodiment Construction

[0047] In order to make the object, technical solution and advantages of the present invention clearer, preferred embodiments of the present invention are described in detail below.

[0048] Principle of the present invention: the most important factor that influences pure draft beer foam retention is exactly the content of foam protein and the activity of protease A, therefore, by measuring the relation between these two factors and shelf life foam retention, by establishing Fitting the model, by measuring the foam protein content and protease A activity in the fermentation broth in advance, the foam retention of pure draft beer can be accurately predicted during the shelf life.

[0049] 1. Determination of protease A activity in fermentation broth samples and analysis of its relationship with pure draft beer shelf-life infusion retention 1. Establishment of protease A activity standard curve

[0050] Take the activity as 0, 2, 4, 6, 8, 10×10 -5 40 μL of protease A standard ...