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Method for evaluating bitterness of fructus citrus sarcodactylis juice used for making beer

A technology of bitterness and bergamot, which is applied in the field of beer quality evaluation, can solve the problems that there is no effective evaluation method for the bitterness of bergamot juice

Active Publication Date: 2018-05-11
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, scientists mainly study the nutritional value and antioxidant capacity of bergamot itself. There is no research on the application of bergamot juice in beer brewing at home and abroad, and there is no effective evaluation method for the bitterness of bergamot juice.

Method used

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  • Method for evaluating bitterness of fructus citrus sarcodactylis juice used for making beer
  • Method for evaluating bitterness of fructus citrus sarcodactylis juice used for making beer
  • Method for evaluating bitterness of fructus citrus sarcodactylis juice used for making beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Example 1 Correlation analysis between limonin content and standard bitter solution

[0012] The configuration of quinine standard solution: take distilled water as the dissolution medium, and configure the concentration successively to be 1c (c=3×10 -6 mol / L), quinine standard solutions of 2c, 4c, 8c, 12c, 16c, 20c, 24c, 28c, 32c, set aside.

[0013] Configuration of limonin series solutions (v / v): Take bergamot juice with a purity of 100% (after washing fresh bergamot, put it directly into a juicer to extract the juice, centrifuge at 3000r / min and collect the supernatant for later use), and then Bergamot juice samples were diluted with distilled water to concentrations of 10% (a1), 20% (a2), 40% (a3), 60% (a4), 80% (a5), and 100% (a6).

[0014] (1) Evaluation of the bergamot juice solution: After rinsing the mouth with distilled water, the evaluators took 2-3 mL of the prepared bergamot juice solution (a1-a6) to be evaluated, put it in the mouth, and spit it out afte...

Embodiment 2

[0024] Correlation analysis between embodiment 2 hop extract solution and standard bitter solution

[0025] Configuration of hop extraction solution (g / 100mL): use distilled water as the extraction medium, add concentrations of 0.01% (b1), 0.03% (b2), 0.075% (b3), 0.15% (b4), 0.3% ( The hops of b5) are boiled for 45 minutes.

[0026] (1) Evaluation of the hop extraction solution: After rinsing the mouth with distilled water, the assessor takes 2-3 mL of the hop extraction solution (b1~b5) to be evaluated, puts it in the mouth, and spits it out after 10 seconds. After rinsing your mouth with distilled water, take a quinine standard solution with a similar taste and taste it. If you confirm that the two tastes are similar, you can determine the bitterness value of the liquid to be evaluated as the bitterness value of the quinine standard solution, otherwise you need to use other standards Taste the liquid again until the bitterness value is determined. Rinse your mouth before ...

Embodiment 3

[0035] Embodiment 3 Establishment of the evaluation method for the bitterness of bergamot juice

[0036] With the standard bitter substance quinine as the medium, the conversion relationship between the limonin content (equation 1) and the beer bitterness value (equation 2) is established: y=e 3.8878lnx+0.4172 (Equation 3), wherein, x is the limonin content, and y is the hop bitterness value. The bitterness of bergamot juice / bergamot beer can be evaluated by Equation 3 based on the determination of limonin content.

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Abstract

The invention discloses a method for evaluating the bitterness of fructus citrus sarcodactylis juice used for making beer, and belongs to the field of beer quality evaluation. The content of limonin in a sample related to the fructus citrus sarcodactylis juice is compared and simulated with a bitterness value of normal hops, and thus the purpose of conducting standardizing treatment on the fructuscitrus sarcodactylis juice and the bitterness degree of a product thereof is achieved.

Description

technical field [0001] The invention relates to a method for evaluating the bitterness of bergamot juice used for beer brewing, and belongs to the field of beer quality evaluation. Background technique [0002] Beer is one of the oldest alcoholic beverages. The development of my country's beer industry is becoming more and more mature, and the beer products are flexible and diverse, especially the advent of various craft beers, which greatly enriches the diversity of the beer market. [0003] Bergamot (scientific name: Citrus medica L.var.sarcodactylis Swingle), when the fruit is ripe, the carpels are separated to form slender and curved fruit petals, shaped like fingers, hence the name Bergamot. It is widely distributed in Guangdong, Sichuan and other provinces. Bergamot flower and Bergamot fruit have medical value, also can be eaten, and its root and leaf also all can be used as medicine. Bergamot is rich in nutrients and contains a variety of health care ingredients. B...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/14
Inventor 刘春凤贾瑞楠李崎王海鸣李永仙杨惠成郑飞云王金晶钮成拓
Owner JIANGNAN UNIV
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