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Astringent taste evaluation method based on beer components

An evaluation method and technology of astringency, which is applied in the field of astringency evaluation based on beer components, can solve problems such as poor correspondence of astringency, no consideration of astringent substances, cumbersome steps, etc.

Active Publication Date: 2021-06-08
TSINGTAO BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

We tried to use the red wine method to evaluate beer, but all current red wine methods are aimed at the astringent substances that cause precipitation reactions, without considering the effects of polysaccharides, proteins and other substances in beer that improve the astringency
In addition, except for the sensory evaluation, other precipitation methods involve saliva, and the steps are cumbersome. The evaluation methods that do not involve saliva are mostly based on the determination of tannins and polyphenols, but polyphenols are not the main cause of astringency in beer. Substances, so only polyphenols are detected, which does not correspond strongly to the astringent feeling

Method used

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  • Astringent taste evaluation method based on beer components
  • Astringent taste evaluation method based on beer components
  • Astringent taste evaluation method based on beer components

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0030] 1) Preparation of standard curve: prepare standard solutions with different concentration gradients with 0.1mg / mL standard protein BSA solution, the volume of the standard solution for gradient dilution is 0.5ml; add 5mL of Coomassie Brilliant Blue staining solution, mix the liquid with a vortex shaker, Let stand for 5min; detect the absorbance of the liquid at 595nm. Take the protein mass (mg) as the ordinate, and take the measured absorbance as the abscissa, draw a standard curve, and establish a regression equation Y=0.0028x+0.2794, R 2 >0.99, calculated sample OD value=0.0028ⅹprotein concentration+0.2794.

[0031]2) Take 0.15 mL of the sample, add 0.35 mL of 0.15 mol / L NaCl solution to make the mixed liquid volume 0.5 mL; add 5 mL of Coomassie Brilliant Blue staining solution, mix the liquid with a vortex oscillator, and let it stand for 5 minutes. The absorbance of the liquid was measured at 595 nm. The sample protein concentration was converted by the standard c...

Embodiment

[0033] Sensory Evaluation Method

[0034] 1) Tasting group: 7-8 fixed staff (including more than 4 national-level sommeliers), light food, tasting between 14:00-17:30 in the afternoon;

[0035] 2) Sample preparation: all samples are kept at a constant temperature of 15 degrees;

[0036] 3) Sensory description of astringency: astringency focuses on tongue friction and tongue friction after drinking;

[0037] 4) Astringent evaluation process: Sip the sample, the liquid flows in the mouth for more than 10 seconds, and feel the friction intensity of the tongue surface during the flow of the liquid in the mouth and after swallowing; rinse your mouth with water between samples, and stay between samples for 1 minute ;

[0038] 5) Scoring principles for astringency: 0-1: no astringency or mild astringency; 1-3: slight astringency; 3-5: obvious astringency, ≥5: prominent astringency. The specific results are shown in Table 1.

[0039] Table 1 Analysis of sensory evaluation methods ...

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PUM

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Abstract

The invention provides an astringent taste evaluation method based on beer components, and belongs to the technical field of beer brewing. According to the method, the astringent degree of beer components is represented through an astringent index, and the astringent index = (beer astringent factor + beer astringent masking factor) * 100 + 53. Compared with sensory evaluation, the method can be quantified and accurate, and is not influenced by human factors; besides, when the method is used for evaluating the astringent taste of the beer, not only is the factor of the astringent taste caused by precipitable salivary protein considered, but also the astringent taste masking factor is considered, so that the method is more realistic and closer to the actual sensory evaluation.

Description

technical field [0001] The invention belongs to the technical field of beer brewing, in particular to a method for evaluating the astringency of beer components. Background technique [0002] Astringency exists widely in various foods and is one of the main factors constituting food quality. When people eat some fruits such as green and unripe persimmons, grapes, and bananas, the feeling on the tongue is astringent. In addition to unripe fruits, astringency also exists in foods such as wine, tea, nuts, soy milk, coffee, and spinach. When we consume some unripe fruit or diet red wine, the tongue and the surface of the oral mucosa usually feel a sharp astringency. Lawless describes astringency as a feeling of dryness, roughness, puckering and astringency. This is mainly due to the interaction between polyphenolic compounds in fruit or beverages and salivary proteins on the surface of the mucosa, resulting in a decrease in the lubricating properties of the salivary film, an ...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/72
CPCG01N30/02G01N30/72
Inventor 尹花董建军胡淑敏万秀娟张宇昕李梅黄淑霞朱蕾张翠
Owner TSINGTAO BREWERY
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