Auxiliary test platform suitable for fermented grain texture analyzer and use method thereof

Abstract

The invention discloses an auxiliary test platform suitable for a fermented grain texture analyzer and a use method thereof, and relates to the technical field of fermented grain sensory inspection, the platform comprises a fixing plate, a platform support, a sample loading disc and a test probe assembly, the fixing plate is arranged at the top of the platform support, the sample loading disc is arranged on the fixing plate, and the test probe assembly is located at the top of the sample loading disc. The method is reasonable in design, the texture analyzer is used for simulating human touch to analyze and detect the sample, the problem that the degree of bone force, looseness, viscosity and the like cannot be quantified by using eye observation, hand touch and other sensory evaluation methods for traditional fermented grain sensory inspection is solved, and the method is simple to operate, free of human interference, high in detection sensitivity, good in reproducibility and suitable for popularization and application. The sensory performance is objectively and comprehensively evaluated by quantitative indexes, and brewing production can be better served.

Description

Technical Field

[0001] The present invention relates to the technical field of sensory testing of fermented grains, and more specifically to the technical field of an auxiliary testing platform suitable for a fermented grains texture analyzer and a use method thereof. Background Art

[0002] In the traditional liquor brewing process, the mash consists of raw grains, bran, and koji, which are fermented and matured in the cellar. The fermented mash is then distilled to obtain the raw liquor. The structure and quality of the mash directly determine the quality of the liquor. If there is too much grain powder in the mash, the mash will have poor ventilation, high adhesion, and hardening, which is not conducive to microbial fermentation, liquor production, and aroma production; if there is too much bran in the mash, the mash will be too loose and not soft enough.

[0003] However, the sensory evaluation of fermented mash now mainly relies on the experience of workers, who use vision (eyes), smell (nose), taste (mouth), touch (hands) etc. to identify the physical characteristics of fermented mash. This is highly subjective and will lead to deviations. It is difficult to form a systematic theory, which is not convenient for promotion and it is also difficult to guarantee the quality of the wine.

[0004] TPA technology, also known as total texture analysis technology, tests samples by simulating human touch and quantifies human sensory perception of food. It is now widely used to test the sensory qualities of various foods.

[0005] In view of the above reasons, the present invention aims to use TPA analysis technology to measure the sensory properties of mash and correspond it with traditional empirical descriptions, to systematize and theorize it, to quantify people's sensory perception of mash, and to better serve production. Summary of the invention

[0006] The purpose of the present invention is to solve the above technical problems and provide an auxiliary testing platform suitable for a fermented mash texture analyzer and a method for using the same. The method can quantitatively express the test results of the physical properties of the fermented mash and objectively evaluate the sensory quality of the fermented mash based on specific data.

[0007] In order to achieve the above-mentioned purpose, the present invention specifically adopts the following technical solutions:

[0008] One aspect of the present invention provides an auxiliary testing platform suitable for a wine mash texture analyzer, comprising a fixed plate, a platform bracket, a sample tray, and a test probe assembly. The fixed plate is arranged on the top of the platform bracket, the sample tray is arranged on the fixed plate, and the test probe assembly is located on the top of the sample tray.

[0009] In one embodiment, the sample loading tray is a cylindrical structure with an opening upward, and a positioning groove which is adapted to the shape of the sample loading tray and is recessed downward is provided on the upper surface of the fixing plate.

[0010] In one embodiment, the test probe assembly includes a circular cover plate matched with the sample tray, and a test probe disposed at the bottom of the circular cover plate.

[0011] Specifically, a downwardly concave positioning groove (circular) is set at the center of the auxiliary test platform, and is designed and manufactured to fit exactly into a sample loading tray with the positioning groove; a mash test probe is prepared according to the specifications of the sample loading tray.

[0012] In one embodiment, the platform bracket includes a platform panel and two U-shaped support members symmetrically arranged on the top of the platform panel with their openings facing upward. A receiving groove for accommodating a fixing plate is arranged on the top of the platform panel, and the upper surface of the fixing plate is at the same height as the upper surface of the platform panel.

[0013] Another aspect of the present invention provides a method for measuring the sensory properties of fermented grains using a texture analyzer, using any of the above-mentioned auxiliary testing platforms suitable for a fermented grains texture analyzer, comprising the following steps:

[0014] S1. Prepare an auxiliary test platform and a test probe assembly suitable for a fermented grains texture analyzer;

[0015] S2. Place the auxiliary test platform suitable for the fermented grains texture analyzer directly below the test probe of the test probe assembly and fix it;

[0016] S3. Electrically connect the texture analyzer to the test probe, select the TPA test program, and set the test program according to the texture analyzer manual;

[0017] S4, preparation of fermented grain samples;

[0018] S5. Selection of TPA measurement parameters: measurement of four parameters: hardness, adhesion, recovery and cohesion;

[0019] S6, repeat the test for multiple times on the same fermented grains sample to be tested, and record the data for each time, remove the maximum and minimum values ​​from the measured data, and then calculate the average value, which is the physical property data of the fermented grains sample;

[0020] S7, investigate the stability of the determination of various physical property parameters of the fermented grains sample: calculate the coefficient of variation CV based on the data of various physical property parameters, and determine the stability by the coefficient of variation value;

[0021] S8. Determine the correlation between TPA physical property measurement parameters and sensory evaluation.

[0022] Specifically, the test results have good accuracy, sensitivity and objectivity, and are consistent with the evaluation results of the mash sensory evaluators, thus elevating the mash sensory perception from the traditional vague concept of "loose but not rough, soft but not muddy" to an objective evaluation based on specific data.

[0023] In addition, by using a texture analyzer to simulate human touch to analyze and test samples, the problem of traditional sensory evaluation methods such as visual and hand touch that cannot quantify the degree of bone strength, looseness, and viscosity is overcome. This method is simple to operate, not subject to human interference, has high detection sensitivity, good reproducibility, and uses quantitative indicators to objectively and comprehensively evaluate sensory performance, which can better serve brewing production.

[0024] In one embodiment, in step S3, the TPA test procedure and test parameters are selected as follows:

[0025] Test type: Compression mode;

[0026] Test method: TPA full texture test;

[0027] Test target type: %Deformation compression percentage;

[0028] Test target: 30%;

[0029] Test conditions: Trigger Load 20g; speed before test 2mm / s; speed during test 2mm / s; speed after test 5mm / s.

[0030] In one embodiment, in step S4, the specific steps of preparing the fermented grains sample are as follows:

[0031] S41. Collect the mash from the cellar and place it in a sample tray with uniform size for later use.

[0032] S42. Use a medicine spoon to transfer the mash of uniform specifications into the sample tray in multiple times. Fill it up each time, maintain a certain height, and then place it directly under the center of the test probe to prepare for testing.

[0033] In one embodiment, in step S4, the selection of TPA measurement parameters, hardness, adhesion, resilience, and cohesion as evaluation indicators of sensory properties of fermented grains, is specifically for the following reasons:

[0034] Hardness is the maximum force value of the first compression test; the measured spectrum has obvious correspondence with the standard spectrum, which can be used to characterize the bone strength of the mash;

[0035] Adhesion is the area below zero from the first cycle to the end of the test when the load reaches zero. It reflects the work done by the probe to overcome the attraction of contact with the sample. Fermented grains are a mixture of raw grains and mother lees after cooking. They have a certain degree of adhesion. Multiple tests have found that the measured spectra all have corresponding negative peaks. Therefore, adhesion is regarded as one of the indicators for evaluating the internal structure of fermented grains.

[0036] The resilience is the recoverable work / compression work, which is a value between 0 and 1. The larger the ratio, the better the resilience. It can be used to evaluate the looseness of the fermented grains. Therefore, the resilience is also used as one of the indicators for evaluating the sensory characteristics of the fermented grains.

[0037] Cohesion is the compression work of the second cycle / hardness work of the first cycle in the TPA experiment, which characterizes the internal bond strength and firmness of the sample structure; therefore, it is also used as one of the indicators for examining the sensory characteristics of fermented grains.

[0038] Specifically, the hardness, adhesion, resilience and cohesion of the fermented grains were measured; the measured graph ( Figure 1 ) and standard spectrum ( Figure 2 ) comparison to determine the parameters required for the test; the standard spectrum also shows indicators such as brittleness, stickiness, and chewiness; but combined with the actual measurement spectrum, there is no data display, and the sensory definition of each indicator, only hardness, adhesion, resilience, and cohesion are selected as evaluation indicators for the sensory characteristics of mash.

[0039] In one embodiment, in step S7, the coefficient of variation CV is calculated based on the data of each physical property parameter, and the stability is determined by the coefficient of variation.

[0040] The beneficial effects of the present invention are as follows:

[0041] 1. The present invention is reasonably designed, and the detection results have good accuracy, sensitivity and objectivity, which are consistent with the evaluation results of the sensory evaluation personnel of the mash, so that the sensory evaluation of the mash is improved from the traditional vague concept of "loose but not rough, soft and not muddy" to objective evaluation based on specific data.

[0042] 2. The texture analyzer is used to simulate human touch to analyze and test samples, which overcomes the problem that traditional sensory evaluation methods such as visual inspection and hand touch are unable to quantify the degree of bone strength, looseness, viscosity, etc. This method is simple to operate, is not affected by human interference, has high detection sensitivity, good reproducibility, and uses quantitative indicators to objectively and comprehensively evaluate sensory performance, which can better serve brewing production. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following briefly introduces the drawings required for use in the embodiments. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0044] Figure 1 It is a schematic diagram of the structure of the present invention;

[0045] Figure 2 yes Figure 1 A partial top view of

[0046] Figure 3 It is a structural schematic diagram of the fixed plate;

[0047] Figure 4 It is a schematic diagram of the structure of the sample tray;

[0048] Figure 5 is a schematic diagram of the structure of the test probe assembly;

[0049] Reference numerals: 1 - platform support, 2 - fixing plate, 3 - sample tray, 4 - test probe assembly. DETAILED DESCRIPTION

[0050] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Generally, the components of the embodiments of the present invention described and shown in the drawings here can be arranged and designed in various different configurations.

[0051] Therefore, the following detailed description of the embodiments of the present invention provided in the accompanying drawings is not intended to limit the scope of the invention claimed for protection, but merely represents selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0052] It should be noted that similar reference numerals and letters represent similar items in the following drawings, so once an item is defined in one drawing, it does not need to be further defined and explained in the subsequent drawings. In addition, the terms "first", "second", etc. are only used to distinguish the description and cannot be understood as indicating or implying relative importance.

[0053] In the description of the embodiments of the present invention, it should be noted that the terms "inside", "outside", "upper", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, or are the orientations or positional relationships in which the inventive product is usually placed when used. They are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.

[0054] Example 1

[0055] like Figures 1 to 5As shown, this embodiment provides an auxiliary testing platform suitable for a wine mash texture analyzer, including a fixed plate 2, a platform bracket 1, a sample tray 3, and a test probe assembly 4. The fixed plate 2 is arranged on the top of the platform bracket 1, the sample tray 3 is arranged on the fixed plate 2, and the test probe assembly 4 is located on the top of the sample tray 3.

[0056] The sample loading tray 3 is a cylindrical structure with an opening facing upward, and a positioning groove which is adapted to the shape of the sample loading tray 3 and recessed downward is provided on the upper surface of the fixing plate 2 .

[0057] The test probe assembly 4 includes a circular cover plate matched with the sample tray 3 and a test probe arranged at the bottom of the circular cover plate.

[0058] The platform bracket 1 includes a platform panel and two U-shaped supports symmetrically arranged on the top of the platform panel with openings facing upward. A receiving groove for accommodating a fixing plate 2 is arranged on the top of the platform panel, and the upper surface of the fixing plate 2 is at the same height as the upper surface of the platform panel.

[0059] Specifically, a downwardly recessed positioning groove (circular) is set at the center of the auxiliary test platform, and is designed and manufactured to fit exactly into the sample tray 3 with the positioning groove; according to the specifications of the sample tray 3, a fermented grains test probe is prepared.

[0060] Example 2

[0061] This embodiment provides a method for measuring the sensory properties of fermented grains using a texture analyzer, using any of the above-mentioned auxiliary testing platforms suitable for a fermented grains texture analyzer, and comprising the following steps:

[0062] S1. Prepare an auxiliary test platform and a test probe assembly suitable for a fermented grains texture analyzer;

[0063] S2. Place the auxiliary test platform suitable for the fermented grains texture analyzer directly below the test probe of the test probe assembly and fix it;

[0064] S3. Connect the texture analyzer to the test probe electrically, select the TPA test program, and set the test program according to the texture analyzer manual. The TPA test program and test parameters are as follows:

[0065] Test type: Compression mode;

[0066] Test method: TPA full texture test;

[0067] Test target type: %Deformation compression percentage;

[0068] Test target: 30%;

[0069] Test conditions: Trigger Load 20g; Speed ​​before test 2mm / s; Speed ​​during test 2mm / s; Speed ​​after test 5mm / s;

[0070] S4. Preparation of fermented grains sample. The specific steps are as follows:

[0071] S41. Collect the mash from the cellar and place it in a sample tray with uniform size for later use.

[0072] S42, using a medicine spoon to transfer the fermented grains of uniform specifications into the sample tray in multiple times, filling the tray each time and maintaining a certain height, and then placing the tray directly under the center of the test probe to prepare for testing;

[0073] S5. Selection of TPA measurement parameters: The four parameters of hardness, adhesion, recovery and cohesion are determined for the following reasons:

[0074] Hardness is the maximum force value of the first compression test; the measured spectrum has obvious correspondence with the standard spectrum, which can be used to characterize the bone strength of the mash;

[0075] Adhesion is the area below zero from the first cycle to the end of the test when the load reaches zero. It reflects the work done by the probe to overcome the attraction of contact with the sample. Fermented grains are a mixture of raw grains and mother lees after cooking. They have a certain degree of adhesion. Multiple tests have found that the measured spectra all have corresponding negative peaks. Therefore, adhesion is regarded as one of the indicators for evaluating the internal structure of fermented grains.

[0076] The resilience is the recoverable work / compression work, which is a value between 0 and 1. The larger the ratio, the better the resilience. It can be used to evaluate the looseness of the fermented grains. Therefore, the resilience is also used as one of the indicators for evaluating the sensory characteristics of the fermented grains.

[0077] Cohesion is the compression work of the second cycle / hardness work of the first cycle in the TPA experiment, which characterizes the internal bond strength and firmness of the sample structure; therefore, it is also used as one of the indicators for examining the sensory characteristics of fermented grains.

[0078] Specifically, the hardness, adhesion, resilience and cohesion of the fermented grains were measured; the measured graph ( Figure 1 ) and standard spectrum ( Figure 2 ) comparison to determine the parameters required for the test; the standard spectrum also shows indicators such as brittleness, stickiness, and chewiness; but combined with the actual measurement spectrum, there is no data display and sensory definition of each indicator, and only hardness, adhesion, resilience, and cohesion are selected as evaluation indicators of the sensory characteristics of fermented grains;

[0079] S6, repeat the test for multiple times on the same fermented grains sample to be tested, and record the data for each time, remove the maximum and minimum values ​​from the measured data, and then calculate the average value, which is the physical property data of the fermented grains sample;

[0080] S7, investigate the stability of the determination of various physical property parameters of the fermented grains sample: calculate the coefficient of variation CV based on the data of various physical property parameters, and determine the stability by the coefficient of variation value;

[0081] S8. Determine the correlation between TPA physical property measurement parameters and sensory evaluation.

[0082] Specifically, the test results have good accuracy, sensitivity and objectivity, and are consistent with the evaluation results of the mash sensory evaluators, thus elevating the mash sensory perception from the traditional vague concept of "loose but not rough, soft but not muddy" to an objective evaluation based on specific data.

[0083] In addition, by using a texture analyzer to simulate human touch to analyze and test samples, the problem of traditional sensory evaluation methods such as visual and hand touch that cannot quantify the degree of bone strength, looseness, and viscosity is overcome. This method is simple to operate, not subject to human interference, has high detection sensitivity, good reproducibility, and uses quantitative indicators to objectively and comprehensively evaluate sensory performance, which can better serve brewing production.

[0084] The conditions of step S3 and step S4 were strictly controlled, and the physical property parameters of different mash (JP1: mash out of the tank, JP2: mash after mixing with grain, JP3: mash into the tank) were tested many times.

[0085] SD is the standard deviation. The coefficient of variation CV is calculated based on the data of each physical property parameter, and the stability is determined by the coefficient of variation. The specific test data are shown in Table 1 below.

[0086] Table 1

[0087] Sample name Hardness(g) Adhesion(mj) Responsiveness Cohesion JP1 3530.9 0.50 0.13 0.34 JP1 3448.3 0.60 0.14 0.35 JP1 3597.9 0.57 0.14 0.34 JP1 3580.5 0.47 0.15 0.37 JP1 3409.5 0.55 0.15 0.35 average value 3513.4 0.54 0.14 0.35 SD 82.13 0.05 0.01 0.01 CV(%) 2.34％ 9.78％ 5.89％ 3.50％ JP2 3396.4 0.35 0.15 0.35 JP2 3521.5 0.34 0.17 0.36 JP2 3413.5 0.31 0.17 0.37 JP2 3443.8 0.27 0.16 0.35 JP2 3500.1 0.33 0.18 0.35 average value 3455.1 0.32 0.17 0.36 SD 54.17 0.03 0.01 0.01 CV(%) 1.57％ 9.88％ 6.87％ 2.51％ JP3 2254.6 1.47 0.12 0.34 JP3 2188.7 1.57 0.11 0.30 JP3 2237.0 1.34 0.12 0.32 JP3 2294.3 1.55 0.11 0.29 JP3 2249.0 1.46 0.11 0.33 average value 2244.7 1.48 0.11 0.32 SD 37.99 0.09 0.01 0.02 CV(%) 1.69％ 6.15％ 4.80％ 6.56％

[0088] The data show that the hardness and adhesion of different types of mash show obvious differences: the hardness of the mash out of the pool is higher than that of the mash entering the pool, and the adhesion of the mash entering the pool is higher than that of the mash out of the pool. According to the measurement results of different sensory characteristic indicators of different mash, the coefficient of variation is less than 10%, indicating that the method used to measure the sensory characteristics of mash has good stability and can objectively and accurately reflect the physical properties.

[0089] In one embodiment, in step S8, the correlation between the TPA physical property measurement parameters and the sensory evaluation is determined.

[0090] The fermented grains were subjected to sensory evaluation and the samples of different sensory organs were measured and analyzed using the determined test parameters. The specific evaluation results are shown in Table 2 below.

[0091] Table 2

[0092] Sample name Bone Strength viscosity JP1 Good bone strength, loose and not rough Slightly sticky JP2 Good bone strength and loose fermented grains Non-stick JP3 Poor bone strength, soft and muddy Sticky

[0093] By comparing the data in Table 1 and Table 2, it is found that the hardness and adhesion of different mashes are consistent with human sensory perception and basically show consistent regularity.

Claims

1. An auxiliary testing platform suitable for a fermented grains texture analyzer, characterized in that: The invention comprises a fixing plate (2), a platform support (1), a sample loading tray (3), and a test probe assembly (4), wherein the fixing plate (2) is arranged on the top of the platform support (1), the sample loading tray (3) is arranged on the fixing plate (2), and the test probe assembly (4) is located on the top of the sample loading tray (3).

2. The auxiliary testing platform suitable for a fermented grains texture analyzer according to claim 1, characterized in that: The sample loading tray (3) is a cylindrical structure with an opening facing upwards, and the upper surface of the fixing plate (2) is provided with a positioning groove which is adapted to the shape of the sample loading tray (3) and is recessed downwards.

3. The auxiliary testing platform suitable for a fermented grains texture analyzer according to claim 2, characterized in that: The test probe assembly (4) comprises a circular cover plate matched with the sample loading plate (3), and a test probe arranged at the bottom of the circular cover plate.

4. The auxiliary testing platform suitable for a fermented grains texture analyzer according to claim 1, characterized in that: The platform bracket (1) comprises a platform panel, and two U-shaped support members symmetrically arranged on the top of the platform panel with their openings facing upwards. The top of the platform panel is provided with a receiving groove for receiving the fixing plate (2), and the upper surface of the fixing plate (2) is at the same height as the upper surface of the platform panel.

5. A method for measuring the sensory properties of fermented grains using a texture analyzer, characterized in that: An auxiliary testing platform suitable for a fermented grains texture analyzer according to any one of claims 1 to 4 is adopted.

6. The method for measuring the sensory properties of fermented grains using a texture analyzer according to claim 5, characterized in that: The steps include: S1. preparing an auxiliary test platform and a test probe assembly (4) suitable for a fermented grains texture analyzer; S2, placing an auxiliary test platform suitable for the fermented grains texture analyzer directly below the test probe of the test probe assembly (4), and fixing it; S3. Electrically connect the texture analyzer to the test probe, select the TPA test program, and set the test program according to the texture analyzer manual; S4, preparation of fermented grain samples; S5. Selection of TPA measurement parameters: measurement of four parameters: hardness, adhesion, recovery and cohesion; S6, repeat the test for multiple times on the same fermented grains sample to be tested, and record the data for each time, remove the maximum and minimum values ​​from the measured data, and then calculate the average value, which is the physical property data of the fermented grains sample; S7, investigate the stability of the determination of various physical property parameters of the fermented grains sample: calculate the coefficient of variation CV based on the data of various physical property parameters, and determine the stability by the coefficient of variation value; S8. Determine the correlation between TPA physical property measurement parameters and sensory evaluation.

7. The method for measuring the sensory properties of fermented grains using a texture analyzer according to claim 6, characterized in that: In step S3, the TPA test procedure and test parameters are selected as follows: Test type: Compression mode; Test method: TPA full texture test; Test target type: %Deformation compression percentage; Test target: 30%; Test conditions: Trigger Load 20g; The speed before the test was 2 mm / s; the speed during the test was 2 mm / s; the speed after the test was 5 mm / s.

8. The method for measuring the sensory properties of fermented grains using a texture analyzer according to claim 6, characterized in that: In step S4, the specific steps of preparing the fermented grains sample are as follows: S41. Collect the mash from the cellar and place it in a sample tray with uniform size for later use. S42. Use a medicine spoon to transfer the mash of uniform specifications into the sample tray (3) in multiple times. Fill the tray each time until it is full and keep a certain height. Then place the tray directly under the center of the test probe to prepare for testing.

9. The method for measuring the sensory properties of fermented grains using a texture analyzer according to claim 6, characterized in that: In step S4, the selection of TPA measurement parameters, hardness, adhesion, resilience, and cohesion as evaluation indicators of sensory characteristics of fermented grains, is specifically due to the following reasons: Hardness is the maximum force value of the first compression test; the measured spectrum has obvious correspondence with the standard spectrum, which can be used to characterize the bone strength of the mash; Adhesion is the area below zero from the first cycle to the end of the test when the load reaches zero. It reflects the work done by the probe to overcome the attraction of contact with the sample. Fermented grains are a mixture of raw grains and mother lees after cooking. They have a certain degree of adhesion. Multiple tests have found that the measured spectra all have corresponding negative peaks. Therefore, adhesion is regarded as one of the indicators for evaluating the internal structure of fermented grains. The resilience is the recoverable work / compression work, which is a value between 0 and 1. The larger the ratio, the better the resilience. It can be used to evaluate the looseness of the fermented grains. Therefore, the resilience is also used as one of the indicators for evaluating the sensory characteristics of the fermented grains. Cohesion is the compression work of the second cycle / hardness work of the first cycle in the TPA experiment, which characterizes the internal bond strength and firmness of the sample structure; therefore, it is also used as one of the indicators for examining the sensory characteristics of mash.

10. The method for measuring the sensory properties of fermented grains using a texture analyzer according to claim 6, characterized in that: In step S7, the coefficient of variation CV is calculated based on the data of each physical property parameter, and the stability is determined by the coefficient of variation.

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