Evaluation method of highland barley wine brewing performance and application

Abstract

The invention relates to the technical field of highland barley wine making, and discloses a highland barley wine making performance evaluation method and application, the evaluation method comprises the following steps: determining physicochemical indexes influencing the highland barley wine making performance, determining the specific value of each physicochemical index of highland barley to be evaluated, obtaining the score value and the weight coefficient of each evaluation index based on the evaluation judgment standard, and determining the highland barley wine making performance. And multiplying the score value of each evaluation index and the weight coefficient of the evaluation index, adding to obtain a score value, and judging the brewing performance grade of the highland barley to be evaluated according to the score value. By analyzing the quality of different varieties of highland barley, key factors influencing the highland barley wine brewing performance are found, so that the highland barley wine brewing performance evaluation method is established, according to the evaluation method provided by the invention, whether the highland barley is in accordance with highland barley wine brewing or not can be judged by performing simple physical and chemical detection on the highland barley, and the highland barley wine brewing quality is improved. And the best wine-making highland barley variety can be screened at the highest speed and the lowest cost by wine-making enterprises.

Description

Technical Field

[0001] The present invention relates to the technical field of highland barley brewing, and specifically relates to a method for evaluating the brewing performance of highland barley and its application. Background Art

[0002] Highland barley wine is made from highland barley, a unique food crop on the Qinghai-Tibet Plateau, through traditional brewing processes. As a plateau crop, highland barley is rich in nutrients such as protein, dietary fiber, vitamin B group, and β-glucan. Highland barley wine retains some of the nutrients in highland barley. Moderate consumption helps supplement energy and nutrients; the dietary fiber and β-glucan in highland barley help promote gastrointestinal peristalsis, and moderate consumption of highland barley wine can aid digestion; at the same time, highland barley wine is a traditional beverage in the plateau area, and moderate consumption helps promote blood circulation and helps the body adapt to the plateau climate; the polyphenolic substances in highland barley have antioxidant effects, and moderate consumption may help delay aging.

[0003] Currently, the research on improving the flavor and quality of highland barley wine mainly focuses on the improvement of brewing processes. However, through the research of the inventors of this application on more than thirty types of highland barley varieties in Ganzi area, it is found that there are significant differences in nutrient components among different varieties of highland barley. There are significant differences in key indicators such as total starch, amylopectin, β-glucan, and protein among different varieties of highland barley, and these differences lead to the disadvantage of unstable quality of existing highland barley wines on the market, affecting the competitiveness of highland barley wine in the market. Summary of the Invention

[0004] In view of this, the purpose of the present invention is to provide a method for evaluating the brewing performance of highland barley and its application, which is used to guide the screening of highland barley varieties for brewing and the optimization of highland barley brewing process parameters, so as to stabilize the quality of highland barley wine, improve the flavor of the wine body, and enhance the market competitiveness of highland barley wine.

[0005] To achieve the above purpose, the present invention provides the following technical solutions.

[0006] In the first aspect, the present invention provides a method for evaluating the brewing performance of highland barley, which includes: determining the physical and chemical indexes affecting the brewing performance of highland barley, measuring the specific values of each of the physical and chemical indexes of the highland barley to be evaluated, obtaining the score values and their weight coefficients of each evaluation index based on the evaluation judgment criteria, using the sum of the products of the score values of each evaluation index and their weight coefficients to obtain a score value, and judging the brewing performance level of the highland barley to be evaluated according to the score value.

[0007] Further, in the above technical solution, the physical and chemical indexes affecting the brewing performance of highland barley include total starch content C1, amylopectin content C2, glucan content C3, protein content C4, and gelatinization temperature T; the evaluation indexes include the ratio K of amylopectin content C2 to total starch content C1, glucan content C3, protein content C4, and gelatinization temperature T.

[0008] Further, in the above technical solution, according to the specific values of the various physical and chemical indexes of the hulless barley to be evaluated measured, the score values of each evaluation index are obtained based on the following evaluation and judgment criteria:

[0009] When K≥0.8, record 3 points; when 0.7≤K<0.8, record 2 points; when K<0.7, record 1 point;

[0010] When C3<4%, record 2 points; when C3≥4%, record 1 point;

[0011] When 10≤C4≤12%, record 2 points; when C4 is not within the range of 10-12%, record 1 point;

[0012] When 61℃≤T≤67℃, record 2 points; when T is not within the range of 61-67℃, record 1 point.

[0013] Further, in the above technical solution, the weight coefficients of the ratio K of the amylopectin content C2 to the total starch content C1, the glucan content C3, the protein content C4, and the gelatinization temperature T are 0.4, 0.1, 0.2, and 0.3 respectively.

[0014] Further, in the above technical solution, the following evaluation rule is used to judge the brewing performance grade of the hulless barley to be evaluated: when 2 points≤score value≤2.4 points, it is suitable for brewing; when the score value<2 points, it is not suitable for brewing.

[0015] The above evaluation method is obtained by the inventor through quality determination and analysis of different varieties of hulless barley. Through principal component analysis, the physical and chemical indexes affecting the brewing of hulless barley include total starch, amylopectin, glucan, protein, and gelatinization temperature. The starch content affects the saccharification efficiency and liquor yield; the ratio of amylose to amylopectin affects the functions and physical and chemical properties of starch (such as swelling, solubility, viscosity, gelation, gelatinization, and retrogradation); the glucan and protein contents affect the viscosity of the fermentation broth and the transparency of the wine body; the gelatinization temperature affects the degree of gelatinization of starch, thereby affecting the quality and yield of the wine. Considering these factors comprehensively, the present invention provides the above evaluation method to facilitate the judgment of suitable hulless barley varieties for brewing.

[0016] In the second aspect, the present invention also provides an application of the above evaluation method for the brewing performance of hulless barley in optimizing the brewing process parameters of hulless barley.

[0017] Specifically, the method for optimizing the process parameters of brewing highland barley wine includes: screening out suitable highland barley varieties for brewing according to the evaluation method described in any one of claims 1 to 5, brewing highland barley wine with the screened highland barley varieties according to the highland barley wine brewing process, taking the highland barley wine brewing process parameters as independent variables, and designing an orthogonal experiment with sensory score and ethanol volume fraction as indexes, and obtaining the optimal highland barley wine brewing process parameters according to the results of the orthogonal experiment.

[0018] Further, in the above technical solution, the highland barley wine brewing process includes raw material selection, cleaning and impurity removal, soaking and steaming of grains, water replenishment and cooling, koji addition and saccharification, water replenishment and fermentation, and filtration and bottling.

[0019] Further, in the above technical solution, the highland barley wine brewing process parameters include fermentation temperature, fermentation time, and koji addition amount.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] By analyzing the quality of different varieties of highland barley, the present invention finds the key factors affecting the brewing performance of highland barley, thereby establishing an evaluation method for the brewing performance of highland barley. According to the evaluation method provided by the present invention, by simply performing physical and chemical tests on highland barley, it can be judged whether it meets the brewing requirements of highland barley wine, enabling brewing enterprises to screen out the best highland barley varieties for brewing with the fastest speed and lowest cost; by determining the highland barley variety for brewing, the quality and flavor of highland barley wine can be improved, avoiding the problem of unstable quality caused by the mixing of varieties in the existing highland barley wine brewing; in terms of optimizing the highland barley wine brewing process, by screening highland barley varieties and then optimizing the process parameters, a large amount of highland barley wine brewing can be avoided, saving the R & D costs of enterprises. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is the sensory score chart of highland barley wine brewed at different fermentation temperatures in Example 3 of the present invention;

[0023] Figure 2 It is the sensory score chart of highland barley wine brewed with different koji addition amounts in Example 3 of the present invention;

[0024] Figure 3 It is the sensory score chart of highland barley wine brewed with different fermentation times in Example 3 of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0025] In order to enable those skilled in the art to better understand the technical solution of the present invention, the present invention will be further described in detail below with reference to specific embodiments.

[0026] Example 1. Composition Analysis of Different Varieties of Highland Barley

[0027] Ganzi region is an important area for the highland barley industry. 31 highland barley materials were collected from Ganzi region (see Table 1), and their various indicators were measured according to the following measurement methods.

[0028] Table 1. Numbering table of highland barley of different varieties

[0029] Number Variety English Number Collection Location Collection Time 1 Yunyu Wheat 1 YYM1 Daofu County, Ganzi 2023.08 2 Yunpi Wheat 8 YPM8 Daofu County, Ganzi 2023.08 3 Yunpi Wheat 15 YPM15 Daofu County, Ganzi 2023.08 4 Yunke 6 YK6 Daofu County, Ganzi 2023.08 5 Ximalaya 23 XML23 Daofu County, Ganzi 2023.08 6 Ximalaya 22 XML22 Daofu County, Ganzi 2023.08 7 Ximalaya 19 XML19 Daofu County, Ganzi 2023.08 8 Blue Hybrid LSZ Daofu County, Ganzi 2023.08 9 Kunlun 16 KL16 Daofu County, Ganzi 2023.08 10 Kunlun 15 KL15 Daofu County, Ganzi 2023.08 11 Kunlun 14 KL14 Daofu County, Ganzi 2023.08 12 Kangqing Glutinous 3 KQN3 Daofu County, Ganzi 2023.08 13 Kangqing Glutinous 1 KQN1 Daofu County, Ganzi 2023.08 14 Kangqing 9 KQ9 Daofu County, Ganzi 2023.08 15 Kangqing 3000 KQ3000 Daofu County, Ganzi 2023.08 16 Kangqing 1325 KQ1325 Daofu County, Ganzi 2023.08 17 Kangqing 1282 KQ1282 Daofu County, Ganzi 2023.08 18 Kangqing 1277 KQ1277 Daofu County, Ganzi 2023.08 19 Kangqing 125 KQ125 Daofu County, Ganzi 2023.08 20 Kangqing 1227 KQ1227 Daofu County, Ganzi 2023.08 21 Kangqing 11 KQ11 Daofu County, Ganzi 2023.08 22 Black Hulless Barley HQK Kangding City, Ganzi 2023.08 23 Ganzi Black Six-Rowed GZHLL Daofu County, Ganzi 2023.08 24 Ganqing 9 GQ9 Daofu County, Ganzi 2023.08 25 Ganqing 8 GQ8 Daofu County, Ganzi 2023.08 26 Ganqing 11 GQ11 Daofu County, Ganzi 2023.08 27 Ganqing 10 GQ10 Daofu County, Ganzi 2023.08 28 Tibetan Blue 2000 ZQ2000 Daofu County, Ganzi 2023.08 29 Tibetan Blue 17 ZQ17 Daofu County, Ganzi 2023.08 30 Aiqing 3000 AQ3000 Daofu County, Ganzi 2023.08 31 Aiqing 17 AQ17 Daofu County, Ganzi 2023.08

[0030] Shell the highland barley grains, remove impurities, wash them clean, dry them in an oven at 45 °C, grind them into powder and pass through a 60-mesh sieve, and measure the various indicators according to the following measurement methods.

[0031] The determination of moisture was carried out by referring to the first method of direct drying method in the national standard "GB5009.3-2016 National Food Safety Standard Determination of Moisture in Foods".

[0032] The determination of fat was carried out by referring to the first method of Soxhlet extraction method in "GB5009.6-2016 National Food Safety Standard Determination of Fat in Foods".

[0033] The determination of protein was carried out by referring to the first method of Kjeldahl method in "GB5009.5-2016 National Food Safety Standard Determination of Protein in Foods".

[0034] The determination of dietary fiber was carried out by referring to "GB5009.88-2014 National Food Safety Standard Determination of Dietary Fiber in Foods".

[0035] The determination of total starch was carried out with reference to the Solarbio total starch kit. Total starch test principle: Use 80% ethanol to separate soluble sugars and starch in the sample, hydrolyze starch into glucose by acid hydrolysis method, and use anthrone colorimetry to determine the glucose content, so as to calculate the starch content in the sample.

[0036] Amylose was determined according to the Megazyme amylose kit. Amylose test principle: Under certain pH, temperature and ionic strength conditions, cona (concanavalin) takes α-D-glucopyranose or α-D-mannose as the basic unit, and forms a precipitate with multiple branched polysaccharides at multiple non-reducing end groups. Cona effectively complexes the amylopectin of starch, and the remaining amylose is to be measured.

[0037] The amylopectin content was obtained by calculation: the value is total starch content - amylose content.

[0038] The determination of glucan was carried out with reference to the Megazyme mixed-linkage β-glucan kit. Briefly, the principle of the Megazyme mixed-linkage β-glucan detection kit is as follows: lichenase hydrolyzes β-glucan in the sample into oligosaccharides, and then β-glucosidase hydrolyzes the oligosaccharides into glucose. Glucose oxidase contained in the GOPOD reagent decomposes glucose to produce hydrogen peroxide, which reacts with 4-aminoantipyrine under the action of catalase to form a red quinone compound. The absorbance of this compound at 510 nm is proportional to the glucose content, and the β-glucan content in the sample can be obtained by calculation.

[0039] The gelatinization temperature was determined by differential scanning calorimetry (DSC) according to the method in the technical literature "Effect of β-glucan on the Physicochemical and Digestive Properties of Hulless Barley Starch".

[0040] The measurement results are shown in Table 2 below.

[0041] Table 2. Composition determination results of different varieties of hulless barley

[0042]

[0043]

[0044] As can be seen from Table 2 above, different varieties of hulless barley show significant differences in terms of total starch, amylopectin, glucan, protein, and gelatinization temperature, and these indicators have a key impact on the brewing performance.

[0045] By performing correlation analysis, principal component analysis, cluster analysis, etc. on the various indicators of the above 31 varieties of hulless barley, the main factors affecting the brewing performance of hulless barley were found, including total starch content C1, amylopectin content C2, glucan content C3, protein content C4, and gelatinization temperature T, thus obtaining a set of evaluation systems for evaluating the brewing performance of hulless barley.

[0046] Example 2. Evaluation of the brewing performance of different varieties of hulless barley

[0047] Using the hulless barley varieties provided in Example 1 as test materials, their brewing performance was evaluated according to the following evaluation method, and the results are shown in Table 3.

[0048] The evaluation method for the brewing performance of hulless barley includes the following steps:

[0049] Step 1: Determine the physicochemical indexes of the hulless barley to be evaluated, including total starch content C1, amylopectin content C2, glucan content C3, protein content C4, and gelatinization temperature T.

[0050] Step 2: Obtain the score values of each evaluation index based on the following evaluation judgment criteria:

[0051] When K ≥ 0.8, it is scored 3 points; when 0.7 ≤ K < 0.8, it is scored 2 points; when K < 0.7, it is scored 1 point; where K is the ratio of the amylopectin content C2 to the total starch content C1.

[0052] When C3 < 4%, it is scored 2 points; when C3 ≥ 4%, it is scored 1 point.

[0053] When 10 ≤ C4 ≤ 12%, it is scored 2 points; when C4 is not within the range of 10 - 12%, it is scored 1 point.

[0054] When 61°C ≤ T ≤ 67°C, it is scored 2 points; when T is not within the range of 61 - 67°C, it is scored 1 point.

[0055] Step 3: Multiply the score values of each evaluation index obtained in Step 2 by their weight coefficients and then sum them to obtain a scoring value, and judge the brewing performance level of the hulless barley to be evaluated according to the scoring value.

[0056] The weight coefficients of the ratio K of the amylopectin content C2 to the total starch content C1, the glucan content C3, the protein content C4, and the gelatinization temperature T are 0.4, 0.1, 0.2, and 0.3 respectively.

[0057] Use the following evaluation rules to judge the brewing performance level of the hulless barley to be evaluated: When 2 points ≤ scoring value ≤ 2.4 points, it is suitable for brewing; when the scoring value < 2 points, it is not suitable for brewing.

[0058] Table 3. Scoring results of different varieties of hulless barley

[0059]

[0060]

[0061] According to the results in Table 3, it can be seen that the hulless barley varieties suitable for brewing are No. 4, 12, 16, 18, 25, 26, and 30.

[0062] Using the hulless barley varieties No. 16 (Kangqing 1325) and No. 29 (Zangqing 17) as brewing raw materials respectively, the brewing of hulless barley wine is carried out according to the following brewing method.

[0063] The specific process includes: raw material selection, cleaning and impurity removal, soaking and steaming of grains, water replenishment and cooling, koji addition and saccharification, water replenishment and fermentation, filtration and bottling, etc. Three parallels are set for each variety of hulless barley.

[0064] Raw material selection: Weigh 200 g of plump and pest-free hulless barley, and remove impurities such as small stones.

[0065] Cleaning and impurity removal: Clean the selected hulless barley three times, remove impurities such as hulless barley husks, and drain and weigh.

[0066] Soaking and steaming the highland barley: Add soaking water at 55°C with a mass 3 times that of the highland barley. After soaking for 24 hours, simmer for 30 minutes on an induction cooker at 1000w to make it easier to cook. Then spread the highland barley evenly in the steaming pot and steam it on an induction cooker at 2200w for 4 hours.

[0067] Water replenishment and cooling: When the water is boiling, sprinkle water for replenishment every 30 minutes. Spread the steamed highland barley flat and cool it in a sterile environment.

[0068] Adding koji and saccharification: After adding Angel koji for brewing with a mass fraction of 0.6%, put it into a fermentation container and saccharify and culture it in an incubator at 28°C for 48 hours.

[0069] Water replenishment and fermentation: Add 2 times of sterilized water to the saccharified highland barley wine mash, add Angel yeast with a mass fraction of 0.6%, seal it and culture it at 28°C for 48 hours to end the fermentation.

[0070] Score the brewed highland barley wine according to the sensory evaluation criteria described in Table 4. The quality of the highland barley wine brewed from Kangqing 1325 is significantly better than that of the highland barley wine brewed from Zangqing 17.

[0071] The sensory evaluation is formulated with slight modifications based on the sensory requirements of traditional Chinese yellow rice wine in GB / T13662—2018 "Yellow Rice Wine". See Table 4 below for details.

[0072] Table 4. Sensory evaluation criteria for highland barley wine

[0073]

[0074] Example 3. Optimization of the brewing process parameters of highland barley wine

[0075] 1. Single-factor experimental design

[0076] According to the evaluation results of Example 2, select Kangqing 1325 as the brewing raw material for single-factor experimental design. The brewing process is carried out according to the method of Example 2.

[0077] (1) At different temperatures (set at 22°C, 24°C, 26°C, 28°C, 30°C) respectively: The amount of koji added is 0.6%, and the fermentation time is 2 days.

[0078] (2) At different amounts of koji (the added amounts are 0.4%, 0.5%, 0.6%, 0.7%, 0.8% of the mass respectively): The fermentation temperature is 28°C, and the fermentation time is 2 days.

[0079] (3) At different fermentation times (the fermentation days are set at 2 days, 3 days, 4 days, 5 days, 6 days): The fermentation temperature is 28°C, and the amount of koji added is 0.6%.

[0080] See Figures 1 to 3The brewing results shown indicate that the sensory quality is best at a fermentation temperature of 28°C. When the amount of koji added is less than 0.6%, the sensory performance shows an upward trend, but it decreases significantly after that. The reason may be that excessive yeast reproduction leads to a faster entry into the anaerobic respiration stage, resulting in acid production and a deterioration of the flavor. For different fermentation days, there is little difference in sensory quality between 2 days and 3 days of fermentation, but it shows a downward trend afterwards.

[0081] 2. Orthogonal experimental design

[0082] On the basis of single-factor experiments, with fermentation temperature (A), koji addition amount (B), and fermentation time (C) as independent variables, and sensory score and ethanol volume fraction as indicators, the brewing process of Kangqing 1325 was optimized. The factors and levels of the orthogonal experiment are shown in Table 5 below.

[0083] Table 5. Factors and levels of orthogonal experiment

[0084]

[0085] According to the orthogonal experiment table 5, an L9(3×3) orthogonal experiment was designed. Factor A is the fermentation temperature, which is 26°C, 28°C, and 30°C respectively. Factor B is the koji addition amount, which is 0.5%, 0.6%, and 0.7% respectively. Factor C is the fermentation time, which is 2 days, 3 days, and 4 days respectively. The detailed experimental results are shown in Table 6.

[0086] Table 6. Results of orthogonal experiment

[0087]

[0088]

[0089] To explore the primary and secondary influencing factors, it is necessary to normalize the sensory scores and ethanol volume fractions of the orthogonal experiment and calculate the comprehensive scores. First, the range standardization method is used to eliminate the dimension difference. The sensory range is 64 - 77, and the ethanol volume fraction range is 3.09 - 3.51%. The weight ratio of the two is 50% each, and the corresponding calculations are as follows:

[0090] Sensory standardization score = (actual value - 64) / (77 - 64)

[0091] Ethanol volume fraction standardization score = (actual value - 3.09) / (3.51 - 3.09)

[0092] Comprehensive score = sensory standardization score + ethanol volume fraction standardization score. The comprehensive scores are shown in Table 7 below.

[0093] Table 7

[0094]

[0095] According to the range analysis results, the primary and secondary order of the influence of each factor on the comprehensive score is A (fermentation temperature) > C (fermentation time) > B (amount of koji added). The fermentation temperature has the most significant influence on the brewing quality. In the actual production application of wine, the influence of temperature and time should be considered first. The optimal process is A2B2C2, and the corresponding parameters are (28 °C, 0.6% amount of koji added, ferment for 3 days).

[0096] The above is only the preferred implementation mode of the present invention. It should be noted that the above preferred implementation mode should not be regarded as a limitation of the present invention. The protection scope of the present invention should be subject to the scope defined by the claims. For those of ordinary skill in the art, several improvements and refinements can be made without departing from the spirit and scope of the present invention, and these improvements and refinements should also be regarded as the protection scope of the present invention.

Claims

1. A method for evaluating highland barley wine-making performance, characterized in that: include: Determine the physical and chemical indicators that affect the winemaking performance of highland barley, measure the specific values ​​of each of the physical and chemical indicators of the highland barley to be evaluated, obtain the score value and its weight coefficient of each evaluation indicator based on the evaluation judgment standard, and add the product of the score value of each evaluation indicator and its weight coefficient to obtain the scoring value, and judge the winemaking performance level of the highland barley to be evaluated according to the scoring value.

2. The evaluation method according to claim 1, characterized in that: The physical and chemical indicators affecting the wine-making performance of highland barley include total starch content C1, amylopectin content C2, glucan content C3, protein content C4, and gelatinization temperature T; the evaluation indicators include the ratio K of amylopectin content C2 to total starch content C1, glucan content C3, protein content C4, and gelatinization temperature T.

3. The evaluation method according to claim 2, characterized in that: According to the specific values ​​of the physical and chemical indicators of the highland barley to be evaluated, the score values ​​of each evaluation indicator are obtained based on the following evaluation criteria: When K ≥ 0.8, 3 points are recorded; when 0.7 ≤ K < 0.8, 2 points are recorded; when K < 0.7, 1 point is recorded; When C3 < 4%, 2 points are recorded, and when C3 ≥ 4%, 1 point is recorded; When 10≤C4≤12%, 2 points are recorded; when C4 is not within the range of 10-12%, 1 point is recorded; When 61℃≤T≤67℃, 2 points are recorded; when T is not within the range of 61~67℃, 1 point is recorded.

4. The evaluation method according to claim 2, characterized in that: The weight coefficients of the ratio K of the amylopectin content C2 to the total starch content C1, the glucan content C3, the protein content C4, and the gelatinization temperature T are 0.4, 0.1, 0.2, and 0.3, respectively.

5. The evaluation method according to claim 1, characterized in that: The following evaluation rules are used to determine the winemaking performance level of the evaluated highland barley: when 2 points ≤ score value ≤ 2.4 points, it is suitable for winemaking; when the score value is less than 2 points, it is not suitable for winemaking.

6. Application of the evaluation method described in any one of claims 1 to 5 in optimizing process parameters of highland barley brewing.

7. The use according to claim 6, characterized in that: The method for optimizing the process parameters of highland barley winemaking comprises: screening out highland barley varieties suitable for winemaking according to the evaluation method described in any one of claims 1 to 5, brewing highland barley wine with the screened highland barley varieties according to the highland barley winemaking process flow, taking highland barley winemaking process parameters as independent variables, and designing orthogonal experiments with sensory scores and ethanol volume fraction as indicators, and obtaining the optimal highland barley winemaking process parameters according to the orthogonal experiment results.

8. The use according to claim 7, characterized in that: The highland barley wine brewing process includes raw material selection, cleaning and impurity removal, grain soaking and steaming, water replenishment and cooling, koji saccharification, water replenishment, fermentation, filtering and filling.

9. The use according to claim 7, characterized in that: The highland barley wine brewing process parameters include fermentation temperature, fermentation time and the amount of koji added.

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