CN101285763A - Beer aging evaluation method - Google Patents
Beer aging evaluation method Download PDFInfo
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- CN101285763A CN101285763A CNA2008100241360A CN200810024136A CN101285763A CN 101285763 A CN101285763 A CN 101285763A CN A2008100241360 A CNA2008100241360 A CN A2008100241360A CN 200810024136 A CN200810024136 A CN 200810024136A CN 101285763 A CN101285763 A CN 101285763A
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Abstract
The invention relates to an evaluation method for beer aging, belonging to the beer quality evaluation field. The method is a method for using the aggregative evaluating indicator to evaluate aging of the local flavor of beer, covers two different aspects which are relatively oxidation with promotion function and oxidation resistance with resistance function during the aging process of the beer from the angle of free radical reaction and aging substances, and provides the aggregative aging evaluating indicator, namely a beer aging stability coefficient Stability Index (SI coefficient). The beer aging stability coefficient evaluating indicator can well reflect the aging conditions of beers with different brands and different aging degrees, and establishe a beer aging aggregative evaluating system on the basis.
Description
Technical field
A kind of evaluation method of beer aging belongs to beer quality and estimates the field.
Background technology
After finished beer comes into the market through sterilization, packing and since brewage with storage process in form some and influence the product of original fresh flavor, the local flavor that makes beer takes place slowly but significantly worsens, these products are commonly referred to as " aging local flavor ".Produce the process that these are unfavorable for the material of beer flavor, be referred to as " wearing out " of beer.Because the local flavor of product is that the consumer judges a beer quality quality whether major criterion, so the local flavor problem of aging is the important subject in the Beer Brewage always.
In recent years, the research to beer flavor stability constantly has new development.But the Study on Method of Accessing aging about beer flavor but do not improved accordingly and developed.In the world except being the sensory evaluation of foundation mainly, lacking and generally acknowledge objective effective beer aging evaluation method at present with the subjective sensation.Though sensory evaluation can directly be described beer flavor, its shortcoming is also apparent.This method can only be done qualitative analysis, and gained result and beer to judge personnel's relation very big, subjective tendency is obviously.
The aging chemistry and the biological chemistry that has related to over one hundred kind of compound of flavor substance changes in the beer, if use a certain compound or certain single index, goes to contain the ageing process of complexity like this and makes relatively accurate evaluation, and be relatively more difficult undoubtedly.Much the aging researchs of estimating were from aging a certain or a certain class material angle at beer flavor in the past, came as aging index compound from an aspect, with a certain material that evaluating beer is whole to wear out, and had very strong limitation.
The present invention proposes to contain the comprehensive aging beer index of oxidation and anti-oxidant two main aspects in the beer aging, and foundation is to the aging appraisement system of the beer of different quality and different aging conditions.
Summary of the invention
The evaluation method that the purpose of this invention is to provide a kind of beer aging by seeking effectively comprehensive aging evaluation index, is set up comprehensively and effective beer aging appraisement system, and the finished beer of different quality and aging conditions is made aging accurately the evaluation.
Technical scheme of the present invention:, propose comprehensive aging evaluation index beer flavor ageing stability coefficient (SI coefficient) from single aging evaluation index.Investigate the SI coefficient and the aging correlativity and the scope of application thereof, finally set up an effective and complete relatively appraisement system, and verified.
A kind of evaluation method of beer aging the steps include:
(1) measure hexichol for bitter taste hydrazides free radical DPPH removing amount:
2mL is filtered the beer sample to be measured of 20 times of back dilutions and the DPPH solution of 2mL 40mg/L places a tool plug test tube, mixing is placed 60min for 20 ℃, with the absolute ethyl alcohol is blankly to survey its absorbance A i in 517nm, and calculates the DPPH clearance rate with following formula:
In the formula: the Ac:2mL absolute ethyl alcohol adds the DPPH solution absorbency of 2mL 40mg/L,
Ai:2mL liquid to be measured adds the DPPH solution absorbency of 2mL 40mg/L,
Aj:2mL liquid to be measured adds the absorbance of 2mL absolute ethyl alcohol,
Calculate DPPH removing amount by following formula:
The original DPPH content of DPPH removing amount (mol/L)=reaction system (mol/L) * DPPH clearance rate (%)
(2) measure thiobarbituricacid TBA value: get the not diluted beer sample to be measured of 10mL centrifugal 10 minutes, clarify at 10000rpm; 50% acetic acid solution of getting supernatant 5mL and 2mL 0.33%TBA mixes, and heating is 60 minutes in 60 ℃ of water-baths, cooling rapidly then, and colorimetric under 530nm is the TBA value.Get and reset and add 2ml distilled water in the 5ml clarification and mix, heating is 60 minutes in 60 ℃ of water-baths, cooling rapidly then, and colorimetric under 530nm, as the blank of colorimetric, zeroing.
Represent TBA with absorbance, absorbance is big more, and is aging serious more.[list of references: Li Qi. the research of beer flavor and flavor stability [D]: [doctorate paper]. Wuxi: bioengineering institute of Southern Yangtze University, 1999.]
(3) calculate beer flavor ageing stability coefficient (Stability Index), i.e. SI coefficient:
(4) judge the beer aging degree according to the numerical range of beer sample SI coefficient: the degree of aging of beer is divided into Three Estate: fresh, general aging, serious aging, its corresponding sensory evaluation the five-grade marking system mark scope is respectively 1-2,2-4,4-5; When SI coefficient＞20, judge that beer is fresh; The SI coefficient is between 6-20, and beer is in general ageing state; When SI coefficient＜6, beer is serious aging; SI can be used as the aging evaluation index of different brands, different degree of aging beer;
(5) SI coefficient and aging sensory evaluation mark evaluation index-relative coefficient R between the two: stage by stage the beer aging situation is estimated with the unaccelerated aging time, respectively with 90 days unaccelerated aging time, 180 days as separation; When the unaccelerated aging time is 0-90 days, SI coefficient and sensory evaluation result's coefficient R=0.61; When 90-180 days unaccelerated aging time, R=0.65; When unaccelerated aging time＞180 day, R=0.64; Than R＜0.4 of other aging evaluation indexes, the SI coefficient all is an evaluation index relatively preferably to being in the beer of any ageing step.
Below the inventive method is explained
1, comprehensively aging evaluation index
Consider the aspects such as stability, universality and instrument of aging evaluation method, set up DPPH removing amount is removed free radical in the beer aging as reflection oxidation resistance index.
What the TBA method was measured is the total amount of carbonyl group-containing groups compound in the aging beer, and a certain relatively aging compound reflects the beer aging situation more comprehensively.Select the TBA value as aging compound index.
DPPH removing numerical quantity is big more, and the endogenous ageing resistance of beer is strong more, and degree of aging is more little; And the TBA value is big more, and the beer carbonyls is many more, and is aging serious more.Therefore, for beer flavor stability, DPPH removing amount is the forward index, and the TBA value is reverse index.Therefore, beer flavor ageing stability coefficient S I coefficient is defined as dimensionless product after DPPH removing amount and the TBA value forwardization.Because the order of magnitude of DPPH concentration is * 10 in the DPPH free radical reflection system
-5About mol/L, it multiply by 10
5Purpose be reduced data calculate loaded down with trivial details.DPPH removing amount in the formula and TBA value all are the dimensionless number certificates of no unit, and therefore, the SI coefficient also is a dimensionless numerical value.
2, sensory evaluation
Sensory evaluation to beer sample contains more subjective composition.By the mouthfeel training subjectivity that is caused by individual factor is limited.
Choosing multidigit has the personnel that judge of certain experience, at first through beer aging sensory evaluation training, to improve them to aging accuracy and the susceptibility of estimating.The beer aging sensory evaluation is trained from the perception of simple Cooked Taste and is detected, and finally is able to hierarchical verification and the scoring check aging to local flavor.Last training is that the beer of different brands, different degree of agings is tasted, with this as to finally judging the acclimatization training of experiment.
The personnel that judge after overaging sensory evaluation training carry out to beer sample that local flavor is aging to be judged.And according to the standards of grading shown in the table 1 aging conditions of sample is marked, net result is averaged.
Table 1 beer aging sensory evaluation standard (5 fens systems)
| Sensory evaluation is described | Fresh (no Cooked Taste) | Slight aging | General aging | Compare serious aging | Serious aging |
| Judge mark | 1 | 2 | 3 | 4 | 5 |
3, ageing stability coefficient S I is to the evaluation of different ageing step beer
Measure the DPPH removing amount and the TBA value of different brands, different degree of aging beer, and calculating SI coefficient, investigate the correlativity of itself and sensory evaluation mean value.Compare with the single aging evaluation index of same group of data, the result shows that compare with single aging index, SI coefficient and aging sensory evaluation mark have good correlativity.
Aging evaluation index of table 2 and the sensory evaluation comparison of related coefficient as a result
(different brands, different degree of aging beer)
| The unaccelerated aging time | 0-90 days | 90-180 days | ＞180 days |
| Single evaluation index DPPH removing amount | 0.15 | 0.20 | 0.12 |
| Single evaluation index TBA value | 0.05 | 0.09 | 0.14 |
| Comprehensive evaluation index SI coefficient | 0.61 | 0.65 | 0.64 |
4, the checking of beer aging comprehensive evaluation index
Select different brands, different degree of aging beer,, calculate the comprehensive aging index S I coefficient of its correspondence stage by stage according to the unaccelerated aging time.Sensory evaluation predicted value according to comprehensive aging evaluation index and sensory evaluation results relevance equation gained compares with the sensory evaluation legitimate reading.
The error of table 3SI coefficient sensory evaluation predicted value and observed reading
5, the foundation of beer aging overall evaluation system
The degree of aging of beer is divided into Three Estate: fresh, general aging, serious aging, its corresponding sensory evaluation the five-grade marking system mark scope is respectively 1-2,2-4,4-5.Obtain the judgment criteria such as the table 3 of comprehensively aging index S I coefficient of beer and beer aging.
The evaluation of table 3 comprehensive evaluation index SI coefficient is aging
| Fresh | General aging | Serious aging | |
| The SI coefficient | ＞20 | 6-20 | ＜6 |
| The sensory evaluation mark | 1-2 | 2-4 | 4-5 |
When SI coefficient＞20, judge beer fresh (the five-grade marking system sensory evaluation mark is 1-2); The SI coefficient is between 6-20, and beer is in general ageing state (the five-grade marking system sensory evaluation mark is 2-4); When SI coefficient＜6, beer is serious aging (the five-grade marking system sensory evaluation mark is 4-5).
Beneficial effect of the present invention: the present invention proposes beer flavor ageing stability coefficient (Stability Index), i.e. SI coefficient.Its dimensionless product that is defined as after DPPH removing amount and the TBA value forwardization is expressed.This evaluation index combines the single evaluation index of free radical reaction and aging typical compound two aspects, is an overall target with oxidation expulsive force in the ageing process and resistance to oxidation unification.Compare with single index, overall target SI coefficient all is the better evaluation index that compares to different quality, the beer of different ageing steps.Set up the beer aging appraisement system of different brands with the numerical range of SI coefficient.When SI coefficient＞20, judge beer fresh (corresponding the five-grade marking system sensory evaluation mark is 1～2); The SI coefficient is between 6-20, and beer is in general ageing state (corresponding the five-grade marking system sensory evaluation mark is 2～4); When SI coefficient＜6, beer serious aging (corresponding the five-grade marking system sensory evaluation mark is 4～5).
Embodiment
Embodiment 1
Finished beer A measures its aging index DPPH removing amount and TBA value, and the result is respectively 2.65 * 10
-5Mol/L and 0.121.Calculating the SI coefficient is 21.90, according to appraisement system, is judged as fresh.This sample mouthfeel was judged average mark 1.87 minutes, was in young beer sensory evaluation mark scope.SI coefficient evaluation result is judged consistent with mouthfeel.
Embodiment 2
Finished beer B measures its aging index DPPH removing amount and TBA value, and the result is respectively 2.17 * 10
-5Mol/L and 0.195.Calculating the SI coefficient is 11.13, according to appraisement system, is judged as general aging.This sample mouthfeel was judged average mark 2.64 minutes, was in general aging beer sensory evaluation mark scope.SI coefficient evaluation result is judged consistent with mouthfeel.
Embodiment 3
Finished beer C measures its aging index DPPH removing amount and TBA value, and the result is respectively 2.04 * 10
-5Mol/L and 0.481.Calculating the SI coefficient is 4.24, according to appraisement system, is judged as serious aging.This sample mouthfeel was judged average mark 4.57 minutes, was in serious aging beer sensory evaluation mark scope.SI coefficient evaluation result is judged consistent with mouthfeel.
Claims (1)
1. the evaluation method of a beer aging is characterized in that method step is:
(1) measure hexichol for bitter taste hydrazides free radical DPPH removing amount:
2mL is filtered the beer sample to be measured of 20 times of back dilutions and the DPPH solution of 2mL 40mg/L places a tool plug test tube, mixing is placed 60min for 20 ℃, with the absolute ethyl alcohol is blankly to survey its absorbance A i in 517nm, and calculates the DPPH clearance rate with following formula:
In the formula: the Ac:2mL absolute ethyl alcohol adds the DPPH solution absorbency of 2mL 40mg/L,
Ai:2mL liquid to be measured adds the DPPH solution absorbency of 2mL 40mg/L,
Aj:2mL liquid to be measured adds the absorbance of 2mL absolute ethyl alcohol,
Calculate DPPH removing amount by following formula:
The original DPPH content of DPPH removing amount (mol/L)=reaction system (mol/L) * DPPH clearance rate (%)
(2) measure thiobarbituricacid TBA value:
Get the not diluted beer sample to be measured of 10mL centrifugal 10 minutes, clarification at 10000rpm; 50% acetic acid solution of getting supernatant 5mL and 2mL 0.33%TBA mixes, and heating is 60 minutes in 60 ℃ of water-baths, cooling rapidly then, and colorimetric under 530nm is the TBA value;
Get and reset and add 2mL distilled water in the 5mL clarification and mix, heating is 60 minutes in 60 ℃ of water-baths, cooling rapidly then, and colorimetric under 530nm, as the blank of colorimetric, zeroing;
(3) Ji Suan beer flavor ageing stability SI coefficients:
(4) judge the beer aging degree according to the numerical range of beer sample SI coefficient: the degree of aging of beer is divided into Three Estate: fresh, general aging, serious aging, its corresponding sensory evaluation the five-grade marking system mark scope is respectively 1-2,2-4,4-5; When SI coefficient＞20, judge that beer is fresh; The SI coefficient is between 6-20, and beer is in general ageing state; When SI coefficient＜6, beer is serious aging; SI can be used as the aging evaluation index of different brands, different degree of aging beer;
(5) SI coefficient and aging sensory evaluation mark evaluation index-relative coefficient R between the two:
Stage by stage the beer aging situation is estimated with the unaccelerated aging time, respectively with 90 days unaccelerated aging time, 180 days as separation; When the unaccelerated aging time is 0-90 days, SI coefficient and sensory evaluation result's coefficient R=0.61; When 90-180 days unaccelerated aging time, R=0.65; When unaccelerated aging time＞180 day, R=0.64; Than R＜0.4 of other aging evaluation indexes, the SI coefficient all is an evaluation index relatively preferably to being in the beer of any ageing step.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102495186A (en) * | 2011-11-28 | 2012-06-13 | 中国食品发酵工业研究院 | Reagent for series beer solid flavor evaluation and detection |
| CN102590256A (en) * | 2011-12-31 | 2012-07-18 | 青岛啤酒股份有限公司 | Method for evaluating flavor stability of beer |
| CN103884732A (en) * | 2014-04-09 | 2014-06-25 | 青岛啤酒股份有限公司 | Evaluation method for flavor harmony of diluted beer after high-concentration brewing |
| CN105021611A (en) * | 2015-07-21 | 2015-11-04 | 福建省燕京惠泉啤酒股份有限公司 | Clear wine stability fast detection method |
| CN106769366A (en) * | 2016-11-22 | 2017-05-31 | 青岛啤酒股份有限公司 | That evaluates the bitter sense quality of a limited number of hops judges sample preparation methods |
-
2008
- 2008-05-16 CN CNA2008100241360A patent/CN101285763A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102495186A (en) * | 2011-11-28 | 2012-06-13 | 中国食品发酵工业研究院 | Reagent for series beer solid flavor evaluation and detection |
| CN102495186B (en) * | 2011-11-28 | 2015-01-07 | 中国食品发酵工业研究院 | Reagent for series beer solid flavor evaluation and detection |
| CN102590256A (en) * | 2011-12-31 | 2012-07-18 | 青岛啤酒股份有限公司 | Method for evaluating flavor stability of beer |
| CN102590256B (en) * | 2011-12-31 | 2015-06-03 | 青岛啤酒股份有限公司 | Method for evaluating flavor stability of beer |
| CN103884732A (en) * | 2014-04-09 | 2014-06-25 | 青岛啤酒股份有限公司 | Evaluation method for flavor harmony of diluted beer after high-concentration brewing |
| CN103884732B (en) * | 2014-04-09 | 2017-02-15 | 青岛啤酒股份有限公司 | Evaluation method for flavor harmony of diluted beer after high-concentration brewing |
| CN105021611A (en) * | 2015-07-21 | 2015-11-04 | 福建省燕京惠泉啤酒股份有限公司 | Clear wine stability fast detection method |
| CN106769366A (en) * | 2016-11-22 | 2017-05-31 | 青岛啤酒股份有限公司 | That evaluates the bitter sense quality of a limited number of hops judges sample preparation methods |
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Open date: 20081015 |