CN101349636B - Method for testing germinated barley flocculating degree - Google Patents
Method for testing germinated barley flocculating degree Download PDFInfo
- Publication number
- CN101349636B CN101349636B CN2007101306813A CN200710130681A CN101349636B CN 101349636 B CN101349636 B CN 101349636B CN 2007101306813 A CN2007101306813 A CN 2007101306813A CN 200710130681 A CN200710130681 A CN 200710130681A CN 101349636 B CN101349636 B CN 101349636B
- Authority
- CN
- China
- Prior art keywords
- fructus hordei
- hordei germinatus
- absorbance
- value
- centrifugal
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000000034 method Methods 0.000 title claims abstract description 16
- 230000003311 flocculating effect Effects 0.000 title claims description 16
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims description 8
- 240000005979 Hordeum vulgare Species 0.000 title claims 3
- 238000012360 testing method Methods 0.000 title abstract 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 20
- 238000002835 absorbance Methods 0.000 claims abstract description 18
- 239000006228 supernatant Substances 0.000 claims description 18
- 239000008367 deionised water Substances 0.000 claims description 9
- 229910021641 deionized water Inorganic materials 0.000 claims description 9
- 238000001556 precipitation Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000001514 detection method Methods 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 3
- 239000001963 growth medium Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000000717 retained effect Effects 0.000 claims description 3
- 239000007974 sodium acetate buffer Substances 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 240000002791 Brassica napus Species 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 abstract description 6
- 230000004151 fermentation Effects 0.000 abstract description 6
- 235000013405 beer Nutrition 0.000 abstract description 5
- 238000005189 flocculation Methods 0.000 abstract description 4
- 230000016615 flocculation Effects 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000004458 analytical method Methods 0.000 abstract description 2
- 238000005457 optimization Methods 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract 2
- 238000004890 malting Methods 0.000 abstract 2
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract 1
- 239000001569 carbon dioxide Substances 0.000 abstract 1
- 230000002906 microbiologic effect Effects 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 15
- 241000209219 Hordeum Species 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 238000000605 extraction Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002028 premature Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000012113 quantitative test Methods 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Abstract
The invention provides a method for testing the flocculation degree of malt, which comprises gauging absorbance value of malt sample in 600nm, and judging the flocculation degree according to the absorbance value, comparing the absorbance valve with the absorbance value of standard malt, and getting more accurate PYE value. The method can rapidly test the PYF value of malt, and can predict the flocculability of yeasts in the process of fermentation. The fluctuation phenomenon of fermentation degree which appears in the process of brewing beer is changed from the passive analysis in the past to active prevention from raw material, the consistency and stability of brewage are improved, and the creating value of the technique is achieved. The method provides a reliable theoretical basis and data support for the optimization of malting temperature, carbon dioxide concentration, microbiological criteria and the like in the process of malting.
Description
Technical field
The present invention relates to a kind of detection method of Fructus Hordei Germinatus characteristic, especially the detection method of germinated barley flocculating degree.
Background technology
In each stage of brewing, yeast count all should remain in the metastable scope, could guarantee the consistance of brewing and the stability of product quality.During culture propagation, when appearing at higher sugared concentration sometimes, yeast premature flocculation (Prematute Yeast Flocculation is called for short PYF) causes declining to a great extent of yeast count, causes fermentation slowly and end, thereby influences beer quality.
Domestic and international many breweries all ran into such problem: under the situation that yeast strain and zymotechnique remain unchanged, use the Fructus Hordei Germinatus of different malthouses or the Fructus Hordei Germinatus brewing beer of same malthouse different batches, sometimes in the fermentation later stage, the too early sedimentation of the yeast incomplete phenomenon that causes fermenting can appear, the after-ripening speed of beer simultaneously slows down, prolong wine storage time, increase production cost.
As the primary raw material of brewing, barley is subjected to the influence of external environment factor inevitably in growth, storage and system wheat process, cause the PYF phenomenon, cause brewer's yeast to flocculate in advance, weaken the utilize ability of yeast, finally influence beer quality and taste sugar.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of detection method of germinated barley flocculating degree.The present invention solves the problems of the technologies described above like this:
The first step with a ring inclined-plane yeast-inoculated in culture medium after sterilization, with the latter stage of Yeast Cultivation to exponential phase.
It is centrifugal that second step will be cultivated the yeast that finishes, and abandons supernatant.Use deionized water, centrifuge washing.Use the washing of EDTA (ethylenediamine tetraacetic acid) solution centrifugal again.
It is an amount of that the 3rd step took by weighing pulverizing Fructus Hordei Germinatus, centrifugal with deionized water.In another clean centrifuge tube of supernatant impouring, add equal-volume absolute ethyl alcohol precipitation, centrifugal, abandon supernatant, with 80-95 ℃ of deionized water vortex vibration precipitation is dissolved once more, it is standby that supernatant is retained in centrifugal back.
The sterilised yeast suspension that the 4th step stored for second step is centrifugal, abandons supernatant, adds sodium-acetate buffer, gets to join in right amount in the cuvette; The supernatant that adds the extraction of the 3rd step, the thermal agitation mixing, room temperature is placed 30min, raps cuvette, and precipitation is suspended again, places 6-10min, measures its absorbance A in 600nm
1 600
In order to determine the flocculating degree of Fructus Hordei Germinatus more accurately, can adopt the method for sample Fructus Hordei Germinatus and standard germinated barley flocculating degree contrast.Specific as follows: as to choose the lower Fructus Hordei Germinatus of flocculating degree (being called " standard Fructus Hordei Germinatus ") earlier, measure its absorbance A with this method
600, as standard value.Sample thief Fructus Hordei Germinatus is measured its absorbance A with this method then
1 600Its flocculating degree (PYF value) can calculate with following formula:
PYF value=(the absorbance A of sample
1 600The absorbance A of/standard Fructus Hordei Germinatus
600) * 100%
The PYF value is big more, and its flocculating degree is low more.Can carry out quantitative test to the flocculating degree of Fructus Hordei Germinatus like this, make technology controlling and process more accurate.
The present invention has following beneficial effect:
1, the PYF value of energy fast detecting Fructus Hordei Germinatus, measurable yeast flocculability during the fermentation.
2, for the degree of fermentation wave phenomenon that occurs in the brewing, become initiatively from the raw material prevention by the passive analysis in past, improved and brewageed consistance and stability, realized the technology creation of value.
3, reliable theoretical foundation and data support are provided for the optimization of soaking wheat temperature, gas concentration lwevel, microbial standard etc. in the system wheat process.
Embodiment
The specific embodiment of the present invention is as follows:
Specific embodiment 1:
The first step in culture medium after sterilization, 8-11 ℃, shaken cultivation 4 days, makes yeast be in the latter stage of exponential phase one ring inclined-plane yeast-inoculated.
It is centrifugal that second step will be cultivated the yeast that finishes, and abandons supernatant.Use the 30mL deionized water, centrifuge washing.Be the EDTA solution centrifugal washing 2 times of 100mmol/L again with 30mL concentration.
The 3rd step took by weighing pulverizes Fructus Hordei Germinatus 2.5g, with the centrifugal 5-10min of deionized water.In another clean centrifuge tube of supernatant impouring, add equal-volume absolute ethyl alcohol precipitation, centrifugal 5-10min abandons supernatant, with 80-95 ℃ of deionized water vortex vibration precipitation is dissolved again, and it is standby that supernatant is retained in centrifugal back.
The centrifugal 5min of sterilised yeast suspension that the 4th step stored for second step abandons supernatant, adds sodium-acetate buffer, gets 2.5mL and joins in the 1cm cuvette; The supernatant that adds 0.4mL the 3rd step extraction, the thermal agitation mixing, room temperature is placed 30min; Rap cuvette,, place the absorbance A of 6-10min working sample so that precipitation suspends again
1 600
Specific embodiment 2:
Choose the lower Fructus Hordei Germinatus of flocculating degree earlier as standard Fructus Hordei Germinatus, measure its absorbance A with the described method of embodiment
600, as standard value.Sample thief Fructus Hordei Germinatus is measured its absorbance A equally then
1 600Its flocculating degree (PYF value) calculates with following formula:
The absorbance A of PYF value=sample
1 600The absorbance A of/standard Fructus Hordei Germinatus
600* 100%
Claims (2)
1. the detection method of a germinated barley flocculating degree is characterized in that being made of following steps:
The first step with a ring inclined-plane yeast-inoculated in culture medium after sterilization, with the latter stage of Yeast Cultivation to exponential phase;
It is centrifugal that second step will be cultivated the yeast that finishes, and abandons supernatant, uses the deionized water centrifuge washing, uses the edta solution centrifuge washing again;
Fructus Hordei Germinatus after the 3rd step will pulverize is centrifugal with deionized water, in another clean centrifuge tube of supernatant impouring, adds equal-volume absolute ethyl alcohol precipitation, centrifugal, abandon supernatant, with 80-95 ℃ of deionized water vortex vibration precipitation is dissolved once more, it is standby that supernatant is retained in centrifugal back;
The sterilised yeast suspension that the 4th step stored for second step is centrifugal, abandon supernatant, add sodium-acetate buffer, get and join in right amount in the cuvette, add the supernatant that the 3rd step extracted, the thermal agitation mixing, room temperature is placed 30min, raps cuvette, and precipitation is suspended again, place 6-10min, measure its absorbance A in 600nm
1 600
With measured Fructus Hordei Germinatus absorbance A
1 600Absorbance A with standard Fructus Hordei Germinatus
600Relatively, be calculated as follows the flocculating degree PYF value of Fructus Hordei Germinatus: PYF value=A
1 600/ A
600* 100%, standard Fructus Hordei Germinatus is the lower Fructus Hordei Germinatus of flocculating degree, the absorbance A of standard Fructus Hordei Germinatus
600Measure by identical method.
2. the detection method of germinated barley flocculating degree as claimed in claim 1 is characterized in that the described Yeast Cultivation of the first step is for 8-11 ℃, shaken cultivation 4 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101306813A CN101349636B (en) | 2007-07-16 | 2007-07-16 | Method for testing germinated barley flocculating degree |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101306813A CN101349636B (en) | 2007-07-16 | 2007-07-16 | Method for testing germinated barley flocculating degree |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101349636A CN101349636A (en) | 2009-01-21 |
| CN101349636B true CN101349636B (en) | 2010-09-29 |
Family
ID=40268504
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007101306813A Active CN101349636B (en) | 2007-07-16 | 2007-07-16 | Method for testing germinated barley flocculating degree |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101349636B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102023125B (en) * | 2010-11-09 | 2012-11-21 | 泸州品创科技有限公司 | Method for detecting whether white spirit generates sediment during shelf life |
| CN104062293B (en) * | 2014-07-03 | 2016-04-20 | 青岛啤酒股份有限公司 | A kind of detection in barley or Fructus Hordei Germinatus causes the method that yeast shifts to an earlier date the coherency factor |
| CN105200117A (en) * | 2015-10-15 | 2015-12-30 | 燕京啤酒(桂林漓泉)股份有限公司 | Method for detecting PYF (premature yeast flocculation) factor in malt |
| CN105510187B (en) * | 2016-01-28 | 2018-01-23 | 青岛啤酒股份有限公司 | Method for quickly judging wort fermentation degree in beer saccharification process |
| CN105510186B (en) * | 2016-01-28 | 2018-01-23 | 青岛啤酒股份有限公司 | Method for quickly judging malt fermenting property in Process of Beer Brewing |
| CN107937477A (en) * | 2017-12-21 | 2018-04-20 | 广州南沙珠江啤酒有限公司 | The detection method that a kind of malt influences yeast flocculence |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1402795A (en) * | 1999-11-30 | 2003-03-12 | 朝日啤酒株式会社 | Method of judging flocculating properties of bottom brewer's yeast |
-
2007
- 2007-07-16 CN CN2007101306813A patent/CN101349636B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1402795A (en) * | 1999-11-30 | 2003-03-12 | 朝日啤酒株式会社 | Method of judging flocculating properties of bottom brewer's yeast |
Non-Patent Citations (1)
| Title |
|---|
| JP昭60-218052A 1985.10.31 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101349636A (en) | 2009-01-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101349636B (en) | Method for testing germinated barley flocculating degree | |
| Jiao et al. | Research progress on the brewing techniques of new-type rice wine | |
| CN107012103B (en) | Low-yield fusel oil yeast and application thereof in mechanical production of Xiaoqu raw wine | |
| CN109477048A (en) | The beverage based on cereal of purification | |
| CN107841420A (en) | A kind of method that head mold brews chestnut fruit wine with saccharomyces cerevisiae mixing one-step fermentation | |
| CN105238842B (en) | A kind of biological acid-adjusting method in cassava performing thick mash alcohol fermentation | |
| CN108330075A (en) | High yield ethyl acetate yeast and its application in mechanization delicate fragrance type distilled liquor | |
| CN113278536B (en) | Low-yield n-propanol Kluyveromyces marxianus and application thereof in fen-flavor Xiaoqu liquor | |
| CN101724526A (en) | Tea beer and brewing process thereof | |
| CN102899236A (en) | Process method for brewing ginseng vinegar by immobilized fermentation | |
| CN108070496A (en) | A kind of preparation method of the low health red yeast rice and millet yellow rice wine containing fusel oil | |
| CN105316206A (en) | Brewing method of pueraria lobata vinegar | |
| CN102533570B (en) | Aspergillus niger, application of Aspergillus niger and method for preparing citric acid by fermentation | |
| Chawanda et al. | Optimisation of malting parameters for quinoa and barley: application of response surface methodology | |
| Lake et al. | Miniaturizing the fermentation assay: Effects of fermentor size and fermentation kinetics on detection of premature yeast flocculation | |
| CN104046542B (en) | The method of edible ethanol is produced with inferior red date thick mash thermophilic fermentation | |
| CN102746998B (en) | Yeast for rapid fermentation production of Shaoxing rice wine | |
| CN105543112A (en) | Culture method of Aspergillus niger seeds | |
| CN104694329A (en) | Manufacturing technology of japonica rice wine | |
| CN103674871B (en) | A kind of method of synthetic determination brewer's yeast self-dissolving situation | |
| Severa et al. | On the rheological profile of malt wort during processing of substrate for lager beer | |
| CN103484352A (en) | Method for producing vinegar fermented grains by adopting combined thin-solid technology | |
| CN210560447U (en) | Separating device for degrading ethyl carbamate yeast | |
| CN102181490A (en) | Method for producing citric acid | |
| Sigler | Acidification power (AP) test and similar methods for assessment and prediction of fermentation activity of industrial microorganisms |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |