CN105675787A - Prediction method of beer flavor refreshing time - Google Patents
Prediction method of beer flavor refreshing time Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 41
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 24
- 235000019634 flavors Nutrition 0.000 title claims abstract description 24
- 150000001299 aldehydes Chemical class 0.000 claims abstract description 113
- 230000032683 aging Effects 0.000 claims abstract description 110
- 238000010606 normalization Methods 0.000 claims abstract description 33
- 238000003860 storage Methods 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims description 92
- NBBJYMSMWIIQGU-UHFFFAOYSA-N Propionic aldehyde Chemical compound CCC=O NBBJYMSMWIIQGU-UHFFFAOYSA-N 0.000 claims description 20
- BSAIUMLZVGUGKX-BQYQJAHWSA-N (E)-non-2-enal Chemical compound CCCCCC\C=C\C=O BSAIUMLZVGUGKX-BQYQJAHWSA-N 0.000 claims description 10
- BYGQBDHUGHBGMD-UHFFFAOYSA-N 2-methylbutanal Chemical compound CCC(C)C=O BYGQBDHUGHBGMD-UHFFFAOYSA-N 0.000 claims description 10
- YGHRJJRRZDOVPD-UHFFFAOYSA-N 3-methylbutanal Chemical compound CC(C)CC=O YGHRJJRRZDOVPD-UHFFFAOYSA-N 0.000 claims description 10
- AMIMRNSIRUDHCM-UHFFFAOYSA-N Isopropylaldehyde Chemical compound CC(C)C=O AMIMRNSIRUDHCM-UHFFFAOYSA-N 0.000 claims description 10
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 claims description 10
- DTUQWGWMVIHBKE-UHFFFAOYSA-N phenylacetaldehyde Chemical compound O=CCC1=CC=CC=C1 DTUQWGWMVIHBKE-UHFFFAOYSA-N 0.000 claims description 8
- -1 butyraldehyde-n Chemical compound 0.000 claims description 6
- 238000005070 sampling Methods 0.000 claims description 6
- 239000001893 (2R)-2-methylbutanal Substances 0.000 claims description 5
- FXHGMKSSBGDXIY-UHFFFAOYSA-N heptanal Chemical compound CCCCCCC=O FXHGMKSSBGDXIY-UHFFFAOYSA-N 0.000 claims description 5
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 claims description 5
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- HGBOYTHUEUWSSQ-UHFFFAOYSA-N pentanal Chemical compound CCCCC=O HGBOYTHUEUWSSQ-UHFFFAOYSA-N 0.000 claims description 4
- 238000004364 calculation method Methods 0.000 claims description 3
- 241000209140 Triticum Species 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
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- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- UOQXIWFBQSVDPP-UHFFFAOYSA-N 4-fluorobenzaldehyde Chemical compound FC1=CC=C(C=O)C=C1 UOQXIWFBQSVDPP-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 238000010219 correlation analysis Methods 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 229960000935 dehydrated alcohol Drugs 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
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- UOISMTPJFYEVBW-UHFFFAOYSA-N o-[(2,3,4,5,6-pentafluorophenyl)methyl]hydroxylamine Chemical class NOCC1=C(F)C(F)=C(F)C(F)=C1F UOISMTPJFYEVBW-UHFFFAOYSA-N 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/88—Integrated analysis systems specially adapted therefor, not covered by a single one of the groups G01N30/04 - G01N30/86
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Abstract
The invention discloses a prediction method of beer flavor refreshing time.The method comprises the following steps that 1, the concentration of various aldehydes in beer samples in different storage time intervals is determined, scoring is conducted on an aging flavor through wine tasting, and the contribution rate of the aldehydes on aging is calculated; 2, normalization data of initial concentration of the aldehydes of the newly filled finished product beer samples of different batches and normalization data of variable quantity of the concentration of the aldehydes under the strengthen condition are calculated, and aging indexes of the beer samples of different batches are calculated; 3, the refreshing time of the beer samples of different batches is calculated, fitting is conducted on the refreshing time of the beer samples of different batches and the corresponding aging indexes, a fitting formula is obtained, the newly filled finished product beer samples are taken, the second step is repeated, and according to the fitting formula obtained in the third step, the refreshing time of the beer samples can be obtained.According to the prediction method of the beer flavor refreshing time, prediction is conducted on the refreshing time of the beer flavor on the basis of the aldehydes, the result is reliable, and the prediction method is suitable for promotion in beer industry.
Description
Technical field
The present invention relates to the Forecasting Methodology of a kind of beer flavor freshness date, belong to beer refreshing technical field.
Background technology
China is beer production and consumption big country, keeps the first in the world for years. In the market competition of fierceness, fresh tasty and refreshing beer by consumers, has the stronger market competitiveness deeply. The mouthfeel that beer is fresh is a kind of sensation that beer product are tasted by people, and usual up-to-date filling beer taste freshness is better. But beer is once disengaging yeast completes filling, just start the process that local flavor worsens gradually, along with the prolongation of beer period of storage, this kind of fresh mouthfeel can disappear gradually, and can engender that some make us unhappy sensation, such as cardboard flavor, caramel, bread taste etc., we term it " Cooked Taste ". For the time of occurrence of beer " Cooked Taste ", there is no suitable instruction method or Forecasting Methodology all the time.
In prior art, usually subjective appreciation is adopted to carry out the aging intensity of evaluating beer, but evaluation result is difficult to consistent, and operate loaded down with trivial details, short time consumption is long, and as CN104020265A discloses a kind of method predicting beer flavor freshness date based on sensory evaluation, the method is by the beer sample with the sample simulation storage at normal temperature of accelerated deterioration, set up the predictive model of beer flavor freshness date, thus the freshness date of beer flavor is predicted.
Summary of the invention
It is an object of the invention to provide the Forecasting Methodology of a kind of beer flavor freshness date, the freshness date of beer flavor is predicted by the method based on aldehyde material, reliable results, is adapted at brewing industry and promotes.
A kind of beer flavor freshness date Forecasting Methodology based on aldehyde material provided by the invention, it comprises the steps:
(A) foundation of predictive model
A-1) beer sample of the identical different storage time sections of few 100 original wort concentrations it is taken to, measure the concentration of the fertilizer by using various aldehyde material in described beer sample, by sampling wine, the Cooked Taste to described beer sample is given a mark, and calculates the contribution rate that each aldehyde material is aging to beer sample, is designated as gi, i represents each aldehyde material;
A-2) get multiple different batches and steps A-1) described in the identical new filling finished beer sample of the original wort concentration of beer sample, the beer sample of each batch is operated in accordance with the following steps, the ageing index of the beer sample of different batches can be obtained:
The new filling finished beer sample average of this batch is divided into 2 groups, directly measures the concentration of each aldehyde material described in new filling finished beer of the 1st group, obtain the starting point concentration of each aldehyde material in this batch of beer, be designated as ci0, i represents each aldehyde material, measures the concentration of wherein each aldehyde material at 50 DEG C after being incubated 24 hours by the new filling finished beer sample of the 2nd group, obtains the concentration of each aldehyde material under this batch of beer intensified condition, is designated as ci, i represents each aldehyde material; According to Δ ci=ci-ci0, calculate the variation delta c of each aldehyde material concentration under intensified condition in this batch of beeri; To ci0With Δ ciCarry out standardization respectively, must the normalization data of each aldehyde material change in concentration amount under the normalization data of the starting point concentration of each aldehyde material and intensified condition in this batch of beer sample, be designated as x respectivelyi0With Δ xi0; According to formula (1), calculate the ageing index of this batch of beer, it is designated as AI;
In formula (1), n=1,2,3 ... i;
A-3) by above-mentioned steps A-2) in each batch the newly filling beer sample of the 1st group store at 20～30 DEG C, regularly sample wine, and the Cooked Taste of beer is given a mark, when aging threshold value occurs, record this time, it is the freshness date time of the beer sample of this batch;
The fresh keeping time of the beer sample of different batches and corresponding ageing index being carried out matching, can obtain described predictive model, fitting formula is as follows:
F=a (AI)b(2)
F represents the freshness date time for beer, and a, b are fitting formula constant term;
(B) prediction of beer sample freshness date to be measured
Get and steps A-1) described in the identical new filling finished beer sample to be measured of beer sample former wheat juice, repeat above-mentioned steps A-2), obtain the ageing index of this beer sample, according to steps A-3) fitting formula that obtains, through calculating the freshness date time that can obtain this beer sample to be measured.
In the inventive method, along with the increasing of " aging " degree of beer, in beer, some aldehyde material concentration can increase, and these aldehyde materials are called as " aging aldehyde ", can be used as the Testing index of beer flavor freshness date.
In above-mentioned Forecasting Methodology, described storage time section can be 0～12 month.
In above-mentioned Forecasting Methodology, described aldehyde material can be positive propionic aldehyde, isobutyric aldehyde, butyraldehyde-n, 2 methyl butyraldehyde, isovaleric aldehyde, valeraldehyde, n-hexyl aldehyde, furfural, enanthaldehyde, 3-methylthio group propionic aldehyde, n-octaldehyde, phenylacetic aldehyde and trans-2-nonenal.
In above-mentioned Forecasting Methodology, described in sample wine and undertaken by least 10 wine tasters, described wine taster is to sample wine through system and trains and obtain country and sample wine the personnel of judging panel's certificate; Described marking can according to following standard: giving a mark with 9 points of forms processed, mark is more high shows that beer aging is more serious, and 0 is divided into beer not show Cooked Taste, and 9 are divided into beer aging extremely serious, and 5.0 ± 0.5 are divided into beer aging taste threshold value occur.
In above-mentioned Forecasting Methodology, each aldehyde material is to the calculating of aging contribution rate, by each aldehyde material, beer aging is all had premised on contribution, the relative coefficient ratio that correlation analysis obtains is done respectively with each aldehyde material detected result and result of sampling wine, it is specially and calculates relative coefficient between the concentration of each aldehyde material and aging scoring according to statistics Stepwise Regression Method, adopt partial least square method (PLS) to calculate each aldehyde material to aging contribution rate according to the ratio of described relative coefficient.
In above-mentioned Forecasting Methodology, batch number need to ensure enough statistics, specifically the new filling finished beer sample of desirable 23 batches measures its ageing index respectively;Specifically desirable 6, the new filling finished beer sample of each batch, the concentration of the 1st group of each aldehyde material obtained is the mean value of 3 beer samples, and under the 2nd group of intensified condition obtained, the concentration of each aldehyde material is the mean value of 3 beer samples.
In above-mentioned Forecasting Methodology, the concentration of each aldehyde material in the beer sample of different original wort concentration is different, and the predictive model set up is not identical yet, the beer sample for 10 degree:
Described each aldehyde material can be as follows to aging contribution rate (%): positive propionic aldehyde: 6.75%; Isobutyric aldehyde: 8.24%; Butyraldehyde-n: 4.76%; 2 methyl butyraldehyde: 12.38%; Isovaleric aldehyde: 11.51%; Valeraldehyde: 9.29%; N-hexyl aldehyde: 5.74%; Furfural: 4.74%; Enanthaldehyde: 4.98%; 3-methylthio group propionic aldehyde: 13.6%; N-octaldehyde: 2.12%; Phenylacetic aldehyde: 15.2%; Trans-2-nonenal: 0.69%;
The ageing index of the beer sample of described different batches can be 0.181～0.406;
In described fitting formula, the value that the value of a can be 2.4345, b can be-2.36, i.e. F=2.4345 (AI)-2.36。
The present invention has following useful effect:
(1) by accurately measuring the substances content relevant to beer aging, it is possible to the fresh keeping time of prediction beer, the best understanding product drinks the phase;
(2) for production technical division door provides a kind of brand-new beer freshness to characterize, instructing technique to correct or adjustment, improving product quality, is conducive to the flavor quality consistence of grouping of the world economy product to control.
Embodiment
The experimental technique used in following embodiment if no special instructions, is ordinary method.
Material used in following embodiment, reagent etc., if no special instructions, all can obtain from commercial channels.
The concentration of " aging aldehyde " in the beer sample of different original wort concentration is different, the predictive model set up is not identical yet, following embodiment is the concentration of each aldehyde material in the beer sample of 10 degree by detection original wort concentration, set up the predictive model of 10 degree of beer flavor freshness dates, and the freshness date of the beer sample of this original wort concentration is predicted.
Embodiment 1, the predictive model setting up the beer flavor freshness date based on aldehyde material
Set up beer flavor freshness date predictive model in accordance with the following steps:
(A) foundation of predictive model
A-1) collect 129 time spans at 10 degree of beer samples of 12 months, carry out beer aging taste and judge and give a mark, detect aging aldehyde simultaneously, calculate each aldehyde material to aging contribution rate, operate as follows:
1) beer sample Cooked Taste judges marking: the personnel that sample wine sample wine through system to train and obtain country and sample wine the personnel of judging panel's certificate, and number is no less than 10 people, is commented beer aging taste score to carry out subsequent calculations with average. Standards of grading are as follows: only Cooked Taste for beer is given a mark, and gives a mark with 9 points of forms processed, and mark is more high shows that beer aging is more serious, and 0 is divided into beer not show Cooked Taste, and 9 are divided into beer aging extremely serious. 5 (5.0 ± 0.5) are divided into beer aging taste threshold value occur.
2) detection of each aging aldehyde in beer sample: the detection kind of aging aldehyde comprises positive propionic aldehyde, isobutyric aldehyde, butyraldehyde-n, 2 methyl butyraldehyde, isovaleric aldehyde, n-hexyl aldehyde, furfural, enanthaldehyde, 3-methylthio group propionic aldehyde, n-octaldehyde, phenylacetic aldehyde, trans-2-nonenal etc. and amounts to 13 kinds of aldehyde materials. Detection method according to " king is awake; lofty big; Wang Lina; Lin Zhiping; adopt solid-phase microextraction-gas chromatography-mass spectrography to analyze aldehyde compound [J] in beer. food and fermentation industry; the 35th volume the 6th phase in 2009 (total 258th phase) " disclosed in method detect, concrete operation is as follows:
Prepared by A, sample: the beer sample getting 4mL degasification joins in 20mL ml headspace bottle, add 1.5gNacl, separately get the p-Fluorobenzenecarboxaldehyde solution (interior mark) that 100 μ L concentration are 5.0PPm, 1mL concentration is in the PFBHA derivative reagent solution of 1.0g/L and this ml headspace bottle, and add rotor rear seal-cover, prepare into sample after induction stirring 15min.During continuous sample introduction, should ensure that test sample preparation enters sample after completing immediately. Adopting gas chromatography-mass spectrum to be detected by the content of the aging aldehyde in beer sample, condition is as follows:
GC conditions: post temperature: initial temperature 40 DEG C, keeps 2min, is raised to 140 DEG C with 10 DEG C/min, is finally raised to 250 DEG C with 7 DEG C/min, keeps 3min; Shunting/Splitless injecting samples mouth, not shunt mode, 0.5min valve opening, temperature is 240 DEG C; Carrier gas is helium, and post flow is 1.0mL/min; Mass spectrum operation condition: quadrupole mass analyzer, temperature is 150 DEG C; Electron bombardment ion source (EI), temperature is 230 DEG C, and voltage is 70eV, interface temperature 240 DEG C, sweep limit 29-350amu.
B, the foundation of equation of linear regression: adopt method of addition to carry out the quantitative correction of each aging aldehyde component, with dehydrated alcohol and deionized water as each standard model storing solution matrix of preparation, and prepare add mark concentration be respectively 0 μ L/L, 0.1 μ L/L, 0.5 μ L/L, 2 μ L/L (trans-2-nonenal), 0 μ L/L, 1 μ L/L, 5 μ L/L, 20 μ L/L (positive propionic aldehyde, isobutyric aldehyde, butyraldehyde-n, 2 methyl butyraldehyde, isovaleric aldehyde, valeraldehyde, n-hexyl aldehyde, enanthaldehyde, 3-methylthio group propionic aldehyde and n-octaldehyde) and 0 μ L/L, 5 μ L/L, 25 μ L/L, 100 μ L/L (furfural) solution. internally marking the ratio of peak area as y to add the increased value of the rear each component peaks area of mark after mensuration, the ratio adding the internal scalar of scalar is that x does linear regression, calculates the regression equation of each aldehyde compound.
3) calculate relative coefficient between the content of each aldehyde material and aging scoring according to statistics Stepwise Regression Method, adopt partial least square method (PLS) to calculate each aldehyde material to aging contribution rate according to the ratio of described relative coefficient, be designated as gi, i represents each aldehyde material, and concrete operation is as follows:
Use SPSS statistical software, each aging aldehyde mensuration content value and Cooked Taste are judged score as input value, it may also be useful to stepwise regression analysis function obtains the relative coefficient between each aldehyde material and Cooked Taste scoring. By each aldehyde material, beer aging is all had premised on contribution, the relative coefficient of each aldehyde material is calculated the contribution weight to beer aging according to size, taking 100% as total contribution rate. The results are shown in Table 1.
Table 1, each aging aldehyde material are to the weighted value of aging contribution rate
A-2) getting the new filling finished beer sample (be designated as batch 1 respectively, batches 2, batches 3, batches 4, batches 5, batches 6, batches 7, batches 8, batches 9, batches 10, batches 11, batches 12, batches 13, batches 14, batches 15, batches 16, batches 17, batches 18, batches 19, batches 20, batches 21, batches 22, batches 23) of 23 batches of different batches, each batch gets 6 bottles. Measuring new filling finished beer sample in each batch respectively and the content of aging aldehyde in the beer sample after strengthening, concrete operation is as follows:
Get 6 bottles of new filling finished beer samples in batch 1, it is divided into 2 groups, 1st group: the every content of 13 kinds of aging aldehyde materials in bottled beer sample (namely newly filling finished beer sample) in respectively directly measuring the 1st group, often kind of aging aldehyde material containing the mean value measuring 3 bottles, be designated as ci0; 2nd group: after 3 bottles of new filling beer samples of the 2nd group are incubated 24 hours under 50 DEG C of conditions, measure the aging aldehyde substances content of 13 kinds in every bottled beer sample respectively, often kind of aging aldehyde material be designated as c containing the mean value measuring 3 bottlesi;Use ciSubtract ci0The velocity of variation of the lower 13 kinds of aging aldehyde of the condition that strengthened respectively, is designated as Δ ci, by ci0With Δ ciBeing normalized, obtain the normalization data of the starting point concentration of this batch of lower 13 kinds of aging aldehyde and the normalization data of change in concentration amount, data are in table 2.
Detection data normalization method: detected result is as foundation in steps A-1, and respectively taking the detection maximum value of each aldehyde material as benchmark, the detected result of each aldehyde material obtained in experiment and the ratio of benchmark value are as normalization data.
Research finds that aging aldehyde is how many and beer aging being proportionate property of taste, its variable quantity under certain condition and Cooked Taste also present positive correlation, and various aging aldehyde all has certain contribution for presenting of beer aging taste, thus obtain reflecting the index ageing index AI of beer aging state, with ciAnd ci0All present positive correlation, because beer aging is all had contribution by each aldehyde class component, therefore AI value should be reflected as each aldehyde contribution rate add and. In order to avoid the difference due to each component actual content to bring the impact of AI when calculating, it is necessary to each aging aldehyde detectable level is normalized the calculating that rear can be used for AI value, and calculation formula is as follows:
In formula (1), n=1,2,3 ... i;
According to the ageing index of the beer sample of above-mentioned formula (1) calculating batch 1, data are in Table 2-1.
Getting 6 bottles of new filling finished beer samples in batch 2-batch 23, repeat above-mentioned steps, calculate the aging value of this batch of lower beer sample respectively, data are in Table 2-23 to 2-24.
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-1, batch 1 beer sample
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-2, batch 2 beer samples
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-3, batch 3 beer samples
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-4, batch 4 beer samples
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-5, batch 5 beer samples
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-6, batch 6 beer samples
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-7, batch 7 beer samples
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-8, batch 8 beer samples
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-9, batch 9 beer samples
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-10, batch 10 beer samples
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-11, batch 11 beer samples
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-12, batch 12 beer samples
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-13, batch 13 beer samples
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-14, batch 14 beer samples
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-15, batch 15 beer samples
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-16, batch 16 beer samples
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-17, batch 17 beer samples
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-18, batch 18 beer samples
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-19, batch 19 beer samples
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-20, batch 20 beer samples
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-21, batch 21 beer samples
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-22, batch 22 beer samples
The normalization data of 13 kinds of aldehyde materials and ageing index in table 2-23, batch 23 beer samples
(3) deposit each batch in above-mentioned steps (2) namely organizes beer sample (25 DEG C) lucifuge under room temperature in 1 without strengthening, a beer aging taste scoring is carried out every 10 days, when there are 5 points of threshold values, record stores number of days, and it the results are shown in Table 3.
Table 3, beer aging index (AI) and the actual fresh-keeping number of days synopsis sampled wine and obtain
The data of AI value in table 3 and the critical number of days of beer aging are inputted in Excel, carry out data fitting by being figure, obtain the indicial equation between ageing index and fresh-keeping number of days:
F=2.4406 (AI)-2.364(2)
Embodiment 2, model in embodiment 1 is utilized to be predicted by the flavour fresh-keep period of beer sample to be measured
Have chosen 10 ° of P draft beers of Beijing Yanjing Beer Co., Ltd's the tenth package Workshop Production on October 26th, 2010, firm filling beer sample is randomly drawed on production line, according to the measuring method of aldehyde material in embodiment 1, measure the content of aging aldehyde material in initial in this beer sample and strengthening sample respectively, the results are shown in Table 4.
The aging aldehyde material detected result of table 4,2010.10.26 the tenth package Workshop Production 10 ° of P draft beers
It it is 105.8 days through to calculate the AI value of this sample be 0.203, F value. By this sample storage under room temperature condition, within every 10 days, carrying out a Cooked Taste and sample wine, its score is as follows:
Table 5,2010.10.26 the tenth package Workshop Production 10 ° of P draft beer Cooked Taste appraisal result
Can find out that stagnation point (5 ± 0.5 points) has occurred in the aging scoring when the 100th day of this sample wine by actual appraisal result. It is 110 days that actual result of sampling wine shows this beer refreshing phase, and the prediction beer refreshing phase is 105.8 days, and the two is more consistent.
Embodiment 3, model in embodiment 1 is utilized to be predicted by the flavour fresh-keep period of beer sample to be measured
Choose Beijing Yanjing Beer Co., Ltd's 10 ° of salubrious beer of P that October 8, the 15 packing shop was produced in 2010, firm filling beer sample is randomly drawed on production line, according to the measuring method of aldehyde material in embodiment 1, measure the content of aging aldehyde material in initial in this beer sample and strengthening sample respectively, the results are shown in Table 6.
10 ° of P light beer aging aldehyde material detected results produced by table 6,2010.10.8 the 15 packing shop
It it is 39.3 days through to calculate the AI value of this sample be 0.308, F value. By this sample storage under room temperature condition, within every 10 days, carrying out a Cooked Taste and sample wine, its score is as follows:
10 ° of light beer aging taste appraisal result of P produced by table 7,2010.10.8 the 15 packing shop
Can find out that stagnation point (5 ± 0.5 points) has occurred in the aging scoring when the 40th day of this sample wine by actual appraisal result. It is 40 days that actual result of sampling wine shows this beer refreshing phase, and the prediction beer refreshing phase is 39.5 days, and the two is more consistent.
Embodiment 4, model in embodiment 1 is utilized to be predicted by the flavour fresh-keep period of beer sample to be measured
Have chosen Beijing Yanjing Beer Co., Ltd's 10 ° of light beer of P that September 1, the 16 packing shop was produced in 2010, firm filling beer sample is randomly drawed on production line, according to the measuring method of aldehyde material in embodiment 1, measure the content of aging aldehyde material in initial in this beer sample and strengthening sample respectively, the results are shown in Table 8.
10 ° of P light beer aging aldehyde material detected results produced by table 8,2010.9.1 the 16 packing shop
It it is 61.1 days through to calculate the AI value of this sample be 0.265, F value. By this sample storage under room temperature condition, within every 10 days, carrying out a Cooked Taste and sample wine, its score is as follows:
10 ° of light beer aging taste appraisal result of P produced by table 9,2010.9.1 the 16 packing shop
Can finding out that stagnation point (5 ± 0.5 points) has occurred in the aging scoring when the 60th day of this sample wine by actual appraisal result, actual beer refreshing phase number of days of sampling wine is 60 days, and predicting the outcome is 55.9 days, and the two is more consistent.
Claims (5)
1., based on a beer flavor freshness date Forecasting Methodology for aldehyde material, it comprises the steps:
(A) foundation of predictive model
A-1) beer sample of the identical different storage time sections of few 100 original wort concentrations it is taken to, measure the concentration of the fertilizer by using various aldehyde material in described beer sample, by sampling wine, the Cooked Taste to described beer sample is given a mark, and calculates the contribution rate that each aldehyde material is aging to beer sample, is designated as gi, i represents each aldehyde material;
A-2) get multiple different batches and steps A-1) described in the identical new filling finished beer sample of the original wort concentration of beer sample, the beer sample of each batch is operated in accordance with the following steps, the ageing index of the beer sample of different batches can be obtained:
The new filling finished beer sample average of this batch is divided into 2 groups, directly measures the concentration of each aldehyde material described in new filling finished beer of the 1st group, obtain the starting point concentration of each aldehyde material in this batch of beer, be designated as ci0, i represents each aldehyde material, measures the concentration of wherein each aldehyde material at 50 DEG C after being incubated 24 hours by the new filling finished beer sample of the 2nd group, obtains the concentration of each aldehyde material under this batch of beer intensified condition, is designated as ci, i represents each aldehyde material; According to Δ ci=ci-ci0, calculate the variation delta c of each aldehyde material concentration under intensified condition in this batch of beeri; To ci0With Δ ciBe normalized respectively, must the normalization data of each aldehyde material change in concentration amount under the normalization data of starting point concentration of each aldehyde material of this batch of beer and intensified condition, be designated as x respectivelyi0With Δ xi0; According to formula (1), calculate the ageing index of this batch of beer, it is designated as AI;
In formula (1), n=1,2,3 ... i;
A-3) by above-mentioned steps A-2) in each batch the newly filling beer sample of the 1st group store at 20～30 DEG C, regularly sample wine, and the Cooked Taste of beer is given a mark, when aging threshold value occurs, record this time, it is the freshness date time of the beer sample of this batch;
The fresh keeping time of the beer sample of different batches and corresponding ageing index being carried out matching, can obtain described predictive model, fitting formula is as follows:
F=a (AI)b(2)
F represents the freshness date time for beer, and a, b are fitting formula constant term;
(B) prediction of beer sample freshness date to be measured
Get and steps A-1) described in the identical new filling finished beer sample to be measured of beer sample former wheat juice, repeat above-mentioned steps A-2), obtain the ageing index of this beer sample, according to steps A-3) fitting formula that obtains, through calculating the freshness date time that can obtain this beer sample to be measured.
2. Forecasting Methodology according to claim 1, it is characterised in that: described storage time section is 0～12 month.
3. Forecasting Methodology according to claim 1 and 2, it is characterised in that: described aldehyde material is positive propionic aldehyde, isobutyric aldehyde, butyraldehyde-n, 2 methyl butyraldehyde, isovaleric aldehyde, valeraldehyde, n-hexyl aldehyde, furfural, enanthaldehyde, 3-methylthio group propionic aldehyde, n-octaldehyde, phenylacetic aldehyde and trans-2-nonenal.
4. Forecasting Methodology according to any one of claim 1-3, it is characterised in that: described in sample wine and undertaken by least 10 wine tasters; Described marking is according to following standard: give a mark with 9 points of forms processed, and mark is more high shows that beer aging is more serious, and 0 is divided into beer not show Cooked Taste, and 9 are divided into beer aging extremely serious, and 5.0 ± 0.5 are divided into beer aging taste threshold value occur.
5. Forecasting Methodology according to any one of claim 1-4, it is characterized in that: described each aldehyde material is as follows to the method for calculation of the aging contribution rate of beer sample: calculate relative coefficient between the concentration of each aldehyde material and aging scoring according to statistics Stepwise Regression Method, adopt partial least square method (PLS) to calculate each aldehyde material to aging contribution rate according to the ratio of described relative coefficient.
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