CN110596330A - Special malt quality evaluation method - Google Patents
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Abstract
The invention discloses a special malt quality evaluation method, which comprises the following steps: analyzing physical and chemical indexes of S1, analyzing flavor substances of S2, performing sensory evaluation of S3, drawing a flavor wheel of S4, and comprehensively analyzing the conclusion obtained in the steps by the S5 to finally determine the type of the special malt. Effectively solves the problems that the prior domestic special malt industry has no unified standard, the product positioning is not clear, and the quality is uneven. The method can truly and accurately evaluate the quality of the special malt.
Description
Technical Field
The invention relates to the field of special malt, in particular to a quality evaluation method of special malt.
Background
Since 2016, the development of the refined beer in China is rapid, and the demand of special malt is increasing as one of the important raw materials capable of endowing the refined beer with individuation and differentiation. Therefore, special malt also presents a rapid development situation, and a plurality of varieties are derived. With the increase of attention of people to the special malt, each brewing enterprise has higher requirements on quality evaluation of the special malt. However, at present, no specific quality evaluation standard related to the special malt is made in China, and only the light industry standard QB/T1686-.
In the beer malt, special malt is roughly classified into burnt malt, dark malt and black malt, and the quality regulation of the special malt has three major requirements of sense, physicochemical property and sanitation. However, the classification of special malt in the market is more detailed nowadays, mainly including: pearson malt, Vienna malt, Munich malt, caramel malt, coffee malt, black malt, caramel malt, crystallized malt, sour malt, smoked malt, etc.; and the sensory requirements of the market on the special malt are not limited to 'having a strong burnt smell' required in beer malt, but have more specific sensory requirements, such as the requirement that the product has obvious biscuit taste, almond taste, toffee taste and the like. It can be seen that the quality regulations of the beer malt and the quality evaluation requirements of the market are not matched, and the current situation directly causes the product quality control standards of various special malt manufacturing industries to be inconsistent, directly causes the product classification standards of the trade circulation on the market to be inconsistent and the quality to be uneven, also has the possibility that the types of the products purchased by the customers and the products arrived at the market are different, brings inconvenience to the brewers in use, and also brings negative influence to the beer brewing industry.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a special malt quality evaluation method, which finally determines the type of the special malt through a whole set of evaluation systems of physicochemical index evaluation, flavor substance analysis, sensory evaluation, establishment of product flavor characteristic standards and the like, and can achieve the purpose of quality control among different batches, thereby effectively helping special malt makers to prepare products with stable quality and meeting the special requirements of various special malts.
The technical scheme of the invention is realized as follows:
a quality evaluation method of special malt comprises the following steps:
s1, analyzing physicochemical indexes: mainly comprises the colorimetric analysis which is consistent with the standard QB/T1686-;
s2, flavor substance analysis:
firstly, detecting the types and the contents of flavor substances in various special malts by utilizing a headspace-solid phase microextraction-gas chromatography-mass spectrometry combined technology;
secondly, performing qualitative and quantitative analysis on the flavor substances in the special malt sample by using the same pretreatment mode and instrument detection method as those of various special malt to determine whether the flavor substances of the special malt sample are consistent with the characteristics of the known special malt;
s3, sensory evaluation:
due to the difference of human thresholds on different substances, the flavor substance analysis cannot comprehensively evaluate the actual flavor characteristics of the special malt sample, and the comprehensive evaluation needs to be carried out through the cooperation of sensory evaluation of the special malt/wort sample;
s4, flavor wheel drawing:
after sensory evaluation, according to the scores of all kinds of flavor characteristics of the special malt samples of all the panelists, counting and averaging the effective scores of all the panelists, and drawing a flavor wheel of the special malt/wort samples in a radar map mode; summarizing the flavor characteristics of the special malt of the sample according to the condition of the flavor wheel, and establishing the control standard of the most main flavor in the mode;
s5, comprehensively analyzing the conclusion obtained in the steps S1-S4, and finally determining the type of the special malt.
The quality evaluation method of the special malt comprises the step S3, wherein the flavor characteristics comprise, but are not limited to, sweet, astringent, bitter, sour, caramel, cocoa, chocolate, peanut, roasted almond, bread biscuit, wheat flavor, toffee, coffee smoke, burnt paste and herb.
The special malt quality evaluation method comprises the following specific sensory evaluation method in the step S3:
when the temperature of the wort reaches 20-25 ℃, the evaluation can be started, and the evaluation of the wort is finished within three hours after the wort is prepared;
(1) marking the cup number of the wort sample to be evaluated on an evaluation table, and pouring the wort into disposable cups in sequence for tasting one by one;
(2) three methods of watching, smelling and tasting are adopted to taste the wort;
see: mainly judging the color and the clarity degree of wort;
smelling: shaking wort, smelling with nose, and sensing wheat fragrance, caramel, coffee, burnt paste, etc. with volatile odor;
tasting: drinking a small mouth, feeling the taste of the wort through taste buds at the tip, root and edge of the tongue, and tasting for many times, wherein one taste is concentrated on two tastes each time;
(3) each single flavor is graded according to taste, each single score is 0-3, 0 or no score is 0, 1 score is slight, 2 score is obvious, 3 score is strong, and the grade can be accurately 0.1;
(4) the convener collected the wort evaluation list of the sample special malt I for statistical analysis.
The invention has the following beneficial effects:
the invention relates to a quality evaluation method of special malt, which effectively solves the problems that the domestic special malt industry has no unified standard, the product positioning is not clear, and the quality is uneven. The method can truly and accurately evaluate the quality of the special malt. The invention establishes a method for comprehensively evaluating the quality of special malt, which comprises physical and chemical index analysis, flavor substance analysis, sensory evaluation, flavor wheel drawing and quality control among different batches.
A qualitative and quantitative analysis method for the flavor substances with strong practicality and high stability is established, so that the flavor characteristic evaluation of the special malt has quantifiability. If the content of maltol and bromelain in caramel malt A is much higher than that in caramel malt B in the existing two caramel malts, the sweet flavor of caramel malt A is higher than that of B;
the flavor substance analysis and the sensory evaluation are combined, the threshold value or the sensitivity of people to various flavor substances is brought into an evaluation system, so that the flavor characteristic evaluation of the special malt is more accurate, people can know more detailed information of the flavor in time, and the detailed classification of the Pearson malt, the Munich malt, the scorched malt, the coffee malt, the black malt, the caramel malt, the crystallized malt and the like becomes possible;
by drawing the flavor wheel and using the flavor wheel for quality control, the control standard of the most main flavor can be established, and the standardization of special malt classification and the stability of quality control among different batches are improved to a greater extent;
generally, the method can solve the problems of non-uniform classification standards and uneven quality of the special malt, meet the requirement of the market on quality evaluation of the special malt, and fill up the industrial blank.
Drawings
FIG. 1 is a flow chart of the quality evaluation method of special malt of the present invention.
FIG. 2 is a graph of semi-quantitative data for flavor substances in samples # 1, # 2 and # 3.
Figure 3 is a drawing of a coffee malt flavor wheel.
FIG. 4 is a crystallized malt flavor wheel plot.
Detailed Description
For a more clear understanding of the technical features, objects and advantages of the present invention, reference is now made to the following detailed description of the embodiments of the present invention taken in conjunction with the accompanying drawings, which are included to illustrate and not to limit the scope of the present invention.
Example 1 quality evaluation method of Special malt I (sample # 1)
The method comprises the following steps:
and S1, analyzing physical and chemical indexes.
The quality of sample No. 1 was analyzed for its physicochemical indices, which are mainly related to color, and are consistent with those in "beer malt". After analysis, sample # 1 had a color of 290 EBC.
Table 1 typical special malt color ranges are:
as can be seen from Table 1, the color of sample No. 1 was in the range of 280-320EBC, and the next flavor analysis was continued.
And S2, analyzing flavor substances.
Firstly, the flavor substance types and contents in various special malts are detected by utilizing a headspace-solid phase microextraction-gas chromatography-mass spectrometry combined technology, and the flavor substance characteristics and the flavor substance rules of various special malts are summarized.
TABLE 2 types of flavors in the various types of specific malt
For clarity and space limitation, Table 1 lists only the flavor material types in Pierson malt, crystallized malt, coffee malt, and black malt, while other types of special malt are not listed here. Qualitative and quantitative analysis of specific malt species is known to the art and, therefore, is not overly elaborated or enumerated in this patent.
Secondly, carrying out qualitative and quantitative analysis on the flavor substances of the sample 1# by utilizing the same pretreatment mode and instrument detection method as those of various special malts aiming at the sample 1# and determining whether the characteristics of the flavor substances of the sample 1# are consistent with those of the known special malts.
The specific instrument acquisition method is as follows:
gas chromatography conditions: sample inlet temperature: 250 ℃; column DB-WAXETR (30m × 0.25mm × 0.25 μm); temperature rising procedure: the starting temperature was 40 deg.C, 4 deg.C/min to 45 deg.C, 6 deg.C/min to 210 deg.C, 20 deg.C/min to 250 deg.C.
Mass spectrum conditions: an electron ionization source; electron energy 70 eV; the ion source temperature is 230 ℃; the temperature of a quadrupole rod 1 is 150 ℃; the quadrupole 2 temperature was 150 ℃. The qualitative method adopts a full SCAN (SCAN) mode, the scanning range m/z is 40-500, the identification of the compound is carried out by NIST 14 spectral library retrieval and artificial analysis comparison identification, and only the compound with the reverse matching degree (RSI) larger than 80 (maximum 100) is analyzed; the quantitative method employs a selective ion monitoring (MRM) mode, with 1 quantitative ion and 2 qualitative ions selected per compound.
As shown in fig. 2, the flavor substances contained in sample No. 1 were isobutyraldehyde, furfural, 2-acetylfuran, benzaldehyde, 5-methylfuran aldehyde, 3-furancarbinol, 5-methyl-2-furancarbinol, phenethyl alcohol, α -ethylene-phenylacetaldehyde, maltol, 2-acetylpyrrole, and cocaldehyde, and nitrogen-containing heterocyclic compounds such as pyrazine were not contained, and it was found that the types of volatile flavor substances in sample No. 1 were matched with the types of characteristic flavor substances of crystals.
S3, sensory evaluation.
Due to the human threshold difference for different substances, the flavor substance analysis cannot fully evaluate the actual flavor characteristics of the special malt, and the comprehensive evaluation needs to be carried out through the coordination of the sensory evaluation of the special malt/wort. The scores were scored according to the sensory evaluation table shown in table 2, mainly after tasting by the panelists. The flavor characteristics of a particular malt/wort include, but are not limited to, sweet, astringent, bitter, sour, caramel, cocoa, chocolate, peanut, roasted almond, bread biscuits, wheat flavor, toffee, coffee smoke, burnt paste, herbs, and the like.
The specific method comprises the following steps:
when the temperature of the wort of the sample No. 1 reaches 20-25 ℃, the evaluation can be started, and the evaluation of the wort is finished within three hours after the wort is made.
(1) The cup number of the wort sample to be evaluated was recorded on the sensory evaluation table (table 2), and then the wort was poured into disposable cups in order and tasted one by one.
TABLE 2 sensory evaluation Table
(2) Three methods of watching, smelling and tasting are adopted to taste the wort. See: mainly judges the color and clarity of the wort. Smelling: shaking the wort, smelling with nose, and sensing wheat smell, caramel, coffee, burnt paste, etc. with volatile odor. Tasting: the taste of the wort is sensed through taste buds at the tip, root and edge of the tongue when drinking a small mouth, and the wort can be tasted for many times, and one taste and two tastes are focused each time.
(3) The individual flavors are scored according to taste sensation, the score of each individual is 0-3, the score of 0 or no score is zero, the score of 1 is slight, the score of 2 is obvious, the score of 3 is strong, and the score can be accurately 0.1.
(4) The summons collected the wort rating form of sample # 1 and performed an average statistical analysis of the effective scores.
From statistical analysis of sample # 1 it can be seen that: each panelist rated the sample # 1 with the highest score for caramel flavor, followed by a toffee flavor with strong sweetness characteristics and a certain chocolate flavor.
And S4, drawing the flavor wheel.
After sensory evaluation, according to the scores of all types of flavor characteristics in the samples in a sensory evaluation table of each panelist, counting and averaging the effective scores of all panelists, drawing the flavor wheel of the samples in a radar map mode, and according to the conditions of the flavor wheel, summarizing the flavor characteristics of the samples. For example: fig. 3 is a graph of a coffee malt flavor wheel, and it can be seen that coffee malt has the highest coffee flavor score and exhibits a significant coffee flavor profile. FIG. 4 is a graphical depiction of a crystallized malt flavor wheel with the highest sweet, cocoa and caramel flavor scores, demonstrating the sweet flavor profile. And in this way establish the control criteria for the most predominant flavour; the burnt malt coffee taste score within the colour range a-B fluctuates within a-B and the burnt taste control fluctuates within c-d as specified.
After sensory evaluation, according to the scores of all types of flavor characteristics in the sample No. 1 scored by each taster in a sensory evaluation table, after the effective scores of all the tasters are counted and averaged, the flavor wheel of the sample No. 1 is drawn, and the caramel and toffee flavors of the sample are obviously prominent and are consistent with the flavor characteristics of the crystallized malt by the flavor wheel of the sample No. 1.
And S5, comprehensively analyzing the conclusion obtained in the steps, and finally determining the type of the special malt.
From the above steps S1-S4, the color, flavor and taste of sample No. 1 were consistent with the crystal. Thus, sample # 1 was crystallized malt.
Example 2 quality evaluation method of Special malt II (sample No. 2)
The method comprises the following steps:
and S1, analyzing physical and chemical indexes.
The analysis was performed as in example 1, and the color of sample 2# was 135 EBC. As is clear from Table 1, the color of sample No. 1 was in the range of pale crystallized malt, and the flavor analysis was continued.
And S2, analyzing flavor substances.
As shown in fig. 2, the flavor substances in sample 2# include aldehydes such as isobutyraldehyde, isovaleraldehyde, 2-methylbutyraldehyde, n-hexanal, benzaldehyde, and phenylacetaldehyde, a plurality of oxygen-containing heterocyclic compounds such as 2-acetylfuran, 5-methylfuran aldehyde, maltol, and bromelain, and no nitrogen-containing heterocyclic compounds such as pyrazine, and thus it was found that the types of volatile flavor substances in sample 2# and the types of flavor substances characteristic to crystalline malt were matched.
S3, sensory evaluation.
The evaluation method was the same as in example 1, and it was found from the statistical analysis of sample # 2 that: the toffee flavor rating score for this sample # 2 was highest by each panelist, followed by a caramel flavor with a strong sweet note and a certain chocolate flavor.
And S4, drawing the flavor wheel.
After sensory evaluation, the flavor wheel of sample 2# was drawn after counting and averaging the effective scores of all panelists based on the scores of each panelist for each flavor profile in sample 2# in the sensory evaluation table. The toffee and caramel flavor prominence of sample 2# is evident from the flavor wheel of sample 2# and is consistent with the flavor profile of crystalline malt.
And S5, comprehensively analyzing the conclusion obtained in the steps, and finally determining the type of the special malt.
From the above steps S1-S4, it was found that the color, flavor and taste of sample No. 2 were consistent with those of light-colored crystallized malt. Thus, sample # 2 was a pale colored crystalline malt.
Example 3 quality evaluation method of Special malt III (sample No. 3)
The method comprises the following steps:
and S1, analyzing physical and chemical indexes.
The analysis was performed as in example 1, and the color of sample # 3 was 140 EBC. As can be seen from Table 1, the color of sample No. 3 was in the range of 130-160EBC, and the flavor analysis was continued.
And S2, analyzing flavor substances.
As shown in fig. 2, the flavor substances contained in sample 3# were isobutyraldehyde, 2-methylbutyraldehyde, isovaleraldehyde, 2-pentylfuran, cacao aldehyde, furfural, 2-acetylfuran, benzaldehyde, 5-methylfuran aldehyde, phenylacetaldehyde, 3-furanmethanol, 5-methyl-2-furanmethanol, phenethyl alcohol, α -ethylene-phenylacetaldehyde, maltol, and 2-acetylpyrrole, and the analysis method was the same as in example 1, and it was found that the types of volatile flavor substances in sample 3# and the types of flavor substances characteristic to crystalline malt were matched.
S3, sensory evaluation.
The evaluation method was the same as in example 1, and it was found from the statistical analysis of sample # 3 that: the toffee flavor score for this sample # 3 was highest by each panelist, followed by a caramel flavor with a strong sweet note.
And S4, drawing the flavor wheel.
After sensory evaluation, the flavor wheel of sample 3# was drawn after counting and averaging the effective scores of all panelists based on the scores of each panelist for each flavor profile in sample 3# in the sensory evaluation table. The toffee and caramel flavor prominence of sample # 3 is evident from the flavor wheel of sample # 3, consistent with the flavor profile of the crystallized malt.
And S5, comprehensively analyzing the conclusion obtained in the steps, and finally determining the type of the special malt.
From the above steps S1 to S4, it was found that the color, flavor and taste of sample No. 3 were consistent with those of light-colored crystallized malt. Thus, sample # 3 was a pale colored crystalline malt.
The color control and the flavor stability control among batches are carried out according to the steps S1-S4, and the quality stable product meeting the flavor characteristics of the special malt can be prepared in the preparation process.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (3)
1. A special malt quality evaluation method is characterized by comprising the following steps:
s1, analyzing physicochemical indexes: mainly comprises the colorimetric analysis which is consistent with the standard QB/T1686-;
s2, flavor substance analysis:
firstly, detecting the types and the contents of flavor substances in various special malts by utilizing a headspace-solid phase microextraction-gas chromatography-mass spectrometry combined technology;
secondly, performing qualitative and quantitative analysis on the flavor substances in the special malt sample by using the same pretreatment mode and instrument detection method as those of various special malt to determine whether the flavor substances of the special malt sample are consistent with the characteristics of the known special malt;
s3, sensory evaluation:
due to the difference of human thresholds on different substances, the flavor substance analysis cannot comprehensively evaluate the actual flavor characteristics of the special malt sample, and the comprehensive evaluation needs to be carried out through the cooperation of sensory evaluation of the special malt/wort sample;
s4, flavor wheel drawing:
after sensory evaluation, according to the scores of all kinds of flavor characteristics of the special malt samples of all the panelists, counting and averaging the effective scores of all the panelists, and drawing a flavor wheel of the special malt/wort samples in a radar map mode; summarizing the flavor characteristics of the special malt of the sample according to the condition of the flavor wheel, and establishing the control standard of the most main flavor in the mode;
s5, comprehensively analyzing the conclusion obtained in the steps S1-S4, and finally determining the type of the special malt.
2. The method of claim 1, wherein in step S3, the flavor characteristics include, but are not limited to, sweet, astringent, bitter, sour, caramel, cocoa, chocolate, peanut, roasted almond, bread cracker, wheat flavor, taffy, coffee smoke, burnt paste, and herbs.
3. The special malt quality evaluation method according to claim 1, wherein the sensory evaluation in step S3 is performed by the following specific method:
when the temperature of the wort reaches 20-25 ℃, the evaluation can be started, and the evaluation of the wort is finished within three hours after the wort is prepared;
(1) marking the cup number of the wort sample to be evaluated on an evaluation table, and pouring the wort into disposable cups in sequence for tasting one by one;
(2) three methods of watching, smelling and tasting are adopted to taste the wort;
see: mainly judging the color and the clarity degree of wort;
smelling: shaking wort, smelling with nose, and sensing wheat fragrance, caramel, coffee, burnt paste, etc. with volatile odor;
tasting: drinking a small mouth, feeling the taste of the wort through taste buds at the tip, root and edge of the tongue, and tasting for many times, wherein one taste is concentrated on two tastes each time;
(3) each single flavor is graded according to taste, each single score is 0-3, 0 or no score is 0, 1 score is slight, 2 score is obvious, 3 score is strong, and the grade can be accurately 0.1;
(4) the convener collected the wort evaluation list of the sample special malt I for statistical analysis.
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Application publication date: 20191220 |