CN112946212B - Beer astringency evaluation method based on oral cavity in-vitro simulation and physics - Google Patents
Beer astringency evaluation method based on oral cavity in-vitro simulation and physics Download PDFInfo
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- G—PHYSICS
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- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
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Abstract
The application provides a beer astringency evaluation method based on oral in-vitro simulation and physics, and belongs to the technical field of beer brewing. The astringency of beer in this method is characterized by an astringency index, the magnitude of which depends on the magnitude of the beer astringency factor and the astringency factor. Compared with sensory evaluation, the method can be quantized and accurate, and is not influenced by human factors; in addition, when the method is used for evaluating the astringency of beer, not only the substance factors which can cause precipitation reaction with salivary proteins to cause the astringency are considered, but also the substance factors which mask the astringency are considered, so that the method is more truly suitable for actual sensory evaluation.
Description
Technical Field
The application belongs to the technical field of beer brewing, and particularly relates to a beer astringency evaluation method based on oral cavity in-vitro simulation and physics.
Background
The astringent taste (ascangry) is widely present in various foods and is one of the main factors constituting the quality of foods. When people eat some fruits such as green immature persimmon, grape and banana, the feeling on the tongue is astringent. In addition to unripe fruits, astringency is also present in foods such as wine, tea, nuts, soymilk, coffee, spinach, and the like. When we eat some immature fruit or dietary red wine, the tongue and the oral mucosal surfaces often feel intense astringency. Lawless describes the feeling of astringency as a sensation of dryness, roughness, wrinkles and astringency. This is mainly due to the interaction of polyphenols in fruits or beverages with salivary proteins on the mucosal surface, resulting in reduced lubrication of the salivary membranes, enhanced friction, and delivery of astringency to us through the tri-crossed and tactile nerves.
Research into evaluation techniques for astringency in foods, red wine focuses on three aspects, 1) sensory evaluation, 2) salivary protein interaction-based assay, 3) polyphenol-based assay. There are also astringent substances in beer which have a certain influence on the slidability and drinkability of beer. At present, the taste evaluation of beer is mainly sensory evaluation, but the difficulty of the sensory evaluation is individual difference, and as the taste is an overall feeling in the oral cavity, the taste is more complex than the aroma and the taste, the sensory description is more fuzzy, and the quantification is difficult. We attempted to evaluate beer using red wine methods such as SDS-PAGE, but the results did not reflect the strength of the beer's grippy feel, especially for 8P low-strength beer; secondly, all the current methods of red wine are aimed at substances causing precipitation reaction, especially astringent polyphenols, and do not consider the effect of improving the astringent taste of polysaccharides, proteins and the like existing in beer. Therefore, how to reasonably and objectively evaluate the astringency of beer is of great importance for improving the slidability and drinkability of beer.
Disclosure of Invention
The application provides a beer astringency evaluation method based on in-vitro simulation and physics of an oral cavity, which is quantized and accurate and is not influenced by human factors compared with sensory evaluation; in addition, when the method is used for evaluating the astringency of beer, not only the substance factors which can cause precipitation reaction with salivary proteins to cause the astringency are considered, but also the substance factors which mask the astringency are considered, so that the method is more truly suitable for actual sensory evaluation.
In order to achieve the above purpose, the application provides a beer astringency evaluation method based on in vitro simulation of an oral cavity and physics, wherein the astringency of beer is characterized by an astringency index, and the size of the astringency index depends on the size of an astringency factor and an astringency mask factor of the beer.
Preferably, the astringency factor consists of a salivary protein precipitation index and a beer polyphenol precipitation index, and the astringency factor is viscosity.
Preferably, the astringency index = 0.12 x salivary protein sedimentation index +0.7 x beer polyphenol sedimentation index-10 x viscosity.
Preferably, when the astringency index <10, noted as class I, the corresponding sensory evaluation is: the sliding mouth is free from any astringent feeling; when the astringency index is 10-15, the index is marked as II, and the corresponding sensory evaluation is as follows: slight astringent feel; when the astringency index is 15-20, the class III is marked, and the corresponding sensory evaluation is as follows: obvious astringent feel; when the astringency index is more than 20, the grade is marked as IV, and the corresponding sensory evaluation is as follows: the feeling of astringency is prominent.
Preferably, the salivary protein precipitation index = (protein concentration in saliva control + protein concentration in beer sample control-beer sample & protein concentration in saliva reaction sample) x 100/protein concentration in saliva control.
Preferably, beer polyphenol precipitation index = total polyphenol concentration in saliva control + total polyphenol concentration in beer sample control-total polyphenol concentration in beer sample & saliva reaction sample.
Preferably, the beer sample and saliva reaction sample are prepared by the following method:
reacting saliva with beer sample at 37 deg.C and 650-750 rpm for 10min, centrifuging at 12000rpm for 10min to obtain supernatant;
saliva control and beer sample control were prepared simultaneously with reference to the above procedure.
Preferably, the saliva control, the beer sample & saliva reaction sample is prepared by the following method:
preferably, the viscosity of the beer sample is measured using a An Dongpa viscometer.
Compared with the prior art, the application has the advantages and positive effects that:
compared with sensory evaluation, the astringent taste evaluation method provided by the application can be quantized and accurate, and is not influenced by human factors; in addition, when the method is used for evaluating the astringency of beer, not only the substance factors which can precipitate salivary proteins and cause the astringency are considered, but also the substance factors which eliminate the astringency are considered, so that the method is more truly suitable for actual sensory evaluation. In addition, the method is not only used for evaluating the astringent feeling, but also can be used for determining the reason of the astringent feeling and guiding the improvement of the product.
Detailed Description
The following description of the technical solutions in the embodiments of the present application will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present application, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the application without making any inventive effort, are intended to be within the scope of the application.
The embodiment of the application provides a beer astringency evaluation method based on in-vitro simulation and physics of an oral cavity, wherein the astringency of beer is represented by an astringency index, and the size of the astringency index depends on the size of an astringency factor and an astringency masking factor of the beer. In a preferred embodiment, the astringency factor consists of a salivary protein precipitation index and a beer polyphenol precipitation index, and the positive factor is viscosity.
It is understood that the formation mechanism of the astringent feeling is that the precipitation reaction of the astringent feeling substance and the protein in saliva causes the lubrication performance of the saliva film in the oral cavity to be reduced, the friction feeling to be enhanced, and the complex feeling such as shrinkage, deformation, fold, convergence and the like to occur. The most influencing is polyphenols, but not all polyphenols will feel astringent, but only react with saliva by precipitation.
The beer contains various substances such as polyphenol, organic acid, ion, protein and polysaccharide, and has not only a astringent substance which causes precipitation reaction with saliva but also a astringent substance which improves lubricating performance and reduces friction, so that the astringent taste can be evaluated by the total amount of the astringent substance (substance which causes precipitation with saliva) and the astringent substance (substance which improves lubricating performance and reduces friction). Wherein the content of the astringent substance is the content of a precipitate substance reacting with saliva, and the astringent factor is represented by using the salivary protein precipitation index and the beer polyphenol precipitation index; the masking substance is a substance for reducing the friction coefficient, and the viscosity is inversely proportional to the friction coefficient, so that the viscosity is used for representing positive factors.
In a preferred embodiment, the salivary protein precipitation index = (protein concentration in saliva control + protein concentration in beer sample control-beer sample & protein concentration in saliva reaction sample) x 100/protein concentration in saliva control; beer polyphenol precipitation index = total polyphenol concentration in saliva control + total polyphenol concentration in beer sample control-total polyphenol concentration in beer sample & saliva reaction sample.
Wherein, each index measuring method specifically comprises the following steps:
1. saliva collection: saliva secretion is influenced by the physiological laws of human body day and night, presents certain fluctuation change, and is collected between 14:00-16:30 pm. The saliva can not be eaten within 1 hour before collection, and the beverage containing caffeine can not be drunk on the same day of collection. 200mL of room temperature drinking water was drunk for the first half an hour, saliva was collected for 1 hour, mixed well, left in a refrigerator for 4 degrees overnight, and the supernatant was centrifuged at 12000rpm for 10 min.
2. Saliva reacts with beer samples: reacting saliva with beer sample at 37 deg.C for 10min at a ratio of 1:1, rotating at 650-750 rpm, centrifuging at 12000rpm for 10min after reaction, collecting supernatant; saliva controls and sample controls were set simultaneously as shown in table 1.
Table 1 sample and control preparation
| Sample of | Saliva | Water and its preparation method | |
| Saliva control 1-1 | 1mL | 1mL | |
| Saliva control 1-2 | 1mL | 1mL | |
| Saliva controls 1-3 | 1mL | 1mL | |
| Beer sample control 1-1 | 1mL | 1mL | |
| Beer sample control 1-2 | 1mL | 1mL | |
| Beer sample controls 1-3 | 1mL | 1mL | |
| Beer sample&Saliva reaction sample 1-1 | 1mL | 1mL | |
| Beer sample&Saliva reaction samples 1-2 | 1mL | 1mL | |
| Beer sample&Saliva reaction samples 1-3 | 1mL | 1mL |
3. Salivary protein precipitation index and beer polyphenol precipitation index analysis:
protein and polyphenol in the supernatant are detected respectively, the protein refers to a Coomassie brilliant blue analysis method, and the polyphenol refers to a total polyphenol detection technology.
3.1 protein detection method:
1) Preparation of a standard curve: preparing standard solutions with different concentration gradients by using 0.1mg/mL standard protein BSA solution, wherein the volume of the standard solution with gradient dilution is 0.5mL; 5mL of Coomassie brilliant blue staining solution was added with swirlingMixing the liquid by a vortex oscillator, and standing for 5min; the absorbance of the liquid was measured at 595 nm. Drawing a standard curve by taking the protein mass (mg) as an ordinate and the measured absorbance as an abscissa, and establishing a regression equation Y=0.0028x+0.2794, R 2 >0.99, calculated sample OD = 0.0028x protein concentration +0.2794.
2) 0.15mL of sample is added with 0.35mL of 0.15mol/L NaCl solution, so that the volume of the mixed liquid is 0.5mL; 5mL of Coomassie brilliant blue staining solution was added, the solution was mixed with a vortex shaker, and the mixture was allowed to stand for 5min. The absorbance of the liquid was measured at 595 nm. The protein concentration of the sample was converted by a standard curve, and the polymer protein content (mg/L) = (sample OD value-0.2794) was 10/3/0.0028.
3.2 method for measuring total polyphenols:
1) Taking two 25mL volumetric flasks, respectively marking a blank sample B and a detection sample A, respectively adding 10mL of sample, then adding 8mL of carboxymethyl cellulose solution, and fully and uniformly mixing;
2) Adding 0.5mL of iron reagent into the detection sample, and fully and uniformly mixing;
3) The blank sample and the test sample were each added with 0.5mL of aqueous ammonia (1: 2) Diluting with distilled water to scale, and mixing completely;
4) Standing the blank sample and the detection sample for 10 minutes at normal temperature, and respectively measuring the absorbance of the blank sample B and the absorbance of the detection sample A by using a 10mm glass cuvette;
5) Total polyphenols (mg/L) = (a 600-B600) x 820.
3.3, calculating method:
salivary protein precipitation index = (protein concentration in saliva control + protein concentration in beer sample control-beer sample & protein concentration in saliva reaction sample) x 100/protein concentration in saliva control.
Beer polyphenol precipitation index = total polyphenol concentration in saliva control + total polyphenol concentration in beer sample control-total polyphenol concentration in beer sample & saliva reaction sample.
In a preferred embodiment, the beer sample viscosity is measured using a An Dongpa viscometer.
In a preferred embodiment, the astringency index = 0.12 x salivary protein sedimentation index +0.7 x beer polyphenol sedimentation index-10 x viscosity.
The specific evaluation criteria are:
when the astringency index is <10, the class I is recorded, and the corresponding sensory evaluation is: the sliding mouth is free from any astringent feeling; when the astringency index is 10-15, the index is marked as II, and the corresponding sensory evaluation is as follows: slight astringent feel; when the astringency index is 15-20, the class III is marked, and the corresponding sensory evaluation is as follows: obvious astringent feel; when the astringency index is more than 20, the grade is marked as IV, and the corresponding sensory evaluation is as follows: the feeling of astringency is prominent.
Examples
Sensory evaluation method
1) Panel of evaluations: 7-8 persons (including more than 4 persons of national grade wine tasters) are fixed, the diet is light, and the afternoon is rated between 14:00 and 17:30;
2) Sample preparation: all samples were thermostated at 15 degrees;
3) Description of astringent feel: the unsmooth feeling is concerned with the tongue friction feeling and the tongue friction feeling after drinking;
4) The astringent taste evaluation flow comprises the following steps: the sample is drunk into a large mouth, the liquid flows in the oral cavity for more than 10 seconds, and the friction feeling strength of the tongue surface of the liquid in the flowing process of the oral cavity and after swallowing is felt; rinsing with clean water between samples, and keeping for 1min between samples;
5) The acerbity scoring principle is 0-1, namely no acerbity or lighter acerbity; 1-3: slight astringent feel; 3-5: the feel was noticeable and the specific results are shown in table 1.
Table 1 sensory evaluation method analysis
The beer astringent taste is derived from the astringent taste factors and the astringent taste masking factors, and the sample flavor substances with different concentrations and styles are different, but the astringent taste degree is determined by the astringent taste substances and the astringent taste substance content and the proportion. Therefore, whether the evaluation method provided by the application is consistent with the sensory evaluation result is analyzed by setting different concentrations, namely setting samples containing different astringent substances and masking substances.
Table 2 based on the astringent feel index analysis
The data in tables 1 and 2 shows that the sensory evaluation results match with the predicted results using the evaluation method of the present application. The method has the advantages that the problems of unstable sensory evaluation, personnel limitation and incapability of quantification are solved. Meanwhile, the evaluation method provided by the application can clearly see the astringency factor and the astringency masking substance degree of each sample, and can clearly determine the reason of the astringency of each beer sample, and effectively guide the astringency regulation.
For example, for sample F, the astringency factor is high (high content of precipitated polyphenol, centered precipitated protein), the astringency factor is low (viscosity), so the astringency is obvious, and the astringency is evaluated as III, so the improvement of the product is mainly focused on reducing the astringency polyphenol, and improving both the astringency factor-viscosity. For sample G, its astringency factor was high (precipitated polyphenol was centered, precipitated protein was highest), but its astringency was evaluated as II because of its high taste masking factor (viscosity was highest), and slightly astringent, so the direction of improvement was mainly to reduce the substances that react with saliva in precipitation. For sample E, the astringency factor is the lowest (both precipitated polyphenol and precipitated protein are the lowest), the astringency factor is higher (viscosity is higher), so that the product is smooth and tasty, no astringent taste is found, and the astringent taste is evaluated as I.
Based on the analysis, the astringency is a taste index influenced by the comprehensive index, and the application can evaluate the astringency more objectively and provide guiding significance for improving the astringency on the basis of comprehensively considering the astringency factors and the astringency masking factors.
Claims (3)
1. The beer astringency evaluation method based on the in-vitro simulation and the physics of the oral cavity is characterized in that the beer is characterized by an astringency index, and the size of the astringency index depends on the size of a beer astringency factor and a taste masking factor;
the astringency factor consists of a salivary protein precipitation index and a beer polyphenol precipitation index, and the astringency factor is viscosity;
the astringency index = 0.12 x salivary protein sedimentation index +0.7 x beer polyphenol sedimentation index-10 x viscosity, wherein:
when the astringency index is <10, the class I is recorded, and the corresponding sensory evaluation is: the sliding mouth is free from any astringent feeling;
when the astringency index is 10-15, the index is marked as II, and the corresponding sensory evaluation is as follows: slight astringent feel;
when the astringency index is 15-20, the class III is marked, and the corresponding sensory evaluation is as follows: obvious astringent feel;
when the astringency index is more than 20, the grade is marked as IV, and the corresponding sensory evaluation is as follows: a prominent astringent feel;
wherein the salivary protein precipitation index = (protein concentration in saliva control + protein concentration in beer sample control-beer sample & protein concentration in saliva reaction sample) x 100/protein concentration in saliva control;
beer polyphenol precipitation index = total polyphenol concentration in saliva control + total polyphenol concentration in beer sample control-total polyphenol concentration in beer sample & saliva reaction sample.
2. The evaluation method according to claim 1, wherein the beer sample & saliva reaction sample is prepared by the following method:
reacting saliva with beer sample at 37 deg.C and 650-750 rpm for 10min, centrifuging at 12000rpm for 10min to obtain supernatant;
saliva control and beer sample control were prepared simultaneously with reference to the above-described method of preparing a beer sample & saliva reaction sample.
3. The method of evaluating according to claim 1, wherein the viscosity of the beer sample is measured using a An Dongpa viscometer.
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| GB0207119D0 (en) * | 2001-03-27 | 2002-05-08 | Sapporo Breweries | Food astringency evaluating method and apparatus |
| CN105588838A (en) * | 2016-03-21 | 2016-05-18 | 陕西师范大学 | Method for visually evaluating astringent feeling of red wine |
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| GB0207119D0 (en) * | 2001-03-27 | 2002-05-08 | Sapporo Breweries | Food astringency evaluating method and apparatus |
| CN105588838A (en) * | 2016-03-21 | 2016-05-18 | 陕西师范大学 | Method for visually evaluating astringent feeling of red wine |
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| 卵清蛋白沉淀法分析干红葡萄酒的涩感质量;章冉等;《食品科学技术学报》;20160715(第04期);第80-84页 * |
| 多糖对葡萄酒多酚/蛋白相互作用的影响;朱艳云;《中国优秀博硕士学位论文全文数据库(硕士)工程科技Ⅰ辑》;20190115;第4-5页 * |
| 杨晓雁.评价干红葡萄酒涩味强度的方法及其影响因素的研究.《中国优秀博硕士学位论文全文数据库（硕士）工程科技Ⅰ辑》.2019, * |
| 红葡萄酒呈涩物质的化学分析;马婧 等;《食品科学》;20161231;第37卷(第4期);第132-135页 * |
| 评价干红葡萄酒涩味强度的方法及其影响因素的研究;杨晓雁;《中国优秀博硕士学位论文全文数据库（硕士）工程科技Ⅰ辑》;20190115;摘要；第7-9、17、24、27-30页 * |
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