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Quality evaluation method and system for strong-flavor distiller's yeast

A quality inspection method and a strong-flavor technology, applied in the field of winemaking, can solve the problems of subjective and unscientific quality of Daqu, and achieve the effect of practical guiding significance, good distinction and judgment, and little human interference.

Inactive Publication Date: 2015-08-26
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sensory evaluation largely depends on human sensory experience, and there are often subjective and unscientific defects in the evaluation of Daqu quality, which is obviously unreasonable

Method used

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  • Quality evaluation method and system for strong-flavor distiller's yeast
  • Quality evaluation method and system for strong-flavor distiller's yeast
  • Quality evaluation method and system for strong-flavor distiller's yeast

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A method for detecting the quality of Luzhou-flavored Daqu. The invention tests and analyzes the finished Daqu samples with qualified sensory quality, analyzes the physical, chemical and biochemical indicators of Daqu by principal component analysis, and at the same time classifies the quality grades of Daqu, which specifically includes the following step:

[0045] (1) Select 85 whole pieces of Daqu from the finished music library, a total of 85 samples, for sensory quality evaluation;

[0046] The sensory quality is judged by observing the mycelium color, dressing, cracks and smoothness of the outer surface of the Daqu Qubi, the mycelium shape, color, plaque, air bubbles and thickness of the Qupi, and smelling the aroma of the Qubi section. It is required that the appearance is mostly off-white, brownish-yellow, evenly dressed, without cracks, the cross-section is off-white, neat, relatively airy, thin-skinned, with obvious koji fragrance, and no peculiar smell. The s...

Embodiment 2

[0078] Four samples were selected, and the sensory and seven physical, chemical and biochemical indicators of the samples were measured respectively. The data of the tested Daqu samples are shown in Table 4.

[0079] Table 4 Test sample data

[0080]

[0081] Use the principal component analysis method of embodiment 1 and the Daqu quality comprehensive evaluation model of establishment:

[0082]

[0083] Obtain the Daqu quality characterization value F value of the four test samples, and then according to the divided quality grade standard, through the matlab software (for the program, see Figure 2-2 ) to obtain the quality evaluation grades of the four samples, as shown in Table 5:

[0084] Table 5 F value and quality grade of test samples

[0085]

[0086] As can be seen from Table 5, using the Daqu quality comprehensive evaluation model and Daqu quality classification grades in the method of the present invention, the quality of Daqu can be evaluated and graded ...

Embodiment 3

[0088] Method repeatability check

[0089] Definition: The same method, the same test material, the degree of agreement between a series of results obtained under the same conditions.

[0090] The same conditions refer to the same operator, the same measuring instrument, the same location, the same measurement procedure and repeated measurements within a short period of time.

[0091] Quantitative definition: The absolute value of the difference between two test results obtained under the above conditions for a value is lower than this value with a specified probability. Unless otherwise stated, a probability of 0.95 is generally assigned.

[0092] Other content is as embodiment 1, and concrete operation steps are as follows:

[0093] (1) The sample is Luzhou-flavor finished Daqu. The whole piece of Daqu was selected from the company's finished music library as a sample, a total of 13 samples were evaluated for sensory quality; all samples met the sensory quality requirement...

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Abstract

The invention belongs to the technical field of wine brewing, and particularly relates to a quality evaluation method and system for strong-flavor distiller's yeast. The quality evaluation method is characterized by comprising the following steps: selecting a whole block of distiller's yeast from a strong-flavor finished distiller's yeast store, carrying out sensory quality evaluation, and determining the finished distiller's yeast with qualified sensory evaluation by seven indicators, namely the acidity, the moisture, the volume weight of the distiller's yeast block, the liquor-producing power, the esterifying power, the amino acid nitrogen and the starch conversion ratio; carrying out analysis and computation on the seven physical, chemical and biochemical indicators of the distiller's yeast sample by virtue of a principal component analysis method of SPSS13.0; selecting a few of previous principal components, determining the weights through the information proportion of various components, building a comprehensive evaluation model for the distiller's yeast quality, and then calculating quality characterization values F of each distiller's yeast through matlab software; carrying out clustering analysis on the values F, and then dividing the distiller's yeast quality into four grades. According to the method and the system, human disturbance factors are reduced; the method and the system are objective, scientific, simple and convenient to use, high in operability and accurate.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a method and system for detecting the quality of Daqu by using a mathematical modeling method to establish a comprehensive evaluation model of Daqu quality and classifying quality grades. Background technique [0002] Liquor is a precious heritage left over from the five thousand years of Chinese civilization and an important component of Chinese traditional culture. Daqu is the driving force of brewing fermentation, and it is a composite carrier rich in bacteria, enzymes and substances needed for brewing. Daqu is used as a saccharification starter and flavoring agent in liquor brewing. Therefore, the quality of Daqu has a great influence on the yield and quality of liquor. [0003] With the advancement of science and technology and the development of the commodity economy, the advantages of regional resources and technological advantages of China's famous liquor h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/14
Inventor 明红梅邬捷峰周健江治杰许德富沈才萍董瑞丽宗绪岩
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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