Method for quickly predicting freshness of beer in market terminal

A freshness and beer technology, applied in the direction of testing food, testing beverages, material inspection products, etc., can solve the problems of long time, lack of intuitive evaluation of beer freshness, and many times of evaluation, so as to solve the problem of long time and maintain brand reputation. Effect

Inactive Publication Date: 2015-12-02
TSINGTAO BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The inventive method has the following problems: (1) only predicting the flavor freshness period of beer is about N months, lacking an intuitive evaluation of the freshness of beer in the terminal market; (2) when predicting samples, it is necessary to prepare 4 fresh Wine samples, accelerated aging at 50°C for 1-4 days, then tasting
This process takes a long time and requires many evaluations

Method used

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  • Method for quickly predicting freshness of beer in market terminal
  • Method for quickly predicting freshness of beer in market terminal

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: Quickly predict the freshness of wine sample 1 at the market terminal

[0026] (1) Under the temperature condition of 50±0.1°C, the fresh wine sample was heated in a water bath for 18 hours to perform high-temperature aging treatment;

[0027] (2) Carry out the evaluation of freshness to the sample after step (1) high-temperature aging treatment; Evaluation freshness score is 7.3 minutes;

[0028] (3) The score of the evaluation result in step (2) is ≥7.0, therefore, it is predicted that the sample is in a fresh state at the end of the market.

Embodiment 2

[0029] Embodiment 2: Quickly predict the freshness of wine sample 2 at the market terminal

[0030] (1) Under the temperature condition of 50±0.1°C, the fresh wine sample was heated in a water bath for 16 hours to perform high-temperature aging treatment;

[0031] (2) Carry out index detection of aging substances to the sample after step (1) high temperature aging treatment; wherein the furfural content is 74 μ g / L, the 3-methylthiopropanal content is 3.5 μ g / L, trans-2-nonene The aldehyde content is 0.18μg / L;

[0032] (3) Comparing with the aging substance standard (furfural content<90μg / L, 3-methylthiopropanal content<5μg / L, trans-2-nonenal content<0.25μg / L) with the freshness evaluation score ≥7.0 In comparison, the contents of the three aging substances in the sample are all lower than the standard value, therefore, it is predicted that the sample is in a fresh state at the end of the market.

Embodiment 3

[0033] Embodiment 3: Quickly predict the freshness of wine sample 3 at the market terminal

[0034] (1) Under the temperature condition of 50±0.1°C, the fresh wine sample was heated in a water bath for 17 hours to perform high-temperature aging treatment;

[0035] (2) Carry out index detection of aging substances to the sample after step (1) high temperature aging treatment; wherein the furfural content is 76 μ g / L, the 3-methylthiopropanal content is 4.2 μ g / L, trans-2-nonene The aldehyde content is 0.20μg / L;

[0036] (3) Comparing with the aging substance standard (furfural content<90μg / L, 3-methylthiopropanal content<5μg / L, trans-2-nonenal content<0.25μg / L) with the freshness evaluation score ≥7.0 In comparison, the contents of the three aging substances in the sample are all lower than the standard value, therefore, it is predicted that the sample is in a fresh state at the end of the market.

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Abstract

The invention provides a method for quickly predicting the freshness of beer in a market terminal. The method comprises the following several steps: (1), performing high temperature ageing treatment on a fresh liquor sample under a certain condition; (2), evaluating the freshness of the liquor sample subjected to high temperature ageing treatment or detecting the content of furfural, 3-methylthiopropanal and trans-2-nonenal in the liquor sample; (3), predicting the freshness of beer in the market terminal according to evaluation or detection results obtained in the step (2). By performing high temperature treatment on beer, ageing of beer is accelerated, and ageing of beer caused by influence of heating load during market circulation is simulated, therefore the freshness of beer in the market terminal can be quickly predicted. The method is simple and intuitional, not only solves the problems that the conventional method is long in time consumption and high-frequency in evaluation, but also can perform visual evaluation on the freshness of beer in the market terminal. In addition, the method can produce great economical benefits and is of vital importance to development of enterprises.

Description

technical field [0001] The invention belongs to the field of beer quality evaluation, in particular to an evaluation method, in particular to a method for rapidly predicting the freshness of beer at a market terminal. Background technique [0002] Because of its fresh and refreshing taste, beer is very popular among consumers and is the most consumed alcoholic beverage in the world. The freshness of beer at the end of the market, that is, the drinking experience of consumers is the key quality indicator of beer, and it is also the core competitiveness of major beer companies. Predicting the freshness of beer at the end of the market to improve production is extremely important for beer production companies. [0003] When beer is circulated in the market, a slow aging reaction occurs, and aging substances are formed, which reduces the freshness. For the evaluation of beer freshness, there are two common methods: based on sensory evaluation and based on index analysis. Amon...

Claims

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Application Information

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IPC IPC(8): G01N33/14
Inventor 董建军尹花田玉红郝俊光闫鹏杨朝霞陈华磊郑敏
Owner TSINGTAO BREWERY
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