CN112795444B - Method for regulating and controlling astringent feeling of beer - Google Patents
Method for regulating and controlling astringent feeling of beer Download PDFInfo
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- 230000001276 controlling effect Effects 0.000 title claims abstract description 12
- 235000019606 astringent taste Nutrition 0.000 claims abstract description 170
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 139
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 48
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 48
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 210000003296 saliva Anatomy 0.000 claims description 53
- 239000002245 particle Substances 0.000 claims description 31
- 238000011156 evaluation Methods 0.000 claims description 27
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/002—Brewing water
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C3/00—Treatment of hops
- C12C3/04—Conserving; Storing; Packing
- C12C3/06—Powder or pellets from hops
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N15/00—Investigating characteristics of particles; Investigating permeability, pore-volume or surface-area of porous materials
- G01N15/02—Investigating particle size or size distribution
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/75—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated
- G01N21/77—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator
- G01N21/78—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator producing a change of colour
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- G—PHYSICS
- G01—MEASURING; TESTING
- 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
- G01N33/0001—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00 by organoleptic means
-
- G—PHYSICS
- G01—MEASURING; TESTING
- 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
- G01N33/14—Beverages
- G01N33/146—Beverages containing alcohol
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
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- General Physics & Mathematics (AREA)
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- Pathology (AREA)
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Abstract
The invention provides a method for regulating and controlling the astringency of beer, and belongs to the technical field of beer brewing. The method for regulating and controlling the astringent feeling of the beer matches the requirement of beer production by regulating and controlling the hop astringent feeling index of hops used by the beer and the water quality astringent feeling index of water quality. The method utilizes the hop astringency index and the water quality astringency index to carry out deep analysis on the major influence components hop (polyphenol) and water quality (ions) of the beer astringency respectively, and utilizes the obtained analysis result to respectively match different hop and brewing water requirements on the beer with different types and styles, and establishes the personalized regulation and control technology according to the beer products with different characteristics by systematic regulation and control, thereby ensuring that the beer with different types and styles can not reach the astringency requirement.
Description
Technical Field
The invention belongs to the technical field of beer brewing, and particularly relates to a method for regulating and controlling the astringency of beer.
Background
Astringency (astringecy) 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 unripe persimmons, grapes and bananas, the feeling on the tongue is the astringent feeling. In addition to unripe fruits, astringency is also found in foods such as wine, tea, nuts, soybean milk, coffee, and spinach. When we eat some unripe fruit or red wine, the tongue and the mucous membrane surfaces of the mouth often feel harsh and astringent. This is mainly due to the interaction of polyphenols in fruits or beverages with the salivary lubricating film on mucosal surfaces, which conveys an astringent feel to us.
It has been found that astringency causes a decrease in the slipperiness of beer and a decrease in the drinkability of beer. Therefore, it is important to reasonably and effectively regulate the astringent taste of beer to ensure that beer with different types and flavors is not astringent. The astringent taste of beer mainly affects various components, such as polyphenol, water quality ions, organic acid, fermentation degree, etc. in hops, wherein the influence of polyphenol and water quality ions in hops is the largest. However, at present, no research reports on how polyphenol and water quality ions in hops have influence on the astringency of final beer products, and no means can quantitatively judge the influence degree of hop varieties and water quality ions on the astringency of the final beer products, namely, at present, when the astringency of beer is improved, no basis exists on how to set or select hop varieties and water quality so as to ensure that the beer with different types and flavors is not astringent.
Disclosure of Invention
The invention provides a beer astringency regulating method, which utilizes hop astringency index and water quality astringency index to carry out deep analysis on main influence components of beer astringency, utilizes the obtained analysis result to respectively match different hop and brewing water requirements on different types and styles of beer, and establishes personalized regulating technology according to beer products with different characteristics by systematic regulation so as to ensure that the beer with different types and styles can not reach the astringency requirement.
In order to achieve the above object, the present invention provides a method for controlling astringency of beer, which matches the requirements of beer production by controlling hop astringency index of hop used in beer and water quality astringency index of water quality.
Preferably, the hop astringency index is evaluated by the size of the granules formed after the reaction of the sample containing the hop-containing wort with saliva and the content of astringent polyphenol in the granules.
Preferably, the specific evaluation criteria of the hop astringency index are as follows:
when the grain size of the astringent polyphenol in the sample containing the hop wheat juice is less than 500nm, the content of the astringent polyphenol is not required, and the hop astringent index is recorded as I;
when the grain diameter of the astringent polyphenol in the sample containing the hop wheat juice is 500-1000nm and the content of the astringent polyphenol is less than 30mg/L, the astringent index of the hop is recorded as I; when the concentration is 30-40mg/L, the hop astringency index is recorded as II; when the concentration is more than 40mg/L, the hop astringency index is marked as III;
when the grain diameter of the astringent polyphenol in the sample containing the hop wheat juice is more than 1000nm and the content of the astringent polyphenol is less than 25mg/L, the astringent index of the hop is recorded as II; when the concentration is more than 25mg/L, the hop astringency index is marked as III;
wherein I is hop with light astringency; II is hops with moderate astringent feeling; III is hop with obvious astringent feeling.
Preferably, the content of the astringent polyphenol is the content of the polyphenol in the saliva control + the content of the polyphenol in the sample control containing the hop-the content of the polyphenol in the saliva & reaction sample containing the hop-and the particle size of the astringent polyphenol is measured by a malvern particle size analyzer.
Preferably, the saliva & hop-containing wheat juice reaction sample is prepared by the following method:
reacting saliva with wort at a ratio of 1:1 at 37 deg.C and 650-750 rpm for 10min, and centrifuging at 12000rpm for 10min to obtain supernatant;
saliva controls and wort controls were prepared simultaneously as described above.
Preferably, the saliva control, the malt extract containing hops sample control, and the saliva & malt extract containing hops reaction sample are prepared by the following methods:
| sample (I) | Saliva | Water (W) | |
| Saliva controls | 1mL | 1mL | |
| Hop wort containing sample controls | 1mL | 1mL | |
| Saliva&Reaction sample containing hop wheat juice | 1mL | 1mL |
Preferably, the index of astringency of water is evaluated by subjecting the brew water to concentrated drying 10 times and then to a reaction with saliva, and using the protein precipitate content after the reaction and the particle size of the formed particles.
Preferably, the evaluation criteria of the water quality astringency index are as follows:
when the particle size is less than 500nm, no requirement is made on the content of salivary protein precipitate, and the index of astringent feeling of water quality is recorded as I;
when the particle size is 500-1000nm and the content of the salivary protein precipitate is less than 5, the index of the astringent feeling of the water quality is recorded as I; when the water quality is 5-10, the index of astringent feeling of the water quality is recorded as II; when the water quality index is more than 10, marking the index as III;
when the particle size is greater than 1000nm and the content of the salivary protein precipitate is less than 5, marking the index of water quality astringent feeling as II; when the water quality astringency index is more than 5, marking as III;
wherein, I is water quality which is not astringent; II, slightly astringent water quality; III, the water quality is astringent.
Preferably, the salivary protein precipitation index (protein concentration in saliva control-protein concentration in water sample & protein concentration in saliva reaction sample) x 100/protein concentration in saliva control.
Preferably, the hop astringency index and the water astringency index of hops and water quality used for beer are adjusted to match the needs of the beer production, in particular when the beer concentration is < 12P, by:
| bitterness value (IBU) | <10 | <10 | 10-20 | 10-20 | >20 |
| Organic acid (mg/L) | <600 | >600 | <400 | >400 | <400 |
| Degree of fermentation (%) | ≤70％ | ≤68％ | ≤66％ | ≤66％ | ≤65％ |
| Hop astringency index | / | I、II | I、II | I | I |
| Index of astringent feeling of water | / | I、II | I | I | I |
Wherein,/represents an infinite requirement; in the hop astringency index, I is hop with light astringency, II is hop with medium astringency, and III is hop with obvious astringency; in the index of astringent feeling of water quality, I is water quality not astringent, II is water quality slightly astringent, and III is water quality astringent.
Preferably, the hop astringency index and the water astringency index of hops and water quality used for beer are adjusted to match the needs of beer production, specifically when the beer concentration is more than or equal to 12P, by:
| bitterness score (mg/L) | <20 | <20 | 20-40 | 20-40 | >40 |
| Organic acid (mg/L) | <800 | >800 | <800 | >800 | <800 |
| Degree of fermentation (%) | ≤68％ | ≤66％ | ≤66％ | ≤66％ | ≤64％ |
| Hop astringency index | / | I、II | I、II | I | I |
| Index of astringent feeling of water | / | I、II | I、II | I | I |
Wherein,/represents an infinite requirement; in the hop astringency index, I is hop with light astringency, II is hop with medium astringency, and III is hop with obvious astringency; in the index of astringent feeling of water quality, I is water quality not astringent, II is water quality slightly astringent, and III is water quality astringent.
Compared with the prior art, the invention has the advantages and positive effects that:
the method utilizes the hop astringency index and the water quality astringency index to carry out deep analysis on the major influence components hop (polyphenol) and water quality (ions) of the beer astringency respectively, and utilizes the obtained analysis result to respectively match different hop and brewing water requirements on the beer with different types and styles, and establishes the personalized regulation and control technology according to the beer products with different characteristics by systematic regulation and control, thereby ensuring that the beer with different types and styles can not reach the astringency requirement.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The embodiment of the invention provides a beer astringency regulating method, which is used for matching the requirements of beer production by regulating and controlling hop astringency indexes of hops used by beer and water quality astringency indexes of water quality.
In a preferred embodiment, the hop astringency index is evaluated using the size of the granules formed after the reaction of the sample containing the hop wort with saliva and the content of astringent polyphenols in the granules.
The specific evaluation method of the hop astringency index is as follows:
1. preparation of a sample containing hop wort: preparing agreement wort from the same variety of malt, determining the sugar degree to be 8P, adding different varieties of 100g hops into the agreement wort per liter, boiling for 60min in a laboratory, and filtering to obtain a supernatant, namely the sample of the hop-containing wort.
2. Evaluation of astringency of hop-containing wort sample
2.1 method of analyzing polyphenol with astringent taste
Collecting saliva: saliva secretion is influenced by the physiological laws of the human body day and night, shows certain fluctuation and is collected between 14:00 and 16:30 in the afternoon. Saliva can not be taken within 1h before collection, and drinking of caffeine-containing beverage can not be performed on the day of collection. Drinking 200mL of room-temperature drinking water half an hour before collection, collecting 1h of saliva, mixing uniformly, standing overnight in a refrigerator at 4 ℃, and centrifuging at 12000rpm for 10min to obtain a supernatant;
saliva reacted with the hop containing wheat juice samples: reacting saliva and the wheat juice containing the hop at 37 ℃ for 10min according to the ratio of 1:1, rotating at 650-750 rpm, centrifuging at 12000rpm for 10min after reaction, and taking supernatant; saliva controls and a control containing a hop wort sample were set simultaneously, as shown in table 1.
TABLE 1 sample and control preparation
| Wheat juice | Saliva | Water (W) | |
| Saliva control 1-1 | 1mL | 1mL | |
| Saliva control 1-2 | 1mL | 1mL | |
| Saliva controls 1-3 | 1mL | 1mL | |
| Control 1-1 containing hop wort | 1mL | 1mL | |
| Control 1-2 containing hop wort | 1mL | 1mL | |
| Control 1-3 containing hop wort | 1mL | 1mL | |
| Saliva&Reaction sample 1-1 containing hop wheat juice | 1mL | 1mL | |
| Saliva&Reaction sample 1-2 containing hop wheat juice | 1mL | 1mL | |
| Saliva&Reaction samples 1-3 containing hop wort | 1mL | 1mL |
The method for detecting the astringent polyphenol comprises the following steps:
1) taking two 25mL volumetric flasks, respectively marking a blank sample B and a detection sample A, respectively adding 10mL samples, then adding 8mL 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 ammonia water (1: 2) diluting to scale with distilled water, and mixing;
4) standing the blank sample and the detection sample at normal temperature for 10 minutes, and respectively measuring the absorbance of the blank sample B and the detection sample A by using a 10mm glass cuvette;
5) total polyphenols (mg/L) ═ 820 (a 600-B600).
The method for calculating the astringency polyphenol comprises the following steps:
content of astringent polyphenol (mg/L) ═ content of polyphenol in saliva control + content of polyphenol in flos-containing wheat juice control-content of polyphenol in saliva & flos-containing wheat juice reaction sample
2.2 particle size analysis method: and (3) determining the particle size of particles in the solution after the saliva reacts with the sample containing the hop wheat juice by using a Malvern particle size analyzer.
In a preferred embodiment, the specific evaluation criteria of the hop astringency index are as follows:
when the grain size of the astringent polyphenol in the sample containing the hop wheat juice is less than 500nm, the content of the astringent polyphenol is not required, and the hop astringent index is recorded as I;
when the grain diameter of the astringent polyphenol in the sample containing the hop wheat juice is 500-1000nm and the content of the astringent polyphenol is less than 30mg/L, the astringent index of the hop is recorded as I; when the concentration is 30-40mg/L, the hop astringency index is recorded as II; when the concentration is more than 40mg/L, the hop astringency index is marked as III;
when the grain diameter of the astringent polyphenol in the sample containing the hop wheat juice is more than 1000nm and the content of the astringent polyphenol is less than 25mg/L, the astringent index of the hop is recorded as II; when the concentration is more than 25mg/L, the hop astringency index is marked as III;
wherein I is hop with light astringency; II is hops with moderate astringent feeling; III is hop with obvious astringent feeling.
In a preferred embodiment, the index of astringency of water is evaluated by reacting the brew water with saliva after being concentrated and dried 10 times, using the amount of salivary protein precipitates after the reaction and the particle size of the formed particles.
The index of astringency of water quality was specifically evaluated as follows:
1. brewing water sample preparation: freezing the sample into powder by using a freeze concentration dryer, and then re-dissolving the sample by using 1/10 deionized water to prepare a brewed water sample, wherein the concentration of the sample is concentrated by 10 times;
2. analysis of salivary protein precipitate content
2.1 saliva Collection: saliva secretion is influenced by the physiological laws of the human body day and night, shows certain fluctuation and is collected between 14:00 and 16:30 in the afternoon. Saliva can not be taken within 1h before collection, and drinking of caffeine-containing beverage can not be performed on the day of collection. Drinking 200mL of room-temperature drinking water half an hour before collection, collecting 1h of saliva, mixing uniformly, standing overnight in a refrigerator at 4 ℃, and centrifuging at 12000rpm for 10min to obtain a supernatant;
2.2 saliva reacts with the brew water sample: reacting saliva and a brewed water sample at 37 ℃ for 10min according to a ratio of 1:1, rotating at 650-750 rpm, centrifuging at 12000rpm for 10min after reaction, and taking supernatant; saliva controls were also set as shown in table 2.
TABLE 2 sample and control preparation
2.3 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 diluted in a gradient manner is 0.5 mL; adding 5mL of Coomassie brilliant blue staining solution, uniformly mixing the solution with a vortex oscillator, and standing for 5 min; the absorbance of the liquid was measured at 595 nm. Taking the protein mass (mg) as an ordinate and the measured absorbance as an abscissa, drawing a standard curve, and establishing a regression equation Y of 0.0028x +0.2794, R2>0.99, the calculated sample OD value was 0.0028x protein concentration + 0.2794.
2) 0.15mL of sample is taken, 0.35mL of 0.15mol/L NaCl solution is supplemented, and the volume of the mixed liquid is 0.5 mL; adding 5mL Coomassie brilliant blue staining solution, mixing the solution with vortex oscillator, and standing for 5 min. The absorbance of the test solution was measured at 595 nm. The protein concentration of the sample was converted by a calibration curve, and the polymer protein content (mg/L) ═ 10/3/0.0028 (OD value of the sample-0.2794).
2.4 salivary protein precipitate content
Salivary protein precipitation content (%) (saliva control-saliva & brewing water reaction) × 100/saliva control
3. And (3) particle size analysis: the brew water sample was mixed with saliva in a 1:1, and then measuring the particle size of the particles by using a Malvern particle size analyzer.
In a preferred embodiment, the evaluation criteria of the index of astringency of water quality is:
when the particle size is less than 500nm, no requirement is made on the content of salivary protein precipitate, and the index of astringent feeling of water quality is recorded as I;
when the particle size is 500-1000nm and the content of the salivary protein precipitate is less than 5, the index of the astringent feeling of the water quality is recorded as I; when the water quality is 5-10, the index of astringent feeling of the water quality is recorded as II; when the water quality astringency index is more than 10, marking as III;
when the particle size is greater than 1000nm and the content of the salivary protein precipitate is less than 5, marking the index of water quality astringent feeling as II; when the water quality astringency index is more than 5, marking as III;
wherein I is water quality; II, slightly astringent water quality; III, the water quality is astringent.
In a preferred embodiment, the hop astringency index and the water astringency index of hops and water used for beer are adjusted to match the needs of the beer production, in particular when the beer concentration is < 12P, by:
wherein,/represents an infinite requirement; in the hop astringency index, I is hop with light astringency, II is hop with medium astringency, and III is hop with obvious astringency; in the index of astringent feeling of water quality, I is water quality not astringent, II is water quality slightly astringent, and III is water quality astringent. The beer prepared according to the table matching basically has no astringent or slight astringent, and the body of the beer is smoother.
In a preferred embodiment, the hop astringency index and the water astringency index of hops and water quality used for beer are adjusted to match the needs of beer production, specifically when the beer concentration is more than or equal to 12P, by:
| bitterness value (IBU) | <20 | <20 | 20-40 | 20-40 | >40 |
| Organic acid (mg/L) | <800 | >800 | <800 | >800 | <800 |
| Degree of fermentation (%) | ≤68％ | ≤66％ | ≤66％ | ≤66％ | ≤64％ |
| Hop astringency index | / | I、II | I、II | I | I |
| Index of astringent feeling of water | / | I、II | I、II | I | I |
Wherein,/represents an infinite requirement; in the hop astringency index, I is hop with light astringency, II is hop with medium astringency, and III is hop with obvious astringency; in the index of astringent feeling of water quality, I is water quality not astringent, II is water quality slightly astringent, and III is water quality astringent. The beer prepared according to the table matching basically has no astringent or slight astringent, and the body of the beer is smoother.
Example 1 hop analysis
Sensory evaluation method
1) Evaluation panel: 7-8 persons (including more than 4 national tasters) of stationary people, the diet is light, and the evaluation is carried out between 14:00 and 17:30 in the afternoon;
2) sample preparation: the sample concentration is consistent, and all samples are kept at the constant temperature of 15 ℃;
3) sensory description of astringency: astringency concerns the tongue friction and tongue friction after drinking;
4) evaluation process of astringency: the sample containing the hop wheat juice is drunk into the mouth, the liquid flows in the oral cavity for more than 10s, and the friction feeling strength of the tongue surface is sensed during the flowing process of the liquid in the oral cavity and after swallowing; rinsing with clear water between samples, and standing for 1 min;
5) the principle of grading the astringency is less than or equal to 2, no or light astringency is caused; 2 < fraction < 4: astringency, etc.; not less than 4: the astringent feeling is obvious. Specific results are shown in table 3.
TABLE 3 sensory evaluation method analysis
| Hop varieties | Sensory evaluation score | Evaluation of degree of astringency |
| A | 3 | Astringent feeling and the like |
| B | 4.5 | Obvious astringent feeling |
| C | 1 | No or light astringency |
| D | 5 | Obvious astringent feeling |
| E | 2 | No or light astringency |
TABLE 4 hop astringency index based analysis
As can be seen from the data analysis in tables 3 and 4, the hop astringency sensory evaluation has better correspondence with the hop astringency index. The method better simulates the actual situation in beer brewing by boiling hops and wort. In the brewing process, the hop polyphenol is removed in the boiling process, particularly the astringent polyphenol, so the supernatant is taken by boiling the hop polyphenol and the wort to measure the astringent polyphenol, and the actual brewing situation can be better simulated.
By using the method, the problem that the astringency evaluation in the traditional hop water quality evaluation is not matched with the actual finished product wine quality evaluation is solved. The traditional evaluation of hop water is to directly boil the hop for 1min, but the method has the defects of evaluating the astringent taste of the hop: 1) the polyphenols are not completely dissolved out; 2) in actual brewing, polyphenol in hops cannot be completely substituted into beer, and a large amount of polyphenol, especially astringent polyphenol can be removed in boiling; on the other hand, the method can quantitatively evaluate the astringency degree of the hops, and the method considers the capability of forming precipitates with saliva and also includes the influence of the particle morphology on the astringency (the larger the particles are, the higher the friction coefficient is, the stronger the astringency is).
Example 2 Water quality analysis
Sensory evaluation method
1) Evaluation panel: 7-8 persons (including more than 4 national tasters) of stationary people, the diet is light, and the evaluation is carried out between 14:00 and 17:30 in the afternoon;
2) sample preparation: all samples were thermostated at 15 ℃;
3) sensory description of astringency: astringency concerns the tongue friction and tongue friction after drinking;
4) and (3) an astringency evaluation flow: the brewed water is drunk into the large mouth, the liquid flows in the oral cavity for more than 10s, and the friction feeling strength of the tongue surface is felt during the flowing process of the liquid in the oral cavity and after swallowing; rinsing with clear water between samples, and standing for 1 min;
5) the scoring principle of the astringency is that less than 2, no or light astringency is caused; the fraction is more than or equal to 2 and less than 4: slightly astringent; not less than 4: the astringent feeling is obvious. Specific results are shown in table 5.
TABLE 5 sensory evaluation method analysis
| Water sample | Score of astringency | Degree of astringency |
| 1 | 1 | Is not astringent |
| 2 | 1.5 | Is not astringent |
| 3 | 3 | Obvious astringent feeling |
| 4 | 2 | Slightly astringent |
| 5 | 4 | Obvious astringent feeling |
TABLE 6 Water quality astringency index analysis
The data analysis in tables 5 and 6 shows that the water quality astringency evaluation score has good correspondence with the water quality astringency index, which indicates that the method can quantitatively evaluate the water quality astringency index, and not only considers the precipitation capability of saliva protein, but also considers the influence of the particle size of precipitates on the astringency degree.
Example 3 selection of different hop, Water and grade samples
Five classes of beer were selected as tests according to beer concentration and bitterness value (in terms of beer concentration-low and high, bitterness value-low, medium, high and very high bitterness value). According to the concentration, bitterness value, organic acid and fermentation degree of each beer, different hop varieties (A-II; B-III; C-I; D-III; E-I) and water quality (No. 1-I; No. 2-I; No. 3-III; No. 4-II; No. 5-III) are matched, and 11 types of beer is brewed on a 30L brewing device.
Beer sensory evaluation method
1) Evaluation panel: 7-8 persons (including more than 4 national grade wine tasters) of stationary people, light diet and rating between 14:00-17:30 in the afternoon;
2) sample preparation: all samples were thermostated at 15 ℃;
3) sensory description of astringency: astringency concerns the tongue friction and tongue friction after drinking;
4) evaluation process of astringency: the beer sample is drunk into the mouth, the liquid flows in the mouth for more than 10s, and the friction feeling strength of the tongue surface is felt during the liquid flowing process in the mouth and after swallowing; rinsing with clear water between samples, and standing for 1 min;
5) the astringent taste scoring principle is less than 2, no astringent taste or light astringent taste; 2 or more and 4 or less: the astringent feeling is obvious; not less than 4: the astringency was prominent, and the specific results are shown in Table 7.
TABLE 7 evaluation results of different hop, water quality and sample types
As can be seen from the data in Table 7, if hop varieties and water quality, such as No. 1, No. 2, No. 5, No. 7, No. 8 and No. 9, are selected according to the regulation and control method provided by the invention, the beer sensory evaluation is neither astringent nor is less astringent; while strong astringency, such as No. 3, appears when the hop variety or the water quality is not selected according to the method provided by the invention, hops and water quality with the minimum astringency degree should be selected according to the method requirement of the invention, but the experiment uses the hop variety B with an astringency index of III and the No. 4 water with an astringency index of II, so the astringency is prominent. Also, No. 4, the hop variety with the lowest astringency index and water quality should be used, but since the hop variety No. 4 selected the hop variety with astringency index II, the astringency was significant, and the hop variety should be replaced. For example, in the fifth (V) type beer, high-concentration high-bitterness organic acids should be selected from hop with the lightest astringency index and water quality, but the No. 10 beer selects hop D with astringency index III, and the No. 11 sample selects water quality with astringency index II, so that the product has astringent taste, and therefore, the hop variety and the water quality need to be replaced again respectively in the two sets of tests to achieve the aim of no astringent taste. Therefore, the method provided by the invention can help a brewer to select hop and water quality according to the beer style (concentration, bitterness value, organic acid and fermentation degree).
Claims (3)
1. The method for regulating and controlling the astringent taste of the beer is characterized in that the astringent taste index of the hops used by the beer and the astringent taste index of the water quality are regulated and controlled to match the requirement of the beer production;
the specific evaluation standard of the hop astringency index is as follows:
when the grain size of the astringent polyphenol in the sample containing the hop wheat juice is less than 500nm, the content of the astringent polyphenol is not required, and the hop astringent index is recorded as I;
when the grain diameter of the astringent polyphenol in the sample containing the hop wheat juice is 500-1000nm and the content of the astringent polyphenol is less than 30mg/L, the astringent index of the hop is recorded as I; when the concentration is 30-40mg/L, the hop astringency index is recorded as II; when the concentration is more than 40mg/L, the hop astringency index is marked as III;
when the grain diameter of the astringent polyphenol in the sample containing the hop wheat juice is more than 1000nm and the content of the astringent polyphenol is less than 25mg/L, the astringent index of the hop is recorded as II; when the concentration is more than 25mg/L, the hop astringency index is marked as III;
wherein I is hop with light astringency; II is hops with moderate astringent feeling; III is hop with obvious astringent feeling;
the evaluation standard of the water quality astringency index is as follows:
when the particle size of the saliva protein precipitate particles is less than 500nm, no requirement is made on the saliva protein precipitate content, and the index of water quality astringency is recorded as I;
when the particle size of the saliva protein precipitate particles is 500-1000nm and the saliva protein precipitate content is less than 5, the water quality astringency index is recorded as I; when the water quality is 5-10, the index of astringent feeling of the water quality is recorded as II; when the water quality index is more than 10, marking the index as III;
when the particle size of the saliva protein precipitate particles is greater than 1000nm and the saliva protein precipitate content is less than 5, the water quality astringency index is recorded as II; when the water quality astringency index is more than 5, marking as III;
wherein I is water quality; II, slightly astringent water quality; III, the water quality is astringent;
when the beer concentration is less than 12 DEG P, the method for regulating and controlling the astringency of the beer comprises the following steps:
when the bitterness value is less than 10 IBU, the organic acid is less than 600mg/L, and the fermentation degree is less than or equal to 70 percent, no requirements are made on the astringent taste index of the hop and the astringent taste index of the water quality;
when the bitterness value is less than 10 IBU, the organic acid is more than 600mg/L, and the fermentation degree is less than or equal to 68%, selecting the hops with lighter hop astringency index I or the hops with moderate hop astringency index II, wherein the water quality astringency index I does not cause astringent water quality or the hops with moderate hop astringency index II does not cause astringent water quality;
selecting flos Lupuli with lighter astringent taste index I or flos Lupuli with moderate astringent taste index II when bitterness value is 10-20 IBU, organic acid is less than 400mg/L, and fermentation degree is less than or equal to 66%, and water quality astringent taste index I is not astringent;
selecting the hops with lighter astringent taste index I and non-astringent water quality index I when the bitterness value is 10-20 IBU, the organic acid is more than 400mg/L and the fermentation degree is less than or equal to 66%;
when the bitterness value is more than 20 IBU, the organic acid is less than 400mg/L, and the fermentation degree is less than or equal to 65%, selecting the hops with lighter hop astringency index I, and selecting the hop with water quality astringency index I without astringent water quality; or
When the beer concentration is more than or equal to 12P, the method for regulating and controlling the astringency of the beer comprises the following steps:
when the bitterness value is less than 20 IBU, the organic acid is less than 800mg/L, and the fermentation degree is less than or equal to 68%, both the hop astringency index and the water quality astringency index are not required;
when the bitterness value is less than 20 IBU, the organic acid is more than 800mg/L, and the fermentation degree is less than or equal to 66%, selecting the hops with lighter hop astringency index I or the hops with moderate hop astringency index II, wherein the water quality astringency index I does not cause astringent water quality or the hops with moderate hop astringency index II does not cause astringent water quality;
when the bitterness value is 20-40 IBU, the organic acid is less than 800mg/L, and the fermentation degree is less than or equal to 66%, selecting the hop with lighter hop astringency index I or the hop with medium hop astringency index II, wherein the water quality astringency index I is not astringent water quality or the hop with slightly astringent water quality II;
selecting the hops with lighter astringent taste index I and non-astringent water quality index I when the bitterness value is 20-40 IBU, the organic acid is more than 800mg/L and the fermentation degree is less than or equal to 66%;
when the bitterness value is more than 40 IBU, the organic acid is less than 800mg/L, and the fermentation degree is less than or equal to 64%, the hop with lighter hop astringency index I is selected, and the water quality astringency index I is not astringent.
2. The method according to claim 1, wherein the particle size of the astringent polyphenol is measured by a Malvern particle size Analyzer.
3. The control method according to claim 1, wherein the index of astringency of water is evaluated by reacting brewed water with saliva after being concentrated and dried 10 times, and using the content of salivary protein precipitates after the reaction and the particle size of the formed particles.
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