CN116625978A - Method for rapidly evaluating stability of raw material wheat making process and application thereof - Google Patents
Method for rapidly evaluating stability of raw material wheat making process and application thereof Download PDFInfo
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- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
- G01N21/35—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light
- G01N21/359—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light using near infrared light
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- G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
- G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
- G01N21/35—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light
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Abstract
The invention provides a method for rapidly evaluating the stability of a raw material in a wheat making process and application thereof, belongs to the technical field of malt stability evaluation, and can solve the technical problems of complex detection process, time consumption and labor consumption in the existing malt stability evaluation method. The evaluation method comprises the following steps: placing the weighed standard malt and the malt to be tested under the same temperature and humidity conditions for a pretreatment procedure; carrying out spectrum measurement on the pretreated standard malt and the malt to be measured by utilizing a near infrared spectrum, outputting full-wavelength spectrum data and screening out characteristic wavelength spectrum data from the full-wavelength spectrum data; analyzing the characteristic wavelength spectrum data of each malt by using a principal component analysis method to obtain principal component scores of characteristic wavelength spectrums of each malt; and comparing the main component score of the malt to be tested with the main component score of the standard malt, and evaluating the stability of the malt to be tested. The invention has the characteristics of strong operability, short time consumption, rapidness and high efficiency.
Description
Technical Field
The invention belongs to the technical field of stability evaluation in the barley malting process, and particularly relates to a method for rapidly evaluating the stability of a raw material malting process and application thereof.
Background
The quality of malt directly affects the quality of beer. Malt provides nutrients such as sugar and amino acid for yeast fermentation, provides biomacromolecule frameworks such as protein and polysaccharide for beer foam, and simultaneously increases mellow and smooth taste of beer. Malt plays a significant role in beer production, quality, cost and flavor stabilization. Therefore, the selection of high quality malt is a key to the production of high quality beer by beer manufacturers.
The preparation of wheat is a process of preparing malt from raw material barley, and is the beginning of beer production. The malt quality is affected by the barley quality and the barley manufacturing process, and the quality stability of different batches is affected by the stability of the barley manufacturing process. Thus, there is a need to improve the stability of the malting process. Currently, the stability of malt production process is mainly evaluated by analyzing the quality of malt, namely, various quality indexes of malt are detected and analyzed by a chemical method, and the related quality indexes are up to more than ten (for example, protein solubility and the like), so that the difference of malt in different batches is judged, however, the method has the following defects: on the one hand, the process of detecting multiple indexes simultaneously is tedious, time-consuming and labor-consuming, judgment hysteresis exists, and high-efficiency detection of multiple batches of malt cannot be realized; on the other hand, different indexes may contradict each other, and the actual quality of the malt cannot be accurately reflected.
It is seen that developing a method for more rapid, efficient and accurate comprehensive evaluation of barley stability is a problem to be solved by those skilled in the art.
Disclosure of Invention
Aiming at the technical problems of complicated detection process, time consumption and labor consumption of the existing malt stability evaluation method, the invention provides a method for rapidly evaluating the stability of the raw material in the process of preparing the wheat and application thereof.
In order to achieve the above purpose, the invention adopts the following technical scheme:
a method for rapidly evaluating the stability of a raw material wheat making process comprises the following steps:
placing the weighed standard malt and the malt to be tested under the same temperature and humidity conditions for a pretreatment procedure;
carrying out spectrum measurement on the pretreated standard malt and the malt to be measured by utilizing a near infrared spectrum, outputting full-wavelength spectrum data and screening out characteristic wavelength spectrum data from the full-wavelength spectrum data;
analyzing the characteristic wavelength spectrum data of each malt by using a principal component analysis method to obtain principal component scores of characteristic wavelength spectrums of each malt;
and comparing the main component score of the malt to be tested with the main component score of the standard malt, and evaluating the stability of the malt to be tested.
In one embodiment, standard malt and malt to be tested are weighed to perform a pretreatment process.
In one embodiment, the standard malt and the malt to be tested each weigh 200g.
In one embodiment, the pretreatment step is to place the standard malt and the malt to be tested in an environment with humidity of 30-60% at 20-25 ℃ for 12 hours, so that the humiture of the standard malt and the malt to be tested are kept consistent.
In one embodiment, the characteristic wavelengths include 950nm, 1050nm, 1150nm, 1200nm, 1250nm, 1400nm, 1600nm, and 1650nm.
In one embodiment, the characteristic wavelength is selected by the following method:
near infrared spectrum analysis is carried out on a plurality of batches of malt with different varieties to obtain an original spectrum;
finding out a wave band with larger difference from the original spectrum as a characteristic wave band;
and selecting a plurality of wavelengths from the characteristic wave bands as the characteristic wavelengths for subsequent malt stability evaluation.
In one embodiment, the characteristic bands include three bands, 950-1050nm, 1150-1300nm, and 1400-1650nm, respectively.
In one embodiment, the stability of the malt to be tested is determined using the following criteria:
obtaining the main component scores of the standard malt and the malt to be detected through main component analysis, and taking the absolute value of the difference value of the standard malt and the malt to be detected;
when the absolute value of the difference between the two is smaller than 2.0, the stability of the malt to be detected in the subsequent wheat making process is consistent with that of the standard malt, and the stability is good;
when the absolute value of the difference between the two is more than 2.0, the stability of the malt to be detected in the subsequent wheat making process is not consistent with that of the standard malt, and the stability is poor.
The invention also provides an application of the method for rapidly evaluating the stability of the raw material wheat making process in the malt stability evaluation.
In one embodiment, the malt comprises finished malt and barley.
Compared with the prior art, the invention has the advantages and positive effects that:
1. the invention provides a method for rapidly evaluating the stability of a raw material in a wheat making process, which combines a mathematical analysis method on the basis of a near infrared spectrum technology, establishes stability evaluation standards of different malt, and finally realizes rapid and efficient evaluation of the malt differences of different batches, thereby determining the stability of the malt in the production process, shortening the detection time from several days to several hours, and solving the technical problems of complicated detection process, time consumption and labor consumption and inaccurate detection result of the conventional malt stability evaluation method;
2. the method for rapidly evaluating the stability of the raw material wheat making process has the characteristics of strong operability, short time consumption (detection can be completed in a few hours), rapidness, high efficiency and accurate detection result.
Drawings
FIG. 1 shows the results of near infrared spectrum analysis of malt of different batches according to the embodiment of the present invention;
FIG. 2 shows the results of near infrared spectrum characteristic bands of malt of different batches according to the embodiment of the present invention;
FIG. 3 shows the results of near infrared spectrum characteristic bands of malt of different batches according to the embodiment of the present invention;
FIG. 4 shows the results of the near infrared spectrum characteristic bands of different batches of malt provided by the embodiment of the invention.
Detailed Description
The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The embodiment of the invention provides a method for rapidly evaluating the stability of a raw material wheat making process, which comprises the following steps:
s1, placing weighed standard malt and malt to be tested under the same temperature and humidity conditions for a pretreatment process;
in the step S1, it should be noted that the standard malt and the malt to be measured with the same quality are required to be weighed for the pretreatment process, and the weights of the standard malt and the malt to be measured are preferably 200g; the pretreatment process is to place the standard malt and the malt to be tested in an environment with humidity of 30-60% at 20-25 ℃ for 12 hours so as to keep the temperature and humidity of the standard malt and the malt to be tested consistent; wherein, the temperature is specifically selected from 20, 21, 22, 23, 24, 25 or any value selected by a person skilled in the art within the above-mentioned limit range according to actual needs falls within the protection scope of the present invention; the humidity is specifically selected from 30%, 35%, 40%, 45%, 50%, 55%, 60% or any value selected by a person skilled in the art within the above-defined range according to actual needs, and falls within the scope of the present invention.
Furthermore, the standard malt in the invention means that each index of the malt meets the enterprise internal control standard, and meanwhile, through a brewing test, the brewed beer has excellent taste and quality.
S2, performing spectrum measurement on the pretreated standard malt and malt to be measured by utilizing a near infrared spectrum, outputting full-wavelength spectrum data and screening out characteristic wavelength spectrum data from the full-wavelength spectrum data;
in the step S2, the step of screening the characteristic wavelength from the full wavelength spectrum is as follows:
(1) Near infrared spectrum analysis is carried out on a plurality of batches of malt with different varieties to obtain an original spectrum;
(2) Finding out a wave band with larger difference from the original spectrum as a characteristic wave band; the total of three wave bands of characteristic wave bands are 950-1050nm, 1150-1300nm and 1400-1650nm respectively;
(3) And selecting a plurality of wavelengths from the characteristic wave bands as the characteristic wavelengths for subsequent malt stability evaluation.
The characteristic wavelengths finally selected based on the above screening test include 950nm, 1050nm, 1150nm, 1200nm, 1250nm, 1400nm, 1600nm and 1650nm.
S3, analyzing the characteristic wavelength spectrum data of each malt by using a principal component analysis method to obtain principal component scores of characteristic wavelength spectrums of each malt;
s4, comparing the main component score of the malt to be tested with the main component score of the standard malt, and evaluating the stability of the malt to be tested.
In the step S4, the stability of the malt to be tested is determined by using the following criteria:
obtaining the main component scores of the standard malt and the malt to be detected through main component analysis, and taking the absolute value of the difference value of the standard malt and the malt to be detected;
when the absolute value of the difference between the two is smaller than 2.0, the stability of the malt to be detected in the subsequent wheat making process is consistent with that of the standard malt, and the stability is good;
when the absolute value of the difference between the two is more than 2.0, the stability of the malt to be detected in the subsequent wheat making process is not consistent with that of the standard malt, and the stability is poor.
The method comprises the steps of firstly carrying out pretreatment procedures on standard malt and malt to be tested to enable the standard malt and the malt to be tested to be in the same temperature and humidity conditions, then introducing a near infrared spectrum detection technology to carry out spectrum measurement on the processed malt, and finally comparing the score of the main component of the malt to be tested with the score of the main component of the standard malt to realize stability evaluation of the malt to be tested. Therefore, the invention establishes the stability evaluation standard of different malt based on the near infrared spectrum technology by combining the mathematical analysis method, and finally realizes the rapid and efficient evaluation of the malt difference of different batches, thereby determining the stability of the malt in the production process and shortening the detection time from original days to hours. In addition, the invention utilizes near infrared technology to carry out rapid detection on pretreated 'malt' (instead of barley), and then compares the difference between standard malt and malt to be detected to achieve the purpose of rapidly evaluating the stability of the barley making process, wherein the barley is not subjected to germination process, various enzymes are not synthesized yet, and macromolecular substances of the barley are not decomposed, so that various chemical index detection cannot be directly carried out on the barley, and the invention finally selects malt as a detection object for more truly and accurately evaluating the stability of the barley making process.
However, the traditional evaluation method mainly detects and analyzes various quality indexes of malt by a series of chemical methods, the quality indexes are as many as ten or more, and the malt preparation stability of the malt is comprehensively evaluated based on the quality indexes, however, the operation process of the evaluation method is too complicated, time-consuming and labor-consuming (the time-consuming days for all detection is required), judgment hysteresis exists, and quick and efficient detection of multiple batches of malt cannot be realized; in addition, since the method needs to detect more than ten quality indexes at the same time, but the detected different indexes may be contradictory, the real condition of the stability of the malt to be detected cannot be reflected, and the real quality of the malt cannot be reflected, it is highly desirable to develop a method for evaluating the stability of the malt in a quick, efficient and accurate manner and capable of realizing multiple batches.
Further, in order to overcome the above problems of the conventional malt stability evaluation method, the present invention firstly introduces a "near infrared detection technique" to perform near infrared spectrum analysis on malt, and the reason why the method is selected in the present invention is that: the near infrared spectrum is mainly generated during energy level transition during molecular vibration, can reflect the difference of different chemical groups on near infrared absorption wavelength and intensity, has rich structure and composition information, is very suitable for composition and property measurement of hydrocarbon organic substances, and fully reflects the characteristics of the detected substances. On the basis, the main substance components in barley and malt, which are the detection objects of the invention, are carbon-containing compounds such as polysaccharide, protein, fat and the like, and have strong absorption to near infrared spectrum. The difference in barley and malt properties is essentially the difference in the composition of substances such as polysaccharides, proteins, fats, etc., and generally, more than ten indices are used to evaluate the difference in the composition of these substances. The near infrared spectrum covers the information of the substance components, so that the difference of the substance components can be reflected more comprehensively.
However, the near infrared spectrum technology cannot be directly sleeved in the evaluation of the stability of the malt of different batches, and in order to realize more accurate evaluation of the stability of the malt of different batches, a plurality of details are required to be simultaneously considered before the method is utilized. For the development, the following steps are taken: (1) ensure that the detection environment is fixed, reduce the influence to the spectrum: the temperature and humidity of the detection environment are fixed, so that samples are kept consistent, and the influence of the environment on the spectrum is avoided; (2) the sample detection amount is ensured to be fixed, and the influence of the sample amount difference on near infrared rays is reduced: the thickness of the sample in the detection pool is fixed by fixing the detection amount of the sample, so that the influence of different thicknesses on the refraction and diffraction of near infrared rays is avoided; (3) baseline was determined using standard malt: the baseline was fixed by selecting standard malt for mass production, thus quantitatively reflecting the differences between the different samples.
The invention also provides an application of the method for rapidly evaluating the stability of the raw material wheat making process in malt stability evaluation.
In a specific embodiment, the malt comprises finished malt and barley.
In order to more clearly and in detail describe a method for rapidly evaluating the stability of a raw material barley manufacturing process and application thereof provided by the embodiments of the present invention, the following description will be made with reference to specific embodiments.
Example 1
The embodiment provides a screening test of characteristic wavelength in a method for rapidly evaluating stability of a raw material wheat making process, which specifically comprises the following steps:
(1) Malt samples from different batches: near infrared spectrum analysis was performed on malt spectra of 33 batches of different varieties and different manufacturers, wherein the near infrared spectrum analyzer adopts ZeissThe detection wavelength range of the extremee multifunctional near infrared spectrometer is 950-1650nm, the spectral resolution is less than or equal to 10nm, the wavelength accuracy is +/-1.0 nm, and the wavelength drift is less than or equal to 10pm/K, so that an original spectrum shown in figure 1 is obtained;
table 133 malt information for different batches
(2) Characteristic wave band screening: through near infrared spectrum analysis of malt, the characteristic wave bands with larger difference in the spectrum are found that the larger difference exists among 3 wave bands from the whole wave band, namely difference wave band 1:950-1050nm, difference band 2:1150-1300nm, difference band 3:1400-1650nm (as shown in figures 2-4);
(3) Characteristic wavelength screening: further, 8 wavelengths were selected from the three characteristic bands as characteristic spectrum data for analysis, respectively 950nm, 1050nm, 1150nm, 1200nm, 1250nm, 1400nm, 1600nm and 1650nm.
Finally, it should be further added that the malt varieties and batches used by those skilled in the art in performing the characteristic wavelength screening test using the method provided in the examples of the present invention are not limited to those shown in Table 1 of the present invention. It should be noted, however, that at least 4-5 malt types should be selected, and that near infrared spectral analysis should be performed to screen out characteristic wavelengths based on criteria of 3 or more lots of each malt type.
Example 2
The embodiment provides a method for establishing a stability evaluation standard in a method for rapidly evaluating the stability of a raw material in a wheat making process, which specifically comprises the following steps:
malt batch information:
malt a: in this example, 5 batches of Canadian malt (malt A-1#, malt A-2#, malt A-3#, malt A-4#, malt A-5#, respectively) produced continuously by malt plant A were selected for near infrared spectroscopy;
malt B: in this example, 10 batches of Australian malt (malt B-1#, malt B-2#, malt B-3#, malt B-4#, malt B-5#, malt B-6#, malt B-7#, malt B-8#, malt B-9#, malt B-10#) produced continuously by malt plant A were subjected to near infrared spectrum analysis.
The establishment method comprises the following steps:
(1) Near infrared spectrum analysis is firstly carried out on the malt of different batches of malt A and malt B (equipment information of a near infrared spectrometer is the same as that of example 1) so as to obtain characteristic light wave spectrum data (wavelength is 950nm, 1050nm, 1150nm, 1200nm, 1250nm, 1400nm, 1600nm and 1650nm respectively) of the malt of different batches;
(2) Carrying out principal component analysis on characteristic light wave spectrum data of malt of different batches to obtain PCA scores of malt of different batches and standard malt A and B, wherein specific data are shown in Table 2;
(3) Comparing the main component scores of the malt A in 5 batches with the standard malt main component scores of the malt A to obtain a difference absolute value; the principal component scores of 10 batches of malt B were compared with the standard malt principal component scores of malt B to obtain absolute values of differences.
TABLE 2 malt A-near infrared characteristic spectra and PCA analysis of different batches of malt
Analysis of results: the absolute value of the PCA score difference between the malt A of different batches of malt (namely, 5 batches of Canadian malt continuously produced by malt factory A) and the malt A-standard malt characteristic spectrum is smaller than 2.0, and the absolute value of the PCA score difference between the malt B of different batches of malt (namely, 10 batches of Australian malt continuously produced by malt factory A) and the malt B-standard malt characteristic spectrum is smaller than 2.0. Furthermore, the invention discovers that the malt of the related batch has good stability in the using process and accords with the corresponding standard malt when carrying out subsequent malting on the malt of different batches of malt A and malt B. Therefore, the absolute value of the difference between the PCA score of the characteristic spectrum of the different samples and the PCA score of the standard malt is smaller than 2.0, and the PCA score and the standard malt are used as stability judging standards.
Namely:
obtaining the main component scores of the standard malt and the malt to be detected through main component analysis, and taking the absolute value of the difference value of the standard malt and the malt to be detected;
when the absolute value of the difference between the two is smaller than 2.0, the stability of the malt to be detected in the subsequent wheat making process is consistent with that of the standard malt, and the stability is good;
when the absolute value of the difference between the two is more than 2.0, the stability of the malt to be detected in the subsequent wheat making process is not consistent with that of the standard malt, and the stability is poor.
Finally, it should be further noted that the malt variety and batch used by the person skilled in the art to establish the stability evaluation criteria using the method provided in example 2 of the present invention are not limited to the one described in this example. It should be noted, however, that evaluation criteria should be established for selecting more than three batches of malt for continuous production.
Example 3
The embodiment provides a method for rapidly evaluating the stability of a raw material wheat making process, which specifically comprises the following steps:
(1) Malt sampling: selecting 5 batches of freshly-discharged finished malt C (malt information: canadian malt produced by malt factory C; malt numbers malt C-1#, malt C-2#, malt C-3#, malt C-4#, and malt C-5#) each 200g;
(2) Sample pretreatment: placing the malt and standard malt of finished product malt C (referred to as "malt C-standard malt") together in an environment with humidity of 30-60% at 20-25deg.C for 12 hr to ensure consistent temperature and humidity of the sample;
(3) Near infrared spectrum detection of malt: performing spectrometry on malt by using near infrared spectrum (the information of the used near infrared spectrometer equipment is the same as that of example 1), and outputting full-wavelength spectrum data;
(4) Characteristic wavelength spectrum data analysis:
from the full wavelength spectral data, the spectral intensities of 8 wavelengths, 950nm, 1050nm, 1150nm, 1200nm, 1250nm, 1400nm, 1600nm, and 1650nm were recorded, and the results are shown in Table 3.
TABLE 3 finished malt C Standard malt, different batch malt characteristic wavelength Spectrum data and PCA score
(5) And (3) data processing: the principal component analysis PCA was used to analyze 6 spectra of different batches of malt C samples.
(6) And (3) stability judgment: the PCA score for each malt C was analyzed for differences from the malt C-standard malt PCA score. The absolute values of the differences are smaller than 2.0, and the stability of the malt C of 5 batches is good.
Example 4
The embodiment provides a method for rapidly evaluating the stability of a raw material wheat making process, which specifically comprises the following steps:
(1) Malt sampling: 5 batches of freshly cooked finished malt D (malt information: canadian malt produced by malt factory C, malt batches of this example differing from that of example 3; malt D-1#, malt D-2#, malt D-3#, malt D-4# and malt D-5#) were selected, each 200g;
(2) Sample pretreatment: placing the malt and standard malt (called "malt D-standard malt" for short) of finished malt D together in an environment with humidity of 30-60% at 20-25deg.C for 12 hr to ensure consistent temperature and humidity of the sample;
(3) Near infrared spectrum detection of malt: performing spectrometry on malt by using near infrared spectrum (the information of the used near infrared spectrometer equipment is the same as that of example 1), and outputting full-wavelength spectrum data;
(4) Characteristic wavelength spectrum data analysis:
from the full wavelength spectral data, the spectral intensities of 8 wavelengths, 950nm, 1050nm, 1150nm, 1200nm, 1250nm, 1400nm, 1600nm, and 1650nm were recorded, and the results are shown in Table 3.
TABLE 4 malt B standard malt, different batch malt characteristic wavelength spectral data and PCA score
(5) And (3) data processing: the principal component analysis PCA was used to analyze 6 spectra of different batches of malt D samples.
(6) And (3) stability judgment: the PCA score of each malt D was subjected to a differential analysis with the malt D-standard malt PCA score. The absolute values of the differences are smaller than 2.0, which shows that the 5 batches of malt have good stability.
Comparative example 1
The comparative example provides a traditional method for evaluating the stability of malt preparation process, which comprises the following steps:
the traditional method for evaluating the stability of wheat making is to detect various indexes of malt in different batches, wherein the indexes mainly comprise: extract, saccharification power, limit fermentation degree, total nitrogen, soluble nitrogen, etc.
Wherein, the extract detection is to prepare wort by using a protocol saccharification method, then to measure the relative density (specific gravity) by using a specific gravity bottle, and to find the extract content of the wort according to the relative density and extract content comparison table, and calculate the extract content of malt.
The saccharification force detection is to hydrolyze starch by saccharifying enzyme of malt extract to generate free aldehyde group-containing monosaccharide or disaccharide; the aldose is quantitatively oxidized into the corresponding carboxylic acid in alkaline iodine solution, and after the residual iodination, starch is used as an indicator and is titrated with standard sodium thiosulfate solution.
The limit fermentation degree detection is that malt is prepared into wort, then excessive yeast is inoculated, the fermentable extract is fully fermented by a mechanical stirring and natural heating method in a relatively short time, then the apparent concentration and the actual fermentation degree of the completely fermented sample are measured, and the final detection result is expressed as the minimum value of the residual soluble sugar in the sample and the limit fermentation of the sample.
The total nitrogen detection is to digest the sample with concentrated sulfuric acid to convert organic nitrogen in malt into inorganic ammonium salt, then convert the ammonium salt into ammonia under alkaline condition, absorb excessive boric acid solution, and then titrate with standard hydrochloric acid to calculate the nitrogen content in the sample.
The soluble nitrogen detection is to react ninhydrin with alpha-amino nitrogen in wort prepared from malt to obtain reduced ninhydrin. The reduced ninhydrin then reacts with unreduced ninhydrin to form a blue-violet complex. The color depth is in direct proportion to the content of free alpha-amino nitrogen, the maximum absorption value is obtained at the wavelength of 570nm, the absorbance is measured, and the soluble nitrogen of the sample is calculated.
In sum, based on the traditional evaluation method provided in comparative example 1, the method of detecting each quality index of malt and then evaluating the stability of malt preparation is excessively complicated in operation process, time-consuming and labor-consuming (the time required for several days after all detection is completed), has judgment hysteresis, and cannot realize rapid and efficient detection of multiple batches of malt; in addition, the method needs to detect more than ten quality indexes at the same time, but the detected different indexes can be contradicted, so that the real condition of the stability of the malt to be detected can not be reflected, and the real quality of the malt can not be reflected. However, the evaluation method provided by the invention can realize the stability evaluation of different barley in only a few hours, and the result is real and accurate, thereby effectively solving the problems existing in the traditional evaluation method.
Claims (10)
1. The method for rapidly evaluating the stability of the raw material wheat making process is characterized by comprising the following steps of:
placing the weighed standard malt and the malt to be tested under the same temperature and humidity conditions for a pretreatment procedure;
carrying out spectrum measurement on the pretreated standard malt and the malt to be measured by utilizing a near infrared spectrum, outputting full-wavelength spectrum data and screening out characteristic wavelength spectrum data from the full-wavelength spectrum data;
analyzing the characteristic wavelength spectrum data of each malt by using a principal component analysis method to obtain principal component scores of characteristic wavelength spectrums of each malt;
and comparing the main component score of the malt to be tested with the main component score of the standard malt, and evaluating the stability of the malt to be tested.
2. The method for rapidly evaluating the stability of a raw material barley manufacturing process according to claim 1, wherein standard malt and malt to be measured of the same quality are weighed and subjected to a pretreatment process.
3. The method for rapidly evaluating the stability of a raw material malting process according to claim 2, wherein the weight of both the standard malt and the malt to be tested is 200g.
4. The method for rapidly evaluating the stability of a raw material barley manufacturing process according to claim 1, wherein the pretreatment step is to place the standard malt and the malt to be tested in an environment of 20-25 ℃ and 30-60% humidity for 12 hours, so that the humiture of the standard malt and the malt to be tested are kept consistent.
5. The method for rapid assessment of raw material malting process stability according to claim 1, wherein the characteristic wavelengths comprise 950nm, 1050nm, 1150nm, 1200nm, 1250nm, 1400nm, 1600nm and 1650nm.
6. The method for rapidly evaluating the stability of a raw material barley manufacturing process according to claim 5, wherein the characteristic wavelength is obtained by screening by:
near infrared spectrum analysis is carried out on a plurality of batches of malt with different varieties to obtain an original spectrum;
finding out a wave band with larger difference from the original spectrum as a characteristic wave band;
and selecting a plurality of wavelengths from the characteristic wave bands as the characteristic wavelengths for subsequent malt stability evaluation.
7. The method of claim 6, wherein the characteristic bands include three bands, 950-1050nm, 1150-1300nm, and 1400-1650nm, respectively.
8. The method for rapidly evaluating the stability of a raw material malting process according to claim 1, wherein the stability of the malt to be tested is determined using the following criteria:
obtaining the main component scores of the standard malt and the malt to be detected through main component analysis, and taking the absolute value of the difference value of the standard malt and the malt to be detected;
when the absolute value of the difference between the two is smaller than 2.0, the stability of the malt to be detected in the subsequent wheat making process is consistent with that of the standard malt, and the stability is good;
when the absolute value of the difference between the two is more than 2.0, the stability of the malt to be detected in the subsequent wheat making process is not consistent with that of the standard malt, and the stability is poor.
9. Use of a method according to any one of claims 1-8 for rapid evaluation of the stability of a raw material malting process in malt stability evaluation.
10. The use according to claim 9, characterized in that the malt comprises finished malt and barley.
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