CN108872501B - Beer and beer malt potability evaluation method based on human body satiety - Google Patents
Beer and beer malt potability evaluation method based on human body satiety Download PDFInfo
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- 235000013405 beer Nutrition 0.000 title claims abstract description 81
- 235000019627 satiety Nutrition 0.000 title claims abstract description 71
- 230000036186 satiety Effects 0.000 title claims abstract description 71
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 title claims abstract description 62
- 238000011156 evaluation Methods 0.000 title claims abstract description 24
- 230000030136 gastric emptying Effects 0.000 claims abstract description 64
- 241000699670 Mus sp. Species 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 21
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical class [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 38
- 241000699666 Mus <mouse, genus> Species 0.000 claims description 29
- 238000009835 boiling Methods 0.000 claims description 20
- 239000000725 suspension Substances 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000005303 weighing Methods 0.000 claims description 12
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 8
- 210000001187 pylorus Anatomy 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 229910052799 carbon Inorganic materials 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 230000002496 gastric effect Effects 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 235000010489 acacia gum Nutrition 0.000 claims description 5
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 210000000683 abdominal cavity Anatomy 0.000 claims description 4
- 235000019658 bitter taste Nutrition 0.000 claims description 4
- 239000000428 dust Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 210000000936 intestine Anatomy 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 210000002784 stomach Anatomy 0.000 claims description 4
- 230000005856 abnormality Effects 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 2
- 230000010412 perfusion Effects 0.000 claims 2
- 230000035622 drinking Effects 0.000 abstract description 15
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000012360 testing method Methods 0.000 description 18
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 235000019525 fullness Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- ZRALSGWEFCBTJO-UHFFFAOYSA-N Guanidine Chemical compound NC(N)=N ZRALSGWEFCBTJO-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 238000011031 large-scale manufacturing process Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- KVYNYRIOAYQBFK-JOEBSVEZSA-N (2s,3r)-n-[4-(diaminomethylideneamino)butyl]-5-[(e)-3-[4-(diaminomethylideneamino)butylamino]-3-oxoprop-1-enyl]-2-(4-hydroxyphenyl)-2,3-dihydro-1-benzofuran-3-carboxamide Chemical compound C1([C@H]2OC3=CC=C(C=C3[C@H]2C(=O)NCCCCNC(N)=N)/C=C/C(=O)NCCCCNC(=N)N)=CC=C(O)C=C1 KVYNYRIOAYQBFK-JOEBSVEZSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- CHJJGSNFBQVOTG-UHFFFAOYSA-N N-methyl-guanidine Natural products CNC(N)=N CHJJGSNFBQVOTG-UHFFFAOYSA-N 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- SWSQBOPZIKWTGO-UHFFFAOYSA-N dimethylaminoamidine Natural products CN(C)C(N)=N SWSQBOPZIKWTGO-UHFFFAOYSA-N 0.000 description 1
- 230000004590 drinking behavior Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 150000002240 furans Chemical class 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 230000011273 social behavior Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
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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
- G01N33/02—Food
- G01N33/14—Beverages
- G01N33/146—Beverages containing alcohol
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- Medicinal Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Physics & Mathematics (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Non-Alcoholic Beverages (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Medicines Containing Plant Substances (AREA)
- Investigating Or Analysing Biological Materials (AREA)
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Abstract
The invention provides a beer and a method for evaluating the drinkability of beer malt based on human satiety, belongs to the technical field of beer, establishes a laboratory-based malt performance evaluation method, is beneficial to performance evaluation among different malt, and has the advantages of simple operation and good repeatability compared with mass production. The technical scheme includes that the mice are weighed and then are drenched with beer, the gastric emptying rate of the mice and the average gastric emptying rate of the mice are tested and calculated, the satiety of a human body is evaluated according to the average gastric emptying rate of the mice, and the drinkability of the beer is evaluated according to the satiety of the human body. The method can be applied to the evaluation of the satiety and the drinkability of the malt, and further can be applied to the evaluation of the satiety of the human body in the beer drinking process, can directly determine the drinkability strength of the beer, and provides a scientific basis for improving the drinkability of the beer.
Description
Technical Field
The invention belongs to the technical field of beer, and particularly relates to a method for evaluating drinkability of beer and beer malt based on human satiety.
Background
Drinkability is related to the quality and sale of products and is always a research field of major concern in the beverage industry. But due to the high complexity of human drinking activities, research in this area is slow. The drinking behavior of a human body is a complex physiological and psychological social behavior and is mainly influenced by both psychology and physiology. The physiological aspects are mainly satiety and gastric emptying caused after drinking, the influence of the biochemical metabolism of beer components through the blood of a human body on the brain, the body and the like, and the like. Therefore, in order to improve the drinkability in the physiological aspect, the satiety in the beer drinking process is mainly eliminated, the gastric emptying rate is improved, the beer metabolism is accelerated, and the drinkability of the beer is improved.
At present, most researches on eliminating satiety and improving gastric emptying in the beer drinking process focus on method development, and no regulation and control measures are reported. It is known from theory that the substances in beer mainly include alcohols, esters, organic acids, ketones, aldehydes, furans (malt aroma), pyrazines (malt aroma), alkenes (bouquet aroma), amino acids, and the like, and mainly come from the following ways: the flavor components of the raw materials, such as wheat aroma and hop aroma brought by malt and hops; secondly, flavor components are generated by fermenting yeast; and third, flavors generated during processing and newly generated during later storage. Therefore, the difference in satiety in beer drinking is due to the difference in flavor substances formed by fermentation of malt, hops and other raw materials and fermentation of wort by yeast. Yokoo Y, Fujii and the like find that raw material barley malt guanidine base (hordine) A and cis isomer aperidine thereof influence the gastric emptying degree of finished beer, so that the gastric emptying of malt components can directly influence the gastric emptying of the finished beer, but at present, no method which can be practically applied to screening and regulating malt with different satiety is available.
Disclosure of Invention
The invention provides a beer and beer malt potability evaluation method based on human satiety, the method is based on the laboratory simulation factory wort preparation process, the satiety degree of the brewed beer is reflected by analyzing the height of the gastric emptying of the chilled wort, the method is beneficial to the performance evaluation among different malts, and compared with the large-scale production, the method is simple to operate and good in repeatability.
In order to achieve the above object, the present invention provides a method for evaluating beer drinkability based on satiety in a human body, comprising the steps of:
weighing a mouse, filling beer, testing and calculating the gastric emptying rate of the mouse and the average gastric emptying rate of the mouse, evaluating the satiety of a human body according to the average gastric emptying rate of the mouse, and evaluating the drinkability of the beer according to the satiety of the human body;
the evaluation criteria were: when the average gastric emptying rate of the mice is more than or equal to 70 percent, the satiety of the human body is evaluated as no satiety, and the drinkability of the beer is strong; when the average gastric emptying rate of the mice is more than or equal to 60 percent and less than 70 percent, the human satiety is evaluated to be slightly satiety, and the drinkability of the beer is moderate; when the average gastric emptying rate of the mice is less than 60 percent, the satiety of the human body is evaluated as obvious satiety, and the drinkability of the beer is weak.
The invention also provides a drinkability evaluation method of the beer malt based on the human satiety, which comprises the following steps:
respectively saccharifying rice and different malts, adding hops, boiling to obtain required wort, and cooling;
weighing the mice, then drenching the wort, testing and calculating the gastric emptying rate of the mice and the average gastric emptying rate of the mice, and evaluating the types and the potability of the malt according to the average gastric emptying rate of the mice;
the evaluation criteria were: when the average gastric emptying rate of the mice is more than or equal to 60 percent, the malt is low in satiety and strong in drinkability, and the human body satiety is evaluated as no satiety; when the average gastric emptying rate of the mice is more than or equal to 45 percent and less than 60 percent, the malt satiety is moderate, the drinkability is moderate, and the human satiety is evaluated to be slightly satiety; when the average gastric emptying rate of the mice is less than 45 percent, the malt is high in satiety, the drinkability is weak, and the human satiety is evaluated to be obvious.
Preferably, the preparation method of the wort is as follows:
taking malt and rice to be analyzed, wherein the malt accounts for 60%, crushing, adding materials according to the material-water ratio of 1: 3-4, saccharifying, wherein the water hardness of the materials is lower than 3, the saccharifying temperature is 63-66 ℃, the saccharifying time is 60-80min, filtering the wort after the saccharification is finished, boiling for 45-75 min, adding hops when the boiling is started, cooling after the boiling is finished to obtain the required wort, and treating the required wort to have uniform concentration and bitterness value.
Preferably, the step of weighing the mouse and then pouring beer or wort, and testing and calculating the gastric emptying rate of the mouse comprises the following steps:
preparing an activated carbon suspension, and mixing beer or wort with the activated carbon suspension according to the ratio of 4: 1 to obtain beer or wort suspension;
weighing the mice, performing beer or wort suspension gastric lavage on the mice according to the dose of 0.4-0.6ml/25g, and calculating the gastric emptying rate of the mice after the gastric lavage is performed for 10-20 min.
Preferably, the preparation of the activated carbon suspension comprises the following steps:
weighing 8-10g of Arabic gum powder, adding 80-100ml of distilled water, and boiling to be transparent; adding 8-10g of activated carbon powder, and boiling for three times to obtain activated carbon suspension.
Preferably, the step of calculating the gastric emptying rate of the mouse comprises:
after the administration for 10-20min, the cervical vertebra of the mouse is dislocated and killed, the abdominal cavity is opened, the stomach and intestine are quickly separated, and the moving route of the active carbon is observed;
calculating the gastric emptying rate of the mouse by the following formula: the gastric emptying rate is the distance from pylorus to carbon dust/the distance from pylorus to ileocecal region x 100%.
Preferably, the mice are adult Kunming-line mice, and the number of females and males is half of the number of females, and the clinical abnormality is eliminated by observing for 1 week.
Compared with the prior art, the invention has the advantages and positive effects that:
the method provided by the invention establishes a laboratory-based malt performance evaluation method, is beneficial to the performance evaluation among different malts, and has the advantages of simple operation and good repeatability compared with the large-scale production; meanwhile, an evaluation method of malt related to the drinking feelings of consumers such as reduction of satiety, improvement of drinkability and the like is established for the first time, so that a feasible guiding significance is provided for beer production.
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.
Example 1
The beer prepared from the different malts is directly used as a test object to carry out the test of the gastric emptying rate of mice and the drinking test of human bodies.
The human body drinking test is organized, wherein the test objects are 20 persons, 10 men and 10 women, the same content (500-2000ml) of water and 4 different types of beer (A, B, C, D) are drunk at the same speed (15ml/min), whether satiety and degree exist after 500ml (1 bottle) is drunk every time in the drinking process is recorded, and the drinking amount when satiety is generated for the first time is recorded. The greater the amount of drink at the first onset of satiety, the less satiety the representative samples, and each person ranked the degree of satiety of the 4 samples. And integrating the satiety ranking results of 20 persons, evaluating and ranking the satiety intensity of 4 samples, wherein the higher the sequence number is, the stronger the satiety is, the poorer the drinkability is, and further determining the drinkability of the beer.
Simultaneously, water and 4 different types of beer samples were subjected to analysis of the gastric emptying rate of mice: 100 adult Kunming-line white mice, half of the female and half of the male, observed for 1 week before the test, and clinically rejected the abnormal mice.
Weighing 10g of Arabic gum powder, adding 100ml of distilled water, and boiling until the mixture is transparent; adding 10g of activated carbon powder, and boiling for three times to obtain an activated carbon suspension;
mixing the water or beer sample with the activated carbon suspension according to the ratio of 4: 1 to obtain water suspension or beer suspension;
weighing a mouse, carrying out beer suspension gastric lavage on the mouse according to the dose of 0.4ml/25g (equivalent to 800ml beer/50 Kg human body), carrying out cervical dislocation and sacrifice the mouse after 20min of gastric lavage, opening the abdominal cavity, quickly separating the stomach and intestine, observing the moving route of activated carbon, and calculating the gastric emptying rate of the mouse, wherein the calculation formula is as follows: the gastric emptying rate is the distance from pylorus to carbon dust/the distance from pylorus to ileocecal region x 100%.
The gastric emptying rates of the mice were averaged and the results are shown in table 1 below.
TABLE 14 volunteer satiety evaluation of beer samples and comparison of mouse gastric emptying Rate results
| Sample (I) | Volunteer evaluation | Satiety ranking | Average gastric emptying rate in mice |
| A | Obvious feeling of satiety | 4 | 55％ |
| B | Is free of | 1 | 74％ |
| C | Light and slight | 3 | 60％ |
| D | Is free of | 2 | 70％ |
Example 2
Determination of the type of different malt and evaluation of its drinkability
(1) Preparation of laboratory wort: a, B, C, D four kinds of malt and rice are respectively taken, wherein the malt accounts for 60%, the malt is crushed and then saccharified by feeding materials according to the material-water ratio of 1: 3-4, the water hardness of the fed materials is lower than 3, the saccharification temperature is 63-66 ℃, the saccharification time is 60-80 minutes, the wort is filtered after the saccharification is finished, the wort is boiled for 45-75 minutes, a certain amount of hops are added when the boiling is started, and the required wort is obtained after the boiling is finished and the cooling is carried out. In order to examine only the influence of malt itself on satiety, the same process was ensured in wort production, and the resulting wort concentration and bitterness value were standardized. It will be appreciated that the resulting wort preferably has a concentration of 10-13P and a bitterness score of 8-13 IBU.
(2) Analysis of gastric emptying: filtering the wort with double-layer filter paper, and performing gastric emptying analysis on the filtered cold wort.
A. Preparation of activated carbon suspension
Accurately weighing 10g of Arabic gum powder, adding 80ml of distilled water, and boiling until the mixture is transparent; and 10g of activated carbon powder is added, and the mixture is boiled for three times for standby.
Animals 20 mice of adult Kunming series are prepared per group, half of each male mouse and half of each female mouse are 880 animals in total, observation is carried out for 1 week before the test, and the test is rejected when abnormal conditions exist clinically.
B. The mice were weighed and then administered chilled wort to test their gastric emptying rate. Performing intragastric administration according to the dose of 0.4mL of cold wheat juice and 0.1mL of carbon powder/25 g (800mL/50Kg body), performing intragastric administration for 20min, dislocating the cervical vertebra of a mouse, opening the abdominal cavity, quickly separating the stomach and intestine, observing the advancing route of activated carbon, calculating the gastric emptying rate and calculating the average value of the gastric emptying rate according to the gastric emptying rate, wherein the calculation formula is as follows:
the gastric emptying rate is calculated as the distance from pylorus to carbon dust/pylorus to ileocecal region x 100%.
(3) Evaluation of potability of different malt
B. The cold wort prepared from the D malt has a gastric emptying rate of more than 60 percent and excellent drinkability; c, the cold wort prepared from the malt has a gastric emptying rate of 55 percent and moderate drinkability; the cold wort prepared from malt A has a gastric emptying rate of 35% and is poor in drinkability.
(4) Test and evaluation of beer brewed by malt mass production: the same raw materials are selected, A, B, C, D malt is utilized to brew beer according to the beer production process, and the method comprises the following steps: crushing malt; saccharifying; filtering the wort; boiling the wort and adding hops; rotating and precipitating; sixthly, cooling the wort, adding yeast into the pre-fermentation tank; seventhly, after the primary fermentation is finished, the fermentation tank enters a secondary fermentation tank; eighthly, after the fermentation is finished, the fermented wine enters a wine tank; ninthly, packaging the beer.
The gastric emptying of 10 batches of beer from the four malt productions A, B, C and D were analyzed according to step 3, wherein the beer gastric emptying for malt A production averaged 55%, the beer gastric emptying for malt B production averaged 74%, the beer gastric emptying for malt C production averaged 60%, and the beer gastric emptying for malt D production averaged 70%. It can be seen that the beer produced by the B, D malt was excellent in drinkability, the beer produced by the C malt was inferior to that produced by the A malt, and the beer brewed by the A malt was the worst in drinkability.
Human drinking tests were conducted on 4 malt beers, 10 for each test subject, 5 male and 5 female, and 4 different malt beers (A, B, C, D) were drunk at the same rate (15ml/min), and the satiety and degree were recorded after every 500ml (1 bottle) of beer was drunk during the drinking. Each person ranked the degree of satiety for the 4 samples. And integrating the satiety ranking results of 10 persons, and evaluating and ranking the satiety intensity of the 4 samples. Of these, B, D malt produced the lowest beer fullness, C malt produced the lowest beer fullness, and A malt produced the obvious beer fullness, and the specific results are shown in Table 2.
Table 24 malt test results under various conditions
As can be seen from Table 2, the results of the average gastric emptying rate and satiety of malt in mice measured by using the wort in this example are consistent with the results of the human drinking test in which malt was prepared into beer and then the beer was used as the test material. Therefore, the method for evaluating the drinkability of the beer malt based on the satiety can accurately and efficiently evaluate the drinkability of the malt, and further can accurately deduce the human satiety in the beer drinking process, thereby determining the drinkability of the beer and providing scientific basis for improving the drinkability of the beer.
Claims (5)
1. A method for evaluating the drinkability of beer malt based on satiety in a human body, comprising the steps of:
respectively saccharifying rice and different malts, adding hops, boiling to obtain required wort, and cooling;
weighing 8-10g of Arabic gum powder, adding 80-100ml of distilled water, and boiling to be transparent; adding 8-10g of activated carbon powder, boiling for three times to prepare an activated carbon suspension;
mixing the wort and the activated carbon suspension according to the ratio of 4: 1 to obtain wort suspension;
weighing a mouse, carrying out intragastric administration on the mouse by using wort suspension according to the dose of 0.4-0.6ml/25g, calculating the gastric emptying rate of the mouse and the average gastric emptying rate of the mouse after the intragastric administration for 10-20min, and evaluating the type and the drinkability of malt according to the average gastric emptying rate of the mouse;
the evaluation criteria were: when the average gastric emptying rate of the mice is more than or equal to 60 percent, the malt is low in satiety and strong in drinkability, and the human body satiety is evaluated as no satiety; when the average gastric emptying rate of the mice is more than or equal to 45 percent and less than 60 percent, the malt satiety is moderate, the drinkability is moderate, and the human satiety is evaluated to be slightly satiety; when the average gastric emptying rate of the mice is less than 45 percent, the malt is high in satiety, the drinkability is weak, and the human satiety is evaluated to be obvious.
2. The beer drinkability evaluation method based on the satiety of the human body is characterized by comprising the following steps of:
weighing 8-10g of Arabic gum powder, adding 80-100ml of distilled water, and boiling to be transparent; adding 8-10g of activated carbon powder, boiling for three times to prepare an activated carbon suspension;
mixing beer and activated carbon suspension according to the ratio of 4: 1 to obtain beer suspension;
weighing a mouse, carrying out beer suspension gastric perfusion on the mouse according to the dose of 0.4-0.6ml/25g, calculating the gastric emptying rate of the mouse after 10-20min of gastric perfusion, evaluating the satiety of the human body according to the average gastric emptying rate of the mouse, and evaluating the drinkability of beer according to the satiety of the human body;
the evaluation criteria were: when the average gastric emptying rate of the mice is more than or equal to 70 percent, the satiety of the human body is evaluated as no satiety, and the drinkability of the beer is strong; when the average gastric emptying rate of the mice is more than or equal to 60 percent and less than 70 percent, the human satiety is evaluated to be slightly satiety, and the drinkability of the beer is moderate; when the average gastric emptying rate of the mice is less than 60 percent, the satiety of the human body is evaluated as obvious satiety, and the drinkability of the beer is weak.
3. The drinkability evaluation method according to claim 1, wherein the wort is prepared by the following method:
taking malt and rice to be analyzed, wherein the malt accounts for 60%, crushing, adding materials according to the material-water ratio of 1: 3-4, saccharifying, wherein the water hardness of the materials is lower than 3, the saccharifying temperature is 63-66 ℃, the saccharifying time is 60-80min, filtering the wort after the saccharification is finished, boiling for 45-75 min, adding hops when the boiling is started, cooling after the boiling is finished to obtain the required wort, and treating the required wort to have uniform concentration and bitterness value.
4. The drinkability evaluation method according to claim 1 or 2, wherein the step of calculating the gastric emptying rate of the mouse comprises:
after the administration for 10-20min, the cervical vertebra of the mouse is dislocated and killed, the abdominal cavity is opened, the stomach and intestine are quickly separated, and the moving route of the active carbon is observed;
calculating the gastric emptying rate of the mouse by the following formula: the gastric emptying rate is the distance from pylorus to carbon dust/the distance from pylorus to ileocecal region x 100%.
5. The method of evaluating drinkability according to claim 1 or 2, wherein the mice are adult white mice of Kunming line, and the number of females and males is half, and clinical abnormalities are eliminated by observing for 1 week beforehand.
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| CN201710623895.8A CN107271623A (en) | 2017-07-27 | 2017-07-27 | Beer potableness evaluation method based on human body satiety |
| CN2017106238958 | 2017-07-27 |
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| CN201810826381.7A Active CN108776202B (en) | 2017-07-27 | 2018-07-25 | Beer and hop potability evaluation method based on human body satiety |
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| CN107908924A (en) * | 2017-11-19 | 2018-04-13 | 中国食品发酵工业研究院 | A kind of method for evaluating excitement degree after drinks is drunk |
| CN108776203B (en) * | 2018-07-25 | 2021-01-22 | 青岛啤酒股份有限公司 | Beer component screening method influencing satiety of human body |
| CN108893215B (en) * | 2018-07-25 | 2021-05-11 | 青岛啤酒股份有限公司 | Alcohol-free beer for reducing satiety after being drunk by human body and preparation method thereof |
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| CN101024802B (en) * | 2006-02-17 | 2010-05-12 | 阴胜元 | Pine-juice beer and its brewing method |
| CN101875899B (en) * | 2010-05-07 | 2013-02-27 | 青岛啤酒股份有限公司 | Alcohol-free beer and preparation method thereof |
| CN105087204B (en) * | 2015-09-21 | 2017-10-31 | 青岛啤酒股份有限公司 | Evaluate the method that different hops brewage performance in Lager brewings |
| CN106769366B (en) * | 2016-11-22 | 2019-02-05 | 青岛啤酒股份有限公司 | That evaluates a limited number of hops hardship sense quality judges sample preparation methods |
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| CN108872501A (en) | 2018-11-23 |
| CN108776202B (en) | 2021-01-22 |
| CN108776201A (en) | 2018-11-09 |
| CN107271623A (en) | 2017-10-20 |
| CN108776202A (en) | 2018-11-09 |
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