Evaluation method of beer drinkability based on beer diuresis

Abstract

The invention provides a beer drinkability evaluation method based on diuretic activity of beer and belongs to the field of beer. The beer drinkability evaluation method can evaluate the diuretic activity of the beer accurately, efficiently and rapidly, required instruments and equipment are simple, test cost is lower, and data stability is better. The beer drinkability evaluation method comprises the following steps: rats in all test groups drink the beer, urination rates of the rats in all the test groups are tested and calculated, the average urination rate of the rats in the different test groups is calculated, the diuretic activity of the beer is evaluated on the basis of the average urination rate of the rats, and the beer drinkability is evaluated on the basis of the diuretic activity of the beer. The evaluation standards are as follows: when the average urination rate of the rats is higher than 40%, the diuretic activity of the beer is good, and the beer drinkability is high; when the average urination rate of the rats is 25%-40%, the diuretic activity of the beer is medium, and the beer drinkability is medium; when the average urination rate of the rats is lower than 25%, the diuretic activity of the beer is poor, and the beer drinkability is low.

Description

technical field [0001] The invention relates to the field of beer, in particular to a beer drinkability evaluation method based on beer diuresis. Background technique [0002] As a low-alcohol malt beverage, beer is the wine with the largest number of consumers in the world, the widest distribution in countries, and the largest production and sales volume. The special flavor of beer is the most important factor to attract consumers to drink. At the same time, its rich protein, vitamins, minerals, etc. endow it with certain nutritional and physiological functions, such as diuresis, promotion of gastric juice secretion, antibacterial and anti-inflammatory and anti-tumor effects. [0003] At present, there is no clear definition of drinkability, and foreign literature defines it as beer that can make people drink more, and beer with good drinkability has the characteristics of rapid urination. According to the principle of homeostasis of the human body's internal environment, ...

AI Technical Summary

Problems solved by technology

[0004] At present, the conventional method of beer drinkability evaluation based on beer diuresis is to organize human experiments, drink beer at the same rate, and record the amount of human drinking and urination, but the above method has a particularly large defect

[0005] First of all, the above method needs a lot of manpower and material resources, high cost and time-consuming, and the operation of the whole evaluation process is relatively complicated; secondly, the above method is greatly affected by the individual and the environment, such as body, environment, diet, preference, emotion, etc. Affect people's physiological reactions, resulting in large data fluctuations, large test deviations, and unstable evaluation results; again, the above methods need to be tested through human bodies, which have a large impact on the human body and are prone to side effects

Therefore, the existing methods cannot evaluate the drinkability of beer quickly, effectively and under the premise of less impact on the human body