Human body satiety based potableness evaluating methods for beer and hop of the beer

An evaluation method and technology for satiety, applied in the field of beer, can solve the problem of no evaluation of the drinkability of hops, and achieve the effects of improving drinkability, good repeatability and reducing satiety

Active Publication Date: 2018-11-09
TSINGTAO BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is currently no practical method for evaluating the drinkability of hops in China.

Method used

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  • Human body satiety based potableness evaluating methods for beer and hop of the beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The beer prepared by using the above-mentioned different hops was directly used as the test object for the gastric emptying rate of mice and the human drinking test

[0029] Organize human drinking test, test subjects are 20 people, 10 men and 10 women, drink the same content (500-2000ml) of water and 4 different types of beer (A, B, C, D) at the same rate (15ml / min) ), after drinking 500ml (1 bottle) during the drinking process, record whether there is a sense of satiety and the degree, and record the drinking amount when the feeling of satiety is first produced. The greater the drinking amount when the feeling of satiety is first produced, the lighter the satiety of the sample, and each person ranks the satiety of the 4 samples. Based on the ranking results of the satiety of 20 individuals, the satiety intensity of the 4 samples was evaluated and sorted. The higher the serial number, the stronger the satiety, and the worse the drinkability.

[0030] At the same time,...

Embodiment 2

[0038] Determination of satiety and drinkability evaluation of different hops

[0039] 1. Preparation of hop tea: Take 1500ml of distilled water and heat it to boiling, add 1g of hops respectively, boil for 30min, then cool down to 20 degrees, and the supernatant after filtering is hop tea. Determine the bitterness value of the hop tea, and dilute the hop tea to a uniform bitterness value standard. Preferably, the hop tea can be diluted to 8-14IBU for later use.

[0040] Bitterness value determination method:

[0041] 1.1 Draw 1mL of 3mol / L HCl solution into the separatory funnel, and accurately draw 10mL of the sample to be tested after exhausting

[0042] 1.2 Add 20mL of isooctane, rotate and shake the funnel until it becomes evenly milky and sticks to the wall of the funnel. Shake for 15 minutes, let stand for about 5 minutes

[0043] 1.3 Take out the upper milky solution and centrifuge at 3500r / min for 10min. Using isooctane as a reference, measure the absorbance of t...

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PUM

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Abstract

The invention provides human body satiety based potableness evaluating methods for beer and hop of the beer, and belongs to the technical field of beer. A hop performance evaluation method based on alaboratory is established, facilitating performance evaluation of different types of hop. Compared with large-scale production, the methods are simple to operate and good in repeatability. According to a technical scheme, mice after being weighed are drenched with the beer, gastric emptying rates of the mice and the average gastric emptying rate of the mice are tested and calculated, human body satiety is evaluated according to the average gastric emptying rate of the mice, and potableness of the beer is evaluated according to the human body satiety. The methods can be applied for satiety andpotableness evaluation of the hop, then the methods can be further applied for human body satiety evaluation in a beer drinking process, and the degree potableness of the beer can be directly determined, thus providing a scientific basis for beer potableness.

Description

technical field [0001] The invention belongs to the technical field of beer, and in particular relates to a method for evaluating the drinkability of beer and hops based on human satiety. Background technique [0002] Drinkability is related to product quality and sales, and has always been a research area that the beverage industry has focused on. However, due to the high complexity of human drinking behavior, the research progress in this field is slow. Human drinking behavior is a complex physiological, psychological and social behavior, which is mainly affected by both psychological and physiological aspects. Physiological aspects are mainly the satiety caused by drinking, gastric emptying, and the biochemical metabolism of beer components through human blood on the brain and body. Therefore, in order to improve the drinkability of the physiological aspect, it is mainly to eliminate the feeling of satiety in the process of drinking beer, increase the rate of gastric em...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/14
CPCG01N33/146
Inventor 尹花董建军余俊红胡淑敏黄淑霞刘佳张翠杨朝霞刘晓琳
Owner TSINGTAO BREWERY
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