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Human body satiety based potableness evaluating methods for beer and brewer yeast strains

An evaluation method and yeast strain technology, applied in the field of beer, can solve the problems of screening and regulation that have no specific practical methods, 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

At present, foreign reports have only found substances in malt that reduce satiety and improve gastric emptying, but there is no specific and practical method for the screening and regulation of brewer's yeast with different satiety

Method used

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  • Human body satiety based potableness evaluating methods for beer and brewer yeast strains
  • Human body satiety based potableness evaluating methods for beer and brewer yeast strains

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The beer prepared by using the above-mentioned different yeast strains was directly used as a test object for the gastric emptying rate of mice and human drinking tests.

[0031] Organize human drinking test, the test subjects are 20 people, 10 men and 10 women, drink the same content (500-2000ml) of water and 3 different types of beer (A, B, C) at the same rate (15ml / min), During the drinking process, after drinking 500ml (1 bottle), record whether there is a feeling of fullness and the degree, and record the drinking amount when the feeling of fullness 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 3 samples. Based on the ranking results of the satiety of 20 people, the satiety intensity of the 3 samples was evaluated and sorted. The higher the serial number, the stronger the satiety and the worse the drinkability, and then determine the s...

Embodiment 2

[0040] Type determination and drinkability evaluation of different yeast strains

[0041] (1) Preparation of laboratory wort: take malt and rice, of which malt accounts for 60%, after crushing, saccharification is carried out according to the material-water ratio of 1: (3-4), the hardness of the feeding water is lower than 3, and the saccharification temperature is 63- 66°C, saccharification time is 60-80 minutes. After saccharification, filter the wort, and then boil for 45-75 minutes. Add a certain amount of hops at the beginning of boiling, and cool after boiling to obtain the desired wort. It should be noted that in order to only examine the influence of malt itself on satiety, the same process was ensured when preparing wort, and the obtained wort concentration and bitterness value were standardized. It can be understood that the concentration of the obtained wort is preferably 10-13°P, and the bitterness value is preferably 8-13IBU.

[0042] (2) Laboratory EBC tube ferm...

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Abstract

The invention provides human body satiety based potableness evaluating methods for beer and brewer yeast strains, and belongs to the technical field of beer. A yeast strain performance evaluation method based on a laboratory is established, facilitating performance evaluation of different strains. 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 and potableness evaluation of brewer yeast, 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, in particular to a method for evaluating the drinkability of beer and beer yeast strains based on 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 emptyi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/14
CPCG01N33/146
Inventor 董建军尹花余俊红胡淑敏黄淑霞张翠刘佳黄树丽马增新
Owner TSINGTAO BREWERY
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