啤酒以其独特口感和丰富的文化内涵,成为全球最受欢迎的饮品之一。在健康理念日益深入人心、高端饮品需求快速升温的背景下,主打健康功效的啤酒类别正以前所未有的速度抢占市场高地。健康啤酒在传统啤酒的基础上实现了低风险和功能强化...啤酒以其独特口感和丰富的文化内涵,成为全球最受欢迎的饮品之一。在健康理念日益深入人心、高端饮品需求快速升温的背景下,主打健康功效的啤酒类别正以前所未有的速度抢占市场高地。健康啤酒在传统啤酒的基础上实现了低风险和功能强化,通过原料改良和工艺创新推出各种新产品。本综述通过Engineering Village Compendex、Web of Science、PubMed、中国知网等中外权威数据库,关键词包括“啤酒beer”“健康啤酒healthy beer”“功能啤酒functional beer”等检索了2015年至2025年发表的论文,根据筛选标准选择文献进行综述,围绕功能定位、原料与工艺创新这两个维度对健康啤酒进行分类,并探讨其在高品质、个性化消费趋势下发展的潜力,同时也剖析行业在口感平衡、消费者认知误区以及市场规范等方面所面临的挑战以及未来的发展方向,为啤酒产业的转型升级提供理论支持,推动健康啤酒在食品领域的广泛应用。展开更多
To elucidate the variations in volatile organic compounds(VOCs)among widely cultivated japonica rice varieties in China and offer novel perspectives on flavor formation during rice-based beer brewing,nine prevalent Ch...To elucidate the variations in volatile organic compounds(VOCs)among widely cultivated japonica rice varieties in China and offer novel perspectives on flavor formation during rice-based beer brewing,nine prevalent Chinese japonica rice variaties were selected as experimental materials.Comprehensive analyses were conducted to investigate three key aspects:differences in VOCs among the selected japonica rice varieties,the retention of rice VOCs after beer brewing,and the influence of rice additives on beer sensory characteristics.Results showed that the total contents of VOCs in Wuyoudao 4(WYD4)and Nangeng 9108(NG9108)were significantly higher than those in the other varieties(P<0.05).The popcorn-flavor compound 2-acetyl-1-pyrroline(2-AP)was detected in Suigeng 27(SG27,26.80 ng/g),WYD4(25.25 ng/g),NG9108(21.18 ng/g),and Suigeng 18(SG18,11.62 ng/g),with the levels in the first three varieties significantly higher than those in SG18.Circular heatmap analysis classified the nine japonica varieties into three major categories:fragrant japonica from North China(WYD4),fragrant japonica from South China(NG9108),and others.Ten characteristic VOCs across the japonica varieties were identified by headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS).Using beer brewed with whole wheat as the control,we analyzed the VOCs and sensory characteristics of beer brewed with fragrant japonica rice as an additive.We found that rice VOCs were not detected in beer brewed with fragrant japonica rice as an additive.Adding rice promoted the formation of banana-like flavors and reduced the beer’s richness and mellowness.展开更多
Beer is a prominent fermented food product and is regarded as the one of most widely consumed beverage globally.There is a dearth of studies examining the impact of different types of beer with intricate components as...Beer is a prominent fermented food product and is regarded as the one of most widely consumed beverage globally.There is a dearth of studies examining the impact of different types of beer with intricate components as a comprehensive intervention on human health and immune status.This study used a 14-day continuous drinking intervention consisting of 5 beers,namely white beer,India pale ale(IPA),Pilsner,non-alcoholic beer,and premium lager beer.Surprisingly,our findings indicate that consuming white beer has little impact on the gut microbiota and physiological condition of mice,whereas consuming other types of beer leads to an increase in Lactobacillus and a decrease in Lachnospiraceae.In addition,we devised an extended feeding experiment to investigate the comparative safety and health benefits of consuming white beer.The research showed that when mice drank excessive quantities of white beer over 42 days,the intestines of the mice had more Prevotellaceae and the Firmicutes to Bacteroidetes ratio(F/B ratio)had a decline from 1.29 to 0.38.The levels of acetic acid,propionic acid,and isobutyric acid increased from 1.0,0.27,and 0.015 mg/g to 1.28,0.38,and 0.037 mg/g,respectively(P<0.05).There were no significant changes observed in the levels of most measured cytokines in the colon tissue of mice that consumed beer,however,there was an increase in the concentration of the inflammatory factor tumor nesrosis factor-α(TNF-α)from 135.86 pg/mL in the control group to 189.78 pg/mL in the white beer group(P<0.01).These results give us real-world proof that we can use to study how different beers affect the host’s health and satisfaction in future research.展开更多
文摘啤酒以其独特口感和丰富的文化内涵,成为全球最受欢迎的饮品之一。在健康理念日益深入人心、高端饮品需求快速升温的背景下,主打健康功效的啤酒类别正以前所未有的速度抢占市场高地。健康啤酒在传统啤酒的基础上实现了低风险和功能强化,通过原料改良和工艺创新推出各种新产品。本综述通过Engineering Village Compendex、Web of Science、PubMed、中国知网等中外权威数据库,关键词包括“啤酒beer”“健康啤酒healthy beer”“功能啤酒functional beer”等检索了2015年至2025年发表的论文,根据筛选标准选择文献进行综述,围绕功能定位、原料与工艺创新这两个维度对健康啤酒进行分类,并探讨其在高品质、个性化消费趋势下发展的潜力,同时也剖析行业在口感平衡、消费者认知误区以及市场规范等方面所面临的挑战以及未来的发展方向,为啤酒产业的转型升级提供理论支持,推动健康啤酒在食品领域的广泛应用。
基金supported by the Natural Science Foundation of Zhejiang Province,China(Grant No.LTGN24C020004)the Enterprise Cooperation Project,China(Grant No.HRJYH-202330)+1 种基金the Zhejiang Province Pioneer and Bellwethers Research&Development Project of Science and Technology,China(Grant No.2023C02014)the Central Public-Interest Scientific Institution Basal Research Fund,China(Grant No.CPSIBRFCNRRI-202303).
文摘To elucidate the variations in volatile organic compounds(VOCs)among widely cultivated japonica rice varieties in China and offer novel perspectives on flavor formation during rice-based beer brewing,nine prevalent Chinese japonica rice variaties were selected as experimental materials.Comprehensive analyses were conducted to investigate three key aspects:differences in VOCs among the selected japonica rice varieties,the retention of rice VOCs after beer brewing,and the influence of rice additives on beer sensory characteristics.Results showed that the total contents of VOCs in Wuyoudao 4(WYD4)and Nangeng 9108(NG9108)were significantly higher than those in the other varieties(P<0.05).The popcorn-flavor compound 2-acetyl-1-pyrroline(2-AP)was detected in Suigeng 27(SG27,26.80 ng/g),WYD4(25.25 ng/g),NG9108(21.18 ng/g),and Suigeng 18(SG18,11.62 ng/g),with the levels in the first three varieties significantly higher than those in SG18.Circular heatmap analysis classified the nine japonica varieties into three major categories:fragrant japonica from North China(WYD4),fragrant japonica from South China(NG9108),and others.Ten characteristic VOCs across the japonica varieties were identified by headspace solid-phase microextraction gas chromatography-mass spectrometry(HS-SPME-GC-MS).Using beer brewed with whole wheat as the control,we analyzed the VOCs and sensory characteristics of beer brewed with fragrant japonica rice as an additive.We found that rice VOCs were not detected in beer brewed with fragrant japonica rice as an additive.Adding rice promoted the formation of banana-like flavors and reduced the beer’s richness and mellowness.
基金financially supported by the National Key R&D Program of China(2022YFA1304103)Agricultural Scientific and Technological Innovation Project of Shandong Academy of Agricultural Sciences(CXGC2024A04)SKLMT Frontiers&Challenges Project.
文摘Beer is a prominent fermented food product and is regarded as the one of most widely consumed beverage globally.There is a dearth of studies examining the impact of different types of beer with intricate components as a comprehensive intervention on human health and immune status.This study used a 14-day continuous drinking intervention consisting of 5 beers,namely white beer,India pale ale(IPA),Pilsner,non-alcoholic beer,and premium lager beer.Surprisingly,our findings indicate that consuming white beer has little impact on the gut microbiota and physiological condition of mice,whereas consuming other types of beer leads to an increase in Lactobacillus and a decrease in Lachnospiraceae.In addition,we devised an extended feeding experiment to investigate the comparative safety and health benefits of consuming white beer.The research showed that when mice drank excessive quantities of white beer over 42 days,the intestines of the mice had more Prevotellaceae and the Firmicutes to Bacteroidetes ratio(F/B ratio)had a decline from 1.29 to 0.38.The levels of acetic acid,propionic acid,and isobutyric acid increased from 1.0,0.27,and 0.015 mg/g to 1.28,0.38,and 0.037 mg/g,respectively(P<0.05).There were no significant changes observed in the levels of most measured cytokines in the colon tissue of mice that consumed beer,however,there was an increase in the concentration of the inflammatory factor tumor nesrosis factor-α(TNF-α)from 135.86 pg/mL in the control group to 189.78 pg/mL in the white beer group(P<0.01).These results give us real-world proof that we can use to study how different beers affect the host’s health and satisfaction in future research.
