Test method for determining beer foam stability

Abstract

The invention provides a test method for determining beer foam stability. The method comprises the following steps of: S1, blowing in CO2 to bubble; S2, monitoring and recording a defoaming process; and S3, calculating the size of the foam stability; and dividing a defoaming curve t-1nV into three sections according to a grading rule of second derivative, and calculating the slope of a middle section, wherein the smaller the slope absolute value is, the better the stability is. In the invention, since each parameter is controllable, the defoaming characteristic of foams produced under different parameter combinations can be researched. Compared with foaming caused by pouring by a hand, the foam shape of the foams produced by using the device and the repeatability of the defoaming process are obviously improved. The test method is used for researching the dynamic defoaming process of beer foams, evaluating the stability of the beer foams, collecting a foam active substance, researching the relation between the foam active substance and the foam stability and the like, and has the characteristics of easiness, convenience, practicability, accuracy, low cost and easiness in operation.

Description

technical field [0001] The invention relates to the technical field of measuring beer foam, in particular to a test method for measuring the stability of beer foam. Background technique [0002] Foam is a typical feature that distinguishes beer from other alcoholic beverages. It is also an important evaluation index of beer quality and an important characteristic that determines consumers' willingness to purchase. Structurally, the foam is composed of a gas phase, a liquid phase, and a surface-active component that stabilizes the foam. In the traditional beer foam detection method, the gas phase required for the formation of foam is the CO carried by the beer itself. 2 supply. During the foaming process, the CO of the beer itself 2 Released under external force (dumping) or decompression, at the same time, the inherent surface active components (such as protein, α-acid) of beer itself dissociate to the surface of the gas phase and solidify into the bubble wall, making the...

AI Technical Summary

Problems solved by technology

[0012] The common deficiency that the above devices and methods exist is that it fails to realize the dynamic monitoring of the whole process of foam defoaming.

The four devices and measurement methods all use cumulative quantities (such as total defoaming time) to describe and evaluate the dynamic process of defoaming, so it may cover up many differences in the process, and it is difficult to accurately clarify the relationship between foam active ingredients and foam characteristics

It can be seen that none of the four devices have a constant temperature control on the defoaming environment, and environmental fluctuations directly lead to a decrease in the reliability of the measurement method

And device 3 has no effect on the blown CO 2 Compressed gas is pre-warmed, resulting in supercooled CO 2 The gas is directly passed into the wine liquid for foaming, so that the subsequent foam collapse process is greatly affected by temperature fluctuations

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