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...

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