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...

Examples

Embodiment 1

[0061] 1.1 Test purpose: evaluation of beer foam dynamic defoaming process

[0062] 1.2 Test principle: The defoaming process is a process in which the upper bubble level keeps decreasing and the lower bubble level keeps rising. Record the time it takes for the bubble level to rise by one volume scale, and then continue to calculate the foam equivalent volume corresponding to each moment point, and observe the dynamic change of the foam volume over time. The fluctuation of foam volume and defoaming rate during the defoaming process can be obtained by the matching defoaming curve analysis software.

[0063] 1.3 The test steps are as follows:

[0064] 1.3.1 Insufflation of CO 2 Air bubbling:

[0065] (1) Adjust the low temperature and constant temperature water bath to stabilize the temperature at the set value of 15~65°C;

[0066] (2) Slowly pour the degassed beer into the foam thermostat, and pre-constant for 15-30 minutes;

[0067] (3) Adjust the sandhead gear to the pre...

Embodiment 2

[0079] 2.1 Purpose of the test: Evaluation of foam stability of different brands of beer

[0080] 2.2 Experimental principle: The defoaming curve of beer foam is a typical three-segment curve, and the slope of the fitting line of the second segment curve can reflect the foam retention of foaming substances in beer, and it can be compared with the foam retention time measured by the stopwatch method. There is a significant correlation, so the slope of the second section of the defoaming curve can be used to characterize the size of the foam stability.

[0081] 2.3 The test steps are as follows:

[0082] 2.3.1 Insufflation of CO 2 Air bubbling:

[0083] (1) Adjust the low temperature and constant temperature water bath to stabilize the temperature at the set value of 15~65°C;

[0084] (2) Slowly pour the degassed beer into the foam thermostat, and pre-constant for 15-30 minutes;

[0085] (3) Adjust the sandhead gear to the preset value (1~7 gears are available);

[0086] (4...

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...

Examples

Embodiment 1

[0061] 1.1 Test purpose: evaluation of beer foam dynamic defoaming process

[0062] 1.2 Test principle: The defoaming process is a process in which the upper bubble level keeps decreasing and the lower bubble level keeps rising. Record the time it takes for the bubble level to rise by one volume scale, and then continue to calculate the foam equivalent volume corresponding to each moment point, and observe the dynamic change of the foam volume over time. The fluctuation of foam volume and defoaming rate during the defoaming process can be obtained by the matching defoaming curve analysis software.

[0063] 1.3 The test steps are as follows:

[0064] 1.3.1 Insufflation of CO 2 Air bubbling:

[0065] (1) Adjust the low temperature and constant temperature water bath to stabilize the temperature at the set value of 15~65°C;

[0066] (2) Slowly pour the degassed beer into the foam thermostat, and pre-constant for 15-30 minutes;

[0067] (3) Adjust the sandhead gear to the pre...

Embodiment 2

[0079] 2.1 Purpose of the test: Evaluation of foam stability of different brands of beer

[0080] 2.2 Experimental principle: The defoaming curve of beer foam is a typical three-segment curve, and the slope of the fitting line of the second segment curve can reflect the foam retention of foaming substances in beer, and it can be compared with the foam retention time measured by the stopwatch method. There is a significant correlation, so the slope of the second section of the defoaming curve can be used to characterize the size of the foam stability.

[0081] 2.3 The test steps are as follows:

[0082] 2.3.1 Insufflation of CO 2 Air bubbling:

[0083] (1) Adjust the low temperature and constant temperature water bath to stabilize the temperature at the set value of 15~65°C;

[0084] (2) Slowly pour the degassed beer into the foam thermostat, and pre-constant for 15-30 minutes;

[0085] (3) Adjust the sandhead gear to the preset value (1~7 gears are available);

[0086] (4...

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