Test device for measuring stability of beer foam

Abstract

The invention provides a test device for measuring the stability of beer foam. The test device comprises a foam thermostat, a gas dispersion head, a thermostatic device, a pulley block and a CO2 gas bottle, wherein all the members are distributed and connected according to a gas pipeline and a constant-temperature water circulating path of a system. The test device provided by the invention can be used for researching a dynamic de-foaming process of the beer foam, evaluating the stability of the beer foam, the collection of active substances of the foam and a relation between the active substances of foam and the foam stability, and the like. The test device for measuring the stability of the beer foam has the characteristics of simple structure, 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 device 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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