Solution model simulating beer constituents and preparation method of the same and method for evaluating beer stability
A solution model and foam stability technology, applied in the field of beer, can solve the problems of complex beer raw material composition, inability to effectively balance beer colloid stability and foam stability, etc.
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Embodiment 1
[0046] Prepare solution model A for simulating low-concentration beer A according to the following steps:
[0047] 1. Preparation of buffer solution: Accurately weigh 0.320g of citric acid and 0.2g of potassium dihydrogen phosphate, add deionized water to make up to 1L, adjust the pH value to 4.2 with potassium hydroxide, and the prepared solution at this time is beer buffer .
[0048] 2. Preparation of beer base solution: Weigh 33ml of absolute ethanol, 0.12g of bovine serum albumin BSA, 10μl of hexahydrohop extract and 30ml of syrup respectively, and fully stir to dissolve. Then add the beer buffer solution to make the volume to 1 L, and adjust the pH value to 4.2 with potassium hydroxide to obtain a beer matrix solution.
[0049] 3. Carbonation: The beer matrix solution was carbonized with carbon dioxide, and the carbon dioxide content in the solution was controlled at 0.45% (v / v) to obtain a model solution A of 1 liter of simulated beer A.
[0050] Use the turbidity mete...
Embodiment 2
[0055] Prepare solution model B of high-concentration beer B according to the following steps:
[0056] 1. Preparation of buffer solution: Accurately weigh 0.500g of citric acid and 0.400g of potassium dihydrogen phosphate, add deionized water to set the volume to 11, and adjust the pH value to 4.6 with potassium hydroxide. At this time, the prepared solution is beer buffer .
[0057] 2. Preparation of beer matrix solution: Weigh 48ml of ethanol, 0.19g of bovine serum albumin BSA, 15μl of hexahydrohop extract and 50ml of syrup, stir well to dissolve, add buffer to 1L, and use potassium hydroxide Adjust the pH value to 4.6 to obtain a beer matrix solution.
[0058] 3. Carbonation: Carbonate the beer matrix solution with carbon dioxide to make the carbon dioxide content in the solution 0.55%. So far, 1 liter of model solution B simulating beer B is obtained.
[0059] Utilize method as shown in the embodiment to measure respectively the turbidity, foam height, density, alcohol ...
Embodiment 3
[0065] Macromolecules in beer include polyphenols, polysaccharides, and proteins. These substances may all have an impact on the colloidal stability of beer. Therefore, using this solution model, different types and concentrations of polyphenols, polysaccharides, and proteins were added to the model solution to study their effects on the stability of beer colloids. The colloidal stability was evaluated using the turbidity change of the solution model. The lower the turbidity of the solution, the better the colloidal stability.
[0066] Among them, tannic acid is representative of polyphenolic substances. Tannins are a class of polyphenols in beer hops and malt. It remains more in beer. Tannic acid concentrations range from 1 ppm to 100 ppm. From figure 1 It can be seen that the turbidity of the solution obviously increases with the increase of the concentration of tannic acid, and after it is greater than 20ppm, its turbidity is greater than 1EBC. It shows that tannic a...
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