CN102519829A - Test method for determining beer foam stability - Google Patents
Test method for determining beer foam stability Download PDFInfo
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- CN102519829A CN102519829A CN2011103680681A CN201110368068A CN102519829A CN 102519829 A CN102519829 A CN 102519829A CN 2011103680681 A CN2011103680681 A CN 2011103680681A CN 201110368068 A CN201110368068 A CN 201110368068A CN 102519829 A CN102519829 A CN 102519829A
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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
The present invention relates to a kind of measurement beer foam technical field of measurement and test, be specifically related to be used to measure the test method of beer foam stability.
Background technology
Foam is the characteristic feature that beer is different from other drinks, also is the important evaluation index of beer quality, determines an important speciality of consumer's purchase intention especially.See that from structure foam is that the surface active ingredient by gas phase, liquid phase and stable foam constitutes.In traditional beer foam detection method, form the required gas phase of foam by the self-contained CO of beer
2Provide.In the bubbling process, the CO of beer self
2Under external force (toppling over) or depressurization, discharge, simultaneously, the intrinsic surface active ingredient (like albumen, alpha-acid) of beer itself dissociates to the gas phase surface, and the fixed bubble wall that becomes is stablized foam in wine body (liquid phase), delay its froth breaking process.The generation of beer foam and disappearance process are that beer foam detects two related big main processes.Traditional beer foam detection method (stopwatch method) is toppled over foaming by hand, and in the room temperature environment that opens wide natural froth breaking, the record bubble is held the time.In this measuring method, the speed of foaming dynamics inequality, beam, the fluctuation of room temperature reach exposing wine face 0.05cm
2Observation or the like all can reduce result's repeatability and reliability, therefore, accidental error is bigger.In addition, because traditional beer foam stability detection method is to depend on the self-contained CO of beer
2, what of its foam form and foam number all are limited by beer CO
2Content, non-adjustable; And, same batch of beer CO
2The inequality of content directly causes the repeatability of method to reduce.What is more important, too much CO
2Bubble is held the contribution effect of time with covering surface active ingredient in the wine body.And the characteristic of foam surface active component and act on beer foam stability study often and want special concern and understanding.Therefore, exploitation is a kind of can get rid of wine body self CO
2With environmental temperature fluctuation influence, repeatability and beer foam stability measurement device and method with a high credibility, for the evaluation of beer foam stability, the research of process monitoring and foam active material and instruct industrial practice significant.
At present, the test unit and the method that are used for the beer foam evaluation both at home and abroad mainly contain following several kinds:
1, stopwatch method.As shown in Figure 1, test unit mainly comprises iron stand 101, brandreth ring 102, foam cup 103, stopwatch 104.
Foam cup internal diameter 60mm, high 120mm.The brandreth ring is fixed on the place apart from foam margin of optic cup 1cm.
During measurement, the beer bottle that will newly uncap rapidly (jar) mouth places iron hoop 12, along cup center line (like diagram), with even velocity of flow beer is injected cup, when foam height and rim of a cup are neat mutually, ends.Pick up counting by stopwatch simultaneously, when liquid level exposes 0.05cm
2The time timing stop, the time of being write down is bubble and holds the time.Time is long more, explains that the stability of foam is good more.
2, Sigma method.As shown in Figure 2, test unit mainly comprises the special foam funnel 201 of sigma, graduated cylinder 202, stopwatch 203.The volume markings line of the subsidiary 800mL of the special foam funnel of Sigma.During measurement, fasten the hopper outlet valve, at the uniform velocity inject wine liquid along hopper centre's line immediately after the beer opening, till foam reaches the 800ml scale mark, the beginning of clocking.After 30 seconds, open sample output valve and emit liquid, keep foam.Stopwatch makes zero again, after 200 seconds, open sample output valve froth breaking liquid be separated in the 100ML graduated cylinder tube, when just having had foam flow out, off switch, stopwatch, writing time t and volume b.At last, remaining foam adds 3ml alcohol froth breaking in funnel, makes foam all become liquid, and it is long-pending to measure total liquid with graduated cylinder, recording volume c (the long-pending 3ml that subtracts of total liquid).Calculate the sigma value according to following formula:
The sigma value of calculating gained is big more, explains that foam stability is good more.
3, NIBEM method.As shown in Figure 3, test unit mainly comprises gas dispersion 301, constrictor 302, foam cup 303, CO2 supply source 304, NIBEM measuring instrument 305.During measurement, at first utilize constrictor 302 that gas dispersion 301 is penetrated beer bottle (jar) lid, insert in the wine liquid, feed CO
2Bubbling.And in foam cup, collect foam, until concordant with margin of optic cup.Then, the foam cup that fills with foam is put into NIBEM measuring instrument 305, special probe will be followed the tracks of the decline process of bubble position, when last bubble decays to apart from margin of optic cup 10mm place, pick up counting, with bubble the holding property of required time of foam whereabouts 30mm as beer.Time is long more, explains that foam stability is good more.
4, Rudin improved method.As shown in Figure 4, test unit mainly comprises foaming pipe 401, CO
2Supply source 402, gas meter 403, water bath with thermostatic control 404.During measurement,, liquid level is adjusted to 100mL scale mark place, discharge unnecessary wine appearance from side arm C prior to the foaming pipe bottom beer that constant temperature crosses that induces one.Then, the slowly logical people CO of constant speed
2As far as possible beer all is transformed into foam, when foam rises to the 350mL scale mark, stops inflation, so foam begins to subside, wine liquid rises in tubule.Measure wine liquid through the time interval between two marks (two scale marks of 50mL and 75mL) on the tubule, the time is long more, representes that then foam is stable more.
The common weak point that above device and method exists is to fail to realize dynamic monitoring foam froth breaking overall process.4 kinds of devices and assay method all adopt semi-invariant (like total foam time) to describe and estimate this dynamic process of froth breaking, therefore possibly cover otherness many in the process, are difficult to accurately illustrate the relation between foam active composition and foam characteristic.The mode that preceding two kinds of test units all adopt hand to topple over is bubbled, and the speed of foaming dynamics, beam and the factors such as fluctuation of room temperature are uncontrollable, makes that accidental error is big, the confidence level of method reduces.Though device 3 and install 4 and improve and to replace toppling over foaming with bubble type foaming mode, but still under physical environment froth breaking, the fluctuation of environmental factors such as temperature is not eliminated yet.It is thus clear that 4 kinds of devices all do not carry out thermostatic control to the froth breaking environment, environmental fluctuating directly causes the reliability of measuring method to reduce.And install 3 less than CO to blasting
2Pressure gas carries out constant temperature in advance, causes cold CO
2Gas directly feeds wine liquid and bubbles, and the foam collapse process subsequently that makes receives the influence of temperature fluctuation bigger.Therefore, a kind of test unit and method that can accurately disclose beer foam dynamic defoaming process being provided is beer foam evaluation and correlation theory further investigation problem demanding prompt solution.
Summary of the invention
To the existing deficiency of measuring the test unit of foam stability, the objective of the invention is to propose a kind of easy, suitable, accurately, and the easy-operating test method that is used to measure beer foam stability, specifically technical scheme is following.
A kind of test method that is used to measure beer foam stability may further comprise the steps:
(1) blasts CO
2Gas bubbles:
(1.1) regulate cryostat, make its temperature stabilization 15 ~ 65 ℃ of setting values;
(1.2) beer to be measured after will outgasing slowly is poured in the foam constant temperature appearance, in advance constant temperature 15 ~ 30min;
(1.3) feed CO by gas piping
2To the gas dispersion head, regulate reduction valve and spinner-type flowmeter stopcock, the pilot-gas flow velocity is 0.05 ~ 0.12L/h;
(1.4) the gas dispersion head is reduced to fixed position, foam constant temperature appearance bottom, the gas dispersion head immerses the wine body, and the bubbling timing begins;
(1.5) the gas dispersion head is pulled away wine liquid and alveolar layer, the bubbling timing stops, and the control bubbling time is at setting value 2 ~ 15s;
(2) monitoring of froth breaking process and record:
(2.1) the froth breaking process is the process of the upward continuous decline in bubble position, the continuous rising in following bubble position, whenever following bubble position rises to a whole scale mark, writes down the moment instantly: can descend to steep the time dependent whole dynamic process in position thus;
(2.2) calculate each corresponding foam equivalent volume V of t constantly, draw the froth breaking curve t-lnV of the whole froth breaking dynamic process of reflection, the computing formula of foam equivalent volume is following:
V=V
0-V′
V
0---initial wine liquid measure mL
V '---the volume of the pairing bubble down of each moment point position representative;
(3) calculate the foam stability size
According to the gradation law of second derivative, with froth breaking curve t-lnV segmentation, calculate second section slope, the absolute value of slope is more little, and beer foam stability is good more.
The above-mentioned test method that is used for measuring beer foam stability comprises also between step (1.2) and (1.3) that adjustments of gas disperses the degree of tightness gear of head, regulates the diameter that produces foam, controls the fine and smooth degree of foam.
The above-mentioned test method that is used for measuring beer foam stability, said gas piping is walked around the pulley that is fixed in foam constant temperature appearance vertical direction, can do upper and lower displacement along foam constant temperature appearance center line.
The above-mentioned test method that is used for measuring beer foam stability, described foam constant temperature appearance is the column type glassware; Foam constant temperature appearance end has and is used to collect froth breaking liquid sample tap, and sample tap is sealed through cock; Foam constant temperature appearance is marked with even volume scale mark, cooperates to steep the record that the position rises to each volume groove place moment point down, realizes the monitoring to whole froth breaking process foam volume situation of change.
Compared with prior art, of the present invention having the following advantages and technique effect:
(1) can utilize computing machine quick and precisely to write down whole froth breaking process, and can carry out segmentation, significantly improve automaticity and data-handling capacity according to the characteristics of froth breaking curve.
(2) can be used to study the contrast etc. of foam characteristic, the froth breaking dynamic process of surface active ingredient, different beer foam stability, have easy, suitable, accurate, easy-operating characteristics.
(3) among the present invention, foam constant temperature appearance is a straight barrel type column type glassware, and its internal diameter size can be according to standard foam cup design, can guarantee the froth breaking similar phenomena in the foam cup in foam froth breaking phenomenon and the real consumption process in the measurement mechanism.Foam constant temperature appearance attaches intensive volume markings line, cooperates to steep the record that the position rises to each volume groove place moment down, can write down the situation of change of foam equivalent volume in the whole froth breaking process.Through description, realize purpose based on dynamic parameter thoroughly evaluating foam characteristic to whole froth breaking dynamic process.
(4) the gas dispersion head is adjustable gas dispersion head, through screwing or unscrewing the gas dispersion head, can regulate the diameter that produces foam, i.e. the fine and smooth degree of foam.
(5) initial wine liquid measure, gas velocity, duration of ventilation, foam size are adjustable parameter, can be adjusted respectively to observe the influence of different tests parameter to foam characteristic.
(6) by with this measurement mechanism, solved that hand falls to bubble and natural froth breaking causes the problem of many artificial, environmental disturbances, the reappearance of froth breaking process and the reliability of detection method be significantly increased.
(7) before ventilation, can the wine liquid to be measured that the degassing finishes be injected in advance foam constant temperature appearance constant temperature.Adopt and enclose CO
2The method of hermetic seal constant temperature can be avoided the oxidation of wine liquid to be measured when realizing wine liquid constant temperature to be measured.
Description of drawings
Fig. 1-Fig. 4 is existing several kinds and measures foaming stability test apparatus structure synoptic diagram.
Fig. 5 is the structural representation of one embodiment of the present invention.
Fig. 6 is the structure enlarged diagram of gas dispersion 508 among Fig. 5.
Fig. 7 is the typical beer foam froth breaking curve map that apparatus of the present invention record.
Embodiment
Below in conjunction with accompanying drawing and instance enforcement of the present invention is described further, but enforcement of the present invention is not limited thereto.
As shown in Figure 5, be a kind of test unit that is used to realize the inventive method, be on the basis of comprehensive above-mentioned existing four kinds of test units, be made according to the concrete needs of testing.
Be used to measure the test unit of beer foam stability, comprise foam constant temperature appearance 505, gas dispersion 508, thermostat (502,503), pulley blocks 501, CO
2Gas cylinder 506, said foam constant temperature appearance 505 is the column type glassware, column type glassware sidewall is provided with the water-bath interlayer; Thermostat is made up of cryostat 502 and temperature exchanger 503; Each parts is to distribute and be connected according to the gas piping of system and thermostatted water circulating path; Wherein, CO
2The endpiece of gas cylinder links to each other with the gas access end of temperature exchanger 503 with spinner-type flowmeter 504 backs through reduction valve 507; The gas outlet end of temperature exchanger 503 is connected with silicone tube, and this silicone tube is walked around pulley blocks 501 and directly extend in the foam constant temperature appearance 505, and the silicone tube end is connected with gas dispersion 508; The cooling circulating water water delivering orifice of cryostat 502 links to each other with the water inlet of temperature exchanger 503, and the water intake end of the water delivering orifice of temperature exchanger 503 and foam constant temperature appearance 505 water-bath interlayers joins; The water side of the water-bath interlayer of foam constant temperature appearance 505 is connected in cryostat 502 again, has constituted the loop of constant temperature cooling circulating water in the system, realizes the constant temperature to whole system.
The internal diameter of foam constant temperature appearance 505 is consistent with the internal diameter of the foam cup that GB (GB 4928-91) requires; Foam constant temperature appearance 505 sidewalls indicate intensive and uniform volume markings line; Foam constant temperature appearance 505 lower ends are provided with the sample tap that is used to separate the gas-liquid phase, collects froth breaking liquid.
Gas dispersion 508, as shown in Figure 6, by two plastics hemispheres be sandwiched in two mandrukas between the plastics hemisphere and constitute the about 1cm of diameter; Two plastics hemispheres revolve knot together through screw thread, can regulate the diameter in sponge duct through screwing or unscrewing two hemispheroidal spacings of plastics of regulation and control, thereby regulate control fine and smooth degree foamy, be i.e. the foam size.According to size foamy, the gas dispersion head is divided into a plurality of gears.
Thermostat is made up of cryostat 502 and temperature exchanger 503, and wherein, cryostat 502 is the constant temperature oven that has the outer loop function and have refrigerator, for whole system provides the constant temperature cooling circulating water.Temperature exchanger 503 is the coil pipe type condenser pipe, and tube side is a gas circuit, and shell side is a cooling circulating water.CO
2Gas stream with the heat exchange of constant temperature cooling circulating water, is realized the constant temperature of gas when coiled pipe.
Gas dispersion 508 realizes with the desired location directly over foam constant temperature appearance 505 being that starting point is to pumping between the following point that is impregnated into set depth in the beer through pulley blocks.
Reduction valve 507 is series at gas circuit with spinner-type flowmeter 504, can realize CO
2The adjusting of flow velocity.
In the said apparatus, flow out the cryogenic thermostat recirculated water of cryogenic thermostat water bath 502, flow through foam constant temperature appearance interlayer and the whole system of temperature exchanger 503 constant temperature.At last, spume is carried out the constant temperature froth breaking in foam constant temperature appearance 505.
The effect of each parts further specifies:
(1) CO
2Gas is by CO
2Gas cylinder provides, and in flow through reduction valve and the spinner-type flowmeter feeding foam meter;
(2) foam meter is the straight barrel type column type glassware of band water-bath interlayer and volume groove, and its internal diameter size is consistent with the standard foam cup.The foam meter end has sample tap, the separatory cock of similar separating funnel lower end.
(3) cryogenic thermostat device.Because temperature has bigger influence to the froth breaking process, therefore come hierarchy of control temperature, and can study the difference of froth breaking situation under the different temperatures with the cryogenic thermostat water bath that has outer loop.
(4) temperature exchanger.Structure is similar coil pipe type condenser pipe.Cross cold pressure gas and in temperature exchanger, carry out just feeding in the foam meter behind the heat exchange constant temperature, avoided crossing cold compression gas and directly blasted the system temperature fluctuation that the wine body possibly cause with the low-temperature circulating water of flowing through.
(5) gas dispersion head.Be connected in the end of gas piping, make the foam exquisitenessization.Regulate different gears, can measure the difference of the froth breaking situation of the big or small foam of difference.
(6) pulley blocks.Be fixed in the vertical direction of foam meter center line, gas piping is walked around pulley blocks and is imported in the foam meter.Can realize the gas dispersion head along foam with the center line VTOL (vertical take off and landing).When a gas dispersion vertical uplift, when breaking away from wine body and alveolar layer, bubbling finishes.
1.1 test objective: beer foam dynamic defoaming process evaluation
1.2 test principle: the froth breaking process is the process that upward the bubble position constantly descends, constantly rise in following bubble position.Note bubble every rising used time of one volumes scale of position, can continue to calculate the corresponding foam equivalent volume of every moment point, observe foam volume dynamic change situation in time.The fluctuation situation of foam volume and froth breaking speed all can be obtained by supporting with it froth breaking tracing analysis software in the froth breaking process.
1.3 test procedure is following:
1.3.1 blast CO
2Gas bubbles:
(1) regulates the cryogenic thermostat water bath, make its temperature stabilization 15 ~ 65 ℃ of setting values;
(2) beer to be measured after will outgasing slowly is poured in the foam constant temperature appearance, in advance constant temperature 15 ~ 30min;
(3) regulate husky first gear position to preset value (can have 1 ~ 7 grade);
(4) open the gas cylinder main valve, regulate reduction valve and spinner-type flowmeter stopcock, the pilot-gas flow velocity is at setting value 0.05 ~ 0.12L/h;
(5) the gas dispersion head is reduced to fixed position, foam constant temperature appearance bottom, the gas dispersion head immerses the wine body, and the bubbling timing begins;
(6) behind the certain hour, the gas dispersion head is pulled away wine liquid and alveolar layer, the bubbling timing stops, and the control bubbling time is at setting value 2 ~ 15s;
1.3.2 the monitoring of froth breaking process and record
(1) the froth breaking process is the process that upward the bubble position constantly descends, constantly rise in following bubble position.Rise to a whole scale mark whenever steeping the position down, record instantly constantly.Can descend the time dependent whole dynamic process in bubble position thus;
(2) calculate each corresponding foam equivalent volume V of t constantly, draw the froth breaking curve t-lnV of the whole froth breaking dynamic process of reflection, the computing formula of foam equivalent volume, as follows;
V=V
0-V′
V
0---initial wine liquid measure mL
V '---the volume of the pairing bubble down of each moment point position representative
Can know that by Fig. 7 the complete froth breaking process of beer foam is typical three sections curves, represents the froth breaking stage of drop liquid stage, foamer, the froth breaking stage of stable material respectively.This each parameter of froth breaking curve can reflect beer foam stability comprehensively, such as: the time T of drop liquid
1---the speed of drop liquid speed; Foamer froth breaking slope k
2---the bubble of foamer is held character in the beer; Total foam material content V
1---total foam material content in the beer; Stable material froth breaking slope k
3---the bubble of stable material is held character in the beer; Stable material content V
2, stable material accounts for the ratio V of total foam material
2/ V
1---what of stable material in the beer.
2.1 test objective: the evaluation of different brands beer foam stability
2.2 experimental principle: the froth breaking curve of beer foam is typical three sections curves; Wherein the slope of the fitting a straight line of second section curve can reflect the holding property of bubble of foamer in the beer; And significant correlativity is arranged, so the size of the slope sign foam stability of second section of available froth breaking curve with bubble time of holding that the stopwatch method is measured.
2.3 test procedure is following:
2.3.1 blast CO
2Gas bubbles:
(1) regulates the cryogenic thermostat water bath, make its temperature stabilization 15 ~ 65 ℃ of setting values;
(2) beer to be measured after will outgasing slowly is poured in the foam constant temperature appearance, in advance constant temperature 15 ~ 30min;
(3) regulate husky first gear position to preset value (can have 1 ~ 7 grade);
(4) open the gas cylinder main valve, regulate reduction valve and spinner-type flowmeter stopcock, the pilot-gas flow velocity is in setting value (0.05 ~ 0.12L/h);
(5) the gas dispersion head is reduced to fixed position, foam constant temperature appearance bottom, the gas dispersion head immerses the wine body, and the bubbling timing begins;
(6) behind the certain hour, the gas dispersion head is pulled away wine liquid and alveolar layer, the bubbling timing stops, and the control bubbling time is at setting value 2 ~ 15s;
2.3.2 the monitoring of froth breaking process and record
(1) the froth breaking process is the process that upward the bubble position constantly descends, constantly rise in following bubble position.Rise to a whole scale mark whenever steeping the position down, record instantly constantly.Can descend the time dependent whole dynamic process in bubble position thus;
(2) calculate each corresponding foam equivalent volume V of t constantly, draw the froth breaking curve t-lnV of the whole froth breaking dynamic process of reflection, the computing formula of foam equivalent volume, as follows;
V=V
0-V′
V
0---initial wine liquid measure mL
V '---the volume of the pairing bubble down of each moment point position representative
2.3.3 the calculating of foam stability
According to the gradation law of second derivative, with froth breaking curve t-lnV segmentation, calculate second section slope, the absolute value of slope is more little, and stability is good more.Table 1 is held each slope over 10 of time, froth breaking curve and the related coefficient between them for the bubble of different beer.
Table 1
| Beer sample | Bubble is held the time (s) | 1 slope over 10 | 2 slope over 10 | 3 slope over 10 |
| |
194 | -1.9993 | -0.7751 | -0.2177 |
| |
236 | -1.3491 | -0.6065 | -0.2749 |
| |
246 | -1.4398 | -0.5843 | -0.3074 |
| |
263 | -0.9704 | -0.5617 | NO |
| Sample 5 | 264 | -1.3517 | -0.5284 | -0.1921 |
| Each slope over 10 and the related coefficient of steeping the time of holding | ? | 0.903* | 0.984** | 0.064 |
Can know by table 1 result, the slope of first and second section of froth breaking curve and holding property of bubble significant correlation, especially second section slope, i.e. the froth breaking speed in foamer froth breaking stage, with the stopwatch method survey holding property of bubble height correlation (r=0.984,
p<0.01), so can be used for characterizing the size of foam stability.The absolute value of slope is more little, and the stability of beer foam is good more.Therefore; Through the present invention; Can to the foam stability of the foam stability of finished beer, fermentation liquor, and the foam surface active component bubble that forms foam hold characteristic and accurately measure; Thereby instruct industrial practice, and be that the mechanism of action of further probing into the foam surface active component is laid a good foundation.
Claims (4)
1. one kind is used to measure the stable test method of beer foam, it is characterized in that may further comprise the steps:
(1) blasts CO
2Gas bubbles:
(1.1) regulate cryostat, make its temperature stabilization 15 ~ 65 ℃ of setting values;
(1.2) beer to be measured after will outgasing slowly is poured in the foam constant temperature appearance, in advance constant temperature 15 ~ 30min;
(1.3) feed CO by gas piping
2To the gas dispersion head, regulate reduction valve and spinner-type flowmeter stopcock, the pilot-gas flow velocity is 0.05 ~ 0.12L/h;
(1.4) the gas dispersion head is reduced to fixed position, foam constant temperature appearance bottom, the gas dispersion head immerses the wine body, and the bubbling timing begins;
(1.5) the gas dispersion head is pulled away wine liquid and alveolar layer, the bubbling timing stops, and the control bubbling time is at setting value 2 ~ 15s;
(2) monitoring of froth breaking process and record:
(2.1) the froth breaking process is the process of the upward continuous decline in bubble position, the continuous rising in following bubble position, whenever following bubble position rises to a whole scale mark, writes down the moment instantly: can descend to steep the time dependent whole dynamic process in position thus;
(2.2) calculate each corresponding foam equivalent volume V of t constantly, draw the froth breaking curve t-lnV of the whole froth breaking dynamic process of reflection, the computing formula of foam equivalent volume is following:
V=V
0-V′
V
0---initial wine liquid measure mL
V '---the volume of the pairing bubble down of each moment point position representative;
(3) calculate the foam stability size
According to the gradation law of second derivative, with froth breaking curve t-lnV segmentation, calculate second section slope, the absolute value of slope is more little, and beer foam stability is good more.
2. the test method that is used to measure beer foam stability according to claim 1; It is characterized in that also comprising between step (1.2) and (1.3) the degree of tightness gear of adjustments of gas dispersion head; Regulate the diameter that produces foam, the fine and smooth degree of control foam.
3. the test method that is used to measure beer foam stability according to claim 1 is characterized in that said gas piping walks around the pulley that is fixed in foam constant temperature appearance vertical direction, can do upper and lower displacement along foam constant temperature appearance center line.
4. the test method that is used to measure beer foam stability according to claim 1 is characterized in that described foam constant temperature appearance is the column type glassware; Foam constant temperature appearance end has and is used to collect froth breaking liquid sample tap, and sample tap is sealed through cock; Foam constant temperature appearance is marked with even volume scale mark, cooperates to steep the record that the position rises to each volume groove place moment point down, realizes the monitoring to whole froth breaking process foam volume situation of change.
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| CN103197034A (en) * | 2013-03-22 | 2013-07-10 | 安徽大学 | Device for rapidly detecting foaming property of water-based latex |
| CN105044299A (en) * | 2015-09-18 | 2015-11-11 | 江南大学 | Method for measuring beer foam duration |
| CN105092800A (en) * | 2015-08-27 | 2015-11-25 | 燕京啤酒(桂林漓泉)股份有限公司 | Method for pre-evaluating bubble duration reduction of beer products in quality guarantee periods |
| CN111398537A (en) * | 2020-04-25 | 2020-07-10 | 燕京啤酒(曲阜三孔)有限责任公司 | Method for predicting and regulating bubble-holding index of finished beer |
| CN111413250A (en) * | 2020-04-26 | 2020-07-14 | 中国大唐集团科学技术研究院有限公司华东电力试验研究院 | Desulfurization slurry foam characteristic measuring device and method |
| CN113484192A (en) * | 2021-09-06 | 2021-10-08 | 广汉市福客科技有限公司 | Evaluation device and evaluation method of sinking type delayed foaming agent |
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| CN103197034A (en) * | 2013-03-22 | 2013-07-10 | 安徽大学 | Device for rapidly detecting foaming property of water-based latex |
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| CN105092800B (en) * | 2015-08-27 | 2016-08-17 | 燕京啤酒(桂林漓泉)股份有限公司 | In the beer product shelf-life, bubble holds decay Pre-Evaluation method |
| CN105044299A (en) * | 2015-09-18 | 2015-11-11 | 江南大学 | Method for measuring beer foam duration |
| CN111398537A (en) * | 2020-04-25 | 2020-07-10 | 燕京啤酒(曲阜三孔)有限责任公司 | Method for predicting and regulating bubble-holding index of finished beer |
| CN111413250A (en) * | 2020-04-26 | 2020-07-14 | 中国大唐集团科学技术研究院有限公司华东电力试验研究院 | Desulfurization slurry foam characteristic measuring device and method |
| CN113484192A (en) * | 2021-09-06 | 2021-10-08 | 广汉市福客科技有限公司 | Evaluation device and evaluation method of sinking type delayed foaming agent |
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