啤酒泡沫稳定性研究概述  

Research on Stability of Beer Foam

作　　者：河成日 房侃 饶胜其 方维明 

机构地区：[1]朝鲜韩德秀平壤轻工业大学 [2]扬州大学食品科学与工程系学院,江苏扬州225127

出　　处：《扬州大学烹饪学报》2012年第2期57-60,共4页Cuisine Journal of Yangzhou University

摘　　要：泡沫是啤酒的重要特征之一。啤酒泡沫稳定性的五种测定方法中,Sigma法和Rudin法因设备较简、结果较准而被广为重视。啤酒泡沫成分中蛋白多肽类、异律草酮、类黑素、多糖,以及适量的酒精对泡沫的稳定有利;金属离子能提高添加酒花啤酒的稳定性,但过量会降低风味;脂类则破坏泡沫稳定性。通过原辅料、菌种、糖化、发酵、包装工艺,以及添加剂的选择控制,提高啤酒泡沫的稳定性。Foam is one of the important characteristics of beer. In five determination methods of beer foam sta bility, Sigma and Rudin receive wide attention for their use of simple equipments and more accurate results. Some beer foam components are propitious to foam stability such as protein peptide, isohumulone, brown pig ment, polysaccharide, and fitting concentration of alcohol. Metal ions can enhance the stability of beer with hops, but excessive amount will blemish beer flavor. Lipids destroy the foam stability. Beer foam stability can be improved through selecting raw materials, yeast, and technics of saccharification, fermentation, packaging as well as choosing additives.

关 键 词：啤酒泡沫 泡沫稳定性 控制措施 

分 类 号：TS262.5[轻工技术与工程—发酵工程]