摘要
分析了泡沫稳定剂的种类、品牌及浓度梯度对啤酒泡持、粘度和总蛋白的影响,研究了泡沫稳定剂对货架期啤酒泡沫稳定性的影响。结果表明,进口PGA和异构化酒花浸膏效果较好;添加进口PGA和异构化酒花浸膏90 d后样品的泡持提高比例仍大于10%,货架期泡沫稳定性较好;异构化酒花浸膏的胶体稳定性最好。建议进口PGA的添加量最高不超过40 mg/L。感官品评结果显示,添加六氢异构-1酒花且添加量为30 mg/L的酒样最佳,风味略后苦,柔和。
The effects of foam stabilizers categories, their brands and concentration gradient on beer HRV, viscosity and foam protein were analyzed. Besides, the effects of foam stabilizers on shelf-period beer foam stability were also studied. The results were as follows： the addition of imported PGA and isomerised hop extract could increase HRV of beer samples by 10 % after three months and satisfactory foam stability in shelf-period achieved; the colloid stability ofisomerised hop extract was the best of all; it was recommended that the addition level of imported PGA should be less than 40 mg/L; the addition of hexahydro ismerised hop extract- 1 （addition level as 30 mg/L） could achieve the best beer quality （soft taste with slight bitter aftertaste） through sensory judge.
出处
《酿酒科技》
北大核心
2006年第8期84-87,共4页
Liquor-Making Science & Technology
