摘要
Sigma法与Constant法是国际上常用的两种啤酒泡沫评价方法,其特点是通过建立消泡模型,以模型的特征参数表征泡沫质量。不同的是,两种方法倚赖的消泡模型不同。通过考察21种啤酒的泡沫稳定性发现,Sigma法与Constant法倚赖的两种消泡模型在测量区间(1～5 min)内都高度显著,但其预测能力存在较大差别,且泡沫稳定性的评价结果也不一致,Sigma法对整体消泡时间的预测较准确。相关性分析结果表明,三种啤酒泡沫稳定性评价方法中,Sigma法与国标秒表法线性显著相关。理化指标分析进一步揭示了高分子蛋白含量对啤酒的泡沫稳定性的决定性作用。
Sigma method and Constant method are two common methods for measuring foam stability. Foam stability was estimated by characteristic parameters of foam-collapsing models established for both methods. Results showed that two foam collapse models proposed by Sigma and Constant methods were both significant during measuring period （1-5min） in this study, while there were significant differences in prediction accuracy and evaluation results for foam stability. Foam collapse model proposed by Sigma method exhibited better prediction accuracy for the whole collapsing process. Pearson correlation analysis indicated that Sigma method correlated well with Chinese standard method. Moreover, results from relationships between composition and foam stability of beer samples further confirmed that proteins （MW〉5,000） are decisive foam promoters in beer.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第6期622-626,共5页
Modern Food Science and Technology
基金
国家自然科学基金项目(31000810)
广东省科技计划项目(2010A010500002
2011A020102001)
中央高校基本科研业务费项目(2012ZM0069)
