啤酒泡沫稳定剂的应用研究

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90d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40mg／L。感官品评结果显示，添加六氢异构-1酒花且添加量为30mg／L的酒样最佳，风味略后苦，柔和。

Research on the Application of Beer Foam Stabilizers

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 of isomerised 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.