超声振荡法评价啤酒泡沫稳定性

A Method to Evaluate the Beer Foam Stability by Ultrasonic Vibration

摘要:

利用超声振荡仪进行起泡，使用量筒以及秒表测定啤酒泡沫的稳定性。在单因素确定实验条件的基础上，利用响应面分析法中的中心旋转组合实验，优化得到超声振荡法的最佳实验条件：样品预处理温度20 ℃，超声振荡频率28 kHz，超声振荡时间15 s。影响超声振荡法测定啤酒泡持值的3种因素中，样品预处理温度>超声振荡频率>超声振荡时间。通过与国标秒表法以及仪器法测定市售啤酒泡持值的比较，可得出超声振荡法可以准确且较为方便的反映出瓶装以及罐装啤酒泡沫的稳定性，适合快速简便的比较啤酒之间泡沫稳定性的差异。

Abstract:

In our experiments，ultrasonic vibration and stopwatch were used to measure beer foam stability. On the basis of single factor experiments，the central composite rotatable of surface response analysis determined the optimized conditions of ultrasonic vibration method. The optimized experimental condition was that the pretreatment temperature of sample was 20 ℃，the ultrasonic vibration frequency was 28 kHz，and the ultrasonic vibration time was 15 s. Meanwhile，the results also showed the effect degree of three single factors was as follows： pretreatment temperature > ultrasonic vibration frequency > ultrasonic vibration time. Through comparative analysis between ultrasonic vibration method and Chinese standard methods，the results showed that the ultrasonic vibration method could accurate and portable to detect the foam stabilities of canned and bottled beer，and the method could be used to compare the diversities of beer foam stability.