Research And Development Of Product Improving The Beer Foam Characteristic

In recent years, with many new kinds of beer becoming increasingly popular such as unpasteurized beer, alcohol-free beer and so on, the beer foam problem - foam not exquisite, poor foam adhesion etc., is also day by day prominent in urgent need of improvement. Because the limitation on technically improvement, the beer foam intensifier become the major choice. At present, most of foam intensifier on the market belongs to chemical, and these products could bring some safety problems and could have impact on the beer stability. So a natural beer foam intensifier is urgently needed to resolve the problem of beer foam and stability.In this paper, firstly we analyzed and compared the contents of total protein, especially the high-molecular weight proteins (MW>5,000Da) of original beer, liquid from beer foam and the rest liquid after foaming by experimental measurement. The results showed that the high-molecular weight proteins had higher linear relativity to beer foam stability than the low-molecular weight proteins. In the gel chromatographic study, most of the foaming proteins appeared to be MW 10000Da or 40000Da, verifying that the close relationship and high coherence between high-molecular weight proteins (MW>5,000Da) and beer foam performance.In this study, the properties of barley, wheat and malt were examined, and proper combinations were conducted according to the character of materials. By use of the combination of malt with barley or malt with wheat, smash, saccharification and vacuum concentration, a natural, 60°P, high-concentration, high biological stability beer foam intensifier was produced, and the specific saccharification technological parameter was determined.The analysis of this product showed that its main component was glycoprotein, as same as the beer foam. It was also shown that the molecular weight of product protein was around 40000Da or 15000Da in the SDS gel chromatography, and these two parts are generally considered to be effective proteins in the beer foam.Further product testing for application indicated that the amount of use depended on the special details of beer. The product could promote frothiness evidently for beer especially for ropy beer in foam. Because of its major materials also can be used as the main raw material for beer production, so its composition is similar with that of the wort. After adding this product into beer, it will not disrupt the balance system and affect the taste of the beer. The experiment confirmed that the beer added by this beer foam intensifier had high stability. In addition, it is a natural green product, in line with the food hygiene requirements, ease of use, ease of measurement, and it is of great value for development.