Study On The Effects Of A Few Kinds Of Domestic Silica Gel On The Non-biological Stability Of Beer

Silica gel as a kind of effective non-biological stabilizer is widely used in beerproduction. This paper studies the effects of silica gel, compares several domestic siliconeto import silica gel widely used on the beer market at present for beer non-biologicalstability, and makes a deep exploration on the influential factors of the silica gel effect.Research shows that:Silica gel has a strong adsorption specificity, mainly adsorbing A distinction proteinwhich causes haze of beer, however hardly influencing the B and C distinction proteinwhich influence flavor and foam of beer. Therefore, using silica gel is a good way toimproving the non-biological stability of beer, and almost won’t affecting the foamstability and flavor stability of beer. At the same time, the silica gel t has a good effect onextending the shelf life of beer.This paper takes contrast test to several domestic silica gel newly developed with theimported silica gel widely used in the current beer market. The adsorption performance ofdomestic silica gel MG-2and import silica gel-2with good adsorption properties weresimilar, The adsorption performance of MG-3silica gel was slightly weaker than MG-2silica gel, MG-1’s silica gel adsorption performance is a bit weak than MG-3silica gel’s,the adsorption performance of imported silica gel-1is not ideal. Domestic silicone MG-2and MG-3has similar effects on the preservation period, can extend the shelf life of beervery well, reaching a similar effect as imported silica gel-2; The effect of MG-1is a bitweak, the imported silica gel-1has an least influence on the shelf life of beer, who are notwell with extending the shelf life of beer. Several domestic silica gel has little effect onthe time of beer bubble holding, protecting the foam stability of the beer, howeverimported silica gel-1has a larger influence on the foam stability of beer. The factors which influent the silica gel’s effect were studied. Adding the silica gelin hot wort boiling, adding silica gel at the same time the Lord leaven starts and addingsilica when gel diatomite filtration three add processes, each has advantages. But on thecomprehensive analysis of the various indicators, adding silica gel when diatomitefiltration is the most conducive to silica gel effect.The best adsorption time for silica gel absorption is about10min, a low temperatureis more advantageous to silica gel adsorption protein in beer, but overall, the temperaturechange has little effect on the silica gel adsorption of protein, when PH is about3, silicagel has strongest adsorption ability of protein. If PVPP is added to the beer at the sametime adding silica gel, Then there will have a certain influence on the effects of the silicagel, the same as ascorbic acid. therefore, PVPP and silica gel the same as ascorbic acidand silica gel should be added separately, the effect will be better. Tannins and silica geladded separately or added at the same time have equal effect, so tannins and silica gel canbe added to the beer at the same time.