纯生啤酒泡沫稳定性的衰减规律研究  

Study on Weak Foam Stability and Increasing Decline of Draft Beer

作　　者：黄亚东[1] 

机构地区：[1]江苏食品职业技术学院生物工程系,江苏淮安223001

出　　处：《现代食品科技》2005年第2期53-55,共3页Modern Food Science and Technology

摘　　要：目前,市售的纯生啤酒在泡沫稳定性方面普遍存在明显的缺陷,即泡沫稳定性差,并随着货架时间的延长而逐渐下降。有的纯生啤酒存放一个月以后,其泡持性几乎衰竭。纯生啤酒泡持性的衰减主要是由成品啤酒中残留的活性蛋白酶A造成的。真正的纯生啤酒常常会因未经巴氏灭菌而残留一些酶类,其中蛋白酶A会破坏啤酒泡沫蛋白,从而使纯生啤酒的泡沫稳定性降低。本研究旨在寻找货架期间纯生啤酒泡沫稳定性衰减的一般规律,探究引起纯生啤酒泡沫稳定性衰减的根本原因,并提出相应的控制措施。Common flaws such as weak foam stability and increasing decline with shelf life are found in draft beer on present market. Almost no foam stability is seen in some draft beer even after storing for just one month. The decline is mainly caused by the remaining active PrA in finished beer. Without Pasteurization, some of the ferments will remain in real draft beer, among which PrA could destroy foam protein and reduce the foam stability. This research aims to find out the decline principles in shelf life and the fundamental causes and put forward controlling measures accordingly.

关 键 词：纯生啤酒 泡沫稳定性 衰减规律 影响因素 

分 类 号：TS262.5[轻工技术与工程—发酵工程]