纯生啤酒的泡沫稳定性及原因分析  被引量:1

Analysis of Draft Beer Foam Stability & Its Influencing Factors

在线阅读下载全文

作  者:余俊红 樊伟 黄树丽 黄淑霞 

机构地区:[1]青岛啤酒科研中心,山东青岛266061

出  处:《酿酒科技》2008年第2期78-81,85,共5页Liquor-Making Science & Technology

摘  要:利用中国国标测定方法,分析比较市场上销售的普通熟啤酒和纯生啤酒的泡沫稳定性,跟踪其在3个月货架期的泡沫稳定性的变化。结果表明,在3个月的货架期内,熟啤酒泡沫稳定性变化不大,纯生啤酒的泡沫稳定性随时间逐渐下降;贮藏条件对泡沫稳定性有影响,贮藏温度越高,纯生啤酒泡沫稳定性下降越快;对全国啤酒市场上的不同品牌的纯生啤酒进行了泡沫稳定性的跟踪检测,表明泡沫稳定性差是纯生啤酒的共同问题;蛋白酶A是导致纯生啤酒泡沫稳定性问题的关键因素。The foam stability between common pasteurized beer and draft beer were compared and its change during 3 months shelf life was investigated by China GB foam methods. The results showed that during 3 months shelf life, there was little change in foam stability for pasteurized beer, however, the foam stability of draft beer decreased quickly as time passed by; storage conditions also influenced obviously the foam stability of draft beer: higher temperature resulted in rapider decrease of foam stability for draft beer. The investigation on foam stability of draft beer of different brands showed that poor foam stability was a common problem for all draft beer and protease A was the key factor influencing foam stability of beer.

关 键 词:纯生啤酒 泡沫稳定性 蛋白酶A 

分 类 号:TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]

 

参考文献:

正在载入数据...

 

二级参考文献:

正在载入数据...

 

耦合文献:

正在载入数据...

 

引证文献:

正在载入数据...

 

二级引证文献:

正在载入数据...

 

同被引文献:

正在载入数据...

 

相关期刊文献:

正在载入数据...

相关的主题
相关的作者对象
相关的机构对象