蛋白酶A和高分子蛋白对纯生啤酒泡持性的影响及对策  

The effect and countermeasure of proteinase A and high molecular weight proteinon draft beer foam stability

作　　者：张彦青[1,2,3] 李惠萍[1] 董倩倩[1,4] 房慧婧[1] 郝建秦[3] 李琳[2] 

机构地区：[1]广州珠江啤酒股份有限公司,广州510308 [2]华南理工大学,广州510641 [3]中国食品发酵工业研究院,北京100027 [4]山东农业大学,泰安271018

出　　处：《啤酒科技》2015年第1期15-24,共10页Beer Science and Technology

摘　　要：在优化蛋白酶A和高分子蛋白检测方法的基础上,对影响纯生啤酒泡沫稳定性最为关键的因素蛋白酶A和高分子蛋白在酿造过程中的变化进行了研究,并对这两个因素对纯生啤酒贮存过程中泡持性变化的影响及影响这两个指标的因素进行了研究。On the basis of optimization ofproteinase A analysis method and high molecular weight protein analysis method, the behavior of these two important factors during brewing process were researched. In addition, the effect of these two factor on draft beer foam stability was also researched.

关 键 词：啤酒 纯生 泡沫 泡持性 蛋白酶A高分子蛋白 

分 类 号：TS262.5[轻工技术与工程—发酵工程]