蛋白酶A对纯生啤酒泡持性的影响研究  

Effect of proteinase A on draft beer foam stability

作　　者：张彦青[1,2,3] 李惠萍[2] 罗娜[2] 涂京霞[2] 房慧婧[2] 李琳[1] ZHANG Yanqing LI Huiping LUO Na TU Jingxia FANG Huijing LI Lin(School of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China Guangzhou Zhujiang Brewery Co., Ltd., Guangzhou 510308, China China National Research Institute of Food and Fermentation Industries, Beijing 100027, China)

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广州珠江啤酒股份有限公司,广东广州510308 [3]中国食品发酵工业研究院,北京100027

出　　处：《中国酿造》2016年第12期99-102,共4页China Brewing

基　　金：广州市海珠区科技计划项目(2013-ZD-01)

摘　　要：该文研究蛋白酶A活力对纯生啤酒泡持性的影响,同时建立初始成品纯生啤酒及过滤前发酵液蛋白酶A活力限量值。结果表明,随着贮存时间的延长,纯生啤酒蛋白酶A活力和泡持值均呈下降趋势,最终残留蛋白酶A活力是影响其货架期泡持值的主要因素。纯生啤酒泡持值与蛋白酶A活力呈显著负相关(P<0.01)。为了保证成品纯生啤酒在货架期内泡沫稳定性,发酵液出罐滤酒前的蛋白酶A活力应<24×10^(-5)U/mL,相应成品纯生啤酒初始蛋白酶A活力应<15×10^(-5)U/mL。该内控标准能为纯生啤酒生产企业控制泡持性提供指导。The effect of proteinase A activity on draft beer foam stability was studied, and the limit value of proteinase A activity in initial finished draft beer product and fermented wort before filtration was established. The results showed that with the prolonging of storage time, the proteinase A activity and foam retention value of draft beer showed a decreasing trend. The final residual proteinase A activity was the main factor affecting foam retention value in the shelf life. The proteinase A activity and foam retention value had significant negative correlation （P＜0.01）. In order to ensure the foam stability of final draft beer in the shelf life, the proteinase A activity of initial finished draft beer product and fermented wort before filtration should be less than 24×10-5 U/ml and 15×10-5 U/ml, respectively, which could provide guidance for draft beer production enterprises controlling the foam stability.

关 键 词：纯生啤酒 蛋白酶A 泡持性 

分 类 号：TS261.2[轻工技术与工程—发酵工程]