纯生啤酒工业化生产泡沫稳定性综合控制策略研究  

The Strategy Research of Pure Draft Beer Foam Stability in Commercial Scale

作　　者：王成[1] 房慧婧 张彦青[1] 郝建秦[1] 王德良[1] 涂京霞 

机构地区：[1]中国食品发酵工业研究院 [2]广州珠江啤酒集团有限公司

出　　处：《中外酒业》2017年第23期22-30,共9页Global Alcinfo

摘　　要：摘要：本文研究了影响纯生啤酒泡沫稳定性的主要因素，重点研究了泡沫蛋白对纯生啤酒泡沫的影响，提出了泡沫蛋白的控制措施。深入研究了蛋白酶A对泡沫蛋白及泡持性的影响，并提出了控制蛋白酶A活性的有效措施。最后提出了通过添加适量酒花制品提升泡持的措施。通过综合措施的运用，能有效保障纯生啤酒在6个月货架期泡持维持在180s以上。In this paper, the main factors affecting the stability of pure draft beer foam were studied, and the effect of foam protein on the pure beer foam was studied. The control measures of foam protein were researched. The effect of protease A on foam protein and foam stability was studied and effective measures to control the activity of protease A were put forward. In the end, the remedial measures to enhance the foam stability by adding moderate amount of hops product when the foam was not good. In summary, through the application of comprehensive measures, it can effectively ensure that the pure draft beer foam is maintained more than 180s in the 6 months shelf life.

关 键 词：泡沫稳定性:泡沫蛋白 蛋白酶A 酒花制品 

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