基于菌种和工艺创新的小麦啤酒瓶内二次发酵的研究  

Research of wheat beer second fermentation in bottle base on the innovation yeast and technology process

作　　者：王成[1] 刘静[2] 熊丹[2] 涂京霞[2] 郝建秦[1] 王德良[1] WANG Cheng;LiuJing;Xiong Dan;TU Jing-xia;HAO Jian-qin;WANG De-liang(China National Research Institute of Food and Fermentation Industries,Beijing 100015,P.R.China;Guangzhou Zhujiang Brewery Group CO.,LTD.Guangzhou,510308,P.R.China)

机构地区：[1]中国食品发酵工业研究院,北京市100015 [2]广州珠江啤酒股份有限公司,广东省广州市510308

出　　处：《中外酒业》2019年第23期18-25,共8页Global Alcinfo

摘　　要：小麦啤酒的瓶内二次发酵工艺是非常典型的高品质比利时小麦传统酿造工艺,具有含有活性酵母、口感醇厚、杀口力强的优点。但由于其工艺复杂,储藏期内存在酵母自溶、泡持衰减过快等问题限制了大规模的发展。本文通过菌种和工艺的创新研究,选育了一株新的低产蛋白酶A且风味优良的二次发酵菌株,并采用响应面分析的方法优化了二次发酵工艺。结果发现新菌种和工艺条件下的二次发酵小麦啤酒其储藏期4个月内的蛋白酶A活性低于5U,泡持性大于180秒,且感官品评显著优于未二次发酵的小麦啤酒和传统工艺的小麦啤酒,新菌株和新工艺有效提高了瓶内二次发酵小麦啤酒的质量。The process of second fermentation in bottle is a traditional technology of high quality Belgian-style wheat beer.It has the advantages of containing active yeast,full-bodied and strong C 02.However,due to the complex process,yeast autolysis and foam decrease in the storage were still the big problem which restrict the development.In this paper,Anew secondary yeast with low activity of protease A and good flavour was selected and an innovation secondary technology process which optimized by response surface method were used together to improve the quality of second fermentation wheat beer.The results showed that the activity of protease A in the second fermentation wheat beer was less than 5 U and the foam maintain time was more than 180s,in addition the sensory evaluation results show significantly better compared with normal second fermentation wheat beer and the un-second fermented wheat beer.Our research effectively improved the quality of the second fermentation white beer in the bottle.

关 键 词：小麦啤酒 瓶内二次发酵 菌种 响应面分析 蛋白酶A 泡持性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]