纯生啤酒质量影响因素初探  

Study on the Quality Stability of Draft Beer

作　　者：刘伟成[1] 贾士儒[1] 冯景章[2] 张五九[3] 

机构地区：[1]天津科技大学食品科学与生物工程学院,天津300222 [2]北京燕京啤酒集团公司,北京101300 [3]中国食品发酵工业研究院,北京100027

出　　处：《食品与发酵工业》2003年第6期63-66,共4页Food and Fermentation Industries

摘　　要：针对纯生啤酒的质量稳定性进行了相关的研究。研究发现 ,纯生啤酒的货架保鲜期比相应熟啤酒延长了 10 %～ 2 0 %左右 ;纯生啤酒经常会遇到泡持性下降的问题 ,运用特殊合成的底物从泡持性较差的啤酒中检测出很高的蛋白酶A活性 ;啤酒灌装后的蔗糖转化酶活性在保存 3个月后 ,经检测能保存 80 %以上的酶活 ,5个月后检测仍能保存 6 0 %以上的酶活 ;外加葡萄糖氧化酶会造成啤酒中葡萄糖含量的异常增加 ,采用液相色谱分析法对加入葡萄糖氧化酶啤酒的蔗糖转化酶活性进行了分析 ;温瓶温度升高对蛋白酶A和蔗糖转化酶活性能产生相似的作用 ,蔗糖转化酶活性对温度升高的抵抗能力稍高于蛋白酶A ,在蛋白酶A失活的临界点 ,蔗糖转化酶仍能保持约30In the paper, the quality stability of draft beer was studied. The results showed that the shelf life of draft beer is longer about 10%～20% than pasteurized beer; the foam stability of draft beer is often decreased, proteinase A in beer of poor foam stability was measured very high using specially synthesized substrate; the sucrase activity can keep 80% after three months and 60% after five months; adding glucose oxidase may make the concentration of glucose in beer increase abnormally and LC was used to measure the sucrase activity in glucose oxidase added beer; to increase the warming bottle temperature will affect the activity of sucrase and proteinase A similarly, sucrase's temperature resistance is higher than proteinase A's, and sucrase activity can keep 30% at the temperature when proteinase A lose its activity.

关 键 词：纯生啤酒 质量稳定性 风味稳定性 泡持性 蛋白酶A活性 蔗糖转化酶活性 

分 类 号：TS262.5[轻工技术与工程—发酵工程]