温瓶处理对纯生啤酒泡沫稳定性的影响研究

Study on effect of hot bottle process to foam stability of draft beer

在温度不断提高的情况下,纯生啤酒中蛋白酶A及蔗糖转化酶的活力都呈下降趋势,但蔗糖转化酶对温度升高的抵抗力比蛋白酶A强,在蛋白酶A失活的临界点,蔗糖转化酶仍能保持约35%的活力。实验发现,在灌装过程中,对成品纯生啤酒采用60℃、2.5min的“温瓶”处理,可在部分保留蔗糖转化酶活力的同时,将蛋白酶A的活力降低到最低限度,有效地防止纯生啤酒泡沫稳定性的衰减。温瓶操作既可保持纯生啤酒的新鲜度,又可防止其泡持性的衰减。

While the temperature was increasing, the activity of protease A and glucoamylase in draft beer would decrease. However, the glucoamylase is more resistant to the increasing temperature than protease A. At the critical point of protease inactivation, glucoamylase remained 35% activity. It was found that the adoption of hot bottle process in draft beer at 60℃ for 2.5 minutes on packaging could partly preserve the activity of glucoamylase and minimize the activity of protease A. thus effectively prevented the decline of foam stability. Therefore, hot bottle process could not only maintain the flavor of fresh draft beer, but also prevented the decline of foam stability.