纯生啤酒的泡沫稳定性及原因分析

Analysis of Draft Beer Foam Stability & Its Influencing Factors

利用中国国标测定方法,分析比较市场上销售的普通熟啤酒和纯生啤酒的泡沫稳定性,跟踪其在3个月货架期的泡沫稳定性的变化。结果表明,在3个月的货架期内,熟啤酒泡沫稳定性变化不大,纯生啤酒的泡沫稳定性随时间逐渐下降;贮藏条件对泡沫稳定性有影响,贮藏温度越高,纯生啤酒泡沫稳定性下降越快;对全国啤酒市场上的不同品牌的纯生啤酒进行了泡沫稳定性的跟踪检测,表明泡沫稳定性差是纯生啤酒的共同问题;蛋白酶A是导致纯生啤酒泡沫稳定性问题的关键因素。

The foam stability between common pasteurized beer and draft beer were compared and its change during 3 months shelf life was investigated by China GB foam methods. The results showed that during 3 months shelf life, there was little change in foam stability for pasteurized beer, however, the foam stability of draft beer decreased quickly as time passed by; storage conditions also influenced obviously the foam stability of draft beer： higher temperature resulted in rapider decrease of foam stability for draft beer. The investigation on foam stability of draft beer of different brands showed that poor foam stability was a common problem for all draft beer and protease A was the key factor influencing foam stability of beer.