大豆啤酒的生产开发

将大豆浸提物添加入发酵的麦汁中，通过实验表明：具有麦汁酿造及酒花啤酒的正常状态，被誉为啤酒家族的新秀。     

大豆啤酒的生产开发

将大豆浸提物添加入发酵的麦汁中,通过实验表明:具有麦汁酿造及酒花啤酒的正常状态,被誉为啤酒家族的新秀     

简述啤酒质量与麦汁制备

麦汁制造就是将原辅料－－麦芽、大米和酒花经粉碎、糖化、麦汁过滤、煮沸、添加酒花和麦汁冷却等诸多环节。优质的麦汁是提供酵母充分繁殖发酵，从而达到优质稳定的啤酒质量。随着人民生活水平的不断提高，饮用啤酒的消费要求越来越高，对此，作为长期从事啤酒研究的科技人员，责无旁贷。通过自己长期的研究实践提供了这篇文章。在实际生产中会有一定的帮助的，供参考。     

啤酒生产过程中双乙酰的控制

在发酵过程中，筛选分离提高双乙酰的酵母变异菌株，提高其对双乙酰的还原速率；提高发酵温度，增加通风搅拌，降低麦汁的pH值，以加速α－乙酰乳酸的分解速度；在主酵中添加α－乙酰乳酸脱羧酶、利用CO2洗涤、添加抗坏血酸（Vc)等控制双乙酰。（庞晓）     

淡爽型啤酒生产技术的研究

以麦芽、大米、酒花为原料 ,对不同比例的麦芽用量作了小试 ,认为用45 %较55%为佳 ;辅料大米以37%为好 ,糖化pH5.2～5.4,糊化pH6.0～6.3,煮沸90min ,第一次加酒花2kg,第二次加酒花9kg,第三次加酒花7kg,接种酵母7.0‰ ,发酵最高温度12℃ ,最高压力0.12MPa,发酵第6天开始测双乙酰 ,当双乙酰降至0.8×10-7时 ,保温48h ,再以0.3℃/h降至0℃ ,后酵7天以上。成品酒理化指标达GB4929—91优级标准。     

影响啤酒发酵度的主要因素

啤酒酵母在酿造过程中的性能主要由以下几方面来体现,即酒液的发酵度,酵母的沉降性及酵母还原双乙酰的能力。性能优良的啤酒酵母,应具有适当的发酵度,较好的沉降性及较强的还原双乙酰能     

合成啤酒的生产技术

合成啤酒是以大麦芽、大米、啤酒花、食用酒精、二氧化碳为原料加工成的一种新型饮料。经三年生活实践证明,工艺稳定、生产周期短、投资少、效益高。不仅风味与酿造啤酒无异,且也同样有健脾开胃、助消化、去暑、利尿等功能。其理化指标也与酿造啤酒相同。     

增进啤酒泡沫性能的研究

本文从啤酒酿造工艺和泡沫添加剂两方面论述如何增进啤酒泡沫的性能。     

啤酒酿造中氧的作用及其工艺控制

酵母的增殖及发酵与氧息息相关，尤其是增殖期间，氧的供给对酵母后来的发酵性能影响较大。适当的氧含量可以促使酵母合成增殖所必需的甾醇和不饱和脂肪酸。本文主要论述了酵母接种前麦汁溶氧的工艺控制及其原理；酵母活化的实用方法及国外最新的研究成果和趋向。     

银杏叶浸出物对啤酒酵母发酵的影响

研究了含有银杏叶浸出物的麦汁对啤酒酵母发酵的影响。通过与酒花麦汁的对比研究表明,银杏叶花浸出物对于啤酒酵母的糖酵解,乙醇的生成以及主要副产物双乙酰的生成和还原无明显的抑制作用,在有些方面还有利于啤酒的发酵。     

黄浆水中大豆异黄酮的回收——黄浆水的预处理

为了提高混合活性炭吸附法回收豆制品加工黄浆水中大豆异黄酮的效率，对黄浆水进行预处理。最佳工艺条件为调节废水pH=7．5，按废水固形物含量的10％加入CaCl2，加热至100℃，处理15min，滤其沉淀后，再进行超滤,最佳操作条件为压力0．3NPa-0．4MPa，温度40℃-50℃，滤膜PS-10，截留分子量10000。经预处理后，黄浆水中蛋白质去除率为95．3％，大豆异黄酮损失率12．9％。     

THE CONTROL OF OXYGEN IN BEER PROCESSING*

The content of reducing substances in wort and beer at different stages of production can be estimated by measuring Redox Titration Values; dissolved oxygen is satisfactorily determined by means of the Hays Oxygen Meter. Taken in conjunction, these two figures can be used to indicate stages where oxidation is likely to occur and where particular care must be taken during processing in the brewery. Procedures are suggested for minimizing oxygen pick-up and the use of anti-oxidants is briefly discussed. The efficiency of yeast as an anti-oxidant during secondary fermentation is emphasized.     

CHARACTERISATION OF BEER PARTICLE CHARGES AND THE ROLE OF PARTICLE CHARGE IN BEER PROCESSING

Streaming current measurement has been shown to be an effective tool in measuring the net charge of beer particles. Using this method, it was demonstrated that non-microbiological particles of a number of beers could be either positively or negatively charged. Copper fining has been shown to significantly affect the net charge of the NMP in the resultant beer. Increasing the copper fining rate enhances the negative net charge of the NMP to a limiting value at which the addition of further copper finings has no effect. This is believed to correspond to the complete removal of all of the positively charged NMP by copper fining. The reduction in pH during fermentation results in the production of further positively charged NMP. The presence of positively charged NMP has been shown to have an adverse effect on isinglass fining performance. These results suggest that choice of raw materials and process conditions play as much of a role in defining fining performance as does careful consideration of fining rates .     

大豆分离蛋白生产新工艺的研究

全面而系统地分析了目前大豆分离蛋白生产中存在的主要问题如蛋白得率低、灰分高、色泽深、溶解性差等及其他影响因素，并在此基础上提出了切实有效的措施和大豆分离蛋白的生产新工艺，提高了产品质量，降低了损耗。     

THE STALING OF BEER

It has previously been shown that unsaturated fatty acids must be considered as one class of precursors responsible for the staleness of beer. It is now demonstrated that oxidation products of carotenoids may also contribute to the stale flavour.     

啤酒的表情

欢快的节奏、炙热的音符在四周环绕,不安的荷尔蒙刺激着肾上腺素、兴奋、便随之而来。     

DETERMINATION OF THE FILTERABILITY OF BEER

A method for the determination of the filterability of beer has been evaluated by members of the European Brewery Convention Analysis Committee. The method is based on the filtration of a beer sample, with a standard amount of diatomaceous earth (DE), under standardised conditions. Repeatability of the test was quite good, however the predictive value of the test is still questionable since no direct correlation could be established between the different filtercake values and industrial filtration problems. No collaborative test was performed as the filterability has to be determined on unfiltered beer; the test is easy to run, and as for the other filterability tests, day to day practice in a brewery will reveal its usefulness.     

THE FOAMING PROPERTIES OF BEER

Beer foam is reviewed in terms of the physical principles which underly it, its measurement and the components of beer which affects its formation and stability. The influence of processing conditions on foam production, retention and cling are detailed.)     

EFFECT OF PROCESSING CONDITIONS ON THE FORMATION OF BIOGENIC AMINES AND ETHYL CARBAMATE IN SOYBEAN TEMPE

Tempe is a fermented soybean product originating from Indonesia. The effects of manufacturing conditions, i.e., soaking, boiling, fermentation and home cooking by stewing or frying, and the effect of pure cultures of microorganisms commonly occurring in tempe towards their production of toxicants like biogenic amines and ethyl carbamate were investigated. The level of biogenic amines in soaked soybeans was rather low (total < 280 ppm), and not significantly affected by boiling, but considerably increased by fermentation. The functional fungus Rhizopus oligosporus mainly produced tyramine and some putrescine (total biogenic amines approximately 1800 ppm). With added inoculation of Klebsiella pneumoniae and Trichosporon beigelii, the total amount of biogenic amines increased slightly (2000, resp. 2100 ppm) with a shift towards cadaverine. With added Lactobacillus plantarum, a reduction of tyramine levels resulted in a considerably lower total level of biogenic amines (approx. 1000 ppm). Storage at 5C did not affect the level of biogenic amines, whereas at 25C, increased levels of putrescine were observed. Home cooking by stewing had little effect, but frying in oil resulted in significant decreases of both putrescine and tyramine. Preventive measures to keep biogenic amines at low levels in tempe are recommended. They include inoculation with selected lactic acid bacteria which cannot produce but can degrade biogenic amines, and frying instead of stewing of tempe. Ethyl carbamate levels were negligible (<11 ppb) in all treatments; this was attributed to the absence of significant concentrations of ethanol in the product .