利用SASPL值提高啤酒胶体稳定性

描述了SASPL值的测定与分析方法,SASPL值与啤酒胶体稳定性之间的关系。据此制定啤酒过滤时的硅胶添加工艺,既能提高啤酒的胶体稳定性,又能提高硅胶的利用率。     

利用SASPL值提高啤酒胶体稳定性

描述了ＳＡＳＰＬ值的测定与分析方法,ＳＡＳＰＬ值与啤酒胶体稳定性之间的关系;据此制定啤酒过滤时的硅胶添加工艺,既能提高啤酒的胶体稳定性,又能提高硅胶的利用率。     

啤酒稳定剂——硅胶的进展

很久以来,硅胶就用于预防啤酒的冷混浊。这种稳定剂能够选择性地去除形成混浊的蛋白,提高啤酒的胶体稳定性,而不影响泡沫和口感。啤酒出口量的增长和国内零售业的需求使提高啤酒稳定性更显得有必要。加上现代大型酿造过滤单元需要作用可靠并有效的硅胶,导致了新一代硅胶稳定产品的产生。本文闸明了什么样结构的硅胶粒子能适用于酿造者的许多需求。孔径、粒子大小分布和水合程度等因素变化出一系列的硅胶产品,以最小的资金投入获得高效的啤酒稳定性。     

应用硅胶提高啤酒非生物稳定性的研究

硅胶具有多孔结构，可把蛋白质混浊的前驱体（形成蛋白质一多酚混浊）从啤酒中吸附出来，进而提高啤酒的保质期。硅胶主要有水硅胶和干硅胶两种。本公司主要进行了应用干硅胶提高啤酒的非生物稳定性的研究。l试验材料（l）BECOSORB1000稳定剂（德国BECO公司出品）怔）BG－6（St－PR00F纯硅胶）（美国SCM产品）（3）待过滤锥形罐啤酒液；2试验方法及条件问）硅胶作为助滤吸附剂；幢）选用同期酒基进行生产性对比试验；（3）预涂结束在配比罐添加硅藻土及硅胶，再加水搅拌均匀，过滤中用计量泵按比例加人；（4）添加量依次为100PPm…     

应用新技术提高啤酒的胶体稳定性

引起啤酒胶体非稳定性混浊的主要物质为蛋白质和多酚物质。可采取在麦汁煮沸阶段加入胶体物质和在贮酒过程中加入硅胶，使啤酒中的高分子蛋白质沉淀而过滤除去。利用PVPP作为多酚吸附剂对啤酒进行二级过滤，可降低啤酒中的多酚物质，也可将PVPP同硅藻土、硅胶联用过滤，降低啤酒的多酚物质。     

酿造单宁与硅胶在啤酒生产中的应用对比

[概述]近年来,随着啤酒行业的激烈竞争,对啤酒的保质期(非生物稳定性、风味稳定性)提出愈来愈高的要求,提高保质期的各种啤酒稳定剂如酿造单宁、硅胶、蛋白酶、PVPP 也得到迅速发展。为了进一步探讨稳定剂的应用效果,我们在啤酒过滤前缓冲罐中添加硅胶和酿造单宁进行对比试验,达到了预期的目的。     

啤酒边滤与稳定性的关系

啤酒稳定性和过滤密切有关,过滤是一种分离过程,通过过滤,将啤酒中存在的酵母细胞和其它混浊物分离出去,提高啤酒的感官质量。1 影响啤酒过滤降低过滤速度的因素1)发酵液黏度大,β-葡聚糖含量高;2)原料质量较差,糖化不完全,存在淀粉质多糖和糊精;3)酵母沉降不好,细胞数偏高;4)冷凝固物分离不全及硅藻土的粗细土添加比例不当;5)硅胶添加不当;     

啤酒过滤性能及其影响因素

啤酒过滤是啤酒生产过程中的重要工序,啤酒的过滤性能直接影响到啤酒的清亮度与色度,也容易受各种因素的影响。本文首先阐述了啤酒过滤的性能与原理,从机械拦截与静电吸附两种方式进行分析,最后分析研究了啤酒过滤性能的影响因素(主要有内在影响因素与外在影响因素),以期帮助啤酒厂提高啤酒的外观及质量,进一步提升产品收益。     

脯氨酸特效内切蛋白酶的酿造适用性研究

啤酒混浊主要由混浊敏感蛋白和多酚相互作用而形成。脯氨酸特效内切蛋白酶是由黑曲霉发酵产生的一种脯氨酸专一性内切酶,能水解混浊敏感蛋白的脯氨酸而使其“失活”。通过对发酵过程主要指标的跟踪及最终发酵液质量评价,研究了该酶对啤酒酿造性能的影响;通过对不同过滤条件下（PVPP和硅胶）啤酒的非生物稳定性及抗冻性的综合比对,研究了该酶对啤酒非生物稳定性的影响。研究发现使用脯氨酸内切酶能在不影响发酵性能的前提下显著提高啤酒的非生物稳定性。     

几种国产硅胶选择性吸附啤酒中蛋白质的研究

目前,国内的啤酒硅胶市场主要被国外进口的几大硅胶所占有,开发性能较好的国产啤酒硅胶成为国内硅胶行业的一大趋势。将几种国产硅胶吸附啤酒中敏感性蛋白质的性能与进口硅胶作了对比,采用单因素试验设计方法,将硅胶添加量确定在400 mg/L,在此基础上进行蛋白质隆丁区分试验。结果表明,国产硅胶中的MG-2硅胶与性能较好的进口硅胶-2吸附能力相当,可以作为啤酒硅胶应用到啤酒生产中。     

啤酒中蛋白质的稳定状态

介绍了啤酒中蛋白质沉淀形成的机理,蛋白质稳定技巧,硅胶的种类、特性及其在啤酒稳定方面的应用。     

啤酒硅胶添加微机自控系统的研究与开发

啤酒生产中要使添加的硅胶实现最佳效果,必须满足：①择用规格合适的硅胶;②足够的作用时间;③合适的添加比例。啤酒硅胶添加微机自控系统主要是利用计算机,根据流量和压力信号大小计算出硅胶添加量,并将控制信号送到变频器,再改变计量泵电源的频率,实现计量泵的无级变频调速,改变流量大小,实现随啤酒流量大小按比例添加硅胶。     

啤酒硅胶添加自控系统的设计与应用

介绍了啤酒硅胶添加自控系统的方案设计、设备计算、选型以及如何使用等有关问题,应用表明本系统设计合理,使方便,硅胶添加效果明显,经济效益显著。     

啤酒泡沫性能改良剂的研究

为了改善啤酒泡沫的性能,研究了多种食品添加剂对啤酒泡沫性能的影响。通过单项试验、复合试验和稳定性试验确定了几种效果较好的啤酒泡沫性能改良剂;研究添加剂之间的最佳组合与啤酒泡沫性能改良剂的添加量。     

浅谈影响啤酒泡沫的因素

就啤酒泡沫的基本概念,影响啤酒泡沫的因素及提高泡沫性能应采取的技术措施进行了初浅的探讨。     

Mutagenizing brewing yeast strain for improving fermentation property of beer

A brewing yeast mutant with perfect sugar fermentation capacity was isolated by mutagenizing the Saccharomyces pastorianus transformant, which carries an integrated glucoamylase gene and has one copy of non-functional alpha-acetolactate synthase gene. The mutant was able to utilize maltotriose efficiently, and the maltotriose fermentability in YNB-2% maltotriose medium increased from 32.4% to 72.0% after 5 d in shaking culture. The wort fermentation test confirmed that the sugar fermentation property of the mutant was greatly improved, while its brewing performances were analogous to that of the wild-type strain and the characteristic trait of shortened beer maturation period was retained. Therefore, we believe that the brewing yeast mutant would benefit the beer industry and would be useful for low caloric beer production.     

Retention of ochratoxin A and fumonisin B1 and B2 from beer on solid surfaces: comparison of efficiency of adsorbents with different origin

Fifteen solid materials with variable origin and various adsorption properties for retention of mycotoxins were tested—mineral materials, organic polymers and chemical modified silica gels that are used in widespread separation techniques. Some filtration materials currently utilized in brewing technology for beer clarifying and filtration were also examined. Adsorbents have been investigated in model and real samples (beer) and evaluated on the basis of adsorption capacity for ochratoxin A and fumonisin B1 and B2. Mentioned mycotoxins are commonly present in beers and may increase the risk on human health in high beer-consuming countries. The ability of adsorbent to retain mycotoxins on its surface was evaluated as micrograms of mycotoxin per one gram of adsorbent or as percentage of mycotoxin adsorbed. The experiments were accomplished in dynamic mode, which is mostly applied in beer production. The quality profile of beer after treatment with adsorbents in connection with high efficiency of mycotoxins’ removal was also considered. The main beer qualitative attributes such as pH value, color, iso-alpha acids were defined. As perspective adsorbents has shown to be carbon and modified silica gels. The retention of ochratoxin A on carbon was 90–96% in range of carbon dosages 2.5–6.5 g/l, and its retention on modified silica gels alters in scope of 64–94%. The retentive effect of fumonisin B1 and B2 on modified silica gels reached 74–100% in dependence on adsorbent dosage. Most changes underwent iso-alpha acids likely in consequence of retention on adsorbents together with mycotoxins. To achieve the scheduled goals the sensitive HPLC methods with fluorescence detection were used.     

挤压膨化技术在啤酒工业中的应用研究进展

介绍了挤压膨化技术的特点、机理及该技术在啤酒工业中的应用,为该技术在啤酒工业中的进一步应用提供了依据。     

Analysis of polysaccharide and proteinaceous macromolecules in beer using asymmetrical flow field‐flow fractionation

This paper demonstrates the potential of asymmetrical flow field flow fractionation coupled with online multi‐angle light scattering, differential refractive index and UV detection for the fractionation and analysis of macromolecules in beer regarding their composition, molar mass (M) and relative concentration. The macromolecules in the liquid and foam of two types of beer, light lager and porter, were analysed in their native state with minimal sample preparation. The results showed the presence of three major populations of macromolecules. In lager beer liquid, the early eluting population has an average M of 2 × 10⁴ g/mol and an intense UV absorbance at 280 nm suggesting the presence of proteinaceous macromolecules. The second and the third populations, which elute at consecutively longer retention times, have M ranging from 10⁵ to 10⁷ g/mol. They are not UV‐active at 280 nm, suggesting the elution of polysaccharides. The second population was identified as β‐glucans as a result of β‐glucanase treatment. The third population was not identified in the present study. The results show that similar populations are present in lager beer foam and that the macromolecules appear to be present in a more aggregated state. The M range of macromolecules in porter beer liquid ranged from 10⁵ to 10⁸ g/mol. A fraction of macromolecules eluting at longer retention times is highly UV‐active, which shows that there are great variations in the macromolecular profile of lager and porter beer. Copyright © 2015 The Institute of Brewing & Distilling     

啤酒中的多酚物质

多酚物质作为啤酒非生物浑浊的主要因素之一,又是成品啤酒重要的风味物质,对啤酒质景起着重要的作用.文中对啤酒中多酚物质的来源、分类、性质、作用以及如何控制啤酒中多酚物质的含量进行了详细的阐述,介绍了目前酒花多酚的研究进展,并对酒花多酚的应用前景进行了评论.