蛋白酶A对纯生啤酒泡持性的影响研究

该文研究蛋白酶A活力对纯生啤酒泡持性的影响，同时建立初始成品纯生啤酒及过滤前发酵液蛋白酶A活力限量值。结果表明，随着贮存时间的延长，纯生啤酒蛋白酶A活力和泡持值均呈下降趋势，最终残留蛋白酶A活力是影响其货架期泡持值的主要因素。纯生啤酒泡持值与蛋白酶A活力呈显著负相关（P＜0.01）。为了保证成品纯生啤酒在货架期内泡沫稳定性，发酵液出罐滤酒前的蛋白酶A活力应＜24×10-5 U/mL，相应成品纯生啤酒初始蛋白酶A活力应＜15×10-5 U/mL。该内控标准能为纯生啤酒生产企业控制泡持性提供指导。

Effect of proteinase A on draft beer foam stability

The effect of proteinase A activity on draft beer foam stability was studied, and the limit value of proteinase A activity in initial finished draft beer product and fermented wort before filtration was established. The results showed that with the prolonging of storage time, the proteinase A activity and foam retention value of draft beer showed a decreasing trend. The final residual proteinase A activity was the main factor affecting foam retention value in the shelf life. The proteinase A activity and foam retention value had significant negative correlation (P＜0.01). In order to ensure the foam stability of final draft beer in the shelf life, the proteinase A activity of initial finished draft beer product and fermented wort before filtration should be less than 24×10-5 U/ml and 15×10-5 U/ml, respectively, which could provide guidance for draft beer production enterprises controlling the foam stability.