Method for improving foaming characteristic of draught beer

Abstract

The invention discloses a method for improving the foaming characteristic of draught beer. The method comprises the following step of adding casein hydrolyzate into fermented and unfiltered draught beer and uniformly stirring the mixture; and the casein hydrolyzate is prepared by the following steps of: dissolving casein into water; adding protease; performing full enzymolysis and ending reaction; filtering; removing bacteria from filtrate; and concentrating and performing spray drying to prepare the casein hydrolyzate. By adding the casein hydrolyzate into the unfiltered draught beer, the number of foams of the draught beer is increased and the duration of the foaming of the beer after two months is increased, and the method is convenient to operate and has wide application prospect.

Description

technical field [0001] The invention relates to the technical field of beer production, in particular to a method for improving the foaminess of pure draft beer. Background technique [0002] Foam stability is an important quality characteristic of beer, which refers to the change characteristics of foam, such as foamability, foam retention, adhesion and appearance, during the shelf life. Pure draft beer has become a healthy drink favored by consumers, but pure draft beer has obvious defects in foam stability, that is, the foam stability gradually decreases with the prolongation of shelf life. [0003] Protease A is the key factor leading to the decline of the foam of pure draft beer (Wang Deliang, He Chunyan, Li Jianfei, He Xi, Li Huiping. Research on the relationship between protease A and pure draft beer foam stability. Beer Science and Technology, 2008, 12, 44-48) . Protease A is an acidic protease with a molecular weight of about 42 ku, located in the vacuoles of beer...

AI Technical Summary

Problems solved by technology

[0004] Researchers have invented some methods for improving the foaminess of pure draft beer, such as extracting protease A inhibitors from Ganoderma lucidum fermentation broth and adding them to pure draft beer (CN200310106596.5); breeding strains that do not secrete protease A for use in Pure draft beer fermentation (CN200610155976.1); by adding biotin, Fe 3+ 、PO 4 3- At least one of them is to reduce the secretion of protease A (CN200810053644.1). The first method is complicated to extract inhibitors and the cost is high; the second method is cumbersome to prepare corresponding engineering bacteria; the third method is to reduce protease The secretion of A to improve the foaming performance of beer, the degree of improvement is limited