纯生啤酒

纯生啤酒生产过程PLC自控系统的设计与应用

The Design and Application of PLC Based Control System of Pure Draft Beer Production

HACCP在纯生啤酒中的应用

Application of HACCP in Brewing of Pure Draft Beer

介绍了PLC在纯生啤酒生产控制系统中的应用，并结合生啤的工艺特点对系统的硬件结构和软件设计作了详细叙述。

The application of PLC in the control system of pure draft beer brewing is presented , and also the hardware and software design of the system are focused in detail .

纯生啤酒HACCP纠偏措施执行表内容主要有CCP、显著危害、监控对象、控制标准、纠偏措施、记录和验收等项目。

The correction methods of HACCP mainly covered CCP , evident hazard , monitoring objects , control standards , correction solution , recording and checking etc.

人们设想寻找一种抑制剂，能够添加到蛋白酶A活性偏高的纯生啤酒中，抑制PrA对泡沫蛋白的降解，但这一工作仍有待进一步研究。

It imagine that a PrA inhibitor can be appended into beer to inhibit the superfluous PrA activity . But such research is still going along .

大量的文献资料证实，未经巴氏灭菌的纯生啤酒会有一定量的蛋白酶活力残留，继而破坏了泡持性蛋白质Z（PrZ），使啤酒的泡沫稳定性变差。

Many data proved that some proteinase remains because the draft beer isn 't sterilized by the Pasteurization . The remaining proteinase will destroy the foam protein Z ( PrZ ) and the foam stability of the beer will be bad .

结果表明，燕京纯生啤酒具有良好的风味质量一致性。

Results indicate that Yanjing draft beer flavor has good uniformity .

基于菌种层面的纯生啤酒泡沫稳定性的研究

Studies on Foam Stability of Unpasteurized Beer Based on Saccharomyces Cerevisiae

纯生啤酒的特点和生产管理的重点

The Characteristics of Draught Beer and The Key Points in Production Management

纯生啤酒污染原因及控制措施的探讨

The Reasons of Draft Beer Pollutions and the Control Measures

纯生啤酒的无菌生产技术食品加工新技术&微波灭菌

The sterilization technology in the production process of draft beer Microwave sterilization

纯生啤酒与市场中别的啤酒相比更得到消费者喜爱。

Pure draft beer and beer market in other more than get consumers .

改善纯生啤酒膜过滤系统堵塞的主要措施

Measures to reduce blocking in the membrane filtration system during draft beer production

纯生啤酒生产中微生物污染的危害及控制技术

The Impact of Microbial Contamination during Draft Beer Production and the Control Technique

蛋白酶抑制剂对纯生啤酒泡沫稳定性影响

Protease inhibitor 's influence in the foam 's stability of green draught beer

纯生啤酒泡沫稳定性的研究

A Study on Foam Stability of Unpasteurized Beer

纯生啤酒泡沫稳定性的影响因素及改善策略

The Affection Factors of Foam Stability of Unpasteurized Beer and Strategy for Foam Improvement

制备纯生啤酒的若干问题初探

Investigation on the Preparation of Pure Draft Beer

采用荧光底物法检测纯生啤酒蛋白酶A方法的研究

Study on the Detection of Protease A Activity in Draft Beer by Fluorescent Substrate

纯生啤酒生产过程中的几个技术问题

Discussions on some technical questions of draft beer

瓶装纯生啤酒的卫生与质量管理

Hygiene and quality management for draft beer bottling

生产瓶装纯生啤酒的关键

The keys for production of draught beer

因此，改善纯生啤酒的泡沫性能，提高纯生啤酒的泡沫稳定性是一项十分复杂的研究课题。

Therefore , how to improve the draft beer foam stability has become a complicated subject .

发酵条件是影响纯生啤酒发酵过程中酸性蛋白酶分泌的重要因素。

Fermentation conditions were important factors that effected acidic proteinase production in pure draft beer fermentation .

蛋白酶A与纯生啤酒泡沫稳定性及蔗糖转化酶的关系研究

Study on the Relations between Protease A and Foam Stability of Draft Beer and Sucrose Invertase

由于纯生啤酒的生产工艺独特，影响泡沫稳定性的因素很多。

Due to its unique technique , draft beer foam stability has been affected be several factors .

纯生啤酒灌装的配备

Pure draught beer filling equipment

酵母中蛋白酶A的释放对纯生啤酒的泡持性有不良影响。

There are harmful effect on the stabilization of fresh beer foam as releasing proteinase A from yeast .

浅谈降低微型啤酒中乙醛含量的措施保健型枸杞纯生啤酒酿造方法的研究

Study on factors coming from the period of mini-beer production on content of acetaldehyde Production of Chinese wolfberry draft beer

泡沫稳定性衰减问题已成为纯生啤酒发展的最大障碍，困扰着啤酒酿造者。

The recession has already been the significant obstacle for the development of draft beer industry and troubled the manufacturers .