一纯生啤酒在17美元左右。
纯生啤酒的生产过程复杂，酿造工艺独特，影响。
Draft beer features with complicated production process, unique brewing technique and various influential factors.
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.
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.
因此，提高纯生啤酒的泡沫稳定性，是一项复杂的系统工程。
So it is a complicated and systematic project to improve draft beer foam stability.
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.
重点研究了纯生啤酒泡沫稳定性的影响因素、衰减规律及控制技术。
Focusing on draft beer foam stability, the paper puts much attention to the deciding factors, decline principle and control technology.
纯生啤酒是不经巴氏灭菌、采用无菌酿造和无菌包装技术生产的啤酒。
Pure draft beer refers to beer never underwent pasteurism and produced by the techniques of bioclean brewing and bioclean packing.
纯生啤酒泡持性的衰减主要是由成品啤酒中残留的活性蛋白酶A造成的。
The decline is mainly caused by the remaining active PrA in finished beer.
为了满足纯生啤酒对生产环境严格的卫生要求，推出了新型的双端洗瓶机。
In order to satisfy the strict sanitation requirements for production environment of the draft beer, GLM put up a new type double-end bottle washing machine.
结果表明，纯生啤酒的蛋白酶a酶活高低直接决定纯生啤酒的泡沫稳定性。
The results indicated that protease a activity played decisive roles in foam stability of draft beer.
本文的研究结果对青岛啤酒公司330ml纯生啤酒的市场推广有一定的实际应用价值。
The research results of this thesis have certain practical value to the promotion of 330ml purely Tsingtao beer.
制备纯生啤酒，要做好无菌酿造、无菌过滤、无菌包装工作，实现生产过程的全面无菌控制。
The key to the preparation of pure draft beer is to make well sterile control during the whole production process of sterile fermentation, sterile filtration and sterile packaging.
降温速度过快、离心泵及薄板换热器的机械剪切力会破坏酵母细胞，降低纯生啤酒泡沫稳定性。
The foam stability of draft beer was decreased by lowering temperature quickly and the mechanical shear power which yeast cell could be damaged.
纯生啤酒是指不经过巴氏灭菌或高温瞬时灭菌，而采用膜过滤除菌，达到一定的生物稳定性的啤酒。
Draft beer refers to the one with certain biological stability, which adopts the method of physical filter with no Pasteurization or instant high temperature sterilization.
该文对仙人掌汁的制备，仙人掌汁的添加量、添加方法和时间等工艺参数的优化设计，及纯生啤酒酿造进行了探讨。
This paper discussed the cactus juice preparation and draft beer brewing method, and optimized the juice addition amount, time and method, and other processing parameters.
目前，市售的纯生啤酒在泡沫稳定性方面普遍存在明显的缺陷，即泡沫稳定性差，并随着货架时间的延长而逐渐下降。
Common flaws such as weak foam stability and increasing decline with shelf life are found in draft beer on present market.
真正的纯生啤酒常常会因未经巴氏灭菌而残留一些酶类，其中蛋白酶a会破坏啤酒泡沫蛋白，从而使纯生啤酒的泡沫稳定性降低。
Without Pasteurization, some of the ferments will remain in real draft beer, among which PrA could destroy foam protein and reduce the foam stability.
真正的纯生啤酒常常会因未经巴氏灭菌而残留一些酶类，其中蛋白酶a会破坏啤酒泡沫蛋白，从而使纯生啤酒的泡沫稳定性降低。
Without Pasteurization, some of the ferments will remain in real draft beer, among which PrA could destroy foam protein and reduce the foam stability.
应用推荐