固定化酵母细胞啤酒连续后发酵工艺条件的优化

Optimization of the Technological Parameters on Continuous Beer Maturation Applying Immobilized Yeast Cells

将陶瓷拉西环固定化酵母细胞应用于啤酒的连续后发酵。用试验和分析数据得到了最佳工艺参数。试验结果表明:优化的工艺条件为发酵温度13～14℃,稀释率0.110h-1,后发酵时间可大为缩短。此外,啤酒的主要理化指标还揭示:采用固定化酵母细胞进行后发酵的新工艺不会影响啤酒的品质。

The yeast cells immobilized in the ceramic reschig-ring were applied to continuous beer maturation. The optimized technological parameters were achieved by an experiment and analyzing experimental data. The results indicated that the optimized technological conditions were as follows fermentation temperature 13～14℃, and dilution rate 0.110h-1, and the maturation time was shortened. Furthermore, the assayed data of main physical and chemical index of beer revealed that the innovative technology of continuous beer maturation using immobilized yeast cells had no effect on the quality of beer.