摘要
啤酒厂使用的酵母存在问题:①细胞表面覆盖有冷凝固物;②细胞结块;③酵母泥被细菌感染;这些都会影响酵母的发酵性能和啤酒质量,必须酸洗。酸洗可减少污染源细菌数量;酸洗所用酸最好为食品级磷酸;酸洗维持时间为1～2h;酸洗液pH为2.2～2.4。(孙悟)
The yeast used in breweries has the following problems ： ①cell surface covered with cold coagulum; ②cell agglomeration; ③contamination of yeast slurry. The above problems would seriously influence the fermenting performance of yeast and damage beer quality. Acid washing is an effective method to settle the problem because it could reduce contaminated bacteria quantity. Edible phosphoric acid is the best choice for acid washing and the best acid washing time is between 1-2 h with pH value of acid washing solution as 2.2-2.4.
出处
《酿酒科技》
北大核心
2005年第10期58-59,共2页
Liquor-Making Science & Technology
关键词
啤酒
酵母
酸洗
beer
yeast
acid washing
