摘要
将蜂窝陶瓷用作酵母细胞固定化的载体,进行啤酒连续后发酵试验研究。应用均匀试验设计法来安排试验,对试验数据进行统计分析及最优化处理,并通过验证试验,获得优化的工艺条件为:发酵温度13～14℃,稀释率0.142h-1。啤酒主要理化指标的测定和口味品评结果表明:与传统工艺相比,采用蜂窝陶瓷固定化酵母细胞啤酒连续后发酵工艺不会影响啤酒的品质,而后发酵时间可大为缩短。
The technology of continuous beer after fermentation by immobilizing yeast cells in the honeycomb-like ceramic was studied. The test was arranged by the means of uniformity-test-design. The optimized process conditions, that are fermentation temperature 13～14℃ and dilution rate 0.142 h^-1, were obtained by statistical analysis and optimization based on the data gotten from the test. The results of determining beer＇s main physical-chemical indicators and judging flavors indicated that the new technology of immobilizing yeast cells no affect on the quality of beer comparing with the traditional technology. Moreover, the after fermentation time was cut consumedly.
出处
《食品研究与开发》
CAS
北大核心
2006年第4期46-48,31,共4页
Food Research and Development
关键词
蜂窝陶瓷
固定化酵母细胞
啤酒
后发酵
the honeycomb-like ceramic
immobilized yeast cells
beer
after fermentation
