啤酒风味醋的工艺研究

Study on Processing Technology of Beer-flavor Vinegar

目的研究以酵母泥为原料生产啤酒醋的工艺,重点研究啤酒醋的澄清。方法对废啤酒的煮沸压力、煮沸时间、澄清剂的种类进行单因素试验,然后进行正交试验,确定啤酒醋的最佳生产工艺。结果最佳生产工艺条件是:煮沸压力0.5 MPa,煮沸时间50 min,皂土添加量0.01%,处理时间5 h。结论此工艺可得到澄清的啤酒醋,为啤酒醋的工业化生产提供了理论依据。

Objective To study the processing technology of beer-flavor vinegar with yeast paste as raw material, especially emphasizing the clarifying technology. Methods The single factor experiments of boiling pressure, boiling time and clarifier were carried out, then the L9 （3^3）orthogonal experiment was adopted to confirm the optimal processing parameters in the production of beer-flavor vinegar. Results The optimal processing technology of beer-flavor vinegar was as follows： boiling pressure of 0.5 MPa, boiling time of 50 min, 0.01% bentonite and processing for 5 h. Conclusion The plained beer-flavor vinegar can be manufactured by this technology, which provides the theoretic basis for the industrial production of beer-flavor vinegar.