固定化酵母发酵啤酒实验研究

Experimental on fermentation beer by immobilized yeast

通过测定发酵过程中还原糖和双乙酰的含量变化研究了海藻酸钠固定化啤酒酵母细胞生产啤酒的性能。实验结果表明,固定化酵母发酵啤酒比游离酵母发酵啤酒能更快地利用还原糖,还原双乙酰。固定化酵母发酵啤酒第一批发酵由于需要酵母的大量增殖,主发酵约需要72h;在随后的批次发酵中,固定化细胞发酵啤酒主发酵48h,还原糖降至1.0%以下,双乙酰降至0.15mg/L以下,pH、酸度等均达到啤酒产品质量标准。该工艺菌种可反复利用,发酵时间短,提高了啤酒生产效率。

The fermentative characters of immobilized Saccharomyces carlsbergensis with sodium alginate to produce beer were investigated and the contents of reducing sugars and diacetyl were analyzed during the fermentation.The results showed that the reducing sugars and diacetyl were adsorbed faster by immobilized yeast than that of free yeast.The first fermentation time by immobilized yeast was about 72 h due to needing yeast proliferation while the following batch fermentation time shorted to 48 h.The contents of reducing sugar and diacetyl were about 1% and 0.1 mg/L,respectively.The pH and acidity of beer were also in accord with required quality standard of beer.The results showed that the fermentation technique of immobilized yeast cells should be advocated because of its short fermentation time,low raw material and its reuse.