间歇式煮沸及真空蒸发系统在啤酒生产中的应用

Application of Multiple Stage Boiling and Vacuum Evaporation System in Beer Production

以麦汁煮沸工序为研究对象,研究了麦汁间歇式煮沸结合真空蒸发系统在啤酒生产中的应用,以达到节能降耗的目的。研究结果表明,把麦汁煮沸的时间由80 min缩短到60 min,煮沸强度下降4%,蒸汽耗下降45%,啤酒总体质量影响不大,各种风味物质指标、浓度与原工艺基本一致,品评结果没有较大的风味缺陷;其中热负荷(硫代巴比妥酸值)下降约17%,有利于啤酒货架期间的保鲜,而二甲基硫去除率约50%,较大地提高了啤酒的风味稳定性。

The application of multiple stage boiling（MSB）and vacuum evaporation system in beer production for the purpose of reducing ener-gy consumption was investigated in this paper. The results showed that,as the boiling time decreased from 80 min to 60 min, the boiling intensi-ty reduced by 4%and steam consumption reduced by 45%with unchanged beer quality（flavor and concentration）. TBA value decreased by 17%, which was beneficial to beer freshness in the storage. DMS removal rate was about 50%, which could greatly improve beer flavor stabili-ty.