摘要
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.
出处
《酿酒科技》
2015年第3期65-68,共4页
Liquor-Making Science & Technology
基金
广东省科技项目(2008A024200002
2009B090200031
2012A020200002)
关键词
啤酒
间歇式煮沸
真空蒸发
热负荷
二甲基硫
beer, multiple stage boiling (MSB)
vacuum evaporation
thiobarbituric acid (TBA)
double methgl sulphur(DMS)