啤酒生产中回收酵母泥处理剂的选择试验

Percent Test of Yeast Slurry Recovery Treating Compound in Beer Brewing

对啤酒生产过程中回收的酵母泥采用加入过饱和硫酸铵、Nisin、磷酸等处理剂进行处理,在保证酵母死亡率不高、无毒无害、不影响啤酒口感和有效杀灭细菌的条件下,选出最佳处理剂及其作用强度、作用时间、处理方式。结果表明:(1)添加酸化的过饱和硫酸铵能引起酵母大量死亡,死亡率甚至达10%,而对厌氧菌没有作用;(2)加入酸化Nisin,不影响酵母死亡率,能杀灭99%的厌氧菌;(3)单独添加磷酸能杀灭99.9%以上的细菌,达到实验目的,最佳工艺条件为pH2.5,作用时间2h,30min时追加一次磷酸。(孙悟)

Supersaturated ammonium sulfate,Nisin,and phosphori c acid etc.were used in the treatment of yeast slurry recovery in beer brewing.U nder the preconditions of low mortality of yeast,asepsis,harmlessness,effecti ve sterilization,and no adverse effects on beer taste,the optimal treating com pound and its action intensity,function,treating modes and time were defined. The definitions were as follows:1.addition of supersaturated ammonium sulfate could result in abiosis of large amount of yeast and the mortality achieved10 %,besides,its addition had no effects on anaerobic bacteria;2.addition of acidified Nisin had no effects on yeast mor-tality and could exterminate99%a naerobic bacteria;3.addition of single phosphoric acid could achieve experime ntal objective by killing99.9%bacteria and the optimal technical conditions included2.5pH value,2h action time,and supplement of phosphoric acid30m in after beginning.(Tran.by YUE Yang)