食品与机械2012，Vol.28Issue(6)：223-225,255,4.DOI:10.3969/j.issn.1003-5788.2012.06.056
固定化酵母细胞啤酒连续后发酵工艺条件优化
Technological conditions majorization research by utilizing immobilized yeast cells for secondary fermentation
摘要
Abstract
In order to obtain optimal parameters of yeast cells immobilized by sodium alginate continuous secondary fermentation, the research studied on the fermentation temperature, wine flow, immobilized yeast colloidal particle filling quantity diacetyl content of beer the influence of single factor experiment, and orthogonal test. Results: The optimal technological parameters were the fermentation temperature 12 ℃ , flow rate of 6 L/h, the immobilized yeast particles filling 60%. Under the condition, the diacetyl content in beer produced through this condition was the lowest, and the quality and flavor of beer were the best.关键词
海藻酸钠/固定化酵母/连续后发酵/优化Key words
sodium alginate/ immobilized yeast: continuous fermentation / majorization引用本文复制引用
杨猛,黄亚东,刘凯..固定化酵母细胞啤酒连续后发酵工艺条件优化[J].食品与机械,2012,28(6):223-225,255,4.基金项目
淮安市科技攻关项目(编号:HAG09026) （编号:HAG09026）
