固定化酵母细胞啤酒连续后发酵工艺条件优化

摘要

为了得到海藻酸钠固定化酵母细胞进行啤酒连续后发酵的最佳工艺参数.对发酵温度、酒液流量和固定化酵母胶粒填充量对啤酒中双乙酰含量的影响进行单因素试验和正交试验.结果表明:最佳工艺参数为发酵温度12℃,酒液流量6 L/h,固定化酵母胶粒填充量60％.该条件下,啤酒中的双乙酰含量最低,啤酒的品质和风味最佳.%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.