中小型啤酒厂生产过程中的微生物质量保证研究  

Research on Microbe Quality Assurance in Small Breweries

作　　者：刘翔[1] 李勇[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院食品营养系,浙江杭州310029

出　　处：《酿酒科技》2005年第1期34-37,40,共5页Liquor-Making Science & Technology

摘　　要：啤酒酿造是利用微生物(啤酒酵母)进行的纯种发酵,所以必须抑制和杜绝杂菌的污染和生长繁殖。微生物污染主要由于压缩空气、水源、种酵母、设备管道、容器及配管卫生等引起。其菌种主要是乳酸菌、四联球菌、果胶杆菌、巨球菌4类。中小型啤酒厂应建立麦汁冷却工序、酵母扩培系统、发酵工序等工序和生产环节的微生物控制监测管理系统,对工艺过程及设备进行彻底清洗、灭菌,达到生产绝对无菌,提高啤酒质量。(孙悟)Beer brewing referred to pure microbial fermentation. Accordingly, sundry microbial contamination and propagation should be inhibited. Microbial contamination was mainly induced by air condensation,water sources, dona yeast, facility pipes, containers and tubing sanitary etc. and the contaminated microbial species mainly included lactobacillus, tetracoccus, pectin bacillus and micrococci. In view of such case, small breweries should form adequate wort cooling procedures, barm expand propagation system and proper fermentation procedures, and establish microbial control monitoring system, which could realize thorough sterilization and washing of facilities and achieve aseptic production to improve beer quality. (Tran. by YUE Yang)

关 键 词：啤酒 啤酒厂 微生物 CIP 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]