关于啤酒厂糖化系统增产改造的探索  

Investigation on Conversion of Saccharifying System in Breweries to Increase Production Output

作　　者：陶伟 

机构地区：[1]江苏泰星减速机股份有限公司啤酒分部,江苏泰兴225402

出　　处：《酿酒科技》2005年第3期113-114,共2页Liquor-Making Science & Technology

摘　　要：在传统的“三锅二槽”啤酒工艺中增加一个糖化锅和一个麦汁中间暂存槽,可缩短工艺过程的闲置时间,增加工艺的紧凑度,提高糖化系统生产能力33%;提高整个生产效率和生产能力。(孙悟)One saccharifying boiler and one wort intermediate temporary deposit groove were attached to traditional 'Three boilers & Two grooves' to shorten facility stand-by time, to press forward technical join, to increase production capacity of saccharifying system by 33 %, and to quicken operation frequency. As a result, the whole production efficiency and production capability had been improved. (Tran. by YUE Yang)

关 键 词：啤酒 工艺 糖化锅 麦汁中间暂存槽 

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]