模拟麦汁生物发酵过程的热谱研究  

STUDY ON THE THERMOGRAMS IN THE SIMULATION WORT FORMENTATION PROGRESS

作　　者：董岁明[1] 董延芳[2] 王婷[1] 

机构地区：[1]长安大学环境科学与工程学院,陕西西安710054 [2]长安大学地球科学与测绘学院,陕西西安710054

出　　处：《河南工业大学学报（自然科学版）》2006年第4期61-64,68,共5页Journal of Henan University of Technology：Natural Science Edition

摘　　要：用DDCⅡ型补偿式数字精密量热系统和专门设计的CCU 1型量热单元,对啤酒麦汁的发酵过程进行了实验模拟,并对葡萄糖液进行了相同发酵过程的热监控,获得了过程的热谱图.通过对两者热谱图的对比和分析,从量热的角度验证了文献中关于酵母对糖发酵作用历程的认识.同时,对影响发酵的主要因素进行了试验研究.结果表明,选用优质酵母、适量通氧可提高发酵温度,缩短主发酵完成的时间,而不影响产品质量.A DDC-Ⅱ type Digital compensation accurate calorimetric system with the specially designed calorimetric vessel was used in the simulation experiments of the wort fermentation though heat compensation. Heat effects during the fermentation process were continually and automatically monitored and recorded, the analogous fermentations were carried out with glucose at the same sugar concentration and the fermentation process thermograms were ob- tained. Comparing and analyzing their thermograms, the reported mechanism of wort fermentation was verified from the angle of heat monitoring. The main factors that influenced fermentation process were discussed, experiment re- suits provided, choicing quality yeast and bubbling gas slowly though the liquid medium at an appropriate range of flow rates, it can improve fermentation temperature, cut fermentation time and not affect beer quality.

关 键 词：发酵过程 热谱 补偿式热量计 模拟 

分 类 号：TS201.3[轻工技术与工程—食品科学]