啤酒酵母抽提物工业化生产  

Industrialized Production of Beer Yeast Extractive

作　　者：李祥[1] 罗仓学[1] 

机构地区：[1]西北轻工业学院应用化学研究所,陕西咸阳712081

出　　处：《酿酒科技》2002年第2期72-73,共2页Liquor-Making Science & Technology

摘　　要：据统计 ,每生产1t啤酒就有1.5kg啤酒废酵母(干)产生 ,一个年产10万t的啤酒企业可产生150t啤酒废酵母 ,可实现工业化生产。经过多次工业试验 ,酵母抽提物得率可达70 %。生产工艺为酵母泥经除杂、压榨取酒、水洗脱苦、调浆、自溶(酶解)、灭酶、过滤、滤液浓缩、调配而得成品。生产10万t的啤酒企业 ,其啤酒酵母用于生产酵母抽提物 ,可创造效益近200万元。同时 ,还产生明显的社会效益和环保效益。(庞晓)Statistically, 1 t beer brewing will produce 1.5 kg beer dry yeast and a brewery with annual yield 100000 t beer will produce 150 t beer dry yeast which could form industrialized production. Multiple tests indicated that the yeast extracting rate could achieve 70 %. The production techniques include sundries removal from slurry, squeeze for beer extracting, water cleaning to eliminate bitterness, syrup blending, autolysis, enzyme management, filtration, filtrate condensing and blending etc. Through the above measures, the brewery would create about two million RMB economic profits annually. Besides, it also brought about evident social profits and enviromental protection effects.(Tran.by YUE Yang)

关 键 词：综合利用 啤酒酵母 酵母抽提物 工业化生产 

分 类 号：TS261.9[轻工技术与工程—发酵工程]