降低啤酒麦汁压滤机浸出物损耗的研究  

Study on Reducing Leachate Loss of Beer Wort Press Filter

作　　者：苏思远 谢洪波 乔铸 Su Siyuan;Xie Hongbo;Qiao Zhu(Hunan Zhujiang Beer Co.,Ltd.,Xiangtan 411228,China)

机构地区：[1]湖南珠江啤酒有限公司,湖南湘潭411228

出　　处：《现代食品》2019年第14期4-7,24,共5页Modern Food

摘　　要：新型全自动麦汁压滤机在啤酒麦汁过滤中有着多方面的优势,越来越多的国内企业选择采用麦汁压滤机,过滤过程的浸出物损耗在酿造总浸出物损耗中占较大比重,麦汁过滤浸出物损耗是衡量麦汁压滤机使用效果的重要指标。本文从装机、洗糟方面入手,以麦糟挤出液残糖为主要衡量指标,结合考虑洗糟水残糖,研究不同条件对麦汁压滤机浸出物损耗的影响,优化麦汁压滤机生产工艺条件,获得一定效果。Thin-layer chamber mash filters have many advantages in the lautering process.More and more Chinese beer companies have used the TCM in the lautering process.The extract loss in the lautering process accounts for a significant part of the total extract loss in the whole brewing process,the extract loss is an important performance metric of thin-layer chamber mash filters.This paper gives a method to obtain optimal processing parameters of the TCM by studying both residual sugar in the squeezing liquid of spent grains and residual sugar in sparging water during the different processes of load-filling and sparging the grains.

关 键 词：啤酒 麦汁压滤机 洗糟 浸出物损耗 残糖 

分 类 号：TS262.5[轻工技术与工程—发酵工程]