降低啤酒活性干酵母使用量,优化活化工芝的研究  

Study on reducing the usage amount of active dry yeast in beer and optimizing the activation process

作　　者：杨刚 解慧[1] 王思宇 吕慧威[1] YANG Gang;LV Huiwei;XIE Hui

机构地区：[1]吉林师范大学博达学院食品科学与工程学院,吉林四平136000

出　　处：《中外酒业》2020年第21期23-27,共5页Global Alcinfo

摘　　要：啤酒活性干酵母由于其种类多样、使用方便,已经成为目前国内啤酒屋等手工精酿啤酒作坊和小型精酿啤酒厂的主要酵母来源。但在使用中发现,干酵母的使用量大,成本较高,所以本研究将啤酒活性干酵母扩大培养后,再补满罐使用,大大降低了干酵母的使用量(为优化前的13.33%)。并根据酵母数、降糖速度、风味物质、有机酸含量四项指标的检测结果,发现经扩培后的啤酒活性干酵母起发速度更快,风味稳定性更好。通过对酵母扩培温度、稀释倍数、扩培时间、通氧方式的研究,优化并确立了活化扩培工艺。Beer active dry yeast has become the main source of yeast in craft brewers and small craft breweries in China due to its variety and convenient use.However,in the process of use,it was found that the amount of dry yeast was large and the cost was high,so in this study,the beer active dry yeast was expanded and cultured before being used to fill the can,which greatly reduced the amount of dry yeast(13.33%before optimization).According to the detection results of yeast number,glucose-lowering speed,flavor substance and organic acid content,it was found that the expanded beer active dry yeast had faster growth rate and better flavor stability.The activated expanding technology was optimized and established by studying yeast expanding temperature,dilution ratio,expanding time and oxygen flux.

关 键 词：啤酒 活性干酵母 扩培 工艺 

分 类 号：TS2[轻工技术与工程—食品科学与工程]