啤酒非生物稳定性的一些改善措施  

Some Improvement Measures for Abiotic Stability of Beer

作　　者：王新 赵龙 WANG Xin;ZHAO Long(Tsingtao Beer(Kunshan)Co.,Ltd.,Kunshan 215300,Jiangsu,China)

机构地区：[1]青岛啤酒(昆山)有限公司,江苏昆山215300

出　　处：《酿酒》2021年第1期131-134,共4页Liquor Making

摘　　要：啤酒的非生物稳定性是啤酒品质的重要指标,在啤酒生产过程中有很多环节都会对啤酒的非生物稳定性产生不可逆的影响。通过对啤酒原料、生产工艺、过程控制手段和设备方面影响进行分析,我们对原料进行管控,稳定原料质量;对生产工艺重新评估,确定适当的工艺模型和参数设定;对过程控制方法和设备也进行了相应的优化。Abiotic stability of beer is an important index of beer quality,there are many links in the beer production process which will have an irreversible effect on the abiotic stability of beer.By analyzing the influence of beer raw materials, production process, process control and equipment,we control the raw materials to stabilize the quality of raw materials,reassess the production process and determine the appropriate process model and parameter setting,process control methods and equipment are also optimized accordingly.

关 键 词：啤酒 非生物稳定性 原料 酿造过程 氧 

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]