啤酒酿造过程麦汁煮沸热平衡和热稳定性控制研究  

作　　者：蔡少彬 杨青 郑文娜 张晓辉 

机构地区：[1]广州南沙珠江啤酒有限公司,广东广州510308

出　　处：《中外酒业》2021年第21期18-21,22,23,共6页Global Alcinfo

摘　　要：麦汁煮沸是啤酒酿造耗能最大的工序,煮沸过程蒸汽消耗和二次蒸汽回收之间的热平衡对啤酒企业节能降耗意义重大。本论文对大生产中麦汁煮沸过程的热平衡和啤酒的热稳定性进行了研究,并首次发现了一种最大程度地实现麦汁热平衡和保证啤洒热稳定性的煮沸工艺,即煮沸过程采用同一蒸汽流速控制的均匀煮沸方式。该煮沸技术在保证啤酒热稳定性的前提下,可降低蒸汽消耗3%,同时由于该煮沸方式中每批麦汁煮沸的蒸汽消耗稳定,每批麦汁的煮沸强度和热负荷一致,麦汁质量更加稳定,可提高啤酒的风味一致性。因此,该煮沸技术在大生产应用中具有较大的经济价值和推广潜力。Wort boiling is the well-known process that takes the most energy in breweries,thus the balance between the steam consumption and the heat recovery from the condensate during wort boiling is of great significance for energy saving.This paper investigated the heat balance and heat stability in the industrial wort boiling and a new boiling process that could attain the heat balance and guaranteethe heat stability to the most extent was found for the first time.The same steam flow was adopted for the whole boiling period in the new process.Consistent boiling strength and heat load can be made for stable energy consumption in each batch of wort production.Thus,the wort quality is more stable and the flavor consistency-can be enhanced.Moreover,thistechnology could reduce steam consumption by 3% during wort boiling.Thereafter,this new wort boiling technology offers great economic andapplication value in the brewing industry.

关 键 词：麦汁煮沸 热能回收 煮沸技术 热平衡 热稳定性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]