啤酒用糖浆中嗜酸耐热菌对发酵的影响及其添加过程中控制方法的研究  

作　　者：赵飞函 孙晓燕 刘月琴[1] 贺立东 

机构地区：[1]华润雪花啤酒(中国)有限公司

出　　处：《中外酒业》2022年第5期15-19,共5页Global Alcinfo

摘　　要：本文以从糖浆中分离所得的嗜酸耐热菌(TAB)为试验菌株,探究该试验菌株在啤酒发酵过程所产生影响以及在糖浆添加过程中有效的控制方法。结果表明,TAB在啤酒发酵过程中对酵母泥活性有所影响;糖浆添加方式建议为沉淀槽添加,在95℃以上保温1Omin方可完全杀灭TAB。In this paper,the Alicyclobacillus acidoterrestris(TAB)isolated from the syrup was used as the test strain to explore the influence of the beer fermentation process and the effective control method in the process of syrup addition.The results show that TAB has an negative effect on yeast activity during beer fermentation;the suggested addition methods of syrup:added when the whirlpool tank temperature reaches 95℃,and the resting time at least for 10 min.

关 键 词：糖浆 酸土脂坏酸芽孑包杆菌 糖浆添加方式 

分 类 号：TS2[轻工技术与工程—食品科学与工程]