摘要
通过对瞬时巴氏杀菌、隧道式喷淋巴氏杀菌、膜过滤啤酒技术对瓶装啤酒生产新鲜度的研究比较,研究了瞬时巴氏杀菌用于瓶装啤酒生产的关键工艺参数以及控制模式。比较了3种杀菌模式生产的啤酒的理化指标、保鲜期长短的变化。结果表明,瞬时巴氏杀菌对啤酒泡持性和保鲜期的延长优于膜过滤纯生啤酒和隧道式巴氏杀菌啤酒。瞬时巴氏杀菌消耗低、成本低、简便易行。
Through the comparison of the effects of flash pasteurization, normal pasteurization and membrane filtration on the ties/mess of bottled beer, the key technical parameters and relative control modes for flash pasteurization were investigated. Besides, the physiochemical index and the shelf period of beer by the above three sterilization methods were also compared. And the results indicated that beer by flash pasteurization had longer foam durability and shelf life and flash pasteurization had the advantages such as low consumption, low production cost, and simple operation. （Tran. by YUE Yang ）
出处
《酿酒科技》
北大核心
2005年第9期59-61,64,共4页
Liquor-Making Science & Technology
关键词
瓶装啤酒
灭菌方法
瞬时巴氏杀菌
膜过滤
bottled beer
sterilization
flash pasteurization
membrane filtration
