摘要
描述了在啤酒除菌过滤和无菌包装系统上取得的实质性进展。导致过滤性能低下的主要因素在于存在胶质碳水化合物及在单通道过滤过程中使用了劣质硅藻土。通过在糖化锅中加β-葡聚糖酶并对单通道硅藻土过滤机过滤进行优化后得到的清酒 ,经高性能预过滤器及0.45μm的Millipore膜过滤器组合过滤 ,然后在包装中严格按质量保证程序操作 ,则微生物稳定性达到要求。除菌过滤与无菌包装能否成功在于好的“质量控制”
The substantial advancement achieved in bacilli-eliminated filtration and asepsis packing of beer was introduced in this article. The causes of poor filtration capability were mainly the existence of colloidal carbohydrate and the application of tinpot diatomite during single passage filtration. By the addition of β-polysaccharide enzyme in saccharifying pots and optimization of single passage diatomite filtration machine procedures, the obtained purified beer was filtrated by the combined machines of high-quality filtration machine and 0.45 μm Millipore membrane filtration machine, then it was packed with strict adherence to quality-guarantee asepsis packing operation procedures. As a result, the microbial stability met the international requirements.(Tran.by YUE Yang)
出处
《酿酒科技》
2000年第5期90-91,共2页
Liquor-Making Science & Technology
关键词
啤酒
膜过滤
无菌包装
beer
asepsis packing
membrane filtration
