啤酒的发酵论文.pdfVIP

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徐州工业职业技术学院

毕业论文（设计）

题目:小试啤酒发酵工艺条件优化

年级专业:生物化工工艺061班

学生姓名:周黄海学号:630104008

指导教师:吴昊职称:讲师

导师单位:徐州工业职业技术学院

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小试啤酒发酵工艺条件优化

小试啤酒发酵工艺条件优化

摘要

目前啤酒工业生产技术条件已经非常成熟，本次实验对啤酒的温度、糖度、接种

量等条件进行小试单因素实验，再通过正交实验对啤酒发酵条件进行优化以提高啤酒

的质量。通过本次正交实验结果分析得到最适啤酒的酿造条件为：发酵温度

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T=10~15℃；发酵糖度5Bé；发酵酸度PH6.5；接种量0.2%。

关键词：精选浸渍发芽干燥粉碎糊化糖化酒花过滤杀菌后处理

Testasmallbeerfermentationprocessoptimization

Abstract

Atpresent,beerproductiontechnologyindustryconditionscouldhavebeenvery

single-factortestinsmallexperiments,andthenthroughtheorthogonaltothebeer

fermentationconditionsareoptimizedtoimprovethequalityofbeer.Theadoptionof

fermentationtemperatureT=10~15℃;fermentationofsugar50Bé;fermentationacidity

PH6.5;inoculum0.2percent.

Keywords:selectionofdryimpregnationgerminationsaccharificationhopsmash

pastingpost-processingfiltersterilization

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小试啤酒发酵工艺条件优化

目录

1．小试啤酒发酵工艺条件优化摘要„„„„„„„„„„„„„„„„„„„1

2.Abstract„„„„„„„„„„„„„„„„„„„„„„„„„„„„„„2

3.目录„„„„„„„„„„„„„„„„„„„„„„„„„„„„„„„„3

一.概述„„„„„„„„„„„„„„„„„„„„„„„„„„„„„„„5

二．啤酒生产工艺过程„„„„„„„„„„„„„„„„„„„„„„„„„6

三．啤酒的酿造过程„„„„„„„„„„„„„„„„„„„„„„„„„„7

四．麦芽的制备„„„„„„„„„„„„„„„„„„„„„„„„„„„„