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以往认为煮沸强度要达到一定范围才能使麦汁煮沸满足要求,实践显示,只要运用合适的处理方法,低煮沸强度的麦汁同样可以满足要求.根据麦汁煮沸设备的特点,通过优化麦汁煮沸工艺,降低煮沸强度,可达到节能和提高质量的目的. 相似文献
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麦汁煮沸的目的之一,是尽可能将麦汁中可凝固蛋白南凝聚并分离出来,以改善啤酒风味和非生物稳定性。文章从麦汁组成、煮沸强度、煮沸时间、煮沸方式,麦汁pH及酒花添加等方面分析了麦汁煮沸时影响蛋白质凝聚的因素。 相似文献
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优化麦汁煮沸过程控制的探讨 总被引:1,自引:0,他引:1
麦汁煮沸是糖化车间能耗最大的工序,进一步优化麦汁煮沸过程,提高产品质量和设备利用率,降低生产成本,在传统麦汁煮沸的基础上提供有利条件,将麦汁煮沸时间缩短到最少。 相似文献
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在啤酒酿造过程中,麦汁煮沸是消耗能潭最多的阶段。低压煮沸和高温麦汁煮沸在麦汁煮沸期间具有较低的热负荷,从而进一步减少了能源消耗。本文主要讨论了麦汁煮沸的环境和减小热女荷的可能性。对近年来的麦汁煮沸系统,即低压动态煮沸和低热负荷与挥发物去除(蒸汽、膜厦真空去除)相结合的煮沸系统,给与了特别的关注。 相似文献
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1现状分析我公司煮沸锅全容积63m3,有效容积42m3,目前单锅热麦汁产量36吨以上,满锅时煮沸麦汁达38.5吨,煮沸锅顶部空间38%,低于设计要求煮沸锅顶部空间不低于全容的40%,因此,煮沸时麦汁上升到入孔门上沿,从冷凝管处溢流麦汁,平均每锅损失麦汁200公斤左右。车间采取从冷凝管处加阀控制,煮沸时关闭阀门,防止麦汁从冷凝管溢出, 相似文献
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近十年来,随着化石燃料的大幅度涨价,节约能源问题备受各方关注。啤酒厂的麦汁煮沸约消耗总热量的40%而伴有峰荷,为此导致研制节能的麦汁煮沸新工艺。新的节能装置同时消除由蒸汽带出的恶味,从而减少空气污染。七十年代,导向应用能量守恒的第一踏板是麦汁外加热器。近五年来的进展是蒸汽机械再压缩、麦汁连续高温煮沸和麦汁低压煮沸等。煮沸锅的外加热器和新型的内加热器,仅只考虑适用于传统的麦汁煮沸工艺,因为它们不影响麦汁的质量。而通过蒸汽机械再压缩用来加热,则是更进一步的无需改变生产过程的方法,煮沸强度可任由选择。使用该装置,若仅计煮沸阶段,节能可达90%, 相似文献
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Hans Scheuren Michael Dillenburger Frank‐Jürgen Methner 《Journal of the Institute of Brewing》2015,121(2):204-206
For an efficient wort boiling process, a homogenous wort treatment is important. In this publication a new method for quantifying wort homogeneity is proposed. A differential equation for wort heating was formulated, which was validated by temperature measurements during the heating process. The ratio between calculation and measurements quantifies wort homogeneity. Knowing this parameter leads to a better prediction of the different reactions and processes of wort boiling. Copyright © 2015 The Institute of Brewing & Distilling 相似文献
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麦汁的煮沸是啤酒发酵中最重要的工序,麦汁煮沸前后无论是物理性质还是化学成分变化极大,这对啤酒发酵风味影响很大,阐述了麦汁煮沸前后化学成分变化,对啤酒发酵合理控制有很大的启发作用。 相似文献
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Masaaki Yano Werner Back Martin Krottenthaler 《Journal of the Institute of Brewing》2008,114(4):357-364
There is a vast repository of knowledge regarding improving beer taste stability via wort boiling. However, as far as we are aware, there are few reports dealing with taste stability improvement in terms of quality characteristics by boiling, under proper conditions, the first wort and second worts separately. In this study, more than 50 brews in a pilot scale brewing facility were conducted to investigate suitable boiling conditions for first and second worts. When the second wort (i.e., the last 10% of the total filtered wort) was kept under a low heat load atmosphere (78°C), casted to the boiling first wort, and then re‐boiled for 10 min, the produced beer exhibited no significant differences compared to that of the general beer in terms of taste stability. However, when an adsorbent (bentonite, silica gel, activated carbon or PVPP) was individually added to the second wort and the same boiling procedure was performed, the oxidized flavour of the forced aged beer, treated with activated carbon, significantly decreased, compared to that of the general brew (level of significance α = 0.01). The data from the chemical analysis and fermentation behavior are presented. 相似文献
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麦汁混浊原因及主要解决措施 总被引:1,自引:0,他引:1
麦汁产生混浊的原因主要有原料(麦芽、大米、玉米、酒花)质量、原料粉碎度、糖化工艺、过滤条件(入醪刀速、阀门开度、耕糟刀高度)、煮沸条件(煮沸强度、麦汁pH、煮沸时间)、回旋沉淀效果等。解决麦汁混浊的主要措施:包括提高麦芽、辅料以及酒花的质量;控制麦芽和辅料的粉碎度;控制糖化工艺、麦汁过滤洗糟和麦汁煮沸条件及沉淀冷却效果。(孙悟) 相似文献
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This study investigates the effects of wort composition from three lautering systems on hop utilisation at different hop boiling and dosing times. A response surface methodology was applied with 60 single tests at a 5 litre scale. The parameters, which were varied, were lautering system, boiling time without hops, boiling time with hops and α-acid dosage. It was shown that the wort composition from the different lautering systems requires different boiling times or enables the reduction in boiling time with hops. Although the pH and original gravity of the lauter tun and mash filter worts were similar, different boiling times were necessary to achieve the same concentration of iso-α-acids. Further, there were variations in fatty acid composition of the worts. In order to be able to assess the effects on a larger scale, six brews were performed in a 10 hL pilot brewery. The utilisation of hop bitter substances differed despite the same boiling time and the same α-acid dosage in relation to the total quantity of wort. In addition, no significant losses of hop bitter substances were observed in the wort from a continuous mash filtration system due to the process related higher dosage of α-acid. Both sets of experiments showed that the boiling times depend on the wort composition and increased as follows: novel continuous mash filtration system < mash filter < lauter tun. The results lay the foundation for calculating the optimal parameter settings for each brewery to optimise the hop isomerisation rate. © 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling 相似文献
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Naoyuki Kobayashi Hirotaka Kaneda Hisao Kuroda Minoru Kobayashi Toshio Kurihara Junji Watari Ken Shinotsuka 《Journal of the Institute of Brewing》2000,106(2):107-110
Monohydroxy, dihydroxy‐, and trihydroxyoctadecenoic acids in beer and wort were simultaneously determined using gas chromatography after a solid extraction method. These three acids were detected at ppm levels in the wort. The monohydroxyoctadecenoic acids were not detected after wort boiling, but the dihydroxy‐ and trihydroxyoctadecenoic acids were transferred through wort boiling, fermentation and lagering into the finished beer. During the mashing using a laboratory mash bath, they gradually increased to about twice the levels those at mashing‐in. The amounts of dihydroxyoctadecenoic acid and trihydroxyoctadecenoic acid in commercial beer samples varied from 0.6 to 1.6 ppm and 6 to 15 ppm, respectively. 相似文献
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麦汁煮沸是啤酒糖化的重要工序,它对啤酒的胶体稳定性及风味稳定性起重要作用。本文介绍了麦汁外煮沸新技术及其试验结果。同时对其关键设备外加热器的设计问题进行了探讨,为今后推广应用提供了设计数据。 相似文献