| 麦汁煮沸节能技术探讨 |
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| 引用本文： | 崔云前,于同立,张志永.麦汁煮沸节能技术探讨[J].酿酒科技,2005(10):48-50. |
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| 作者姓名： | 崔云前 于同立 张志永 |
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| 作者单位： | 1. 山东轻工业学院食品与生物工程学院,山东,济南,250100
2. 青岛啤酒(平原)有限公司,山东,平原,253003 |
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| 摘 要： | 啤酒生产过程的热能消耗除CIP和热水制备外，主要耗能集中在醪液升温、麦汁升温以及麦汁煮沸等工段。实现麦汁煮沸工段节能降耗的技术措施有：回收煮沸乏汽节能，包括采用乏汽冷凝器回收乏汽和采用乏汽压缩机节能；采用新型煮沸系统节能，可采用Merlin煮沸系统节能，或采用柔和煮沸系统节能，或采用Stromboli煮沸系统节能。
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| 关 键 词： | 啤酒 麦汁 煮沸 节能技术 |
| 文章编号： | 1001-9286(2005)10-0048-03 |
| 收稿时间： | 2005-06-15 |
| 修稿时间： | 2005年6月15日 |
Investigation on the Energy-saving Technology in Wort Boiling |
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| CUI Yun-qian,YU Tong-li,ZHANG Zhi-yong.Investigation on the Energy-saving Technology in Wort Boiling[J].Liquor-making Science & Technology,2005(10):48-50. |
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| Authors: | CUI Yun-qian YU Tong-li ZHANG Zhi-yong |
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| Abstract: | In addition to CIP and hot water preparation,mash temperature rise and wort temperature rise and wort boiling consumed most of heat energy in beer brewing.The technology to achieve energy-saving in wort boiling mainly covered the following aspects: recovery of exhaust boiling steam including exhaust steam recovery by exhaust steam condenser and energy-saving by exhaust steam compressor;energy-saving by the use of new boiling system such as Merlin boiling system or soft boiling system or Stromboli boling system etc.(Tran.by YUE Yang) |
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| Keywords: | beer wort boiling energy-saving technology |
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