| 啤酒工厂微生物管理的探讨 |
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| 引用本文： | 陈云.啤酒工厂微生物管理的探讨[J].中国酿造,2005(4):9-12. |
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| 作者姓名： | 陈云 |
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| 作者单位： | 南通农业职业技术学院,江苏,南通,226007 |
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| 摘 要： | 在啤酒工厂，微生物的管理是一个系统工程，除了必要的设备，还必须建立从原辅材料到整个酿造和灌装生产过程的卫生管理制度以及工艺卫生操作规程，并注重平时的检查和检测。啤酒生产中的污染菌主要来自空气、水、原料、冷麦汁、酵母、设备和管路、助滤剂、添加剂、包装物料以及各种用具和操作人员，该文对这些环节中微生物的管理做了详细的说明。
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| 关 键 词： | 卫生管理制度 糖化 发酵 酵母 灌装工段 检测 |
| 文章编号： | 0254-5071(2005)04-0009-04 |
| 修稿时间： | 2004年7月23日 |
Discussion on microbial management of beer factory |
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| CHEN Yun.Discussion on microbial management of beer factory[J].China Brewing,2005(4):9-12. |
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| Authors: | CHEN Yun |
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| Abstract: | Microorganism management is a systematic engineering in beer factory. Besides of essential equipment, it has to establish sanitation management and processing operating regulations as well as general inspection. The contaminated microbe during beer production are mainly from air, water, raw materials, cool wort, yeast, equipment and pipeline, filter aid, additive, packaging materials, and all kinds of tools and operators. This article explained the microbial management in details. |
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| Keywords: | sanitation management system saccharification fermentation yeast filling workshop section detection |
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