摘要
本文对啤酒活性干酵母生产菌株的筛选、啤酒活性干酵母生产工艺及啤酒活性干酵母的应用条件进行了研究。
对九株啤酒酵母SY-1～SY-9进行了发酵性能的测定,包括凝聚性、发酵度、死灭温度、发酵速度等。筛选出了一株发酵性能优良的菌株SY-1,其本斯值为3.2mL,真正发酵度为63.2%,死灭温度为52℃。在12℃进行啤酒发酵,主酵期为4～5天,高泡期发酵速度2.5～3.0~0p/d。
对SY-1进行生产性能的测定,包括最大比生长速率、最适培养温度等。该菌株在麦芽汁培养基中的最大比生长速率为0.285h~(-1),最适培养温度为28℃。在摇瓶培养条件下,海藻糖的积累量可达细胞干重的5.5%左右。并通过实验确定了啤酒活性干酵母的大生产工艺,其生产流程为:F瓶→卡氏罐→PC罐→商品罐。
对生产的啤酒ADY进行应用工艺的研究,其最佳活化条件为:12Bx麦汁,35℃复水,30℃活化2h。经一代低温培养的ADY与自培酵母的起发速度相当,ADY的添加量为0.25～0.50‰。
In this paper, the screening of beer ADY (Active Dry Yeast) strain, the production techniques of ADY and the applied condition of beer ADY were studied.The fermentation characteristics of nine strains (Saccharomyces cerevisiae SY-1～SY-9) were employed for tests, including flocculation ability, fermentation degree, lethal temperature and fermentation velocity. Strain BY-1 was selected as the best strain. Its bens value was 3.2mL, fermentation degree was 63.2%, lethal temperature was 52℃. The chief fermentation was finished within 4 or 5 days at 12 ℃. The most fast fermentation velocity was 2.5—3.0° P/d.The production capability of SY-1 was determined. The resulted showed that the greatest specific growth rate of SY-1 was 0.285 h~(-1) in 12° BX malt extract, and its optimum culture temperature was 28℃, trehaloase accumulation could reach 5.5% in shake flask. The production technique of ADY was confirmed.The applied technology of beer ADY was studied. 12° Bx wort was used as activation solution, ADY was soaked at 35℃ and activated at 30℃ for 2 hours, which were optimum activation conditions. The result that ADY was cultivated at low temperature for one generation was as seam as self-culture yeast. The application quantity of ADY was 0.25-0.50‰.
引文
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