| 啤酒传统间歇工艺与固定化酵母连续工艺之比较 |
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| 引用本文： | 李家洲,周爱芳,廖俊杰,阳元娥.啤酒传统间歇工艺与固定化酵母连续工艺之比较[J].广东轻工职业技术学院学报,2003,2(4):8-10. |
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| 作者姓名： | 李家洲 周爱芳 廖俊杰 阳元娥 |
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| 作者单位： | 广东轻工职业技术学院食品与生物工程系,广东广州510300 |
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| 摘 要： | 与传统间歇式啤酒发酵工艺相比，固定化酵母连续啤酒发酵工艺的设备投资要低得多，且发酵周期也大为缩短，但发酵的啤酒质量及风味却并不逊色，因此正受到全世界啤酒科研院所及生产厂家的广泛重视。
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| 关 键 词： | 啤酒 固定化酵母 连续发酵 |
| 文章编号： | 1672-1950（2003）04-0008-03 |
The Comparing of Beer Immobilized Yeast Continuous Fermentation System with Traditional Batch System |
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| Li Jiazhou,Zhou Ai''''fang,Liao Junjie,Yang Yuan''''e.The Comparing of Beer Immobilized Yeast Continuous Fermentation System with Traditional Batch System[J].Journal of Guangdong Industry Technical College,2003,2(4):8-10. |
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| Authors: | Li Jiazhou Zhou Ai'fang Liao Junjie Yang Yuan'e |
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| Institution: | Department of Food and Biology Engineering, Guangdong Industry Technical College, Guangzhou 510300, China |
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| Abstract: | Compared with traditional batch fermentation, the immobilized yeast continuous beer fermentation system possesses some advantages, such as low equipment invest, short fermentation period. Furthermore, the quality of beer produced with immobilized yeast continuous system is almost equal to that with batch system. For this, the immobilized yeast continuous system is being taken into focus by lots of institutes and companies. |
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| Keywords: | beer immobilized yeast continuous fermentation |
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