有机微滤膜处理对啤酒品质的影响

目的]研究微滤处理啤酒发酵液时对成品啤酒品质的影响。方法]采用有机微滤膜处理啤酒发酵液,重点探讨膜材质、孔径、操作压力、温度等条件对啤酒中多糖、蛋白质、总多酚、苦味质、浊度、色度和pH值的影响。结果]结果表明,有机膜材质会影响成品啤酒中各个组分的含量。有机膜孔径为0.22μm时微滤膜截留较多的糖、蛋白质、总多酚和苦味质等,由此获得的啤酒淡而无味。过高的压力会影响成品啤酒的浊度和色度。操作温度控制在7~10℃时,蛋白质和酚类等透过量的增加影响了成品啤酒的浊度和色度。结论]为获得满意的啤酒品质,膜的孔径为0.45μm,操作压力控制在0.05~0.08 Mpa范围内,操作温度选择0~2℃。

Study on the Influence of Organic Microfiltraion on Beer Quality

Objective]The study aimed to investigate the influence of filtered beer quality with microfiltration treatment for rough beer.Method] This paper described an experimental study of beer clarification by microfiltration with estimating the effect of membrane material,pore size,operating pressure,and operating temperature on the quality of filtered beer,which included carbohydrates,proteins,total polyphenol,bitter taste,turbidity,color and pH value.Result] The results indicate that the quality of filtered beer was influenced by the material of organic membrane.The quality of filtered beer was worse for 0.22 μm membranes,which there were more retentions of proteins,carbohydrates,color and flavor compounds.The turbidity and color of filtered beer increased with the enhancement of operating pressure,or when the operation temperature was 7-10 ℃.Conclusion]In order to achieve the "wholesome" quality of the filtered beer,the pore size of organic membrane is about 0.45 μm,the operatin pressure is 0.05-0.08 Mpa and the operating temperature is 0-2℃.