| 微胶囊技术在啤酒生产中的应用研究 |
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| 引用本文： | 李建飞,王德良,傅力,杨静.微胶囊技术在啤酒生产中的应用研究[J].酿酒,2007,34(2):93-95. |
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| 作者姓名： | 李建飞 王德良 傅力 杨静 |
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| 作者单位： | 1. 新疆农业大学食品科学学院,乌鲁木齐,830052
2. 中国食品发酵工业研究院,北京,100027 |
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| 摘 要： | 介绍了微胶囊固定化啤酒酵母细胞的原理以及研究了影响微胶囊稳定性的几个关键因素,阐述了微胶囊技术在啤酒连续生产应用中的可行性,结果表明连续发酵生产的啤酒与分批发酵相比,风味、口感都比较接近.
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| 关 键 词： | 微胶囊 固定化酵母 可行性 发酵 微胶囊技术 啤酒生产 生产应用 研究 Industry Production Beer Technology Microcapsule Application 比较 口感 风味 分批发酵 发酵生产 结果 连续 阐述 因素 稳定性 |
| 文章编号： | 1002-8110（2007）02-0093-03 |
| 收稿时间： | 2006-12-22 |
| 修稿时间： | 2006-12-22 |
Research and Application of Microcapsule Technology in Beer Production Industry |
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| LI Jian-fei,WA NG De-liang,FU Li,YANG Jing.Research and Application of Microcapsule Technology in Beer Production Industry[J].Liquor Making,2007,34(2):93-95. |
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| Authors: | LI Jian-fei WA NG De-liang FU Li YANG Jing |
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| Abstract: | In this article the principle of microcapsule immobilizing yeast cell is introduced, and several key factors of influencing the microcapsule stability is researched, at the same time, the feasibility of microcapsule technique in the continuous fermentation is stated. The result indicates the flavor and taste of beer produced by continuous fermentation compared with the batch fermentation, was basically consistent. |
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| Keywords: | microcapsule immobilized yeast feasibility fermentation |
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