【摘要】 以酵母泥中的废啤酒为原料生产啤酒醋,由于酵母自溶产生了大量的大分子蛋白等难溶物质,致使啤酒醋产生浑浊或返浑现象。试验从啤酒醋的整个生产过程着手,包括煮沸压力、煮沸时间、澄清剂的选择等几个方面解决啤酒醋的返浑问题,得到澄清透明的啤酒醋。更多还原

【Abstract】 The waste beer in beer slurry was used as raw materials to produce beer-flavor vinegar. However, the autolysis of beer yeast would produce large amount of insoluble macromolecular protein, which would further cause the turbidity in vinegar. In order to settle such problem, some measures including the change of boiling pressure, boiling time, and the selection of proper clarificant etc. were applied in the experiments, and clean and clarified vinegar was eventually produced.更多还原