瞬时杀菌技术在啤酒工厂中的应用
|
摘要
节能降耗是目前国内外企业的发展趋势,对于高投入、高消耗、低产出的啤酒业来说节能降耗对企业的发展至关重要。包装车间工艺设备复杂、能源消耗大、占地面积大,在工厂中举足轻重。而高温瞬时杀菌技术,作为一种新的灭菌技术,相比于原先的巴氏灭菌技术在节能降耗方面具有非常明显的优势。年产10万千升啤酒厂每年可以节省蒸汽耗量4.98万t,水5.7万t,玻璃瓶87-175万只,酒损降低500-1000 t。
高温瞬时杀菌啤酒的常规指标都能满足要求,有机酸的含量要略低于巴氏灭菌啤酒。高温瞬时杀菌啤酒中,好氧菌、野生酵母和厌氧菌的污染均要好于传统的巴氏灭菌,通过高温瞬时杀菌啤酒的货架期都要大于普通巴氏灭菌的啤酒。高温瞬时杀菌啤酒较普通巴氏灭菌啤酒保留了更多的风味物质,口感更好。
本文研究讨论了瞬时杀菌技术在工厂应用中的有关关键问题:包括啤酒PU值的确定、二次污染的防治、生产的安全性和灵活性三个方面。确定了湖南英博长沙工厂高温瞬时杀菌温度为72℃,维持时间30 s,PU值为26.7;并从板式换热器、缓冲罐及管路和包装车间环境讨论了二次污染的防治,并对瞬时杀菌机组CIP系统进行了设计;本文还对如何提高瞬时杀菌生产的安全性和灵活性进行了讨论,使其能更好的在工厂中推广应用。
Saving energy sources and reducing consume is development trend in home and abroad. Saving energy sources and reducing consume is very important to the brewing industry which is high investment, high comsuming and low production. The packaging workshop is hold the balance in brewing factory. There are complicated technology and equipment, high energy sources and consume and large area in packaging workshop. To be a new sterilization technology, high temperature flash pasteurization is more advantage in saving energy sources and reducing consume than pasteurization. It's reducing steaming consume about 49.8 thousand ton, water about 57 thousand ton and saving 0.87-1.75 million bottles and 500-1000 ton beer.
The routine target of beer is well by high temperature flash pasteurization. The content of organic acid in beer is lower than they are by pasteurization. There are lessen bacteria and wild yeast in beers than they,re by pasteurization. There are more long shelf-life on beers which is by high temperature flash pasteurization. Beer which is by high temperature flash pasteurization retain more flavor matter and better tasting.
Studing and discussing PU value, second spoilsge projecting, continuing and stability of production and the content of CO_2 in beer which is by high temperature flash pasteurization. The temperature, holding time and PU for high temperature flash pasteurization of Inbev in Hu Nan were 72℃, 30 s and PU 26.7 respectively. The prevention and control of secondary pollution was discussed in this paper, including plate exchanger, buffer and the environment of pipeline and packing plant. The key point can ensure the content of oxygen, quality, tasting and longer shelf-life. By Studing and discussing above, the high temperature flash pasteurization technology can well application in brewing factory.
高温瞬时杀菌啤酒的常规指标都能满足要求,有机酸的含量要略低于巴氏灭菌啤酒。高温瞬时杀菌啤酒中,好氧菌、野生酵母和厌氧菌的污染均要好于传统的巴氏灭菌,通过高温瞬时杀菌啤酒的货架期都要大于普通巴氏灭菌的啤酒。高温瞬时杀菌啤酒较普通巴氏灭菌啤酒保留了更多的风味物质,口感更好。
本文研究讨论了瞬时杀菌技术在工厂应用中的有关关键问题:包括啤酒PU值的确定、二次污染的防治、生产的安全性和灵活性三个方面。确定了湖南英博长沙工厂高温瞬时杀菌温度为72℃,维持时间30 s,PU值为26.7;并从板式换热器、缓冲罐及管路和包装车间环境讨论了二次污染的防治,并对瞬时杀菌机组CIP系统进行了设计;本文还对如何提高瞬时杀菌生产的安全性和灵活性进行了讨论,使其能更好的在工厂中推广应用。
Saving energy sources and reducing consume is development trend in home and abroad. Saving energy sources and reducing consume is very important to the brewing industry which is high investment, high comsuming and low production. The packaging workshop is hold the balance in brewing factory. There are complicated technology and equipment, high energy sources and consume and large area in packaging workshop. To be a new sterilization technology, high temperature flash pasteurization is more advantage in saving energy sources and reducing consume than pasteurization. It's reducing steaming consume about 49.8 thousand ton, water about 57 thousand ton and saving 0.87-1.75 million bottles and 500-1000 ton beer.
The routine target of beer is well by high temperature flash pasteurization. The content of organic acid in beer is lower than they are by pasteurization. There are lessen bacteria and wild yeast in beers than they,re by pasteurization. There are more long shelf-life on beers which is by high temperature flash pasteurization. Beer which is by high temperature flash pasteurization retain more flavor matter and better tasting.
Studing and discussing PU value, second spoilsge projecting, continuing and stability of production and the content of CO_2 in beer which is by high temperature flash pasteurization. The temperature, holding time and PU for high temperature flash pasteurization of Inbev in Hu Nan were 72℃, 30 s and PU 26.7 respectively. The prevention and control of secondary pollution was discussed in this paper, including plate exchanger, buffer and the environment of pipeline and packing plant. The key point can ensure the content of oxygen, quality, tasting and longer shelf-life. By Studing and discussing above, the high temperature flash pasteurization technology can well application in brewing factory.
引文
[1]邹业平.啤酒瞬时杀菌工艺及无菌中温罐装[J].技术探讨,2006,10:38-40.
[2]Sencer Buzrul.A suitable model of microbial survival curves for beer pasteurization[J].Food Science and Technology.2007(40):1330-1336.
[3]J.J.Ibarrola,J.M.Sandoval,M.Garcia-Sanz and M.Pinzolas.Predictive control of a high temperature-short time pasteurisation process[J].Control Engineering Practice.2002,10(7):713-725.
[4]刘朋龙,张丹凤,赵江.UHT塑袋牛奶质量控制[J].新疆畜牧业,2004,5:36-38.
[5]高雪峰,何桢,周彦虎等.超高温灭菌纯牛奶杀菌工艺的多响应曲面法优化研究[J].吉林农业大学学报,2007,29(1):107-112.
[6]韦艳姿,陶春香.高温瞬时杀菌和无菌包装技术在常温豆浆生产中的应用[J].应用推广,2007,11:11-13.
[7]高宪明,李琳,孙胜军.瓶装豆乳高温瞬时杀菌技术[J].大豆通报,1995,2:22-23.
[8]张中岳.果酒瞬时灭菌关键限值的评价[J].酿酒,2006,34(4):81-82.
[9]于军.奶酒酿造工艺研究[J].酿酒科技,2007,155(5):79-80.
[10]顾国贤.酿造酒工艺学(第二版)[M].北京:中国轻工出版社,1996.
[11]何东康.啤酒新鲜度控制要点[J].啤酒科技,2004,(1):31-32.
[12]王雪筠.桶装啤酒瞬时杀菌机的工艺控制[J].广州食品工业科技,1997,13(1):45-46.
[13]郭海艇,乌勇奇.生产瓶装啤酒灭菌法的研究[J].酿酒科技,2005,135(9):59-64.
[14]李兴全.高温瞬时杀菌生产瓶装啤酒探讨[J].啤酒科技,2006,01:51.
[15]E.Dilay a,J.V.C.Vargas a,S.C.Amico a.Modeling,simulation and optimization of a beer pasteurization tunnel[J].Journal of Food Engineering.2006,77:500-513.
[16]C.S.Horn,M.Franke,F.B.Blakemore,Member and W.Stannek.Modelling and Simulation of Pasteurization and Staling Effects During Tunnel Pasteurization of Bottled Beer[J].Food and Bioproducts Processing.1997 75(1):23-33.
[17]J.J.Ibarrola,J.C.Guillen,J.M.Sandoval and M.Garcia-Sanz.Modelling of a high temperature short time pasteurization process[J],food control.1998 9(5):267-277.
[18]Antoine Negiz,Peter Ramanauskas,Ali Cinar~(a),Joseph E.Schlesser and David J.Armstrong.Modeling,monitoring and control strategies for high temperature short time pasteurization systems-1.Empirical model development[J],food control.1998 9(1):1-15.
[19]郝荣华.高稀释率啤酒风味柔和性与协调性研究[D]:硕士学位论文.无锡:江南大学生物工程学院,2007.
[2]Sencer Buzrul.A suitable model of microbial survival curves for beer pasteurization[J].Food Science and Technology.2007(40):1330-1336.
[3]J.J.Ibarrola,J.M.Sandoval,M.Garcia-Sanz and M.Pinzolas.Predictive control of a high temperature-short time pasteurisation process[J].Control Engineering Practice.2002,10(7):713-725.
[4]刘朋龙,张丹凤,赵江.UHT塑袋牛奶质量控制[J].新疆畜牧业,2004,5:36-38.
[5]高雪峰,何桢,周彦虎等.超高温灭菌纯牛奶杀菌工艺的多响应曲面法优化研究[J].吉林农业大学学报,2007,29(1):107-112.
[6]韦艳姿,陶春香.高温瞬时杀菌和无菌包装技术在常温豆浆生产中的应用[J].应用推广,2007,11:11-13.
[7]高宪明,李琳,孙胜军.瓶装豆乳高温瞬时杀菌技术[J].大豆通报,1995,2:22-23.
[8]张中岳.果酒瞬时灭菌关键限值的评价[J].酿酒,2006,34(4):81-82.
[9]于军.奶酒酿造工艺研究[J].酿酒科技,2007,155(5):79-80.
[10]顾国贤.酿造酒工艺学(第二版)[M].北京:中国轻工出版社,1996.
[11]何东康.啤酒新鲜度控制要点[J].啤酒科技,2004,(1):31-32.
[12]王雪筠.桶装啤酒瞬时杀菌机的工艺控制[J].广州食品工业科技,1997,13(1):45-46.
[13]郭海艇,乌勇奇.生产瓶装啤酒灭菌法的研究[J].酿酒科技,2005,135(9):59-64.
[14]李兴全.高温瞬时杀菌生产瓶装啤酒探讨[J].啤酒科技,2006,01:51.
[15]E.Dilay a,J.V.C.Vargas a,S.C.Amico a.Modeling,simulation and optimization of a beer pasteurization tunnel[J].Journal of Food Engineering.2006,77:500-513.
[16]C.S.Horn,M.Franke,F.B.Blakemore,Member and W.Stannek.Modelling and Simulation of Pasteurization and Staling Effects During Tunnel Pasteurization of Bottled Beer[J].Food and Bioproducts Processing.1997 75(1):23-33.
[17]J.J.Ibarrola,J.C.Guillen,J.M.Sandoval and M.Garcia-Sanz.Modelling of a high temperature short time pasteurization process[J],food control.1998 9(5):267-277.
[18]Antoine Negiz,Peter Ramanauskas,Ali Cinar~(a),Joseph E.Schlesser and David J.Armstrong.Modeling,monitoring and control strategies for high temperature short time pasteurization systems-1.Empirical model development[J],food control.1998 9(1):1-15.
[19]郝荣华.高稀释率啤酒风味柔和性与协调性研究[D]:硕士学位论文.无锡:江南大学生物工程学院,2007.