Research And Application Of Fluidized Microcapsule Technology Applied To The Immobilized Yeast In Beer Production

Induced mutation breeding of laser and the chlorination lithiums was used in this paper, in order to acquire the yeast which has strong ability of fermentation and of reducing the diacetyl. The optimum entrapment condition was studied. At the same time, the steady state of continuous fermentation, the influence of temperature and flow rate in flavor substance was researched, and taste the beer. The main results are as follows:1. Induced mutation breeding of laser and the chlorination lithiums was used to acquire the yeast, which has strong ability of fermentation and of reducing the diacetyl. The yeast was treated with different laser time (10min,20min,30min and 40min) respectively . When it is 20min, the ability of fermentation is stronger. Compared to the original yeast , the quantity of declining sugar increases 27%, and the yeast which can reduce diacetyl is obtained.2. The result is better when the concentration of alginates is 2.0%, chitosan 0.8%, calcium chloride 1.0%. If adding Al2O3 and SiO2 to alginates, the strength of microcapsule is strengthened, and the stabilities is good.3. The continuous system entered steady state after 12h running, During the period, the apparent extract concentration remained 4.8OP, and the released yeast number always keep in 103 . At 8 h interval, tracking the change of the diacetyl, the peak value come at 24 h, and the biggest value is 0.1405.The result indicates the flavor, physical and chemical index of delicate beer produced by continuous fermentation compared with the batch fermentation, is the same.4. The main influent factor of beer flavor in the continuous system is temperature and flow rate. When the flow rate is between 135 ml/h～335ml/h, and temperature is between 7℃～15℃,the change trend of the acetaldehyde, the diacetyl, the volatile acid, the higher alcohol, and theα-amino nitrogen is researched. Considering all factors, the optimum flow rate is 185 ml/ h, the temperature 13℃.5. The result of beer taste: The beer is clarity and has ester fragrance. Wine body is rich, and it is sweet when drinking, later on bitterness. Contrast to common beer, the carbon dioxide quantity is deficient.