摘要
在传统的“三锅二槽”啤酒工艺中增加一个糖化锅和一个麦汁中间暂存槽,可缩短工艺过程的闲置时间,增加工艺的紧凑度,提高糖化系统生产能力33%;提高整个生产效率和生产能力。(孙悟)
One saccharifying boiler and one wort intermediate temporary deposit groove were attached to traditional 'Three boilers & Two grooves' to shorten facility stand-by time, to press forward technical join, to increase production capacity of saccharifying system by 33 %, and to quicken operation frequency. As a result, the whole production efficiency and production capability had been improved. (Tran. by YUE Yang)
出处
《酿酒科技》
北大核心
2005年第3期113-114,共2页
Liquor-Making Science & Technology
关键词
啤酒
工艺
糖化锅
麦汁中间暂存槽
beer
technology
saccharifying boiler
wort intermediate temporary deposit groove
