Sterilization method for beer yeast

Abstract

The beer yeast sterilizing method features that rationing adding pump is set in the beer yeast recovering or circulating pipeline and rationing adding tank with compounded phosphoric acid solution orbactericide, so that phosphoric acid solution or bactericide is added simultaneously in certain amount to the beer yeast to lower its pH value slowly to reach 2.2-2.3 ultimately for killing bacteria. The said method can avoid high death rate and senility of yeast after acid treatment while obtaining bactericidal rate as high as 99 %, and this can ensure beer yeast purity and high beer product quality.

Description

technical field [0001] The invention relates to a sterilization method for beer yeast. Background technique [0002] In beer production, beer yeast needs to be added to the fermenter, and the used beer yeast is often discharged with wastewater. In order to reduce production costs, the manufacturer adopts the method of pickling and sterilization to eliminate the miscellaneous bacteria of beer yeast, and then puts the sterilized beer yeast into the fermenter. In the process of pickling, due to the uneven addition of phosphoric acid, the pH value of yeast fluctuates greatly, the mortality rate of yeast after pickling is high, and the sterilization rate is low, resulting in quality differences between batches of finished wine. Contents of the invention [0003] The purpose of the present invention is to add phosphoric acid solution or bactericide to the reclaimed beer yeast in a quantitative and even fed-in manner during the ste...

AI Technical Summary

Problems solved by technology

In the process of pickling, due to the uneven addition of phosphoric acid, the pH value of yeast fluctuates greatly, the mortality rat