酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2012年
2期
43-45
,共3页
保鲜%甜酒%杀菌强度%风味%冷藏
保鮮%甜酒%殺菌彊度%風味%冷藏
보선%첨주%살균강도%풍미%랭장
fresh-keeping%sweet rice wine%sterilization intensity%flavor%cold storage
对150 g塑料杯装新鲜甜酒分别采用热力和微波2种方法进行杀菌来研究新鲜甜酒的贮藏期,确定保持新鲜甜酒风味的杀菌强度,并对杀菌处理后的产品在5℃条件下进行稳定实验。结果表明,经70℃、21 min,75℃、16 min,85℃、7 min和80℃、12 min热杀菌及功率为800 W的微波炉处理55 s后的产品,其感官质量指标基本没有受到影响;85℃处理7 min的产品保鲜期可长达40 d;微波灭菌55 s的产品保鲜期可长达50 d。
對150 g塑料杯裝新鮮甜酒分彆採用熱力和微波2種方法進行殺菌來研究新鮮甜酒的貯藏期,確定保持新鮮甜酒風味的殺菌彊度,併對殺菌處理後的產品在5℃條件下進行穩定實驗。結果錶明,經70℃、21 min,75℃、16 min,85℃、7 min和80℃、12 min熱殺菌及功率為800 W的微波爐處理55 s後的產品,其感官質量指標基本沒有受到影響;85℃處理7 min的產品保鮮期可長達40 d;微波滅菌55 s的產品保鮮期可長達50 d。
대150 g소료배장신선첨주분별채용열력화미파2충방법진행살균래연구신선첨주적저장기,학정보지신선첨주풍미적살균강도,병대살균처리후적산품재5℃조건하진행은정실험。결과표명,경70℃、21 min,75℃、16 min,85℃、7 min화80℃、12 min열살균급공솔위800 W적미파로처리55 s후적산품,기감관질량지표기본몰유수도영향;85℃처리7 min적산품보선기가장체40 d;미파멸균55 s적산품보선기가장체50 d。
In order to prolong the storage period of fresh sweet rice wine,two methods including thermal sterilization and microwave sterilization were respectively used to sterilize 150 g sweet rice wine in plastic cup.The sterilization intensity to keep the freshness flavor of sweet wine was determined and the stability experiments of the sweet wine after sterilization treatment was carried out at 5 ℃.The results showed that there was rare change in sensory indexes of sweet wine as it treated by 21 min thermal sterilization at 70 ℃,16min thermal sterilization at 75 ℃,7 min thermal sterilization at 85 ℃,12 min thermal sterilization at 80 ℃,and 55 s microwave treatment by 800W Ganlanz D8023CTL-K4.The fresh-keeping period of sweet wine treated by 7 min thermal sterilization at 85 ℃ and by 55 s microwave treatment could prolong to 40 d and to 50 d respectively.
