| 超高压技术在酒类生产中的研究进展 |
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| 引用本文： | 王正荣,李 玮,杨 丽,马汉军.超高压技术在酒类生产中的研究进展[J].中国酿造,2016,35(10):22. |
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| 作者姓名： | 王正荣 李 玮 杨 丽 马汉军 |
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| 作者单位： | 河南科技学院食品学院，河南新乡453003 |
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| 基金项目： | 2015年度大学生“百农英才”创新项目，河南科技学院国家级大学生创新训练计划项目 |
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| 摘 要： | 超高压技术是一种新型的非热力加工技术，在食品行业中具有非常广阔的应用前景。该文综述了超高压技术对葡萄酒、白酒、果酒的杀菌作用、催陈作用和理化性质的影响以及在啤酒酿造过程中的研究和应用，并对超高压技术在酿酒领域中的发展前景进行了初步展望。
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| 关 键 词： | 超高压 酿酒业 杀菌保鲜 啤酒 催陈 |
Research progress on ultra-high pressure technology in alcoholic drinks |
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| WANG Zhengrong,LI Wei,YANG Li,MA Hanjun.Research progress on ultra-high pressure technology in alcoholic drinks[J].China Brewing,2016,35(10):22. |
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| Authors: | WANG Zhengrong LI Wei YANG Li MA Hanjun |
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| Affiliation: | School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China |
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| Abstract: | Ultra-high pressure technique is a kind of new non-thermal technology, which has a very broad application prospect. The review summarized the effect of ultra-high pressure processing on bactericidal action, accelerating aging and physicochemical property of wine, Baijiu, fruit wine, and the application in beer brewing processing. Furthermore, the development prospect of ultra-high pressure processing trend was prospected in alcoholic drink industry. |
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| Keywords: | ultra-high pressure alcoholic drink industry sterilization and preservation beer accelerating aging |
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