| 瓶装稠酒灭菌工艺研究桂花稠酒生产工艺研究（续） |
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| 引用本文： | 鲁周民,白卫东.瓶装稠酒灭菌工艺研究桂花稠酒生产工艺研究（续）[J].食品科学,2001,22(3):64-66. |
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| 作者姓名： | 鲁周民 白卫东 |
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| 作者单位： | 1. 西北农林科技大学林科院
2. 仲恺农学院 |
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| 摘 要： | 本文对瓶装稠酒灭菌工艺进行研究。摸清了热力灭菌时酒体感官质量随温度的变化规律以及瓶内酒体不同部位的温度变化规律，并提出了适于中小企业使用的稠酒灭菌工艺及工艺参数，即采用95℃蒸汽灭菌，灭菌公式为5′-40′/95℃。
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| 关 键 词： | 桂花稠酒 灭菌工艺 热力灭菌 酒体质量 温度 变化规律 |
Study on Sterilizing
Technology of the Bottled Rice-Wing |
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| Lu Zhoumin et al.Study on Sterilizing
Technology of the Bottled Rice-Wing[J].Food Science,2001,22(3):64-66. |
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| Authors: | Lu Zhoumin |
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| Affiliation: | Lu Zhoumin et al |
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| Abstract: | The sterilizing technology of the bottled Osmanthus Rice-wine was studied. It was found that The changing law of sense quality with Rice-wine.s temperature and the changing law of temperature of different position in bottle were found in heating sterilization. The paper presentd the sterilizing technology of Osmanthus Rice-wine and parameters suited for middle and small enterprises. That is to use steam at 95℃. The sterilizing formula is 5′－40′/95℃ |
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| Keywords: | Osmanthus Rice-wine sterilizing technol ogy |
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