| 杀菌对甜酒质量影响的研究 |
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| 引用本文： | 鲁海波,罗莉萍,胡常春. 杀菌对甜酒质量影响的研究[J]. 中国酿造, 2007, 0(12): 51-52,60 |
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| 作者姓名： | 鲁海波 罗莉萍 胡常春 |
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| 作者单位： | 1. 中南林业科技大学,食品学院,湖南,长沙,410004
2. 宜春学院,江西,宜春,336000 |
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| 摘 要： | 采用热力和微波灭菌方法对甜酒进行杀菌,研究了2种方法在不同杀菌强度下对产品感官质量的影响。结果表明,微波灭菌对甜酒质量的影响比热力杀菌小;采用额定输入功率≤3kVA的微波灭菌设备处理甜酒50s,可以达到理想的杀菌效果,对产品的风味、色泽等感官质量指标几乎没有影响。
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| 关 键 词： | 甜酒 杀菌 质量影响 |
| 文章编号： | 2054-0571（2007）12-0051-02 |
| 收稿时间： | 2007-05-18 |
| 修稿时间： | 2007-05-18 |
Effect of sterilization on the quality of sweet rice wine |
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| LU Hai-bo,LUO Li-ping,HU Chang-chun. Effect of sterilization on the quality of sweet rice wine[J]. China Brewing, 2007, 0(12): 51-52,60 |
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| Authors: | LU Hai-bo LUO Li-ping HU Chang-chun |
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| Abstract: | The sensory quality of sweet rice wine was studied on at different sterilizing conditions by heating or microwave method.The results showed that the effect of microwave treatment was lower than heating.The perfect sterilization realized when the sweet rice wine was treated by microwave with apparent power < 3 kVA for 50 s,simultaneously,the sensory qualities,such as flavor and color,were not affected. |
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| Keywords: | sweet rice wine sterilization effect on quality |
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