| 籼米甜酒的保鲜研究 |
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| 引用本文： | 鲁海波,朱海泉.籼米甜酒的保鲜研究[J].酿酒科技,2012(2):43-45. |
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| 作者姓名： | 鲁海波 朱海泉 |
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| 作者单位： | 1. 中南林业科技大学食品科学与工程学院,湖南长沙,410004
2. 稻米及副产物深加工国家工程实验室,湖南长沙,410004 |
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| 摘 要： | 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。
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| 关 键 词： | 保鲜 甜酒 杀菌强度 风味 冷藏 |
Research on Fresh-keeping of Sweet Rice Wine Produced by Polished Long-grained Nonglutinous Rice |
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| LU Haibo and ZHU Haiquan.Research on Fresh-keeping of Sweet Rice Wine Produced by Polished Long-grained Nonglutinous Rice[J].Liquor-making Science & Technology,2012(2):43-45. |
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| Authors: | LU Haibo and ZHU Haiquan |
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| Affiliation: | LU Haibo and ZHU Haiquan (1.College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha,Hu’nan 410004; 2.National Engineering Lab of Rice and By-products Deep Processing,Changsha,Hu’nan 410004,China) |
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| Abstract: | 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. |
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| Keywords: | fresh-keeping sweet rice wine sterilization intensity flavor cold storage |
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