鲜啤和白糯米酒脉冲强光冷杀菌技术初探

采用脉冲强光冷杀菌技术分别对鲜啤酒和白糯米酒进行杀菌处理,研究了脉冲强光对鲜啤酒和白糯米酒杀菌效果的影响。结果表明:鲜啤酒经过频率为5次/s闪照处理3min后,酵母菌在啤酒中的含量从220cfu/mL降至175cfu/mL,0℃下啤酒保质期延长3d。白糯米酒经过频率为4次/s闪照处理3min后,酵母菌在白糯米酒中含量从235cfu/mL降至5cfu/mL,在0、10、20、35℃下白糯米酒的保质期分别延长50、30、6、2d。同时通过感官评定和电子鼻检测,发现在上述冷杀菌条件下处理后的鲜啤酒和白糯米酒风味无显著变化。

Study on pulsed light cold sterilization technology of fresh beer and white glutinous rice wine

Using the pulsed strong light on fresh beer and white glutinous rice wine sterilization respectively,the effects by pulsed strong light for fresh beer and white glutinous rice wine were studied.The results showed that beer after frequency for 5 times/s flash processing 3min,the content of yeast in the beer reduced from 220cfu/mL to 175cfu/mL;the shelf life was 3 days longer than original sample at 0℃.The white glutinous rice wine through frequency for 4 times/s flash 3min,the content of yeast in white glutinous rice wine reduced from 235cfu/mL to 5cfu/mL;the shelf life was 50 days longer than the original sample at 0℃,30 days longer at 10℃,6 days longer at 20℃ and 2 days longer at 35℃.What’s more,the flavor did not change obvious through the organoleptic evaluation and electronic nose detection after sterilization.