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。
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.
出处
《中国酿造》
CAS
北大核心
2007年第12期51-52,60,共3页
China Brewing
关键词
甜酒
杀菌
质量影响
sweet rice wine
sterilization
effect on quality
