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Nisin协同下的甜米酒超高压杀菌研究 被引量:1

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摘要 为延长新鲜甜米酒的保质期,本文研究了Nisin协同下的甜米酒超高压杀菌处理。考察了Nisin协同下,超高压杀菌处理后甜米酒酒汁的总糖、pH值、总酸、菌落总数和感官风味的变化。研究表明:Nisin(500IU/g)协同下新鲜甜米酒经600MPa(30℃,保压10min)的超高压处理,25℃下可保存6个月不变质,并能较好的保持甜米酒的原有感官和风味。
出处 《粮油加工》 北大核心 2010年第9期163-165,共3页 Cereals and Oils Processing
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