摘要
采用控制灌装温度、微波灭菌等技术,研究了塑杯装甜酒酿的生产工艺。结果表明,对于150 mL塑杯灌装甜酒酿产品,灌装温度控制在45～50℃之间比较理想;采用额定输入视在功率为≤3 kVA的微波灭菌设备处理甜酒酿产品50 s,可以达到理想的杀菌效果,产品的色、香、味等均未产生影响;产品在5℃条件下,可贮存3个月;在常温条件下可贮存1个月。
The production techniques of sweet rice wine including the control of bottle-filling temperature and microwave sterilization etc.were studied.The results suggested that the optimum bottle-filling temperature was between 45～50 ℃ for sweet rice wine of 150 mL plastic cup-filling,and 50 s microwave sterilization(rated input power ≤3 kVA) could achieve ideal sterilization effects.There were no adverse effects on the taste,the color,and the flavor of product sweet rice wine.The wine could be stored for 3 months ...
出处
《酿酒科技》
北大核心
2007年第10期48-50,共3页
Liquor-Making Science & Technology
关键词
甜酒酿
灌装
灭菌
工艺
sweet rice wine
bottle filling
sterilization
techniques
