摘要
超高压能够有效杀灭食品中的霉菌、酵母菌、细菌。从超高压处理保持啤酒的微生物稳定性、提高啤酒风味稳定性两方面加以分析,论述了超高压灭菌优于传统的加热灭菌的特点,指出了超高压技术应用于啤酒保鲜中存在的问题,并展望了其未来的发展方向。
Ultra-high pressure processing （UHP） could effectively eliminate mildew, yeasts and bacteria in food. The use of UHP to keep microbe stability in beer and to promote beer flavor stability was analyzed in this paper. Besides, UHP and traditional heat pasteurization were compared and the existed problems in UHP were put forward and its development trend was predicted.
出处
《酿酒科技》
北大核心
2007年第4期46-48,共3页
Liquor-Making Science & Technology
基金
河南省重点科技攻关项目(0223025000)
关键词
啤酒
保鲜
超高压技术
beer
preservation
Ultra-high pressure processing （UHP）
