辐照加速黄酒陈化效果的研究

ACCELERATION OF YELLOW RICE WINE MELLOWNESS BY ^(60)Co-γ RAY

用适宜剂量辐照黄酒,经半年贮藏,达到陈化一年半的效果。辐照可使黄酒增香、味醇厚、爽口、鲜美。辐照酒的化学指标符合轻工部标准,色、香、味、格保持黄酒特有风味。辐照酒中游离氨基酸总量和人体必需氨基酸量有明显增加。卫生安全性试验表明,对健康无害,符合国家标准。辐照酒中H_2O_2含量无明显增加,未发现长寿命自由基,小白鼠急性LD_(50)>10g/kg体重,属实际无毒,微核实验为阴性。辐照陈化黄酒方法简便,成本低,具有很大的经济效益,有希望在生产中推广应用。

The low dosage of 60Co-γ ray accelerated rice wine mellowness for one year. The flavour, mellow taste and deliciousness were intensified by irradiation and no influences on the colour and style of yellow rice wine was observed.The chemical quota of the rice wine meets the standard established by the Ministry of Light Industry. The total content of free amino acid and the amino acid essential to human body in the irradiated wine are signfi-cantly increased. The hygiene and safety experiment showed that the irradiated wine had no influence on human health, and the hygienic quota satisfies the state standard. The content of H2O2 in irradiated rice wine did not increase obviously, and the long-life free radical was not found. LD50 was more than l0g/kg (weight) without toxicity, and the experiment on micro-nuclear cells showed negative result.The irradiation method for accelerating yellow rice wine mellowness has lots of merits, such as low consumption of energy, low cost, large processing amount and so on.