米酒复合保鲜技术的研究

Study on preservation of rice wine

研究了汤原米酒保鲜技术,采用复合保鲜剂和温和杀菌条件相结合的保鲜技术,并比较了不同保鲜剂的保鲜效果,微波杀菌和巴氏杀菌的差异,选取了最佳的工艺条件。可以为工业化米酒生产提供一定的理论依据。

In this article,the technique of rice wine preservation is discussed.Four preservation agents were used and different ways of sterilization(microwave sterilization and pasteurization)were employed.The best way is by preservation agents together with pasteurization.