试验主要研究了2种不同杀菌处理方法(65℃低温加热杀菌5 min与15 W紫外线杀菌10 min)对朝鲜族米酒品质的影响。结果表明:杀菌处理对维持米酒的品质有明显效果,经过65℃低温加热杀菌的米酒在总酸、pH值、总糖等方面变化较小,10周后米酒的总酸、pH值、总糖含量分别为1.32%、4.13和8.21%;感官评定中在风味及综合评价方面处理间有显著差异。综合试验结果及实际生产情况得出,65℃低温加热杀菌5 min为现阶段较适合朝鲜族米酒的杀菌处理方式。
This paper mainly studied the effects of two different sterilization treatments(65 ℃ low temperature heat sterilization for 5 min and 15 W UV sterilization for 10 min) on the quality of Korean rice wine. The results showed that the sterilization treatment had a significant effect on quality of rice wine. Rice wine sterilized by low temperature at 65 ℃ had little changes in total acid, pH, total sugar, etc. After ten weeks, the total acid, pH value and total sugar content of rice wine were 1.32%, 4.13 and 8.21%, respectively. Meanwhile, significant difference in taste sensory evaluation and comprehensive evaluation was found. The experimental results combined with actual production conditions showed that the 65 ℃ low temperature heat sterilization for 5 min is the suitable sterilization treatment method for Korean rice wine at present stage.
Journal of Agricultural Science Yanbian University
low temperature sterilization