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刊物期号: 201705

瓶装黄酒杀菌灌装工艺探讨(70)

作者: 袁军川1,田 悦1,彭叶军1,胡 健2

地址:1.上海石库门酿酒有限公司,上海 201501; 2.上海金枫酒业股份有限公司,上海 201501
摘要 杀菌灌装工艺是黄酒行业的关键工序之一。对黄酒行业常见的瓶装杀菌灌装工艺进行了分析和探讨,对比了热酒杀菌灌装工艺、喷淋杀菌灌装工艺以及水浴杀菌灌装工艺的优缺点。通过选择合适的杀菌工艺,以及工艺参数的优化,提出了预热灌装、单温区升温、自然冷却的黄酒杀菌新思路,可以在实现杀菌效果的同时,有效降低黄酒损耗和能源消耗。
关键词 黄酒; 杀菌; 微生物; 工艺; 降耗
中图分类号: TS262.4;TS261.4 文献标识码: A 文章编号: 1001-9286(2017)05-0070-03

英文标题: Sterilization in Bottle Filling of Yellow Rice Wine

英文作者: YUAN Junchuan1, TIAN Yue1, PENG Yejun1 and HU Jian2

英文地址: 1.Shikumen Winery Co. Ltd., Shanghai 201501; 2. Jinfeng Winery Co. Ltd., Shanghai 201501, China

英文摘要 Sterilization in the process of bottle filling is one of the key technical process in yellow rice wine production. In this paper, the most common sterilization techniques were analyzed and their advantages and disadvantages were compared including hot bottle-filling, spray pasteurization and water bath sterilization. On the basis of spray pasteurization, a new sterilization technology of preheating bottle-filling, temperature-rise in single temperature zone, and natural cooling was put forward, which could effectively reduce yellow rice wine consumption and energy consumption.
英文关键词 yellow rice wine; sterilization; microbes; process; energy-saving
      

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