甜高粱汁发酵贮藏技术的研究  

Study on Fermentation Storage Methods of Sweet Sorghum Juice

作　　者：武冬梅[1] 李冀新[1] 孙新纪[1] 贾雪峰[1] 刘成江[1] 

机构地区：[1]新疆农垦科学院,新疆石河子832000

出　　处：《酿酒科技》2009年第5期105-106,共2页Liquor-Making Science & Technology

基　　金：兵团科技攻关计划项目(2008GG20)

摘　　要：介绍了一种新的甜高粱汁液的发酵贮藏方法,首先将高粱汁杀菌、冷却,然后加入酵母菌,使其中的糖转化为酒精,密封贮藏。初步试验结果表明,发酵液在贮藏6个月后不发生变质。In this paper, a new method for sweet sorghum juice storage was introduced as follows： sweet sorghum juice underwent sterilization and cooling at first, then microzyme added to convert sugar into alcohol, and then sealed storage. The experimental results suggested that the fermenting liquid would not deteriorate even after 6 months storage.

关 键 词：甜高粱汁 发酵贮藏 技术 

分 类 号：TS262.2[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]