甜高粱汁生物贮藏技术的研究  

Study on biological storage technology 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：《食品工业科技》2009年第11期198-199,共2页Science and Technology of Food Industry

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生物贮藏方法。根据乙醇比糖容易保存的原理,在榨汁后立即将糖汁进行发酵,然后在绝氧的条件下对发酵液进行保存,从而达到长期贮藏的目的。初步的实验结果表明,发酵液在贮藏九个月后不发生变质。A new method for sweet sorghum juice storing was discussed.According to the principle that ethanol is easier to preserve than sugar,at first,sweet sorghum juice was added with yeast,after sugar changes to alcohol,stored in airtight container.The primary results showed that the zymotic fluid had not deteriorated after nine months.

关 键 词：甜高粱汁 生物贮藏 发酵 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]