高温瞬时灭菌技术对啤酒质量影响的研究  

Effect of High Temperature Instant Sterilization on Beer Quality

作　　者：王嵩[1] 张乃斌[1] 张文杰[1] 周广田[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353

出　　处：《酿酒科技》2013年第8期33-35,共3页Liquor-Making Science & Technology

摘　　要：研究了高温瞬时杀菌技术对啤酒质量的影响,同时对成品啤酒的理化指标、风味物质、微生物稳定性和感官品评等进行了测定。结果表明,使用高温瞬时杀菌技术可以最大限度的保持啤酒的新鲜度,对啤酒风味物质的破坏更小,酒体口感协调,杀菌效果更加优异。The effects of high temperature instant sterilization on beer quality were investigated through measuring physiochemical indexes of product beer, analyzing flavoring substances and microbial stability, and sensory evaluation. The results showed that high temperature instant sterilization could keep beer freshness to the most and reduce the damage on beer flavoring substances. The treated beer had better taste and the ster- ilization effects were satisfactory.

关 键 词：高温瞬时杀菌 啤酒质量 生物稳定性 

分 类 号：TS262.5[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]