黄酒冷、热灌装工艺的比较分析  

Contrastive Analysis of Cold and Hot Filling Techniques for the Rice Wine

作　　者：徐俊敏 

机构地区：[1]无锡市振太酒业有限公司,江苏无锡214122

出　　处：《包装与食品机械》2013年第6期65-68,共4页Packaging and Food Machinery

摘　　要：目前黄酒灌装过程主要存在热灌装和冷灌装两种方式,从对黄酒的产品品质的影响、能耗以及投资成本方面对两种灌装方式进行了对比分析,发现热灌装优于冷灌装,但热灌装的技术要求要高于冷灌装。There are two kinds of filling methods in the rice wine, called cold filling and hot filling cur- rently. This paper compares and anlayses the impact of two methods on the quality of rice wine, such as energy consumption and investment cost. The hot filling is supieror to cold filling, but the hot filling method needs higher technique than cold filling methods.

关 键 词：黄酒 冷灌装 热灌装 PU值 在线清洗 

分 类 号：TS262.4[轻工技术与工程—发酵工程]