微波灭菌对啤酒质量影响的研究  

A Research on the Effect of Microwave Sterilization on Beer Quality

作　　者：李婧[1,2] 胡文忠[3] 

机构地区：[1]辽宁医学院食品科学与工程学院,锦州121000 [2]大连理工大学,大连116024 [3]大连民族学院,大连116600

出　　处：《食品工业》2014年第8期20-21,共2页The Food Industry

摘　　要：利用10°P麦芽汁经过啤酒酵母发酵酿造啤酒,采取微波灭菌方式,最终确定微波灭菌的时间为30 s。啤酒分别进行微波灭菌和传统巴氏热灭菌两种方式灭菌,对比灭菌后啤酒中主要营养成分差异。结果表明,酒精含量、总酸、游离氨基酸、持泡性方面,微波灭菌均略高于巴氏灭菌。微波灭菌不仅时间短,效率高,还能够很好的保留啤酒中的营养成分。sing 10°p malt juice as raw materials, the beer was brewed by beer yeast, the microwave sterilization was used, and ultimately the microwave sterilization time was determined which was 30 s. Compare the basic component content of the beer by microwave sterilization and pasteurization respectively. The results showed that the alcohol content, total acid, free amino acid, foam stability of microwave sterilization were slightly higher than that of pasteurization. Microwave sterilization is not only high efficiency with short time, but also can retain nutrients beer well.

关 键 词：微波灭菌 啤酒 质量 研究 

分 类 号：TS262.5[轻工技术与工程—发酵工程]