^(60)Co-γ射线辐照对白酒的影响  

The Effect of ^(60)Co-γ Irradiation on the White Spirit

作　　者：刘颖[1] 魏敏[1] 杨平华[1] 严庆海[1] 

机构地区：[1]四川省农业科学院生物技术核技术研究所,四川成都610066

出　　处：《食品研究与开发》2016年第15期37-39,共3页Food Research and Development

基　　金：四川省财政创新能力提升工程青年基金(2014QNJJ-003)

摘　　要：利用不同剂量的^(60)Co-γ射线对白酒进行辐照加工,研究白酒经不同剂量辐照后的理化指标,贮存时间对白酒总酸、总酯的影响,并对贮存12个月后的白酒感官指标进行探讨。结果表明:经辐照处理后白酒的总酸、总酯、乙酸乙酯、乳酸乙酯含量相对空白对照都有不同程度的增加,贮存12个月后辐照处理白酒的总酸、总酯含量增加,经剂量1.97 k Gy辐照后,白酒感官最佳。The white spirit was matured by ＂y irradiation irom a ＂60Co source, the effects ot different irradiation dose on the major index and sensory index of white spirit were studied. The results showed that the total acid, total ester, ethyl acetate and ethyl lactate of the irradiated white spirits were increased. The total acid and ester were continued to increase when the irradiated white spirits had stored for 12 months. The one treated by 1.97 kGy showed the best quality.

关 键 词：白酒 Γ射线 理化指标 感官指标 

分 类 号：TS262.3[轻工技术与工程—发酵工程]