瓶装黄酒杀菌灌装工艺探讨  

Sterilization in Bottle Filling of Yellow Rice Wine

作　　者：袁军川 田悦 彭叶军 胡健 

机构地区：[1]上海石库门酿酒有限公司,上海201501 [2]上海金枫酒业股份有限公司,上海201501

出　　处：《酿酒科技》2017年第5期70-72,78,共4页Liquor-Making Science & Technology

摘　　要：杀菌灌装工艺是黄酒行业的关键工序之一。对黄酒行业常见的瓶装杀菌灌装工艺进行了分析和探讨,对比了热酒杀菌灌装工艺、喷淋杀菌灌装工艺以及水浴杀菌灌装工艺的优缺点。通过选择合适的杀菌工艺,以及工艺参数的优化,提出了预热灌装、单温区升温、自然冷却的黄酒杀菌新思路,可以在实现杀菌效果的同时,有效降低黄酒损耗和能源消耗。Sterilization in the process of bottle filling is one of the key technical process in yellow rice wine production. In this paper, the most common sterilization techniques were analyzed and their advantages and disadvantages were compared including hot bottlefilling, spray pasteurization and water bath sterilization. On the basis of spray pasteurization, a new sterilization technology of preheat- ing bottle-filling, temperature-rise in single temperature zone, and natural cooling was put forward, which could effectively reduce yel- low rice wine consumption and energy consumption.

关 键 词：黄酒 杀菌 微生物 工艺 降耗 

分 类 号：TS262.4[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]