冷冻法提高低度保健清酒非生物稳定性研究  

Study on improving non-biological stability of low-grade health care rice wine by freezing method

作　　者：江贤君[1] 余汉超 JIANG Xian-jun;YU Han-chao(School of Life Science and Technology,Wuhan Polytechnic University,Wuhan 430023,China;Hubei University of Technology,Wuhan 430068,China)

机构地区：[1]武汉轻工大学生命科学与技术学院,武汉430023 [2]湖北工业大学,武汉430068

出　　处：《武汉轻工大学学报》2021年第3期15-19,共5页Journal of Wuhan Polytechnic University

摘　　要：对冷冻法提高当归补血汤低度保健清酒非生物稳定性工艺条件进行了研究。试验按前期已确定的低度黄酒工艺酿造出低度保健清酒,在灌装前进行冷冻降浊处理,探讨了冷冻处理诸因素。试验结果表明提高该低度保健清酒非生物稳定性合适的冷冻工艺条件是:降温速率0.5℃/h、冷冻时间36 h及冷冻温度0℃。经冷冻处理的低度保健清酒非生物稳定性得以大大提高,为产品提供了货架期安全保障。In this paper,freezing method was used to improve the non-biological stability of low-grade health care rice wine of Danggui Buxue Decoction.In this experiment,low-grade health care rice wine was brewed according to the low-grade rice wine technology which had been determined in the earlier stage,and the freezing treatment was carried out to reduce turbidity before filling.The factors of freezing treatment were discussed.The results showed that the suitable freezing conditions for improving the non-biological stability of the low-grade health care rice wine were as follows:cooling rate 0.5℃/h,freezing time 36 h and freezing temperature 0℃.The non-biological stability of low-grade health care rice wine can be greatly improved by freezing treatment,which provides a shelf life safety guarantee for the products.

关 键 词：低度 保健清酒 非生物稳定性 冷冻 

分 类 号：TS261.7[轻工技术与工程—发酵工程]