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作 者:熊思瑞 王龙宇 王云峰 王宇婷 金铁岩[1] 张玲 XIONG Sirui;WANG Longyu;WANG Yunfeng;WANG Yuting;JIN Tieyan;ZHANG Ling(College of Agriculture,Yanbian University,Yanji,Jilin 133002,China;Siping City Key Project Service Center,Siping,Jilin 133000,China)
机构地区:[1]延边大学农学院,吉林延吉133002 [2]四平市重点项目服务中心,吉林四平133000
出 处:《食品与机械》2024年第1期183-188,218,共7页Food and Machinery
摘 要:目的:使经过超高温瞬时灭菌的米酒既符合商业上无菌要求也满足消费者对米酒质量的要求。方法:对朝鲜族米酒进行超高温瞬时灭菌,在贮藏期每周测定其理化指标、感官指标以及微生物指标以确定该灭菌法的最佳灭菌条件,并分析此灭菌方法处理的朝鲜族米酒在贮存20周后的品质和功能性成分的变化。结果:超高温瞬时灭菌的最佳参数为125℃灭菌5 s。贮存20周后,米酒中总氨基酸含量为0.70 mg/100 mL,有机酸含量为321.68 mg/100 mL。结论:超高温瞬时灭菌方法对氨基酸含量有一定负面影响,但能在保证米酒风味的同时高效灭菌。Objective:To study the effect of ultra-high temperature(UHT)on the quality of rice wine.Methods:Korean rice wine underwent weekly measurements of its physicochemical,sensory,and microbiological parameters during the storage period after being subjected to UHT.This allowed for the analysis of changes in the quality and functional components of the sterilized Korean rice wine after 20 weeks of storage,as well as the determination of the best sterilization conditions for this method.Results:Sterilization time of 5 s at 125℃is the optimum parameter for UHT.After 20 weeks of storage,the total amino acid content was 0.70 mg/100 mL and the organic acid content was 321.68 mg/100 mL.Conclusion:Although the UHT has a certain negative effect on the amino acid content,it can guarantee the flavor of rice wine while efficiently sterilizing,which provides a strong basis for the processing and storage of Korean rice wine.
关 键 词:朝鲜族米酒 超高温瞬时灭菌 氨基酸含量 功能性成分
分 类 号:TS262.4[轻工技术与工程—发酵工程]
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