摘要
研究了高温瞬时杀菌技术对啤酒质量的影响,同时对成品啤酒的理化指标、风味物质、微生物稳定性和感官品评等进行了测定。结果表明,使用高温瞬时杀菌技术可以最大限度的保持啤酒的新鲜度,对啤酒风味物质的破坏更小,酒体口感协调,杀菌效果更加优异。
The effects of high temperature instant sterilization on beer quality were investigated through measuring physiochemical indexes of product beer, analyzing flavoring substances and microbial stability, and sensory evaluation. The results showed that high temperature instant sterilization could keep beer freshness to the most and reduce the damage on beer flavoring substances. The treated beer had better taste and the ster- ilization effects were satisfactory.
出处
《酿酒科技》
北大核心
2013年第8期33-35,共3页
Liquor-Making Science & Technology
关键词
高温瞬时杀菌
啤酒质量
生物稳定性
high temperature instant sterilization
beer quality
biological stability
