摘要
以菌落总数为评价指标,采用单因素试验和正交试验考察塑料桶杀菌温度、盖子杀菌时间、酒的杀菌温度及杀菌时间四个因素的影响,对利用冲灌拧一体机进行桶装黄酒热灌装的工艺参数进行了研究和优化。正交试验结果表明,最佳生产工艺参数为:塑料桶杀菌温度75℃,盖子杀菌时间15 min,酒的杀菌温度84℃,酒的杀菌时间50 min,在此条件下测得的菌落总数为0。
The effects of sterilization temperature of plastic buckets, sterilization time of covers, sterilization temperature of rice wine and thermal sterilization time of rice wine were investigated by single factor test and orthogonal experiment, use the aerobic plate count as the evaluation index. The process parameters of hot filling techniques using the rinsing-filling-screw capping machine for the plastic bucketed rice wine were studied and optimized. The results of orthogonal test show that the optimum technical parameters were summed up as follows： sterilization temperature of plastic buckets of 75 ℃, sterilization time of covers of 15 min, sterilization temperature of rice wine of 84 ℃, thermal sterilization time of rice wine of 50 min. Under these conditions, the measured aerobic plate count was 0.
出处
《食品工业》
CAS
北大核心
2016年第5期110-112,共3页
The Food Industry
关键词
冲灌拧一体机
桶装黄酒
热灌装
rinsing-filling-screw capping machine
plastic bucketed rice wine
hot filling
