摘要
本研究旨在提升半发酵果酒的品质,通过实验确定了离心和冷杀菌的最佳参数。研究发现,5000 r·min^(-1)离心10 min能有效分离微生物,同时保留果酒的营养和风味。在冷杀菌处理中,采用100 mg·L^(-1)的二甲基二碳酸盐(DMDC)在10℃下处理10 h以上,能有效抑制微生物生长,符合食品添加剂安全标准。建议在实际生产中,先进行离心处理,再添加DMDC进行冷杀菌,以保证果酒的品质和安全性。本研究为半发酵果酒的生产提供了科学依据,但需进一步研究DMDC在酒精饮料中的使用安全性。
This study aims to enhance the quality of semi-fermented fruit wine by determining the optimal parameters for centrifugation and cold sterilization.The research found that centrifugation at 5000 r·min^(-1) for 10 minutes effectively separates microorganisms while retaining the nutritional and flavor profiles of the fruit wine.In cold sterilization treatment,using 100 mg·L^(-1) of dimethyl dicarbonate(DMDC)at 10℃for over 10 hours can effectively inhibit microbial growth,complying with food additive safety standards.The study suggests that in actual production,centrifugation should be conducted first,followed by the addition of DMDC for cold sterilization to ensure the quality and safety of the fruit wine.This research provides a scientific basis for the production of semi-fermented fruit wine,but further studies on the safety of DMDC use in alcoholic beverages are needed.
作者
黄衡
王雪枫
胡丹
蒙韦玲
杨宝卫
王欣阳
梁芬
唐琦
HUANG Heng;WANG Xuefeng;HU Dan;MENG Weiling;YANG Baowei;WANG Xinyang;LIANG Fen;TANG Qi(Guangxi Aquatic and Animal Husbandry School,Nanning 530021,China;The Geological and Mineral Testing Research Center of Guangxi Zhuang Autonomous Region,Nanning 530021,China;Guangxi Zhuang Autonomous Region Institute of Product Quality Inspection,Nanning 530021,China)
出处
《现代食品》
2024年第24期98-102,112,共6页
Modern Food
关键词
半发酵
果酒
冷杀菌
二甲基二碳酸盐
semi-fermented
fruit wine
cold sterilization
dimethyl dicarbonate
