4种杀菌方式对桑葚露酒品质的影响

Effects of 4 kinds of different sterilization methods on the quality of integrated alcoholic beverages of mulberry

中文关键词:  桑葚露酒  杀菌方式  花色苷含量  澄清度  总酯

英文关键词:integrated alcoholic beverages of mulberry  sterilization methods  anthocyanin content  clarity  total ester

中文摘要:

      目的 研究4种杀菌方式分别对桑葚露酒品质的影响, 选取合适的杀菌工艺。方法 选取紫外杀菌、巴氏杀菌、超声杀菌和微波杀菌对桑葚露酒样品进行杀菌处理, 考查不同杀菌时间对菌落总数、花色苷含量、澄清度和总酯含量的影响。结果 在满足100%杀菌率的前提下, 巴氏杀菌处理的桑葚露酒样品的花色苷保留率低于90%, 紫外杀菌、超声杀菌和微波杀菌处理的样品的花色苷保留率均高于90%, 有利于花色苷的保留。8 W紫外杀菌、300 W和500 W微波杀菌的样品透射率均比原酒的透射率高, 有助于澄清酒体。紫外杀菌对总酯含量的影响不显著(P>0.05), 巴氏杀菌时, 总酯含量随着温度和时间的增加而降低, 30~40 ℃下180 W超声处理时总酯的含量显著增大(P<0.05), 300 W和500 W微波杀菌对其影响也较显著(P<0.05), 紫外杀菌、微波杀菌和50 ℃以下的超声杀菌对总酯的稳定性是有利的。结论 500 W微波杀菌70 s可以同时满足杀菌率为100%、花色苷保留率在90%以上、澄清度提高且总酯含量增大的要求。

英文摘要:

      Objective To study the effects of 4 kinds of different sterilization methods on the quality of integrated alcoholic beverages of mulberry, and get a suitable sterilization process. Methods Ultraviolet sterilization, pasteurization, ultrasonic sterilization and microwave sterilization were selected to treat the samples of integrated alcoholic beverages of mulberry, and the effects of different sterilization times on the total number of colonies, anthocyanin content, clarity and total ester content were examined. Results Under the premise of 100% sterilization rate, the anthocyanin retention rates of the samples after pasteurization was lower than 90%, the retention rates of the samples treated with ultraviolet sterilization, ultrasonic sterilization and microwave sterilization were all higher than 90%, which were beneficial to the retention of anthocyanins. The transmission ratio of samples sterilized by 8 W ultraviolet sterilization, 300 W and 500 W microwave sterilization were higher than that of the original wine, which helped to clarify the wine body. Ultraviolet sterilization had no significant effect on total ester content (P<0.05), the total ester content of pasteurized samples decreased with increasing of the pasteurization temperatures and times, the total ester content of the sample sterilized by ultrasonic with power of 180 W increased significantly (P<0.05) in the range of 30?40 ℃, microwave sterilization had significant effect on total ester content (P<0.05) at 300 and 500 W, ultraviolet sterilization, microwave sterilization and ultrasonic sterilization below 50 ℃ were beneficial to the stability of total ester. Conclusion Microwave sterilization for 70 s at 500 W can meet the requirements of sterilization rate 100%, anthocyanin retention rate above 90 %, improving clarity and total ester content.