缪 婷^*，赵定锡，刘继勇，李 荣

（成都巨龙生物科技股份有限公司，四川温江 611130）

摘要：本文研究了微波杀菌工艺和喷淋杀菌工艺相结合的方式对醪糟品质的影响，选取微波处理功率、微波处理时间、喷淋杀菌温度、喷淋杀菌时间四个因素进行正交试验。结果表明：最优的联合杀菌组合为微波处理功率1 400 W，微波处理时间3 min、喷淋杀菌温度85 ℃、喷淋杀菌时间80 min。醪糟微生物指标合格，色、香、味影响较小，常温下贮藏12个月未出现胀瓶、漏液等现象。该工艺可降低生产成本26.6%，提高生产效率36%，具有良好的实用意义和应用前景。

关键词：醪糟；微波杀菌；喷淋杀菌

中图分类号：TS262.4   文献标识码：A   文章编号：1674-506X（2020）05-0036-0006

Study on Application of Microwave Spray Combined Sterilization Process in Fermented Glutinous Rice Wine Processing

MIAO Ting^*, ZHAO Ding-xi, LIU Ji-yong, LI Rong

(Chengdu Julong Biotechnology Co., Ltd., Wenjiang Sichuan 611130, China)

Abstract：The effects of microwave and thermal sterilization on the quality of fermented glutinous rice wine were studied. Four factors including microwave treatment power, microwave treatment time, water spray temperature and water spray time were selected for orthogonal experiment. The results show that, The optimal sterilization combination was the microwave treatment power of 1 400 W, microwave treatment time of 3min, water spray temperature of 85 ℃, and water spray time of 80min, the microbial index of fermented glutinous rice wine is qualified, the color, aroma and taste had little effect on it. There was no bottle swelling and leakage after 12 months storage at room temperature. The process can reduce the production cost by 26.6% and increase the production efficiency by 36%, which has good practical significance and application prospect.

Keywords：fermented glutinous rice wine; microwave sterilization; spray sterilization

doi：10.3969/j.issn.1674-506X.2020.05-006

收稿日期：2020-08-25

作者简介：缪婷（1986-），女，硕士，工程师。研究方向：农产品加工。

*通讯作者

引文格式：缪婷,赵定锡,刘继勇,等.微波-喷淋联合杀菌工艺在醪糟加工中的应用研究[J].食品与发酵科技,2020,56(5):36-40,54.