CN112574849A - 一种青稞发酵酒加速货架期方法 - Google Patents

一种青稞发酵酒加速货架期方法 Download PDF

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CN112574849A
CN112574849A CN202011624420.9A CN202011624420A CN112574849A CN 112574849 A CN112574849 A CN 112574849A CN 202011624420 A CN202011624420 A CN 202011624420A CN 112574849 A CN112574849 A CN 112574849A
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highland barley
shelf life
fermented wine
temperature
barley fermented
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Inventor
常少健
彭奎
张磊
王超凯
刘念
潘建军
李觅
郭杰
孙中理
张颖
蔡海燕
刘义会
余航
李国红
张翼
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Sichuan Food Fermentation Industry Research and Design Institute
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Sichuan Food Fermentation Industry Research and Design Institute
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
    • C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
    • C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Toxicology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

本发明公开了一种青稞发酵酒加速货架期的方法，属于发酵酒生产领域。本发明可以加快青稞发酵酒的货架期，缩短酒体到达终点的时间，从而追踪其各指标变化情况，为青稞发酵酒发酵工艺优化、后处理技术提供有效数据支持。

Description

一种青稞发酵酒加速货架期方法
技术领域
本发明涉及酿酒技术领域，具体是一种用于青稞发酵酒加速货架期方法。
背景技术
青稞酒是西藏、四川藏区、青海等少数民族地区古老传统的酒精饮品，其以青稞为原料，添加酒曲经发酵而成，多以家庭手工制作为主。近年来，随着工业化的发展，传统青稞发酵酒慢慢走向工厂化，市场范围也在逐步扩大，消费者对青稞发酵酒质量要求也越来越高。本发明利用数学模型加速青稞发酵酒的货架期，为青稞发酵酒发酵工艺优化、后处理技术提供有效数据支持。
发明内容
1、本发明适用于瓶装青稞发酵酒，装液量在300--1000mL；
2、要求青稞发酵酒常温储存货架期在2年以上；
3、青稞发酵酒货架期加速期只能在300天以内；
4、青稞发酵酒加速货架期只能通过改变环境温度来实现，且改变温度不超过80℃；
5、加速青稞发酵的货架期用如下公式计算得出温度T：
Figure BDA0002874513440000011
式中：R为气体常数，8.314J/mol；T为开氏温度，K；t为货架期，d。
6、依据上面公式计算得出的温度T，将需要加速货架期的青稞酒置于该恒温下储存t天，即可到达货架期终点。
具体实施方式
下面结合具体实例对本发明进一步说明：
1、取瓶装青稞发酵酒20瓶，每瓶净含量330mL；
2、该青稞发酵酒货架期2年；
3、要求将该青稞发酵货架期缩短至400天；
4、通过计算得出T＝328k，即为55℃；
5、将上述20瓶青稞发酵酒恒温55℃储存400天后，进行感官、理化检测得出已经到达货架期终点。
通过上述方法加速青稞发酵酒货架期，得出该方法较好，可以用来加速青稞酒的货架期，同对青稞发酵酒工艺优化、后处理工艺改进提供数据支撑。

Claims (6)

1.本发明适用于瓶装青稞发酵酒，装液量在300--1000mL。
2.要求青稞发酵酒常温储存货架期在2年以上。
3.青稞发酵酒货架期加速期只能在300天以内。
4.青稞发酵酒加速货架期只能通过改变环境温度来实现，且改变温度不超过80℃。
5.加速青稞发酵的货架期用如下公式计算得出温度T：
Figure FDA0002874513430000011
式中：R为气体常数，8.314J/mol；T为开氏温度，K；t为货架期，d。
6.依据上面公式计算得出的温度T，将需要加速货架期的青稞酒置于该恒温下储存t天，即可到达货架期终点。
CN202011624420.9A 2020-12-30 2020-12-30 一种青稞发酵酒加速货架期方法 Pending CN112574849A (zh)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003052354A1 (en) * 2001-12-14 2003-06-26 3M Innovative Properties Company Environmental parameter indicator for perishable goods
CN112801341A (zh) * 2020-12-30 2021-05-14 四川省食品发酵工业研究设计院 一种青稞发酵酒货架期预测方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003052354A1 (en) * 2001-12-14 2003-06-26 3M Innovative Properties Company Environmental parameter indicator for perishable goods
CN112801341A (zh) * 2020-12-30 2021-05-14 四川省食品发酵工业研究设计院 一种青稞发酵酒货架期预测方法

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
常少健，等: "威布尔分析法在青稞发酵酒货架期预测中的应用", 《酿酒科技》 *
曹平: "应用Weibull Hazard Analysis方法预测食品货架寿命", 《食品科学》 *
曹悦，等: "食品货架期预测新技术进展", 《食品研究与开发》 *
李冲，等: "基于感官与理化指标的椪柑果酒货架期预测模型", 《食品与机械》 *
王琰: "脉冲电场终止发酵制备低醇菠萝酒研究", 《中国优秀硕士学位论文》 *

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