常用天然保鲜剂对鲜啤酒保质期的影响研究  

Effect of Common Natural Preservatives on the Shelf Life of Fresh Beer

作　　者：付博[1] 齐明[1] 刘艳灿 王小博 卢洁兒 FU Bo;QI Ming;LIU Yan-can;WANG Xiao-bo;LU Jie-er(Department of Food Science,Foshan Polytechnic Institute,Foshan 528137,China)

机构地区：[1]佛山职业技术学院食品科学系,广东佛山528137

出　　处：《保鲜与加工》2022年第5期28-33,共6页Storage and Process

基　　金：广东省科技创新战略专项资金(pdjh2020b1224);佛山职业技术学院科研项目(KY2021Y14)。

摘　　要：为了有效延长鲜啤酒保质期,选用溶菌酶、鱼精蛋白、植酸、茶多酚、异VC钠、葡萄糖氧化酶、乳酸链球菌素和纳他霉素作为天然保鲜剂添加至鲜啤酒中进行研究。通过模糊矩阵评价体系结合微生物及理化指标综合分析,以及三目显微镜对鲜啤酒微生物数量的观察,筛选出在稳定啤酒质量的前提下能有效延长鲜啤酒保质期的天然保鲜剂。结果表明:添加0.3 g/L溶菌酶,0.002 g/L葡萄糖氧化酶,0.03 g/L乳酸链球菌素均能在保证鲜啤酒质量稳定的前提下有效延长其保质期。In order to effectively extend the shelf life of fresh beer,lysozyme,protamine,phytic acid,tea polyphenols,sodium D-isoascorbate,glucose oxidase,nisin and natamycin were added into fresh beer as natural preservatives.The fuzzy matrix evaluation system combined with microbiological and physicochemical indexes integrated analysis and observation of the number of microorganisms in fresh beer by trinocular microscope was used to screen the natural preservatives that was more effective in extending the shelf life of fresh beer on the premise of stable beer quality.The results showed that the addition of 0.3 g/L lysozyme,0.002 g/L glucose oxidase,or 0.03 g/L nisin could effectively extend the shelf life of fresh beer with stable quality.

关 键 词：鲜啤酒 天然保鲜剂 保质期 模糊矩阵法 

分 类 号：TS262.5[轻工技术与工程—发酵工程]