摘要
为了延长鲜啤酒保质期,选用溶菌酶、乳酸链球菌素和葡萄糖氧化酶作为鲜啤酒的天然保鲜剂。通过二次通用旋转组合设计、数据处理系统分析得出延长鲜啤酒保质期的复合天然保鲜剂添加量。结果表明,添加溶菌酶0.4682 g/L、乳酸链球菌0.0132 g/L、葡萄糖氧化酶0.0012 g/L时,为保鲜剂的最优复合添加量。通过试验验证保鲜剂效果,鲜啤酒感官评分提高15.16%、MPN值大幅度变小,在稳定质量的前提下延长了鲜啤酒保质期。
In order to extend fresh beer shelf life,lysozyme,nisin and glucose oxidase were selected as the natural preservatives.The quadratic general rotary unitized design and data-processing-system analysis were employed to determine the optimal compound natural preservatives addition amounts for prolonging the shelf life of fresh beer.the optimal formulation of the preservatives was lysozyme 0.4682 g/L,nisin 0.0132 g/L,and glucose oxidase 0.0012 g/L.The preservative effect was verified through experiments,this compound natural preservative significantly increased the fresh beer sensory score by 15.16%and reduced MPN value significantly,effectively extending shelf life without compromising beer stability.
作者
付博
廖宇晴
FU Bo;LIAO Yuqing(Department of Food Science,Foshan Polytechnic,Foshan 528137)
出处
《中国食品添加剂》
2025年第7期102-107,共6页
China Food Additives
基金
广东省普通高校创新团队项目(2021KCXTD081)
佛山市自筹经费类科技创新项目(2420001003600)。
关键词
鲜啤酒
天然保鲜剂
二次通用旋转组合设计
复合保鲜
fresh beer
natural preservative
quadratic general rotary unitized design
compound preservative
