摘要
Barley rice was used to produce non-alcoholic beer(NAB)with enhanced functional properties by fortification with rice bran from pigmented rice.The data of NAB added with rice bran during fermentation and storage were assessed using principal component analysis to determine the suitable fermentation period.High pressure processing(HPP)for bacterial inactivation was also investigated to extend NAB shelf-life.The optimal fermentation time for NAB production using maltose-negative Saccharomyces cerevisiae var.chevalieri was 3 days,giving an ethanol content of less than 0.5%.Using rice bran at 10%(w/v)enhanced NAB functional properties including phenolics,flavonoids,anthocyanins,and antioxidant activities.HPP at 600 MPa for 10 min inactivated Escherichia coli K12 and Listeria innocua in NAB,achieving 5.77 and 5.71 log reductions,respectively with no sublethally injured cells detected.Scanning electron microscopy and intracellular leakage analyses confirmed microbial cell wall and membrane disruption after HPP.Results suggested that HPP could be used instead of heat pasteurization in NAB samples,providing similar reductions in total plate and yeast mold counts while extending the shelf-life to more than 10 weeks at 4℃.HPP had a lesser impact on the physicochemical properties and phenolic content compared to conventional heat pasteurization,and preserved the fresh-like characteristics of NAB,as evidenced by sensory and volatile flavor profile analyses.
基金
supported by Chiang Mai University(TGCMU2566P036/2566).
