葡萄柚籽提取物(GSE)对醪糟保藏期的影响及其菌群变化的工艺研究
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摘要
醪糟是一种营养丰富、口感独特的风味食品,葡萄柚籽提取物是潜在的广谱性细菌、真菌杀菌剂,在食品保鲜中具有较好的效果。为了探究在醪糟低温保藏的过程中加入葡萄柚籽提取物(Grapefruit seed extract,GSE)后产品菌群及各项指标变化,试验通过检测醪糟保藏过程中细菌总数、酵母菌、霉菌等微生物指标,酸度、糖度等理化指标和感官评定的方法,研究葡萄柚籽提取物对醪糟饮品的保鲜功能,以期为开发新型植物源的食品防腐剂提供理论依据。
The rice wine is a kind of rich nutrition and unique flavor food. Grapefruit seed extract(GSE) is a broad spectrum antibiotics for bacteria,fungi and fungicide and it should have very good effect on food preservation. Study on the effect of grapefruit seed extract on preserving quality and microbial flora of rice wine. After adding different concentrations of GSE in the low temperature preservation rice wine,test its flora change including yeast,mold and other microorganism. Test the sugar concentration,alcohol concentration and other physical and chemical index. Use sensory evaluation method to assess the rice wine with grapefruit seed extract. Reveal the function of GSE on preservation of rice wine and provide theoretical basis for the further development of novel food preservatives.
The rice wine is a kind of rich nutrition and unique flavor food. Grapefruit seed extract(GSE) is a broad spectrum antibiotics for bacteria,fungi and fungicide and it should have very good effect on food preservation. Study on the effect of grapefruit seed extract on preserving quality and microbial flora of rice wine. After adding different concentrations of GSE in the low temperature preservation rice wine,test its flora change including yeast,mold and other microorganism. Test the sugar concentration,alcohol concentration and other physical and chemical index. Use sensory evaluation method to assess the rice wine with grapefruit seed extract. Reveal the function of GSE on preservation of rice wine and provide theoretical basis for the further development of novel food preservatives.
引文
[1]刘婧竟,乔发东.国内外甜酒曲研究进展[J].中国酿造,2010(9):21-25.
[2]张南,曹思硕,黄昆仑,等.葡萄柚种籽提取物对酿酒酵母抑制机理的研究[J].食品科学,2010,31(5):137-140.
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[9]李永波,岳文,邓功成,等.甜酒曲中主要的微生物菌群分离及发酵优化[J].黔南民族师范学院学报,2013,33(6):102-105.
[10]朱海泉,鲁海波,王龙祥.甜酒曲的开发与研究进展[J].山东食品发酵,2012(2):49-52.
[11]许文涛,黄昆仑,屈玮,等.葡萄柚种籽提取物对真菌的抑制作用及其在葡萄和柿子保鲜中的应用[J].食品科学,2008,29(10):41-46.
[12]金海莉,王海丽,梁成云,等.葡萄柚籽提取物对延边黄牛肉保鲜效果的影响[J].肉类研究,2013(6):29-32.
[13]许磊,罗成,刘华戎,等.醪糟发酵微生物的分离鉴定[J].食品与发酵科技,2012,48(2):65-70.
[2]张南,曹思硕,黄昆仑,等.葡萄柚种籽提取物对酿酒酵母抑制机理的研究[J].食品科学,2010,31(5):137-140.
[3]Reagor L J,Gusman L,Mc Coy E,et al.The effectiveness of treated grapefruit-seed extract as an antibacterial agent:An in vitro agar assay[J].J.Altern.Complement.Med,2002(8):325-332.
[4]Heggers J P,Cottingham J,Gusman L,et al.The effectiveness of processed grapefruit-seed extract as an antibacterial agentⅡ:Mechanism of action and in vitro toxicity[J].J.Altern.Complement.Med,2002(8):333-340.
[5]Ionescu G R,Kiehl F,Wichmann-kunz C H,et al.Oral citrus seed extract[J].J.Orthomolec Med,1990(5):230-238.
[6]Tirillini B.Grapefruit:the last decade acquisitions[J].Fitoterapia,2000,71:29-37.
[7]许文涛,田慧琴,罗云波,等.葡萄柚提取物对红地球葡萄保鲜效果的影响[J].保鲜与加工,2007,7(2):14-16.
[8]刘婧竟,乔发东.甜酒曲生长特性研究及米酒生产工艺优化[J].中国酿造,2010(12):41-45.
[9]李永波,岳文,邓功成,等.甜酒曲中主要的微生物菌群分离及发酵优化[J].黔南民族师范学院学报,2013,33(6):102-105.
[10]朱海泉,鲁海波,王龙祥.甜酒曲的开发与研究进展[J].山东食品发酵,2012(2):49-52.
[11]许文涛,黄昆仑,屈玮,等.葡萄柚种籽提取物对真菌的抑制作用及其在葡萄和柿子保鲜中的应用[J].食品科学,2008,29(10):41-46.
[12]金海莉,王海丽,梁成云,等.葡萄柚籽提取物对延边黄牛肉保鲜效果的影响[J].肉类研究,2013(6):29-32.
[13]许磊,罗成,刘华戎,等.醪糟发酵微生物的分离鉴定[J].食品与发酵科技,2012,48(2):65-70.