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

Effect of Grapefruit Seed Extract on Preserving Quality and Microbial Flora of Rice Wine

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.