CN1129736A - 一种酵母和细菌抑制剂 - Google Patents

一种酵母和细菌抑制剂 Download PDF

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Publication number
CN1129736A
CN1129736A CN 95117470 CN95117470A CN1129736A CN 1129736 A CN1129736 A CN 1129736A CN 95117470 CN95117470 CN 95117470 CN 95117470 A CN95117470 A CN 95117470A CN 1129736 A CN1129736 A CN 1129736A
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yeast
inhibitor
acid
bacteria
fruit wine
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CN 95117470
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CN1057335C (zh
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李华
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WINE COLLEGE NORTHWEST AGRICULTURE UNIV
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WINE COLLEGE NORTHWEST AGRICULTURE UNIV
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  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

本发明涉及一种酵母和细菌抑制剂，该抑制剂是由辛酸、癸酸、月桂酸和无水乙醇组成，其制法是将辛酸、癸酸、月桂酸溶于无水乙醇。本发明的抑制剂可替代以往所采用的二氧化硫，用于果酒、饮料生产上，可提高产品的微生物的稳定性。本发明制法简单，原料来源广，成本低，在果酒、饮料的生产过程中，大大降低了二氧化硫使用量，对人体安全，同时可使产品具有良好的香气，提高其感官质量。

Description

一种酵母和细菌抑制剂
本发明涉及一种酵母和细菌抑制剂。
在果酒和饮料生产中，当酒精发酵结束后，为了提高产品的稳定性，通常在灌装时需要加一定量的二氧化硫才能杀死残存酵母菌和细菌，以防止产品变质。但过量的二氧化硫不仅影响果酒和饮料的感官质量，还会对人体造成一定危害。因而寻求二氧化硫的替代品，以便在不影响产品质量的前提下，尽量降低二氧化硫的使用量，就成为世界各国有关研究人员所关注的问题。
本发明的目的就是要研制出一种二氧化硫的替代品——酵母和细菌抑制剂。
本发明的酵母和细菌抑制剂是由辛酸、癸酸、月桂酸、无水乙醇组成其制法是将辛酸、癸酸、月桂酸溶于无水乙醇，各成份的百分比含量(重量比)是：辛酸0.03％，癸酸0.03％，月桂酸0.03％，无水乙醇99.91％。本抑制剂在使用时，应先将澄清的果酒或饮料中的游离SO2调至20mg/L左右，然后加入本抑制剂0.3～0.5ml/L，混合均匀后立即除菌过滤，装瓶，即可将SO2的用量由原100～200mg/L降至25mg/L，并完全排除了其它化学防腐剂的使用。
本发明的优点是：配制方法简单，成本低，可有效地替代二氧化硫，提高果酒和饮料的微生物稳定性。本发明所采用的原料为营养丰富、符合国家食品添加剂要求的脂肪酸，使所生产的果酒和饮料具有良好的香气，明显提高了果酒和饮料的感官质量。
实施例：取辛酸、癸酸、月桂酸各300mg，用无水乙醇溶至1升，然后装瓶、密封贮存备用。

Claims (1)

  1. 一种酵母和细菌抑制剂，其特征是由辛酸、癸酸、月桂酸、无水乙醇组成，各成份的百分比含量(重量比)是：
        辛酸        0.03％
        癸酸        0.03％
        月桂酸      0.03％
        无水乙醇    99.91％
CN95117470A 1995-11-17 1995-11-17 一种酵母和细菌抑制剂 Expired - Fee Related CN1057335C (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN95117470A CN1057335C (zh) 1995-11-17 1995-11-17 一种酵母和细菌抑制剂

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN95117470A CN1057335C (zh) 1995-11-17 1995-11-17 一种酵母和细菌抑制剂

Publications (2)

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CN1129736A true CN1129736A (zh) 1996-08-28
CN1057335C CN1057335C (zh) 2000-10-11

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CN95117470A Expired - Fee Related CN1057335C (zh) 1995-11-17 1995-11-17 一种酵母和细菌抑制剂

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101018491B (zh) * 2004-08-27 2011-09-14 普拉克生化公司 用于使软饮料中的酵母或霉菌失活的组合物
WO2012119572A2 (en) * 2011-03-04 2012-09-13 Mendelova Univerzita V Brně Composition of saturated fatty acids and its use for inhibition of alcoholic or malolactic fermentation and dose reduction of sulphur dioxide in wine making technology
CN112314623A (zh) * 2020-11-11 2021-02-05 福建农林大学 一种实蝇蛋白饵剂细菌的化学抑制剂

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101018491B (zh) * 2004-08-27 2011-09-14 普拉克生化公司 用于使软饮料中的酵母或霉菌失活的组合物
WO2012119572A2 (en) * 2011-03-04 2012-09-13 Mendelova Univerzita V Brně Composition of saturated fatty acids and its use for inhibition of alcoholic or malolactic fermentation and dose reduction of sulphur dioxide in wine making technology
WO2012119572A3 (en) * 2011-03-04 2013-01-03 Mendelova Univerzita V Brně Composition of saturated fatty acids and its use for inhibition of alcoholic or malolactic fermentation and dose reduction of sulphur dioxide in wine making technology
CN112314623A (zh) * 2020-11-11 2021-02-05 福建农林大学 一种实蝇蛋白饵剂细菌的化学抑制剂

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