The Application Of New Preservative In Beer And Beverage

With the improvement of people's living standards,the change of consumer tastes,a single beer has been unable to meet people's needs,people began to drink beer,become a beer beverage,the demand is increasing,and with the development of the economy is still growing every year.From beer to the mix of drinks,such as beer,variety,nutrition.But in the process of filling the beer beverage,the microorganism is in the air,the equipment,the bottle cap and the beer drink themselves.All kinds of harmful microorganisms,which are caused by yeast,are not only affected by the taste of beer,but also have a serious impact on the health of consumers.Traditional sterilization methods can cause the two pollution of microorganism,some of which have been left in the beer,which seriously affect the taste of beer and the health of people.Viggo spirit with high quality and efficiency,no peculiar smell,low cost and other advantages,and water reaction no residue,the reaction to produce methanol,carbon dioxide,dimethyl carbonate,on drinking harmful to a human body,and does not affect the taste of beer,beverage,yeasts,bacteria,molds and other common microorganisms has bactericidal effect.This paper is studied that the lager beer,beverage and wheat beer and beverage were added 30 CFU / ml and 300 CFU / ml of Pichia pastoris(expressed in Pichia anomala),joint yeast(Zygosaccheromyces bailii)of the four kinds of yeasts Candida tropicalis Candida tropicalis yeast(Saccharomyces cerevisiae),then add 250 ppm Viggo spirit and without Viggo spirit as the control,a week after observation of beer and beverage in different bacteria changes in the number of.The study showed that the 30 kinds of yeast,250 PPM,Viggo Ling in the two kinds of beer beverage,four CFU / mL and 300 CFU / mL,kinds of yeast both have sterilization effect.Among them,the sterilization effect of Candida albicans in the tropical Candida needs to be further studied.