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黃桃酒發酵工藝優化及香氣分析研究

時間:2019-06-21 19:50來源:畢業論文
以黃桃為原料研究發酵型果酒的發酵工藝及其香氣成分分析。首先以褐變度為指標進行D-異抗壞血酸鈉,維生素C,檸檬酸單因素實驗,再進一步通過正交試驗確定了三種護色劑的最佳配

摘要:本文以黃桃為原料研究發酵型果酒的發酵工藝及其香氣成分分析。首先以褐變度為指標進行D-異抗壞血酸鈉,維生素C,檸檬酸單因素實驗,再進一步通過正交試驗確定了三種護色劑的最佳配比:D-異抗壞血酸鈉0.7%,VC 0.6%,檸檬酸2.2%。其次以出汁率為指標進行果膠酶,纖維素酶的單因素實驗,通過正交試驗確定最佳配比:果膠酶0.06%、纖維素酶0.06%。在主發酵工藝中,以酒精度以及感官評定為指標進行了酵母量、初糖濃度、pH值和SO2添加量的單因素實驗,并且通過正交試驗確定最佳配比:酵母量0.16%,初糖濃度29°Brix ,pH值3.5,SO2量50mg/L。本文還采用頂空固相微萃取/氣相色譜-質譜聯用技術(HS-SPME/GC-MS)對一次發酵黃桃酒進行了香氣成分的測定,結果表明:黃桃酒中鑒定出香氣物質35種,其中酯類16種,醇類9種,醛類3種。36505
畢業論文關鍵詞: 黃桃酒;發酵工藝;香氣;HS-SPME/GC-MS
Study on the Fermentation Technology and Aroma Compounds of Yellow Peach Wine
Abstract:Yellow peach was used as raw material, the fermentation technology of wine and aroma compounds of yellow peach wine were studied in this paper. Firstly, single factor experiment was conducted using browning degree as an index. The color-protecting of optimal proportion was optimized through the orthogonal experiments, when amount of enzyme was D- sodium ascorbate 2.2%, VC 0.6%, citric acid 0.7%. Secondly, single factor experiment was conducted usingthe juice yield  as an index. The enzymolysis of optimal proportion was optimized through the compound experiments, when amount of enzyme was pectinase was 0.06% and cellulase was 0.06%. In the fermentation technology of the yellow peach wine experiments, yeast, sugar concentration, pH and amount of sulfur dioxide were studied.. Through the orthogonal experiments optimize, it showed that the yeast added 0.16%, sugar concentration is 29, pH was 3.5 and the amount of sulfur dioxide was 50mL/L as alcohol accuracy and sensory evaluation as the indicators of the measurement. The aroma compounds of the yellow peach wine after primary fermentation was analyzed by GC/MS.35 kinds of aroma compounds were identified in yellow peach wine which including 16 kinds of esters, 9 kinds of alcohols and 3 kinds of aldehydes .

源`自!六^維"論^文;網www.aftnzs.live


Key words: yellow peach wine;fermentation;aroma compounds;HS-SPME/GC-MS
目  錄
1 引言    1
1.1 黃桃    1
1.1 黃桃的營養價值    1
1.2 黃桃的功效    1
1.3 黃桃的儲藏    1
1.2 果酒研究現狀    2
 1.2.1 國外研究進展    2
 1.2.2 國內研究進展    3
1.3 本文研究目的和研究內容    3
1.3.1 研究目的    3
1.3.2 研究內容    4
2 材料和方法    5
2.1 試驗材料    5
2.1.1 試驗樣品    5
2.1.2 試劑    5
2.1.3 儀器設備    5
2.2 試驗方法    6
2.2.1 黃桃漿的處理工藝研究    6
2.2.2 黃桃酒的主發酵工藝研究    8
2.2.3 黃桃酒的后發酵    8
2.2.4 理化指標的測定    9
2.2.5 感官的檢測    10
2.2.6 香氣測定條件    10
3 結果與討論    11
3.1 黃桃漿的護色處理工藝研究    15
3.1.1 異抗壞血酸鈉的添加量對黃桃漿護色效果的影響    15
3.1.2 維生素C的添加量對黃桃漿護色效果的影響    15
3.1.3 檸檬酸的添加量對黃桃漿護色效果的影響    15
3.1.4 混合護色劑配比的確定    15 黃桃酒發酵工藝優化及香氣分析研究:http://www.aftnzs.live/shiping/20190621/34991.html
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