食品科学与工程专业-本科-毕业论文-蜂蜜软枣果酒的研制

学士学位论文论文题目：蜂蜜软枣果酒的研制年级专业：级食品科学与工程学生姓名：学号：指导教师：评阅教师：完成日期：蜂蜜软枣果酒的研制-I-蜂蜜软枣果酒的研制学生:专业:食品科学与工程指导教师:摘要以软枣猕猴桃和蜂蜜为原料开发研制发酵型果酒，解决了软枣贮藏难的问题，丰富了果酒产品的种类。本文主要对蜂蜜软枣果酒的加工工艺进行了研究，对酶解榨汁中果胶酶用量，蜂蜜添加量，主发酵最佳条件进行了研究。试验结果表明：果胶酶最佳用量为0.09%；蜂蜜、蔗糖最佳配比为1:1；主发酵的最佳条件为发酵温度20℃，酵母接种量0.03%，最适初始pH3.4。成品蜂蜜软枣果酒浅金黄色，微带绿色，有光泽；有软枣的果香及纯正淡雅的酒香；其口感醇和清新，具有蜂蜜软枣果酒的典型风味。关键词：软枣猕猴桃；蜂蜜软枣果酒；加工工艺蜂蜜软枣果酒的研制-II-StudyontheProcessingTechnologyofhoney-ActinidiaargutawineName:Major:FoodscienceandengineeringTutor:AbstractAdoptingHoneyandActinidiaargutaasmaterialtoproducefermentedwinecansolvetheproblemofActinidiaargutastorage,enrichthewinespeciesofmarket.ThispaperfocusesonprocessingHoney-Actinidiaargutawineofhighquality,theselectionoffermentationmodeandsoon.Theresearchresultsareshowedasfollowing:Throughsinglefactorexperiments，theconditionofpressingoutthejuiceare:pectinaseadding0.09%.Throughsinglefactorexperiments,honeyandcanesugaris1：1.Throughorthogonalexperiments,wegettheoptimumconditionsofCarbonicmacerationdominantfermentationare:fermentationtemperature20℃,inoculationvolume0.03%,optimuminitialpH3.4.TheHoney-Actinidiaargutawinehavetypicaltaste.KeyWords：Actinidiaarguta；Honey-Actinidiaargutawine；processingtechnology蜂蜜软枣果酒的研制-III-目录摘要.....................................................................................................................................IAbstract.....................................................................................................................................II1前言......................................................................................................................................12材料与方法..........................................................................................................................22.1实验材料...................................................................................................................22.1.1实验材料..........................................................................................................22.1.2主要试剂及溶液..............................................................................................22.1.3主要仪器设备..................................................................................................22.2实验方法...................................................................................................................22.2.1蜂蜜软枣果酒工艺流程..................................................................................22.2.2操作要点..........................................................................................................22.2.3分析测定方法..................................................................................................32.3实验设计...................................................................................................................42.3.1果胶酶添加量实验..........................................................................................42.3.2蜂蜜添加量的确定..........................................................................................42.3.3主发酵条件的确定..........................................................................................42.3.4蜂蜜软枣果酒感官质量的评价......................................................................43结果与分析..........................................................................................................................53.1果胶酶添加量对出汁率的影响.................................................................................53.2蜂蜜添加量的确定.....................................................................................................53.3发酵条件的确定.........................................................................................................64蜂蜜软枣果酒的质量指标..................................................................................................84.1蜂蜜软枣果酒的感官指标.........................................................................................84.2蜂蜜软枣果酒的理化指标.........................................................................................84.3微生物指标.................................................................................................................8结论....................................................................................................................................9参考文献............................................................................................................................10致谢..................................................................................................................................11蜂蜜软枣果酒的研制–1–1前言软枣又名软枣猕猴桃，是猕猴桃科大藤本植物。软枣无污染口感好，是营养丰富的保健食品和老、弱病人的疗效食品，是具有开发前景的第3代水果之一。软枣中含有糖、蛋白质、矿物质、氨基酸、维生素等多种营养成分。软枣中维生素C的含量比较高，比一般水果如苹果、梨、柑等高出几十倍乃至一百倍，故有“VC之冠”之称，又被人们誉为“水果之王”[1,2]。主要成分见下表：表1-1软枣猕猴桃主要成分含量成分含量%成分含量%水分72.0~86.0果胶0.71~0.8总酸1.1~2.1脂肪0.2~0.3总糖5.10~9.90蛋白质0.01~0.02蜂蜜是一种高度复杂的糖类饱和液，糖类占3/4，水分占1/4以下，另外还含有蛋白质、氨基酸、维生素、微量元素、有机酸、色素、高级醇、胶质物、醇类、蜂花粉、激素等。蜂蜜具有调脾润肺、滑肠止痛、补中益气、止咳解毒的功能，对胃肠燥结、大便不通、心腹痛等症有一定疗效[3]。以软枣和蜂蜜为原料加工果酒，有丰富的营养价值，解决了软枣深加工的问题。近几年来我国日益发展起来了苹果酒、猕猴桃酒、枣酒、桃酒等果酒新品种，它们是果酒家族中的新热点，也正适应了国家提出的酿酒行业生产的“四个转变”的要求，即：从高度酒向低度酒转变，蒸馏酒向酿造酒转变，粮食