猕猴桃果啤工艺研究.docVIP

猕猴桃果啤工艺研究 食品科学与工程 乔沛沛 [摘 要]啤酒市场的竞争日益激烈，消费者的口味也趋于多元化。因而用于酿酒的原辅料越来越丰富。各类啤酒相继面市，如枣啤、姜啤、青棵啤等。果汁啤酒风味独特。有着广阔的市场潜力，而我国的研究尚处在起步阶段。本实验以猕猴桃果汁和麦芽为主要原料，结合低温啤酒发酵工艺制作酿造型猕猴桃果啤。通过单因素和正交实验,分别研究了果胶酶加入量，温度，保温时间对猕猴桃澄清的影响，以及研究了猕猴桃汁添加量，猕猴桃汁的添加时期，酵母添加量对发酵过程中猕猴桃啤酒品质的影响，最终确定了最佳的工艺条件。结果表明：在猕猴桃汁澄清处理中，果胶酶用量1.0 g/l，温度50℃，时间120min，为最好的处理条件。在此处理条件下，制得的猕猴桃果汁清亮，透明。在猕猴桃果啤发酵处理中，猕猴桃汁添加量为12%，酵母添加量为0.4%，在发酵后期添加，为最适发酵条件。在此发酵条件下，制得的猕猴桃果啤外观金黄透明，泡沫丰富，果香浓郁，口味醇正。本课题对猕猴桃果啤生产具有一定的指导意义。 [关键词]猕猴桃汁；果啤；工艺研究 Study on Technology of Kiwi Fruit Beer Food Science and EngineeringQIAO Pei-pei Abstract: Increasingly competitive beer market, consumer tastes are becoming diversified. Thus the raw materials for brewing more and more rich. Have all kinds of beer available, such as jujube beer, ginger beer, barley beer and so on. Juice beer flavor. Has broad market potential, and our research is still in its early stages. In this experiment, kiwi fruit and malt as the main raw material, combined with low-temperature fermentation process of beer brewing type of kiwi fruit beer production. By single factors and orthogonal experiment study of Pectinase addition respectively, temperature, thermal insulation effect of time on clarifying kiwifruit, and the study of Kiwi fruit juice added, added period of kiwifruit juice, amount of yeast in fermentation beer quality of Actinidia deliciosa, eventually established the optimal process conditions. The results showed that: in the processing of kiwi fruit juice clarification, pectinase dosage of 1.0 g / l, temperature 50 ℃, time 120min, the best treatment for the condition. In this treatment condition, a system of kiwifruit juice clear, transparent. Kiwi fruit beer in the fermentation, the addition level of 12% kiwi juice, yeast addition level 0.4%, added late in the fermentation, the optimum fermentation conditions. In this fermentation conditions, the system was the appearance of golden kiwi fruit beer transparent, bubble rich, fruity, mellow taste. The subject of kiwi fruit beer producti