毕业论文-蜂蜜营养型保健酒的研究.docVIP

毕业论文 作 者： 学 号： 院 系： 化学工程学院 专 业： 生物工程 题 目： 蜂蜜营养型保健酒的研究 指导者： 评阅者： 2013年 6 月 吉 林  摘 要 蜂蜜酒是以蜂蜜作为原料，经过发酵后获得的酒精饮料。蜂蜜酒不仅保留了天然蜂蜜营养成分和保健功能，而且提高了氨基酸、维生素、矿物质等重要生理活性物质的含量，有很好的营养功效。为了酿造较高酒精度的蜂蜜酒，本文分离筛选出了一株适合蜂蜜酒酿造的酵母菌株，对其基本生理特性了解清楚，得出了蜂蜜酒酿造的理想工艺参数。蜂蜜酒酿造酵母菌株的分离和筛选研究:通过实验得出结论不同的菌种、不同的发酵时间、不同的发酵温度、不同的pH值、不同的酸碱度和酒精度对蜂蜜酒的生产有着不同的影响。对筛选出的酵母菌株的研究表明，酵母菌株的最适生长温度为30℃最适生长pH值为4.0，最适酵母接种量为10%。 蜂蜜酒酿造工艺的研究，试验结果如下 分别用三种不同发酵方式进行发酵，试验结果表明采用半密闭式发酵效果最佳。发酵工艺参数的研究，结果表明蜂蜜酒在发酵温度为22℃ , pH值为3.5，酵母接种量为8%，初始糖度为20%， NaHSO:添加量为60mg/L，NHC1添加量为1.1%时的感官品质最理想。试验结果表明澄清剂琼脂添加量为0.5g/L时得到的蜂蜜酒澄清度最高。 关键词Abstract Mead is a kind of alcoholic beverage, using honey as raw material. In the mead, not only the nutrition components and health function of natural honey were preserved, but also the content of the important physiological activity substances was improved, such as amino acids, vitamins, minerals. There is very highly nutritious value in the mead. In order to brew the higher alcohol degree mead, a yeast strain suitable for the mead was isolated. The fermentation techniques of mead were also, studied and the ideal process parameters of the brewing of mead were obtained in this paper. 1 Through the study on the isolation and screening of yeast which was suitable for the mead.The results showed that the stain 6 could tolerate the condition of 18% alcohol content in fermentation liquid. It also could grow and reproduce very well in the environment where the acidity was high(pH3.0～5.0). Under the same condition, its ester-producing capability, sugar-reducing capability and integral flavor of the brewing mead were also better than the others. It showed that the stain 6 could apply completely to mead production, because it conformed to the production of mead not only in the conditions of growth and reproduction,