蒙正彦论文.docVIP

蒙正彦论文 摘 要 茶酒既有茶的许多营养、药用功效，又有酒的特点，是茶的柔与酒的刚的完美结合。本实验采用驯化与紫外诱变并用的方法研制茶酒酵母，从酒精酵母、啤酒酵母和酒曲中分离出三株酵母，利用不同配比的含糖茶汁豆芽汁培养基进行驯化，并筛选出能较好地适应茶汁环境的酵母，再对其进行紫外线诱变处理，从而得到在含糖茶汁中生长能力较强的茶酒酵母。 实验结果表明，利用不同配比的含糖茶汁豆芽汁葡萄糖培养基驯化菌种，当茶汁和豆芽汁配比为6：1时，菌种适应状况良好。经过对发酵能力的测定，从酵母1号和酵母2号中筛选出来的酵母1号茶酒酵母，在含糖13%的茶汁中发酵11d后，发酵酒精度为3.7%（v/v）。可见，经过驯化与紫外诱变的方法处理的酵母菌，其在茶汁环境中生长能力和发酵能力都得到了较大的提高，死亡率比未驯化与诱变的酵母菌低得多，并能发酵出低糖、低酒精度的口感较好的茶酒。 关键词：茶酒，酵母，驯化，紫外诱变，筛选，含糖茶汁 Abstract Many of the existing tea wine tea nutrition, medicinal effects, but also the characteristics of wine is soft and the wine tea just the perfect combination.Methods of domestication and UV mutagenesis were used to prepare tea wine yeast in this experiment，From yeast, beer yeast and koji yeast isolated three kinds of yeasts were separated from distillers yeast and domesticated by different ratio of wort medium to tea liquor with sugar.The one adapting to tea liquor better was screenedand mutageniized with UV,then tea wine yeast with higher growth ability in tea liquor with sugar was prepared. Experimental results show that different proportions of sugar bean sprout juice, tea glucose medium domesticated species, when tea and bean sprouts juice ratio of 6:1, the bacteria adapt to good condition. After the determination of the fermentation capacity, and yeast from the yeast 1 and yeast 2 selected from the finished tea wine yeast No. 1, 13% of tea in the sugar fermented 11d, the fermenting wine accuracy of 3.7% (v / v). Shows that, after acclimation and UV mutagenesis approach to yeast, the growth capacity of the environment in the tea and fermentation capacity have been greatly improved, Not domesticated and induced mortality rates of yeast is much lower, and can ferment a sugar, low alcohol taste better tea wine. Key words: tea wine;yeast;domestication;UV mutagenesis;filter;sweetened tea 目 录 摘 要 I Abstract II 目 录 III 1 绪 论 1 1.1引言 1 1.2 茶酒的优势 1 1.3 茶酒的作用 2 1.3.1 营养作用 2 1.3.2保健作用 2 1.3.3提神醒胃 2 1.4 茶酒发酵原理 2 1.5 影响茶酒发酵的因素 2 1.5.1 酵母菌质量 2 1.5.2 空气 3 1.5.3 温度