石榴果酒发酵动力学及发酵工艺优化分析-fermentation kinetics and optimization of fermentation process of pomegranate fruit wine.docxVIP

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石榴果酒发酵动力学及发酵工艺优化分析-fermentation kinetics and optimization of fermentation process of pomegranate fruit wine.docx

石榴果酒发酵动力学及发酵工艺优化分析-fermentation kinetics and optimization of fermentation process of pomegranate fruit wine

I IV pomegranate juice with 1/3 peel and seed. Clarification of Pomegranate wine. The best clarification conditions were as follows: gelatin 0.10g/L, chitosan 0.8g/L, soap soil 1.0g/L, diatomite 0.8g/L. The clatify agent had certain effect to pomegranate wine components. The results: along with the increase of the content of the chitosan, alcohol, pH value and acidity of pomegranate wine almost had no change, but the flavonoids content and chroma decreased obviously. Then the chitosan had strong adsorption to flavonoid compounds. Study on stability pomegranate wine. Pomegranate wine’s suitable preservation conditions: low temperature? acidic environment? avoiding contacting with light, Fe3+ and Al3+. K+, VC, benzene potassium and glucose were favorable to color. Citric acid could prevent bacterial pollution, and keeping the pomegranate wine quality. The best extracting conditions of granatum pigment were confirmed the ratio between liquid and material 60(60:1), power 60W, temperature 60℃, time 7min. At such conditions, the color of was yellow, absorbance and chromatic aberration (L*、a*、 b*) were perfect. Study on the stability of granatum pigment. The suitable preservation conditions: low temperature? acidic environment? avoiding contacting with light. Oxidant and reductant affected the extracted pigment liquid. Along with the increase of oxidant, the absorbance was increasing. On the contrary, along with the increase of reductant, the absorbance was decreasing. The pigment had strong antioxidant capability. Key words: pomegranate? fermentation? pigment fermentation kinetics? sensory evaluation 独创性声明 军人言明所呈交 的论文是我个人在导师指导下进行的研究工作及取得的研究成果。 一王二宰了文中 特别加以标注和致谢的地方外,论文中不包含其他人已经发表或撰 ==[:;=: 成果 ,也不包含为获得安徽农业大学或其它教育机构的学位或证书而使用过 .与我二 同工作的同志对本研究所做的任何贡献均已在论文中作了明确的说明并 士气生签名 : 主圣豆豆 时间b川年 5 月 JI 日 关于论文使用授权的说明 Z人完全了解安徽农业大学有关保留 、使用学位论文的规定,即:学校有权保留送 -工的复印件 和磁盘,允许论文被查阅和借阅,可以采用影印、缩印或扫描等复制手 =;E.、汇编学位 论文。同意安徽农业大学可以用不同方式在不同媒体上发表、传播学 一」工的全部 或部分内容。 保密的 学位论文在解密后应遵守此协议) 研究生签名专

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