（毕业设计论文）《大埔客家娘酒酒药发酵工艺及参数初步探讨》.docVIP

精品 精品 精品 摘要 客家娘酒是梅州客家地区著名的特产之一，富含葡萄糖和多种氨基酸，营养价值高。客家娘酒以其低酒度、高营养和独特的风味受广大消费者青睐。现在，普遍的是传统的家庭作坊式的酿造，技术多属经验型，发酵过程控制很难，酒的质量参差不齐，无法工业化生产。本文以大埔客家娘酒酒药为对象，对其发酵工艺及参数进行了初步的探讨。 研究表明发酵温度、加曲量、加水量对成品酒质影响最大。正交试验表明发酵温度28℃、加曲量0.7%、加水量为1:1，酿造出的娘酒乙醇含量18.91％，有机酸0.533g/100mL(以乙酸计)，风味独特，口感香醇，令人留恋。 关 键 词：大埔客家娘酒， 酒药， 发酵 Abstract Hakka wine is one of the most famous specialties in hakka area in Meizhou. It contains rich Glu , many kinds of amino acids and has a high nutritional value. Hakka wine is deeply popular by vast consumers with its low alcohol, high nutrition and special flavor. Nowadays, the brewage of traditional family workshop way is universal. But the technology depends on experiences and it is very difficult to control the fermentation process. Besides, the quality of the wine is irregularity and it is impossible to carry out industrial production. The process and the parameters are discussed in this paper bases on the wine drug of hakka wine of Dabu The results show that the temperature of the fermentation. the vaccination quantity addition and the water addition are most influential for the end wine. Orthogonal experiments indicated that, it can produce wine with the ethanol content as 18.91%,the organic acid as 0.533g/100mL,when he temperature of the fermentation is 28℃,the vaccination quantity addition as 0.7% and the water addition as 1:1。The flavor is special and the feeling in the mouth is mellow, makes one be reluctant to part with. Key words : the Dabu hakka wine , yeasts, fermentation 精品 第一章 前言 ?客家娘酒是我国的民族特产，属于黄酒类，在世界三大酿造酒（黄酒、 HYPERLINK /view/23275.htm \t _blank 葡萄酒和 HYPERLINK /view/2989.htm \t _blank 啤酒）中占有重要的一席。酿酒技术独树一帜，成为东方酿造界的典型代表和楷模。 黄酒是世界上最古老的酒类之一，源于中国，且唯中国有之，与啤酒、葡萄酒并称世界三大古酒。约在三千多年前，商周时代，中国人独创酒曲复式发酵法，开始大量酿制黄酒 而黄酒经历了自然酿酒，粮食酿酒到曲药酿酒三个过程。 中国是世界上最早用曲药酿酒的国家。曲药的发现、人工制作、运用大概可以追溯到公元前2000年的夏王朝到公元前200年的秦王朝这1800年的时间。 　　根据考古发掘，我们的祖先早在殷商武丁时期就掌握了微生物“霉菌”生物繁殖的规律，已能使用谷物制成曲药，发酵酿造黄酒。 　　到了西周，农业的发展为酿造黄酒提供了完备的原始资料，人们的酿造工艺，在总结前人“秫稻必齐，曲药必时”的基础上有了进一步的发展。秦汉时期，曲药酿造黄酒技术又有所提高，《汉书