大米酒制作工艺条件研究（毕业学术论文设计）.docVIP

东北林业大学毕业论文 PAGE 2 精品 精品 PAGE 精品 毕 业 论 文 论文题目： 大米酒制作工艺条件研究 学生姓名： 指导教师： (讲师) 所学专业： 生物技术 PAGE 精品 大米酒制作工艺条件研究 摘 要 米酒含有丰富的氨基酸、有机酸及人体必需的B族维生素、矿物质等成分。有健脾开胃、舒筋活血、祛湿消痰、强心益智、补血养颜、延年益寿的功能。本试验以优质大米为主要原料，采用安琪甜酒曲根霉菌进行发酵，对酒曲的添加量，发酵温度，发酵时间进行了探讨，并通过正交试验，确定产品的最佳工艺条件。即0.4%加曲量,温度31℃，发酵时间6天，即可制得营养丰富、气味纯正、具有保健功能的优质米酒。 关键词：发酵；工艺条件；大米酒；营养价值 The Technological Conditions Rice Wine is Made Studies Abstract Rice is rich in amino acids, organic acids and essential B-vitamins, minerals and other ingredients. There Jianpi appetizer tension, improve blood flow, Qushi Xiaotan, cardiac puzzle, Buxue beauty, the function of longevity. In this paper, high-quality rice as the main raw material, the use of sweet song Angel Rhizopus for fermentation, the addition of the volume of distillers yeast, fermentation temperature, fermentation time was discussed, and through single-factor test and orthogonal test to determine the optimum conditions products. That is, 0.4 percent increase in the volume of music, temperature 32 ℃ fermentation time six days, can be obtained by nutrient-rich, pure scent with high-quality health care function of rice wine. Key Words: Fermentation;Process conditions ;Rice wine; Nutritional value 目 录 TOC \o 1-2 \h \z \t 标题 3,2 HYPERLINK \l _Toc232569957 摘 要 PAGEREF _Toc232569957 \h I HYPERLINK \l _Toc232569959 Abstract PAGEREF _Toc232569959 \h II HYPERLINK \l _Toc232569960 前言 PAGEREF _Toc232569960 \h １ HYPERLINK \l _Toc232569961 1材料与方法 PAGEREF _Toc232569961 \h ３ HYPERLINK \l _Toc232569962 1.1 试验材料 PAGEREF _Toc232569962 \h ３ HYPERLINK \l _Toc232569963 1.1.1原料 PAGEREF _Toc232569963 \h ３ HYPERLINK \l _Toc232569964 1.1.2菌种 PAGEREF _Toc232569964 \h ３ HYPERLINK \l _Toc232569965 1.2仪器设备 PAGEREF _Toc232569965 \h ３ HYPERLINK \