毕业论文：响应面法对梨酒加工工艺的优化.docVIP

PAGE PAGE 2 河南质量工程职业学院 2010届*****毕业论文 论文题目：响应面法对梨酒加工工艺的优化 学生姓名：****** 所在院系：食品与化工系 所学专业：******* 导师姓名：**** 完成时间：2010年12月 摘 要 利用响应面分析法考察梨果酒的酿造时不同pH值、起始糖浓度和加入不同的酵母量对果酒最佳生产条件的影响，经过优化处理获得最佳的工艺条件。在探讨了pH值，初始糖度，添加酵母菌量等单因素对酒精产量影响的基础上，确定了pH值为4.7，初始糖度为17%，添加酵母量为0.08g。根据Box-Behnken中心组合试验设计原理，设计了三因素三水平的响应面分析试验。经过响应面分析试验得梨果汁发酵的最佳工艺条件是pH值4.5，初始糖度18.78％，酵母添加量0.08g。该条件下生产梨酒的酒精度为13.2%，与理论预测值13.5059%的相对误差在±2%以内，说明利用本试验建立的模型在实践中进行预测是可行的。 关键词：发酵；酒精度；响应面法 Response Surface Treatment Methods of Optimization to Pear of Wine School of Food Abstract By the response surface method of brewing wine produced inspection at different pH value，starting sugar concentration and join the yeast of different wine optimum production conditions，after optimization won the best technological conditions. In this paper， the initial brix，pH value added amount of yeast alcohol yield of single factor of influence， is determined to 4.7，pH value and the initial brix17% and adding yeast for 0.08 g. According to the Box - Behnken combination experimental design center，we design principle of the three factors and three levels test response surface analysis. After the response surface analysis to pear juice fermentation，the optimum technological conditions is pH value4.5， the initial brix 18.78% and additives， yeast 0.08 g. The conditions for the production of wine，we record the alcohol is 13.2% and it together with 13.5059% theory in the relative error within ± 2%，so using the test model in practice is feasible. Key words：Ferment ；Alcoholic strength ；Response Surface Methods 目 录 TOC \o 1-3 \h \z \u HYPERLINK \l _Toc231011072 引 言 PAGEREF _Toc231011072 \h 1 HYPERLINK \l _Toc231011073 1仪器材料及药品 PAGEREF _Toc231011073 \h 1 HYPERLINK \l _Toc231011074 1.1 仪器 PAGEREF _Toc231011074 \h 1 HYPERLINK \l _Toc231011075 1.2 材料及药品 PAGEREF _Toc231011075 \h 2 HYPERLINK \l _Toc231011076 1.3 工艺流程 PAGEREF _Toc231011076 \h 2 HYPERLINK \l _Toc231011077 1.4 操作步骤 PAGEREF _Toc231011077 \h 2 HYPERLINK \l _Toc231011078 1.4.1 原料