金丝小枣酒酿造工艺研究-农产品加工及贮藏工程专业论文.docxVIP

摘 要 本试验以沧州金丝小枣为原料，研究了枣汁的浸提工艺条件；酵母菌种，二氧化硫 添加量，酵母接种量，发酵温度，发酵液初始 pH 等发酵条件对金丝小枣酒中可溶性固 形物含量，酒精度，还原糖，总酸，感官质量，以及高级醇生成量的影响，确定了金丝 小枣酒的酿造工艺，分析测定了金丝小枣酒的部分香气成分，进行了放大生产试验。试 验结果如下： 1．通过单因素试验和正交试验，确定了热水浸提金丝小枣的适宜工艺条件为：加 3 倍枣重的水，在 80℃条件下恒温浸提 36h，枣汁的总糖含量为 15.2%。 2．控制相同发酵条件进行发酵试验，结果表明使用安琪葡萄酒高活性干酵母发酵 的枣酒品质好于用丹保利酿酒酵母发酵的枣酒。 3．酵母菌种，酵母接种量，发酵温度，发酵液初始 pH 值等发酵条件不同，金丝小 枣酒中高级醇生成量不同。降低枣酒中高级醇含量可以提高金丝小枣酒的感官质量。 4．通过单因素试验和正交试验，确定使用安琪葡萄酒酵母酿造金丝小枣酒的主发 酵条件为：二氧化硫添加量为 80mg/L，酵母接种量为 0.03%，发酵温度为 23℃，发酵 液初始 pH 值为 4。 5. 测定了金丝小枣酒中部分香气成分，其中乙酸乙酯 10.86 mg/L，正丙醇 2.89mg/L， 异丁醇 6.94 mg/L，乙酸异戊酯 9.78 mg/L，正丁醇 1.20 mg/L，异戊醇 106.07mg/L，乳 酸乙酯 0.77 mg/L，丁二酸二乙酯 4.73 mg/L，苯乙醇 43.103.96 mg/L。 关键词：金丝小枣；发酵；高级醇；香气成分 Study on the Brewing Techniques of Chinese Jujube Wine Author: Liu Ming Supervisor: Wang Jie Major: Food storage and process engineering Abstract In this paper, the producing process of fermentation wine with jujube which was produced with Cangzhou jujube in Hebei province was studied. Through the single factor and orthogonal test, the extraction conditions with hot water, the fermentation conditions were studied.The technology adapted to industrialization production. Some of the components were analyzed by GC. The research results are as following: Through the single factor and orthogonal test, the optimal extraction conditions with hot water were that temperature 80℃, time 36h, a ratio of Chinese jujube and water1:3, in this condition, the total saccharide content 15.2mg/mL. Anqi wine activity brewers yeast, Danbaoli wine yeast was used to conduct the fermentation , Compared with the Danbaoli wine yeast ,the Anqi wine brewers yeast was more suitable for jujube wine fermentation ,for its shorter fermentation cycle ,higher alcohol degree and sense organ grading. The fermentation conditions including strains and inoculum concentration of yeast , fermentation temperature, jujube juice initial pH were demonstrated in relation to the content of higher alcohols produced during Jujube wine fermentation. Decrease the tot