固定化酵母生产火龙果酒的研究-食品加工与安全专业论文.docxVIP

PAGE PAGE VI 多，果酒的酸味、苦涩味增加。固定化酵母重复发酵 3 次之后果酒品质变 差。 关键词：火龙果 固定化酵母 发酵 海藻酸钙 丝瓜瓤 Studies on the Process of Pitaya Wine Fermented by Immobilized Yeast ABSTRACT In this study, we use immobilized yeast to ferment pitaya wine. We try to explore a proper immobilized yeast carrier. ； the preparation methods of immobilized yeast carrier；the pectinase enzymolysis technology；optimize the fermentation characteristics of immobilized carrier and study the characteristics of immobilized carrier during repeat fermentation.All these are aimed at providing effective productive data and references for making pitaya wine．The main results were as follows: 1、In this study，by comparing the characteristics of fermentation between free yeast and six different Immobilized yeast carrier(calcium alginate embedding the loofah sponge、calcium alginate、corncob、bagasse、agar、agar embedding the loofah sponge). The results showed that the best Immobilized yeast carrier is alginate embedding the loofah sponge. 2、To investigate the best Immobilized conditions of the calcium alginate embedding the loofah sponge. The results showed that the immobilized condition was 3％sodium alginate and 5％CaCl2、gel pH value at 5 and gel for 30min. 3、Single factor and orthogonal test were designed to study the effects of pectinase treatment. The results showed that the best pectinase enzymolysis technology condition was 0.3％pectinase，temperature at 50℃，for 2 hours and pH value at 4． V VII 4、Single factor and orthogonal test were designed to study the effects of fermentation technique. The results showed that the best fermentation conditions were as follows: the initial sucrose was 25％，the fermentation temperature Was 25℃,the concentration of NaHS03 Was 100mg/L，and fermentation pH value Was 4.0． 5、With calcium alginate sponge gourd capsule as immobilized carrier fermentation 8 times repeatedly, still has a good effect of fermentation. it is more efficient than the free yeast fermentation，the bitter and acidity is lighter.