固定化酵母生产柿子果酒工艺研究-食品科学专业论文.docxVIP

Research Research on Technology of Persimmon Wine Produced by Fixed Microenzyme ABSTRCT The paper centre on the technology to produce the persimmon wine with immobilized yeast．It focuses on the yeast strain selection of brewing wine；the immobilized technology of yeast of persimmon wine；the optimization and determination on the best-choice technology parameters of immobilized yeast of persimmon wine；the attributive analysis of aging wine and end product；the construction of the system of product quality standards of persimmon wine，ere．．All these are aimed at providing effective productive data and references for making persimmon wine．The research result indicates the persimmon brewing from SNS07 is comparatively good in the field of color,transparency,scent，flavor,etc．．4％CACl2 as the cross—linked agent and 2％Sodium Alginate+6％poval as carder make the finishes gel particle shape and high ethanol rate relative．The gel burying the yeast number for 5．8x l 06 cfu／ml， beerwort and persimmon juice proportion at 2：1，1 0ml fixed cell pellet and 50ml proliferation liquid corresponding，activation effect are best for 24h；the best fermentation technological conditions is 8 day at 20*(2，pH 4．0 and 1 0％pellet additive amounts；Adopt the fixed yeast cell fermentation technology to have the very hi曲product alcohol rate and fermentation speed is about 1．9 times to the traditional method．Nutrition analysis to persimmon fruit wine indicates the quality of the finished product accords completely the standard demands，and find that it contains abundance amino acid，vitamins，mineral substance and microelement； The change of nutrition and hygiene target are not big in the finished product in preserve． KEY WORDS：persimmon，persimmon wine，immobilized technology,componential analysis lI 学位论文诚信承诺书本人提交的学位论文除标明参考文献和出处以外，其余均为本人的研究成果，绝无抄袭 学位论文诚信承诺书 本人提交的学位论文除标明参考文献和出处以外，其余均为本人的研究成果，绝无抄袭 己有研究成果的现象发生。本人对此负责。如有抄袭，本人承担由此导致的法律责任及其他 一切后果。 学位论文作者(签章)}啄{知 签字日期：扣。1年亿月(7日 学位论文独创性声明 本人声明所呈交的学位论文是本人在导师指导下进行的研究工作及取