沙棘汽酒的研制-食品工程专业毕业论文.docxVIP

ABSTRACTIn ABSTRACT In this paper,with the sea buckthom juice as main raw material，by adding other ingredients，using biological fermentation technology，created a new type of fermented sea buckthom sparkling wine products．Aroma substances of sea buckthom sparkling wine was analysed，and develop the product quaiity standard． The sea buckthom juice degreasing methods are studied，respectively using chitosan method，active carbon method and centrifugal method for the processing of sea buckthom juice，mensurated the fat content，the best degreasing methods is chitosan method，process parameters is：The addition of 7 g／L chitosan，20℃，20 min．At this point the fat content was 0．0 1 6％，grease removal rate reached 98．462％． Clarification process of sea buckthom juice are studied，the reaction conditions of pectinase degumming is studied，process parameters is：pectinase addition amount of 0．5％o． and time is 2h，the temperature is 50℃，light transmittance reached 82．4％：respectively by diatomite，gelatin mensurated etermination of light transmittance of liquid material after processing，the best method iS diatomite method，process parameters：diatomite addition amount of 7％0，time iS 2．5 h，light transmittance reached 96．1％． The formula of sea buckthom sparkling wine was studied，the sea buckthom juice， sucrose，glucose，malt juice and rice saccharification liquid additives were studied with single factor experiment and response surface optimization，the optimum formulation parameters of sea buckthom sparkling wine is：Sea buckthom juice l 8％，sugar8％， glucose4％，malt juice(sugar degree of 1 3。)4％，rice saccharification liquid(sugar degree ofllO)3．5％． 3 different yeasts A，B，C had been screened separately,three grades of fermentation ability and cohesion were used as selective conditions，and yeast C was selected as the best strain for seabuckthom fruit wine． Fermentation parameters of seabuckthom fruit wine were studied．Single factor experiments were carried out to study 3 factors including innoclufion am