猕猴桃南瓜保健酒的工艺研究

猕猴桃南瓜保健酒的工艺研究(8300字)
摘 要：以猕猴桃和南瓜为原料，通过打浆、成分调整、高温淀粉酶分解淀粉、果胶酶分解果胶、糖化酶糖化、酵母菌酒精发酵等实验，研究了猕猴桃南瓜酒的发酵工艺。结果表明，适宜的发酵工艺条件为：猕猴桃南瓜比例为7:3、固水比为1:1、酶解时间为1h、调整糖度22oBx、pH值为4.5、酒精发酵温度为24℃、酵母菌接种量为6%、酒精发酵培养时间为5d。
关键词：发酵；南瓜；猕猴桃；单因素试验；生产工艺

Study on Processing Fermentation Technology of Actinidia and Pumpkin Health Wine
Abstract: The fermentation technology of actinidia-pumpkin wine as the main raw material were studied through beating, adjusting composition, hydrolyzing starch with amylase, hydrolyzing pectin with pectinase, and then saccharifying starch with glucoamylase, followed by alcohol fermentation. The results showed that the optinal fermentation paramenters were as followed : pumpkin：actinidia was 7：3, substrate：water was 1：1, enzymolysis time was 1 h, sugar content 22%, pH was 4.5; the temperature and time of alcoholic fermentation was 24℃and 5d, the inoculums size of Saccharomyces cerevisiae was 6% .
Key words: fermentation; pumpkin; actinidia; single factor experiment; production technology
 

目    录
摘 要    1
关键词    1
1  前言    1
2  材料与方法    3
2.1  材料    3
2.2  试剂    3
2.3  仪器    3
2.4  猕猴桃南瓜酒工艺流程    4
2.4.1  工艺流程图    4
2.4.2  操作要点    4
2.5  测定方法    5
3  结果与分析    6
3.1  葡萄糖标准曲线    6
3.2  猕猴桃南瓜配比量对糖化的影响    6
3.3  固水比对葡萄糖浓度的影响    7
3.4  酶解时间对葡萄糖浓度的影响    8
3.5  初始糖度对发酵猕猴桃南瓜酒酒精含量的影响    9
3.6  初始PH值对发酵猕猴桃南瓜酒酒精含量的影响    9
3.7  酵母接种量对发酵猕猴桃南瓜酒酒精含量的影响    10
3.8  发酵温度对发酵猕猴桃南瓜酒酒精含量的影响    11
3.9  发酵时间对发酵猕猴桃南瓜酒酒精含量的影响    12
4  结论    12
5  讨论    12
参考文献    13
致   谢    14