橙子酒加工工艺的研究

橙子酒加工工艺的研究(7100字)
摘  要：本文研究以橙子以及干酵母为主要原料，应用发酵法酿制果酒的生产工艺。通过对比试验得出酵母接种量、含糖量（指原汁经加糖调配后的含糖量）等因素对发酵的影响以及脱苦技术的运用、杀菌条件对风味的影响。结果表明，橙子酒酿造的最佳工艺参数为：酵母接种量为0.05%；含糖量为20%；杀菌条件为75°C下杀菌6min。
关键词：橙子；含糖量；麦芽糊精；杀菌

Process of Beverage from Orange
Abstract: This study research that with oranges and dry yeast as main raw materials and the application of brewing wine fermentation process. By contrast, the yeast, sugar inoculation quantity by sugar (original), after the deployment of sugar fermentation PH value of the influence factors such as fermentation and suffering from technology, sterilization condition of flavor. Results show that the orange wine brewing optimum parameters for: content of yeast is 0.05%, the best content of sugar is 20%; the best techologicai parameters of debitterize: additive amounts of maltodextrin is 9% ;the beat sterilizing condition was at 75℃ for 6min.
Key words: orange；sugar； maltodextrin；sterilization

目    录
摘要……………………………………………………………………………………1
关键词…………………………………………………………………………………1
1前言…………………………………………………………………………………1
2材料与设备…………………………………………………………………………3
2.1主要材料 ………………………………………………………………………3
2.2主要仪器设备………………………………………………………………3
2.3试验方法……………………………………………………………………3
2.3.1工艺流程……………………………………………………………3
2.3.2操作要点………………………………………………………………………3
2.4试验设计……………………………………………………………………4
2.4.1发酵最佳工艺参数的研究…………………………………………4
2.4.2 确定最佳配方的正交试验…………………………………………4
2.4.3脱苦剂的添加量的研究……………………………………………5
2.4.4 最佳杀菌工艺的研究……………………………………………5
2.5 感官评定方法……………………………………………………………5
3结果与分析…………………………………………………………………………6
3.1发酵最佳工艺研究………………………………………………………6
3.2确定最佳发酵工艺的正交试验…………………………………………7
3.3 橙子酒的脱苦剂添加量的确定…………………………………………8
3.4 杀菌工艺试验结果………………………………………………………9
4产品检验分析结果…………………………………………………………………9
4.1产品感官指标……………………………………………………………9
4.2微生物指标………………………………………………………………9
5结论………………………………………………………………………………10
参考文献……………………………………………………………………………10
致    谢……………………………………………………………………………11