菠萝果酒发酵工艺的研究

论文编号:SP090  论文字数:10607,页数:20

摘 要：运用生物技术将菠萝汁经适当发酵制成果香浓郁,具有特殊风味的低醇菠萝汁发酵饮料,不仅能为菠萝原料的加工转化,提高菠萝的有效利用提供新的途径,也为日益丰富多彩的饮料市场增添了新的热带果蔬加工饮料产品。本文以菠萝全汁为原料,对菠萝果酒的加工工艺及影响菠萝果酒品质的关键性工艺参数进行了研究。采用感官评定法评价菠萝酒成品，优化发酵条件,结果显示: 按照0.5mg/L的比例向压榨后的果汁中添加果胶酶,并保温40℃作用2h后,采用一次加糖法将糖质量浓度调至每20g/100mL,添加亚硫酸为原溶液的1‰,主发酵温度26℃,发酵7d;后发酵温度15℃,发酵30d，最后采用蛋清澄清处理,75℃杀菌15min后,得到果香浓郁、色泽金黄、澄清透明的优质菠萝果酒。
 
关键词：菠萝酒；菠萝；发酵条件；澄清

Abstract: The use of biotechnology will be properly fermented pineapple juice-rich fruits of the system, has a special flavor of low-alcohol beverage fermented pineapple juice, pineapple, not only for the processing of raw materials, improve the effective use of pineapple provide a new way, as well as the increasingly rich and colorful Beverage market added a new tropical fruit and vegetable processing beverage products. This paper is study the fermentation technology of pineapple wine with the pure pineapple juice and the key technology parameters which have effect on the product quality. Use of sensory evaluation of wine evaluation of pineapple products, optimize the fermentation conditions, the results show that: The pineapple juice extracted from the pineapple was treated with the 0.5mg/L pectinase for 2h at 40℃, adding 20g/100mL sugar in one time, controlling respectively, Add biased towards Asia for the solution of potassium sulfate 1‰. Main fermentation temperature and back fermentation temperature at 26℃ for 7d and 15℃ for 30days, Finally a clarification egg white, After sterilization at 75℃for 15min , t he pineapple wine with full-bodied flavor , golden-yellow colour , high quality and good clarification level was obtained.

Keywords：Pineapple wine; Pineapple; Fermentation; Clarify

目  录
中文摘要 I
英文摘要 II
目录 III
1. 绪论 1
 1.1 果酒简介 1
 1.1.1 果酒的分类 1
      1.1.2 果酒酿造的基本原理 1
      1.1.3 果酒酿制的基本方法 3
      1.1.4 果酒加工基本方法 4
 1.2 菠萝生产加工概况 6 
 1.3 菠萝鲜果及加工发酵过程中的风味研究 6
       1.3.1 菠萝及其发酵过程中芳香物质合成途径 6
       1.3.2 风味研究方法及进展 7
 1.4 立题思路和意义 8
 1.5 研究内容及方法 9
2. 菠萝发酵工艺的研究 10
 2.1 试验仪器及材料 10
 2.2 加工流程 10
      2.2.1 菠萝榨汁 10
      2.2.2 亚硫酸处理 11
      2.2.3 果胶酶处理 11
      2.2.4 糖度调整及酸度说明 11
      2.2.5 杀菌 11
      2.2.6 接种、主发酵 12
      2.2.7 分离及后发酵 12
        2.2.8 澄清 12
        2.2.9 产品综合评定 12
        2.2.10 发酵工艺条件试验设计 13
3. 结果与讨论 15
 3.1 菠萝化学成分测定 15
 3.2 发酵优化条件的确定 15
 3.3 发酵条件对成品菠萝果酒综合感官的影响 16
       3.3.1 主发酵温度对菠萝果酒品质的影响 16
 3.3.2 糖质量浓度对成品菠萝酒品质的影响 16
 3.3.3 果胶酶质量浓度对品质的影响 16
 3.3.4 澄清剂对菠萝果酒澄清效果及果酒口味的影响 16
 3.4 产品质量标准 17
4 总结 18
致谢 19
参考文献 20