菠蘿果酒發酵工藝的研究

食品科學論文編號:SP090  論文字數:10607,頁數:20

目  錄
中文摘要 I
英文摘要 II
目錄 III
1. 緒論 1
 1.1 果酒簡介 1
 1.1.1 果酒的分類 1
      1.1.2 果酒釀造的基本原理 1
      1.1.3 果酒釀制的基本方法 3
      1.1.4 果酒加工基本方法 4
 1.2 菠蘿生產加工概況 6 
 1.3 菠蘿鮮果及加工發酵過程中的風味研究 6
       1.3.1 菠蘿及其發酵過程中芳香物質合成途徑 6
       1.3.2 風味研究方法及進展 7
 1.4 立題思路和意義 8
 1.5 研究內容及方法 9
2. 菠蘿發酵工藝的研究 10
 2.1 試驗儀器及材料 10
 2.2 加工流程 10
      2.2.1 菠蘿榨汁 10
      2.2.2 亞硫酸處理 11
      2.2.3 果膠酶處理 11
      2.2.4 糖度調整及酸度說明 11
      2.2.5 殺菌 11
      2.2.6 接種、主發酵 12
      2.2.7 分離及后發酵 12
        2.2.8 澄清 12
        2.2.9 產品綜合評定 12
        2.2.10 發酵工藝條件試驗設計 13
3. 結果與討論 15
 3.1 菠蘿化學成分測定 15
 3.2 發酵優化條件的確定 15
 3.3 發酵條件對成品菠蘿果酒綜合感官的影響 16
       3.3.1 主發酵溫度對菠蘿果酒品質的影響 16
 3.3.2 糖質量濃度對成品菠蘿酒品質的影響 16
 3.3.3 果膠酶質量濃度對品質的影響 16
 3.3.4 澄清劑對菠蘿果酒澄清效果及果酒口味的影響 16
 3.4 產品質量標準 17
4 總結 18
致謝 19
參考文獻 20

摘 要：運用生物技術將菠蘿汁經適當發酵制成果香濃郁,具有特殊風味的低醇菠蘿汁發酵飲料,不僅能為菠蘿原料的加工轉化,提高菠蘿的有效利用提供新的途徑,也為日益豐富多彩的飲料市場增添了新的熱帶果蔬加工飲料產品。本文以菠蘿全汁為原料,對菠蘿果酒的加工工藝及影響菠蘿果酒品質的關鍵性工藝參數進行了研究。采用感官評定法評價菠蘿酒成品，優化發酵條件,結果顯示: 按照0.5mg/L的比例向壓榨后的果汁中添加果膠酶,并保溫40℃作用2h后,采用一次加糖法將糖質量濃度調至每20g/100mL,添加亞硫酸為原溶液的1‰,主發酵溫度26℃,發酵7d;后發酵溫度15℃,發酵30d，最后采用蛋清澄清處理,75℃殺菌15min后,得到果香濃郁、色澤金黃、澄清透明的優質菠蘿果酒。
 
關鍵詞：菠蘿酒；菠蘿；發酵條件；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 eva luation of wine eva luation 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