發(fā)布時間：2018-05-15 01:13

  本文選題：白肉枇杷 + 發(fā)酵工藝�。� 參考：《食品與發(fā)酵工業(yè)》2017年01期

【摘要】：采用西南大學具有自主知識產(chǎn)權的"華白1號"白肉枇杷為實驗材料,對枇杷白蘭地原酒發(fā)酵工藝參數(shù)進行了優(yōu)化。通過單因素實驗研究發(fā)酵溫度、糖度、酸度、菌種及含量等因素對白蘭地原酒質量的影響,并在單因素實驗基礎上進行3因素3水平的響應面優(yōu)化實驗,確定最優(yōu)的發(fā)酵條件。發(fā)酵結果表明,0.1%的菌種Y3為所選酵母中最優(yōu)發(fā)酵菌種量,在pH 4.0,糖量23%,發(fā)酵溫度25℃時發(fā)酵質量最好,各因素對發(fā)酵品質影響的主次順序為糖量pH溫度,發(fā)酵白肉枇杷白蘭地原酒酒精度為12.4%,殘?zhí)菫?.5%,總酯為0.151 g/L,滴定酸為5.425 g/L。
[Abstract]:Using "Huabai 1" white meat loquat, which has its own intellectual property rights, as the experimental material, the fermentation parameters of loquat brandy were optimized. The effects of fermentation temperature, sugar, acidity, strain and content on the quality of brandy were studied by single factor experiment. Based on the single factor experiment, three factors and three levels of response surface optimization experiments were carried out to determine the optimal fermentation conditions. The fermentation results showed that 0.1% strain Y3 was the best fermentation strain in the selected yeast. The best fermentation quality was at pH 4.0, sugar content 23, fermentation temperature 25 鈩，

本文編號：1890304