本文關(guān)鍵詞：紅棗沙棘果酒釀造工藝優(yōu)化研究　出處：《沈陽農(nóng)業(yè)大學(xué)》2017年碩士論文　論文類型：學(xué)位論文

  更多相關(guān)文章： 紅棗 沙棘 酒精發(fā)酵 澄清 香氣成分

【摘要】：棗是鼠李科棗屬植物的成熟果實(shí),沙棘屬胡頹子科沙棘屬,兩種果品種類豐富分布廣泛,且都具有很高的營(yíng)養(yǎng)價(jià)值。在當(dāng)前天然食品形勢(shì)大好的背景下,本研究試圖設(shè)計(jì)出一種以這兩種果品復(fù)合發(fā)酵出的復(fù)合型果酒,口感獨(dú)特且營(yíng)養(yǎng)價(jià)值高。不僅可以一定程度上緩解近幾年紅棗和沙棘果品在我國(guó)的種植量過飽和的困境,也可以一定程度上減少由于沙棘汁的酸度過高在單獨(dú)發(fā)酵沙棘果酒過程中,需要加入的大量白砂糖以及為保證沙棘果酒的口感不過于苦澀在發(fā)酵醪液中加入的大量降酸試劑,降低生產(chǎn)成本。本研究通過沙棘紅棗混合汁的酶解試驗(yàn),紅棗沙棘復(fù)合型果酒的酒精發(fā)酵試驗(yàn),紅棗沙棘復(fù)合型果酒澄清試驗(yàn)討論出釀制紅棗沙棘復(fù)合型果酒的最佳工藝流程以及工藝參數(shù),并且討論發(fā)酵型紅棗沙棘復(fù)合型果酒與配制型紅棗沙棘復(fù)合型果酒在香氣成分上的差異。通過試驗(yàn)得到如下結(jié)論:(1)通過單因素試驗(yàn)確定了加酶量、酶解時(shí)間、酶解溫度對(duì)紅棗沙棘混合汁酶解效果的影響,確定了加酶量為0.2%,酶解時(shí)間為3h,最佳處理溫度為45℃。選擇對(duì)紅棗沙棘混合汁酶解效果顯著的這三個(gè)因素,設(shè)計(jì)響應(yīng)面試驗(yàn),優(yōu)化得出的最佳酶解工藝條件為:酶解溫度為41.09℃,酶解時(shí)間為3.15h,加酶量為0.19%。最優(yōu)提取工藝條件下可溶性固形物含量為:15.8982%。(2)通過單因素試驗(yàn)確定了初始可溶性固形物、初始pH值、發(fā)酵溫度以及沙棘汁紅棗果漿體積配比對(duì)紅棗沙棘復(fù)合型果酒發(fā)酵效果的影響,確定了可溶性固形物為20%,初始pH值為4,發(fā)酵溫度為25℃,沙棘汁與紅棗果漿的體積配比為1:3。選擇對(duì)紅棗沙棘混合汁發(fā)酵效果顯著的這四個(gè)因素,設(shè)計(jì)響應(yīng)面試驗(yàn),優(yōu)化得出的最佳發(fā)酵工藝條件為:可溶性固形物為22.43%,初始pH值為3.80,發(fā)酵溫度為25.73℃,沙棘汁與紅棗果漿的體積配比為1:3.26。最優(yōu)提取工藝條件下酒精度為:15.8239%。(3)用理化指標(biāo)為:酒精度15%、殘?zhí)橇?.9g/L,總酸度7.8g/L的紅棗沙棘復(fù)合型果酒為原料,對(duì)比自然澄清、離心澄清與澄清劑澄清三種澄清方式的澄清效果。其中,自然澄清所用的時(shí)間較長(zhǎng)且澄清效果不佳;離心澄清雖然澄清時(shí)間短,但是澄清效果同樣不佳,雖然效果優(yōu)于自然澄清但是仍然不理想;澄清劑澄清不僅澄清時(shí)間較短而且澄清效果明顯優(yōu)于自然澄清與離心澄清。綜合考慮生產(chǎn)成本,以明膠或者殼聚糖作為澄清劑不僅澄清效果好而且節(jié)約生產(chǎn)成本具有一定經(jīng)濟(jì)意義。(4)采用固相微萃取的方法利用氣質(zhì)聯(lián)用儀分別對(duì)配制型和發(fā)酵型紅棗沙棘復(fù)合型果酒進(jìn)行萃取分析二者香氣成分。兩種類型的果酒中乙醇相對(duì)含量都最高。而發(fā)酵型果酒中含有18種酯類,而配制型果酒只含有12種。紅棗沙棘復(fù)合型發(fā)酵果酒的香氣成分主要來源于酯類物質(zhì)。可以看出發(fā)酵型果酒中所含的香氣成分種類更加豐富。目前,關(guān)于紅棗和沙棘復(fù)合型果酒的研究鮮少,對(duì)于紅棗沙棘果酒的研究具有一定的發(fā)展前景與經(jīng)濟(jì)意義。
[Abstract]:Jujube is fruit of Rhamnaceae jujube, Hippophae Elaeagnaceae Hippophae, two kinds of fruits rich species are widely distributed, and has a high nutritional value. In the current situation of excellent natural food in the background, this study attempts to design a kind of fruit with the two kinds of compound fermentation of the compound wine, unique taste and high nutritive value. Not only can alleviate to some extent in recent years and the amount of sea buckthorn fruit red dates oversaturated the plight of planting in China, also can be reduced to some extent due to the high acidity of seabuckthorn juice during the fermentation of sea buckthorn fruit alone, need a lot of sugar added, in order to ensure a lot of drop acid reagent of seabuckthorn fruit wine taste is not too bitter to join in the fermented mash, reduce the production cost. Through the study of sea buckthorn red dates mixed juice enzymatic test, seabuckthorn wine red dates of alcohol fermentation test Experience, seabuckthorn wine red dates clarification experiment discuss the best process of brewing wine and red dates of seabuckthorn compound process parameters, and discuss the differences of fermented wine and preparation of compound Seabuckthorn red dates type Seabuckthorn wine red dates in aroma components. Through the test we get the following conclusions: (1) to determine the amount of enzyme. Through the single factor experiment, enzymolysis time, enzymolysis temperature influence on the effect of the mixed juice of sea buckthorn red dates of enzymatic hydrolysis, determine the amount of enzyme was 0.2%, hydrolysis time was 3h, the optimum processing temperature of 45 degrees. The choice of these three factors effect the solution of sea buckthorn juice red dates enzyme, design response surface test the optimized solution, the optimum enzyme conditions: enzymolysis temperature is 41.09 DEG C, enzymolysis time was 3.15h, the amount of enzyme is 0.19%. the optimal extraction conditions of soluble solids content is: 15.8982%. (2) were determined by single factor experiments The initial soluble solids, initial pH, fermentation temperature and effect of sea buckthorn juice pulp volume ratio of red dates Seabuckthorn wine fermentation effect of red dates, the soluble solids of 20%, the initial pH value is 4, the fermentation temperature is 25 DEG C, sea buckthorn pulp and red dates for this volume ratio four factors of 1:3. significant effect of sea buckthorn juice fermented red dates, the design of the response surface test, the optimal fermentation conditions optimized for soluble solids of 22.43%, the initial pH value is 3.80, the fermentation temperature is 25.73 DEG C, the volume ratio of sea buckthorn juice and red dates fruit pulp is 1:3.26. optimal extraction conditions of wine accuracy: 15.8239%. (3) by physical and chemical indicators: 15% alcohol, residual sugar content of 8.9g/L, the total acidity of 7.8g/L compound Seabuckthorn wine red dates as raw materials, compared with natural clarification, clarification and clarification of the centrifugal clarification of three clarification agent of clarification. Among them, the natural clarification used for a long time and clarify effect is poor; although the centrifugal clarification clarification time is short, but also clarify the effect of poor, although the effect is better than natural clarification but still not ideal; clarifying agents not only clarify the short time and clarify the effect is obviously superior to natural clarification and centrifugal clarification. Considering the production cost, with gelatin or chitosan as a clarifying agent not only had better effect and has certain economic significance of saving the cost of production. (4) by using the method of solid phase microextraction coupled with mixed fermentation and instrument of seabuckthorn wine type red dates of the two aroma components extraction by temperament. Two types of fruit are the highest relative content of ethanol while fermented wine contains 18 kinds of esters, and the preparation of wine contains only 12 kinds of aroma components of red dates. Sea buckthorn fermented compound wine mainly from ester It can be seen that fermented fruit wine contains more kinds of aroma components. At present, there are few studies on compound fruit wine of red dates and sea buckthorn, which has certain development prospects and economic significance for the research of red dates and sea buckthorn fruit wine.

【學(xué)位授予單位】：沈陽農(nóng)業(yè)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：TS262.7

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