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摘要：本文以杨梅受雨季的影响，销量也大幅度降低为由，研究杨梅的发酵工艺。以杨梅原浆为原料，通过响应面设计得到杨梅酒的最佳发酵工艺参数：酵母添加量0.15%、糖度22%brix、酸度4.0、偏重亚硫酸钾浓度60mg/L。发酵所得杨梅酒的酒精度6.0-7.0，色泽为玫瑰色，清澈透明，酸甜可口，且具有杨梅特有的香气。本文对杨梅酒发酵过程中的品质进行了监控。总糖、还原糖在前7d内快速下降，之后含量基本保持不变；总酸和酒精度在前7d内上升幅度较大，后期两者的含量也都基本保持不变，同时还对杨梅酒的抗氧化性进行了测定，结果同物理指标的测定相似，都是初期上升，末期持平。57962
毕业论文关键词： 杨梅酒；发酵工艺；理化指标；抗氧化；感官评价
Study on fermentation technology and antioxidant activity of red bayberry wine
Abstracts: Based on waxberry virgin pulp as raw material, with sugar, acidity, lay particular stress on the potassium sulfate concentration, amount of yeast is added to a test factors, single factor experiment as the foundation, to the response surface design process, thus the optimum fermentation technology of waxberry wine parameters:Yeast 0.15%, sugar 22% brix, acidity and lay particular stress on the potassium sulfate concentration 4.0 60 mg/L.With under optimal fermentation parameters of waxberry wine as the research object, and quality monitoring of fermentation process.With sensory detection (appearance, aroma, taste and typical), the determination of physical and chemical indicators (determination of total sugar, reducing sugar, total acid, alcohol content determination, the determination of ascorbic acid) to monitor it.And oxidation resistance of waxberry wine was determined, the results for the initial oxidation resistance is strong, the late basic remain unchanged.
Key Words: Red bayberry wine; Fermentation technology; Oxidation resistance; Sensory evaluation
目 录
1引言 1
1.1 杨梅 1
1.1.1 杨梅的营养价值 1
1.2.1 国外研究现状 1
1.2.2国内研究现状 2
1.3 本文研究目的和研究内容 2
1.3.1研究背景 2
1.3.2 研究内容 3
2 试验材料和方法 4
2.1试验材料 4
2.1.1试验样品 4
2.1.2材料试剂 4
2.1.2 仪器设备 5
2.2 试验方法 5
2.2.1 杨梅浆的制备 5
2.2.2杨梅酒的主发酵工艺研究 5
2.2.3 杨梅酒的单因素实验 6
2.2.4杨梅酒的响应面分析 6
2.2.5杨梅酒的后发酵 6
2.2.6杨梅酒理化指标的测定 6
2.2.7杨梅酒的抗氧化分析 8
2.2.8杨梅酒的感官分析 10
3 结果与讨论 11
3.1杨梅酒的主发酵工艺研究 11
3.1.1酵母接种量的选择 11
3.1.2酸度的选择