白肉枇杷白兰地原酒发酵条件优化

发布时间：2018-05-15 01:13

  本文选题：白肉枇杷 + 发酵工艺　； 参考：《食品与发酵工业》2017年01期

【摘要】：采用西南大学具有自主知识产权的"华白1号"白肉枇杷为实验材料,对枇杷白兰地原酒发酵工艺参数进行了优化。通过单因素实验研究发酵温度、糖度、酸度、菌种及含量等因素对白兰地原酒质量的影响,并在单因素实验基础上进行3因素3水平的响应面优化实验,确定最优的发酵条件。发酵结果表明,0.1%的菌种Y3为所选酵母中最优发酵菌种量,在pH 4.0,糖量23%,发酵温度25℃时发酵质量最好,各因素对发酵品质影响的主次顺序为糖量pH温度,发酵白肉枇杷白兰地原酒酒精度为12.4%,残糖为7.5%,总酯为0.151 g/L,滴定酸为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，

本文编号：1890304