红枣沙棘果酒酿造工艺优化研究

发布时间：2018-01-14 07:46

本文关键词：红枣沙棘果酒酿造工艺优化研究　出处：《沈阳农业大学》2017年硕士论文　论文类型：学位论文

【摘要】：枣是鼠李科枣属植物的成熟果实,沙棘属胡颓子科沙棘属,两种果品种类丰富分布广泛,且都具有很高的营养价值。在当前天然食品形势大好的背景下,本研究试图设计出一种以这两种果品复合发酵出的复合型果酒,口感独特且营养价值高。不仅可以一定程度上缓解近几年红枣和沙棘果品在我国的种植量过饱和的困境,也可以一定程度上减少由于沙棘汁的酸度过高在单独发酵沙棘果酒过程中,需要加入的大量白砂糖以及为保证沙棘果酒的口感不过于苦涩在发酵醪液中加入的大量降酸试剂,降低生产成本。本研究通过沙棘红枣混合汁的酶解试验,红枣沙棘复合型果酒的酒精发酵试验,红枣沙棘复合型果酒澄清试验讨论出酿制红枣沙棘复合型果酒的最佳工艺流程以及工艺参数,并且讨论发酵型红枣沙棘复合型果酒与配制型红枣沙棘复合型果酒在香气成分上的差异。通过试验得到如下结论:(1)通过单因素试验确定了加酶量、酶解时间、酶解温度对红枣沙棘混合汁酶解效果的影响,确定了加酶量为0.2%,酶解时间为3h,最佳处理温度为45℃。选择对红枣沙棘混合汁酶解效果显著的这三个因素,设计响应面试验,优化得出的最佳酶解工艺条件为:酶解温度为41.09℃,酶解时间为3.15h,加酶量为0.19%。最优提取工艺条件下可溶性固形物含量为:15.8982%。(2)通过单因素试验确定了初始可溶性固形物、初始pH值、发酵温度以及沙棘汁红枣果浆体积配比对红枣沙棘复合型果酒发酵效果的影响,确定了可溶性固形物为20%,初始pH值为4,发酵温度为25℃,沙棘汁与红枣果浆的体积配比为1:3。选择对红枣沙棘混合汁发酵效果显著的这四个因素,设计响应面试验,优化得出的最佳发酵工艺条件为:可溶性固形物为22.43%,初始pH值为3.80,发酵温度为25.73℃,沙棘汁与红枣果浆的体积配比为1:3.26。最优提取工艺条件下酒精度为:15.8239%。(3)用理化指标为:酒精度15%、残糖量8.9g/L,总酸度7.8g/L的红枣沙棘复合型果酒为原料,对比自然澄清、离心澄清与澄清剂澄清三种澄清方式的澄清效果。其中,自然澄清所用的时间较长且澄清效果不佳;离心澄清虽然澄清时间短,但是澄清效果同样不佳,虽然效果优于自然澄清但是仍然不理想;澄清剂澄清不仅澄清时间较短而且澄清效果明显优于自然澄清与离心澄清。综合考虑生产成本,以明胶或者壳聚糖作为澄清剂不仅澄清效果好而且节约生产成本具有一定经济意义。(4)采用固相微萃取的方法利用气质联用仪分别对配制型和发酵型红枣沙棘复合型果酒进行萃取分析二者香气成分。两种类型的果酒中乙醇相对含量都最高。而发酵型果酒中含有18种酯类,而配制型果酒只含有12种。红枣沙棘复合型发酵果酒的香气成分主要来源于酯类物质。可以看出发酵型果酒中所含的香气成分种类更加丰富。目前,关于红枣和沙棘复合型果酒的研究鲜少,对于红枣沙棘果酒的研究具有一定的发展前景与经济意义。
[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.

【学位授予单位】：沈阳农业大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS262.7

【相似文献】