专业/班级食品生物技术1班 姓名 学号 指导教师/职称 年03 月30 日 摘要以本地紫心番薯为原料,研究紫心番薯果酒生产工艺,通过单因素试验考察不同酵母菌接种量、初始糖度、初始pH值、主发酵温度、SO2添加量对紫心番薯果酒的酒精度和品质的影响。选取4因素3水平的正交试验对紫心番薯果酒发酵工艺参数进行优化。结果表明,控制主发酵温度为26℃,酵母接种量为5%,SO2添加量为50mg/L,,调整初始糖浓度为23。Bx的条件下可酿出色香味俱全的优质紫心番薯果酒。 关键词紫心番薯果酒发酵工艺 Abstract Based on the local Purple Heart sweet potato as raw material to study the Purple Heart sweet potato Fruit Wine Production Process, Through single factor test look at different yeast inoculum, the initial sugar content, initial pH, the main fermentation temperature, SO2 addition on alcohol orange Fruit Wine and quality. 4 factors to select the level of 3 orthogonal test of the Purple Heart sweet potato Fruit Wine fermentation process parameters to optimize. The results show that Control of the main fermentation temperature is 26 ℃, yeast inoculum size 5%, SO2 its adding 50mg / L, initial pH value of , adjust the initial sugar concentration was 18. Bx can be stuffed under the conditions of smell and taste the excellent quality sweet potato Fruit Wine Purple Heart. Key words Purple Heart sweet potato;Fruit Wine;Fermentation; Technology 目录 前言………………………………………………………………………………5 材料和方法………………………………………………………………………6 材料…………………………………………………………………………6 设备…………………………………………………………………………6 实验方案……………………………………………………………………6 工艺流程……………………………………………………………………6 操作要点……………………………………………………………………6 ………………………………………………………6 浸泡清洗……………………………………………………………6 切块搅碎……………………………………………………………6 装坛…………………………………………………………………6 加水…………………………………………………………………6 调糖…………………………………………………………………6 加入偏重亚硫酸钾…………………………………………………6 调酸…………………………………………………………………7 酒母的制备…………………………………………………………7 加入酒母……………………………………………………………7 主发酵………………………………………………………………7 过滤、杀菌、装瓶…………………………………………………7 结果分析…………………………………………………………………………7 单因素实验…………………………………………………………………7 不同的初始糖度对紫心番薯果酒质量影响………………………8 不同的初始pH值对果酒发酵的影响………………………………8 不同的发酵温度对果酒发酵的影响………………………………8 不同的二氧化硫添加量对果酒发酵的影响………………………9 正交实验及数据处理……………………………………………………