- 上一篇：微波辅助酸法提香橼果胶提取开发利用
- 下一篇：山药多糖提取工艺优化
摘要：本文以苦荞、糯米为酿酒主要原料，安琪酒曲为糖化剂、安琪酵母为发酵剂，对稠酒传统糖化发酵工艺及配方进行了优化，并对产品稳定性进行了研究。经单因素和正交实验结果表明：糯米与苦荞质量比为3:5，发酵温度30℃，发酵时间为48h，酒曲添加量为0.5%，活化的酵母为0.06%时，淀粉利用率高，芳香浓郁，口感清甜，酿制的稠酒质量最好。成品酒在自然条件下贮存1个月未出现分层现象。经气相色谱分析，在苦荞糯米稠酒香气成分的色谱图鉴定出相似度大于80%的物质有60多种，其中含有13个酯类物质19个醇类物质，此外还含有少量的醛类，呋喃等，形成了稠酒的特有气。产品风达到市售产品要求。49706
毕业论文关键词： 稠酒；苦荞麦；发酵；风物质
Processing Technology and Stability of Choujiu
Abstract：In this paper, buckwheat, rice wine as the main raw material, Angel koji saccharification agent, Angel Yeast fermentation agent, Choujiu traditional saccharification and fermentation process and formula were optimized, and product stability were studied. Single factor and orthogonal experiment results show that: rice and buckwheat mass ratio of 3:5, fermentation temperature 30℃, fermentation time was 48h, koji added in an amount of 0.5%, 0.06% yeast activated, the high utilization of starch , rich aroma, sweet taste, brewed Choujiu best quality. Finished wine storage a month under natural conditions delamination occurred. Was analyzed by GC chromatogram, Choujiu buckwheat rice aroma components were identified similarity greater than 80% of the 60 kinds of substances, buckwheat rice wine contains 13 esters 19 alcohols, in addition also contain small amounts of aldehydes, furans. Forming a unique odor of Choujiu. Product flavor reach commercial product requirements.
Keywords：Wine；buckwheat；fermentation；flavor substances
目 录
1 绪论 1
1.1 概述 1
1.1.1 稠酒概述 1
1.1.2 稠酒发酵原理 1
1.1.3 糯米概述 3
1.1.4 苦荞麦概述 4
1.1.5 稠酒中的风物质 4
1.2 本课题研究现状 5
1.3 本课题的研究的目的和意义 6
2 实验材料与方法 8
2.1 实验材料与试剂 8
2.2 实验仪器与设备 9
2.3 实验方法 9
2.3.1 稠酒的制作工艺 9
2.3.2 稠酒的配方及工艺的优化 10
2.3.3稠酒的理化指标测定 11
2.3.4 稠酒的品质评价 12
2.3.5 稠酒中的挥发性香气测定 12
2.3.6 稠酒的稳定性观察 12
3 实验结果与讨论 13
3.1 稠酒的工艺优化 13
3.1.1 酒曲对稠酒的影响 13
3.1.2 酵母对稠酒的影响 13
3.1.3 配比对稠酒的影响 14
3.1.4 发酵时间对稠酒的影响 15
3.1.5 稠酒配方的正交实验 15
3.1.6 不同稠酒中挥发性香气的测定结果