苹果低酒精饮料的研制

苹果低酒精饮料的研制(6200字)
摘  要：本研究以苹果为原料，来初步探讨苹果低酒精饮料生产工艺的优化。将苹果榨汁后加入活性干酵母，研究苹果汁添加量、后加糖量和杀菌温度与时间对苹果酒品质的影响，以及探讨发酵完全的苹果酒中添加苹果汁和不完全发酵苹果酒两组来探讨苹果低酒精饮料的最佳风味。结果表明，产品的最佳工艺为：苹果汁中加入蔗糖5%，待其发酵完全后调配25%的苹果汁风味最好，较为合适的离心工艺为4000r/min离心10min。最佳杀菌工艺为85℃5min。

关键词：苹果  低酒精  饮料  风味  灭菌；

Research on productive technology of low alcohol beverage from apple
Abstract: This research has preliminary discussed on optimization of low alcohol beverage, which made of apple. After adding active dry yeast in extracted apple juice, this study has researched the affect to apple low alcohol beverage with amount of apple juice, amount of sugar , sterilization temperature and time, and also the best flavor of complete-fermented and half- fermented apple low alcohol beverage. The result has showed the best craftwork is that adding suggar in the apple juice and aid 5%suggar,after complete-fermented,adding 25% apple juice. And the juice’s best clarity is by centrifugaling 10min in the centrifuge when rotate speed is 4000r/min; the best sterilizing condition was at 85℃ for 5min.

Key words: apple  low alcohol beverage   flavor    sterilization
 

目    录
摘要……………………………………………………………………………1
关键词…………………………………………………………………………1
1前言……………………………………………………………………………2
2材料与方法……………………………………………………………………3
    2.1试验材料…………………………………………………………………2
2.2主要设备……………………………………………………………………3
2.3 试验方法…………………………………………………………………………3
        2.3.1工艺流程…………………………………………………………………3
        2.3.2操作要点…………………………………………………………………3
2.4 试验设计…………………………………………………………………………4
    2.4.1发酵最佳工艺研究…………………………………………………………4
    2.4.2确定最佳配方的正交试验…………………………………………………4
    2.4.3澄清工艺的研究……………………………………………………………4
    2.4.4最佳杀菌工艺的研究………………………………………………………4
2.5分析检测方法…………………………………………………………………………5
     2.5.1酒精度的测定…………………………………………………………………5
    2.5.2 感光评定……………………………………………………………………5
3 结果与分析………………………………………………………………………………6
3.1发酵工艺研究………………………………………………………………………6
3.2确定最佳发酵工艺的正交实验……………………………………………………7
3.3最佳澄清工艺试验研究……………………………………………………………9
3.4杀菌工艺试验结果………………………………………………………………10
4 产品检验分析结果………………………………………………………………………10
4.1产品感官指标……………………………………………………………………10
4.2微生物指标………………………………………………………………………11
5结论………………………………………………………………………………………11
6 讨论………………………………………………………………………………………11
参考文献 …………………………………………………………………………………11
致谢…………………………………………………………………………………………12