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摘要：以南瓜为原料的发酵果蔬酒酿造工艺。通过单因素试验考察不同的接种量，初始pH，培养温度，初始糖度对发酵南瓜酒中酒精度和残糖含量的影响；考察南瓜浆的酶法降解工艺的研究。结果表明：按南瓜与水1:1体积打浆，加入果胶酶0.25%，在酵母接种量6%，初始pH4.0，初始糖度20%，主发酵温度27℃的工艺条件下，所得到的南瓜酒品质较佳,色泽呈现橙黄色，带有南瓜的香气，道酸甜可口，酒体透明无沉淀。试验研究所制得的南瓜酒为纯发酵食品，最大限度地保留了南瓜所含营养物质，是营养价值较高的饮品，具有较强的保健功能。8935
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关键词：南瓜酒；发酵加工工艺；低度酒
Research on the Preparation of Pumpkin Wine
Abstract： The fermentation technology of pumpkin wine was experimented. The effect of the different inoculation quantities of yeast, initial concentration of sugar, and initial pH value and fermentation temperature on the content of alcohol fermented pumpkin. The best technical condition was the content of initial sugar was 20%; the initial pH value4.0; the fermentation temperature27℃; the amount of yeast- inoculating,6% and the fermentation time,7 days. The supernatant centrifuged from the fermented liquid was fermented again after 10 days and the pumpkin wine would be made. The relevant physiochemical index of the wine was the content of alcohol was 8.0% -9.0% and the content of sugar, 4~5g/L. The wine was shallow orange yellow in its color, with sweet scent of pumpkin, transparent, coordinating taste in acid and sweet and without precipitation. The pumpkin wine was with the character of soft taste and fruity fragrance smell. Experimental institute obtained for the pure pumpkin wine fermented foods, maximize the retention of nutrients contained in the pumpkin is higher nutritional value of drinks, with a strong health care function.
Key Words： Pumpkin wine; Fermentation technology; Low alcohol wine
目 录
1 绪论...1
1.1 本课题的国内外研究进展.1
1.2 南瓜酒研制的内容目的和重要意义.2
2 材料与方法.. 5
2.1 实验材料5
2.1.1实验材料..5
2.1.2实验试剂..5
2.1.3实验仪器..5
2.2分析方法.6
2.2.1发酵南瓜酒生产工艺流程..6
2.2.2发酵南瓜酒测定方法 ... 6
2.3实验方法.8
2.3.1 活性干酵母菌株的筛选.8
2.3.2 南瓜汁的处理.8
2.3.3 护色处理.8
2.3.4 果胶酶的处理.8
2.3.5 糖化酶的处理.9
2.3.6 发酵南瓜酒酿造工艺条件试验设计10
2.3.7 灭菌条件11
2.3.8 后发酵和后期处理11
3.结果与讨论..12
3.1菌种的选择12
3.2 果胶酶处理南瓜浆工艺的研究.. 12
3.2.1果胶酶加入量对酶解效果的影响.12
3.2.2不同酶解温度对酶解效果的影响.13
3.2.3不同反应时间对酶解效果的影响.14
3.2.4不同底物浓度对酶解效果的影响.15
3.2.5不同pH对酶解效果的影响..16
3.3糖化酶的处理17
3.4南瓜酒的工艺研究18
3.4.1不同接种量对南瓜酒的影响.18
3.4.2不同初始pH对南瓜酒的影响. 19
3.4.3不同培养温度对南瓜酒的影响.19
3.4.4不同初始糖度对南瓜酒的影响.20
3.5南瓜酒的发酵曲线21
3.6后发酵阶段23
3.7南瓜酒的感官指标23
4.结论..24
5.心得与展望..25
1.绪论
1.1 本课题的国内外研究进展
1.2 南瓜酒研制的内容，目的和重要意义
2.材料与方法
2.1 实验材料
2.1.1实验材料
表2.1实验材料
材料 规格 生产厂家
南瓜 无霉烂 市购
果胶酶 30000u/g Regal Biotechnology Company
糖化酶 50000u/g 金源生物化工有限公司