菠萝果酒论文(终极版)

食品发酵实验论文

题目：菠萝果酒的研制

姓名

学号

班 级食工0902

指导教师

中国·武汉

2012年5月

目录

菠萝果酒的研制.............................................................................................................................. II 摘要 ................................................................................................................................................. II 前言 .. (1)

1实验目的 (2)

2实验原理 (2)

2.1果酒酿造原理 (2)

2.2发酵条件控制机理 (2)

3材料与仪器设备 (4)

3.1 材料、试剂 (4)

3.2主要设备 (5)

4实验步骤 (5)

4．1工艺流程 (5)

4．2操作要点 (5)

4.2.1 果汁处理 (6)

4.2.2 安琪葡萄球活性干酵母的活化 (6)

4.2.3 前发酵 (6)

4.2.4 倒罐 (6)

4.2.5 后发酵 (6)

4.2.6 指标观测 (6)

4.2.6.1游离二氧化硫的测定 (7)

● 直接碘量法 (7)

4.2.6.2酒精度的测定 (8)

● 酒精计法 (8)

4.2.6.3 总酸的测定 (9)

4.2.6.4 糖度的测定 (10)

5感官评定 (6)

6现象记录与结果分析 (11)

6.1 现象记录及分析 (12)

6.2 原始数据统计 (12)

6.3数据处理 (12)

6.4 数据分析 (14)

7实验讨论 (13)

参考文献 (15)

菠萝果酒的研制

摘要

菠萝原名凤梨，原产巴西，含用大量的果糖，葡萄糖，维生素A、B、C，磷，柠檬酸和蛋白酶等物。菠萝味甘性温，具有解暑止渴、消食止泻之功，为夏令医食兼优的时令佳果。国内外不少研究机构和学者对菠萝果酒做了一定程度的研究，如菠萝果酒的发酵工艺、感官评定、澄清方法等。而本文我们以菠萝为原料，通过监控菠萝果酒酿制过程中的相应指标，对菠萝果酒的加工工艺及菠萝果酒的感官品质进行了研究。

实验控制条件：发酵温度为常温，SO2含量为100-120mg/L,酸度为5.5-6g/L，酒精度12%-13%。在葡萄酒活性干酵母接种量为0.05%的条件下制得色泽橙色，澄清透明的菠萝果酒。

关键词：菠萝果酒加工工艺感官品质葡萄酒活性干酵母

The development of pineapple wine

Abstract

Pineapple is formerly known as pineapple,originated from Brazil.It contains abundant nutritions such asfructose,glucose, vitamins A,B,C,phosphorus,citric acid,proteases and other objects.Pineapple is sweet and warm,it have a function of eliminating heat , relivering thirsty,accelerating the digestion and quenching diarrhea . It’s the best choice for daylight saving medical seasonal good fruit. Domestic and foreign research institutions and scholars do some study on the pineapple to a certain extent wine,such as pineapple wine fermentation,process,sensory evaluation, the method of clarifying. In this paper we use pineapple as raw materials,in the monitoring of the corresponding indicators of pineapple wine brewing process,the pineapple wine processing and pineapple wine sensory quality were studied.

The followings are indexes that need to be controlled during the experiment .Room temperature ,the content of free in the fermentating liquor varies from 100mg/L to 120mg/L , while the acidity is between 5.5 g/L and 6g/L and the alcohol content is between 12% and 13% . Using a percent of 0.05% of active dry wine yeast to fermentate ,then we can attain the orange but clear pineapple wine.

【Key words】pineappe wine the technology of process sensory quality active dry wine yeast