黄瓜黑米酒的制作论文

宜宾职业技术学院

毕业论文

黄瓜黑米酒的初探

系部生物与化工工程系专业名称酿酒技术班级酿酒 11301 班学号201317616

姓名雷睿

指导教师刘琨毅

2015年7月13 日

黄瓜黑米酒的初探

指导老师：刘琨毅

2013级白酒酿造技术与应用学号：201317616 姓名：雷睿

摘要

米酒在我国的历史悠久，深受广大人民群众的喜爱。因其制作周期短，制作成本低，口感怡人等特点，因此而选用次课题。目的：通过改良米酒的制作材料进而尝试性的去节约成本和改善米酒口感。方法：本实验通过利用生物组培实验室的器材进行正交实验并观察出在不同发酵时间、黄瓜添加量、酒曲浓度三个变量与米酒口感、质量之间的关系[1]。本次实验黄瓜味的黑米酒其口感较为舒适爽口，无异杂味，黄瓜味香气扑鼻，成品颜色呈明亮的紫红色，无悬浮沉淀，通过本实验去改进米酒，并达到创新水果米酒制作方法。

关键词：黑米酒；黄瓜；正交实验

cucumber production Black Rice Wine

The instructor：kunyi Liu

The class of 2013Liquor brewing technology and application

Student id:201317616 The name:rui Lei

Abstact

Rice wine in China has a long history and was deeply loved by the masses of the people. Because of the short production cycle, production costs low, pleasant taste and other characteristics, so choose topic. Objective: through the improvement of rice wine production materials and then attempted to save costs and improve rice wine taste. Methods: this experiment by using biological earth laboratory equipment as the orthogonal experiment and observation in different fermentation time, fruit content, proportion of three variables and black rice and glutinous rice taste, the relationship between the quality.[1] This experiment cucumber HeiMiJiu its taste is more comfortable and refreshing taste, no taste, cucumber flavor aroma pubi, finished bright purple in colour, without the suspended sediment, through this experiment to improve rice wine, rice wine production methods and achieve innovation fruits.

Keywords: Black Rice Wine;Cucumberor；thogonal test

目录

前言------------------------------------------------------------ -1-1材料与方法------------------------------------------------------ -2-

1.1实验材料--------------------------------------------------- -2-

1.2制作工艺流程----------------------------------------------- -3-

1.3实验过程--------------------------------------------------- -3- 1.3.1实验操作过程------------------------------------------- -3- 1.3.2发酵过程控制------------------------------------------- -3-

1.4感官品评--------------------------------------------------- -4- 2实验结果与分析-------------------------------------------------- -4-

2.1单因素实验结果--------------------------------------------- -4-

2.1.1黄瓜添加量的选择---------------------------------------- -5-

2.1.2发酵时间的选择------------------------------------------ -5-

2.1.3酒曲浓度的选择------------------------------------------ -5-

2.2.正交实验结果---------------------------------------------- -6-

2.3理化指标分析----------------------------------------------- -7-

2.4实验结果与综合分析----------------------------------------- -8- 3结论 ---------------------------------------------------------- -9- 致谢----------------------------------------------------------- -10- 参考文献------------------------------------------------------- -11-