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紫甘薯酒的加工工艺和抗氧化活性研究

时间:2017-09-15 14:24来源:毕业论文
采用清汁发酵比带渣发酵有更好的口感,外观以及理化指标。安琪酿酒曲比啤酒酵母和生香酵母更适合发酵紫甘薯汁。通过单因素和正交试验得到,酵母添加量为影响主发酵的重要因素
摘要:紫甘薯是甘薯中的新型特有品种,营养丰富,商业价值高。本文利用产自广西的紫甘薯发酵酿酒,研究了不同条件对其加工工艺的影响,并对其抗氧化性进行了研究。确定了紫甘薯酒的生产工艺为:打浆比采用熟紫薯:水=1:1,液化、糖化采用纤维素酶,糖化酶和果胶酶,在酶解温度50℃、pH4.6和酶解时间3h条件下,复配添加酶时,纤维素酶,糖化酶和果胶酶的最佳添加量分别为1.20%、0.10%和0.12%。采用清汁发酵比带渣发酵有更好的口感,外观以及理化指标。安琪酿酒曲比啤酒酵母和生香酵母更适合发酵紫甘薯汁。通过单因素和正交试验得到,酵母添加量为影响主发酵的重要因素,其他为次要因素。在发酵温度为15℃的条件下,最优条件为初始糖度22,发酵pH4.0,S02添加量150 mg/L,酵母添加量0.3%。紫甘薯酒总酚含量高,清除DPPH自由基能力、清除OH自由基能力强,抗氧化性强于维生素E。13348
关键词:紫甘薯酒;加工工艺;抗氧化性
Study on Processing Technology of Purple Sweet Potato Wine and Its Antioxidant Activity
Abstract:Purple Sweet Potato(PSP)is a new unique type of sweet potato varieties, rich in nutrition, and has high commercial value. The PSP produced in Guangxi is used to ferment purple sweet potato wine(PSPW).The impact of different conditions on the process and the antioxidant activity are studied is studied. The production process of PSPW is got as follows: PSP plasm: water=1:1.5,The conditions of liquefaction and saccharification respectively use cellulose, glucoamylase and pectinase. When the hydrolysis temperature was 50°C, pH4.6 and the hydrolysis time was 3h. Compound added, the optimal amount of cellulase, glucoamylase, and pectinase were 1.20%,0.10% and 0.12%.It can get better waste, appearance, and physical and chemical indicators with clear fermentation than turbid fermentation. Angel S. cerevisiae is to ferment PSP juice. Through the single factor and orthogonal experiments, the most important factors of fermentation is yeast dosage, others are secondary factors. Under the conditions of fermentation temperature 15 °C, the optimal conditions for the initial sugar content of 22 fermentation pH 4.0, S02150 mg/L, and yeast added 0.3 percent. PSPW has high total phenolic content, DPPH radical scavenging capacity, and that the OH radical are strong. And PSPW has stronger antioxidant activity than vitamin E.
源自六/维"论\文|网.加7位QQ3249"114 www.lwfree.cn

Key words: Purple sweet potato wine; Technology; Oxidation resistance
目录
1 绪论    1
1.1 紫甘薯简介    1
1.2 紫甘薯加工的国内外研究现状    1
  1.2.1 国外研究进展    1
  1.2.2 国内研究进展    2
1.3 本文研究目的和研究内容    3
1.3.1 研究目的    3
1.3.2 研究内容    4
2 材料和方法    5
2.1 试验材料    5
2.1.1 试验样品    5
2.1.2 试剂    5
2.1.3 仪器设备    5
2.2 试验方法    6
  2.2.1紫甘薯浆的混合酶处理工艺研究    6
  2.2.2紫甘薯酒的主发酵工艺研究    7
  2.2.3紫甘薯酒的抗氧化活性研究    9
3结果与讨论    10
3.1紫甘薯浆的混合酶处理工艺研究    10
  3.1.1打浆比对紫甘薯浆液的影响    10
  3.1.2紫甘薯浆酶解工艺参数的选择    10
3.2紫甘薯酒的主发酵工艺研究    15
  3.2.1不同发酵方式发酵结果比较    15
  3.2.2酵母的选择    15
  3.2.3主发酵最佳工艺参数的研究    16 紫甘薯酒的加工工艺和抗氧化活性研究:http://www.lwfree.cn/shiping/20170915/13472.html
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