甘蔗酒的研制及香气品质分析
毕业论文关键词： 甘蔗酒；发酵工艺；香气；
HS-SPME/GC-MSDevelopment and Aroma QualityAnalysis of rum
Abstract：In this paper, sugar cane research fermented wine fermentation process and analysisof aroma components. Firstly browning degree D- sodium erythorbate, vitamin C, citric acid asan index of single factor experiments, further tests to determine the best ratio of three kinds oforthogonal color fixative: D- sodium erythorbate 0.7% VC 0.6%, 2.2% citric acid.Secondly, tostudy the main process parameters from sugar cane fermentation wine: the amount of yeast,sugar content, PH, SO2 content, single factor experiment results show that in the developmentprocess of rum, a suitable dosage is about 1.5% of yeast , suitably about 20°brix sugar content,suitable PH is about 4.5, suitably SO2 content of about 40mg / L, through orthogonal testformula to determine the optimum parameters for rum: the amount of yeast 1.25%, pH4. 5, Brix20°brix, SO2 content of 40mg / L. This article also headspace solid phase micro extraction /gas chromatography - mass spectrometry (HS-SPME / GC-MS) for the first fermentation ofsugar cane alcohol was measured aroma components, results showed: cachaca identified 35kinds of aroma components in which 16 kinds of esters, nine kinds of alcohols, aldehydes threekinds.
Key words: rum；fermentation；aroma compounds；HS-SPME/GC-MS
目 录
1 引言..1
1.1 甘蔗1
1.1.1甘蔗的营养价值... 2
1.1.2 甘蔗的功效 2
1.1.3 甘蔗的储藏 2
1.2 果酒研究现状...2
1.2.1 国外研究进展...3
1.2.2 国内研究进展...3
1.3 本文研究目的和研究内容..4
1.3.1 研究目的4
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 甘蔗汁的处理工艺研究....6
2.2.2 甘蔗酒的主发酵工艺研究7
2.2.3 甘蔗酒的后发酵. 8
2.2.4 理化指标的测定. 8
2.2.5 感官的检测 9
2.2.6 香气测定条件. 9
3 结果与讨论..10
3.1 甘蔗汁的护色处理工艺研究 11
3.1.1 异抗坏血酸钠的添加量对甘蔗汁护色效果的影响.11
3.1.2 维生素 C的添加量对甘蔗汁护色效果的影响... 12
3.1.3 柠檬酸的添加量对甘蔗汁护色效果的影响... 12
3.1.4 混合护色剂配比的确定..13
3.2 甘蔗酒的发酵工艺研究..14
3.2.1 SO2添加量的选择 14
3.2.2 初糖浓度的选择... 15
3.2.3 发酵PH 值的选择..16
3.2.4 酵母接种量的选择....17
3.2.5 最佳发酵工艺参数正交实验..18
3.3 香气分析结果与讨论...19
4 结论22
5 致谢23
6 参考文献. 25
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