【摘要】 [目的]优化山楂-鸭梨复合果酒专用活性干酵母的制备工艺。[方法]以自行筛选出的1株野生酵母作为山楂-鸭梨混合果酒专用酵母,考察培养基、培养温度对酵母生长的影响,同时研究了离心条件、干燥方式、保护剂对酵母存活率的影响。[结果]酵母最佳培养条件为36℃、PD培养基中摇瓶培养48 h,最佳制备条件为4 500 r/min离心20 min,4%甘油、10%麦芽糊精、7%蔗糖、2%脱脂牛奶作为保护剂,预冻后进行低温真空升华干燥,在此条件下酵母菌的存活率可达79.2%。[结论]研究山楂-鸭梨复合果酒专用活性干酵母,对促进鸭梨和山楂的充分利用,以及复合梨酒品质的提高具有积极的意义。更多还原

【Abstract】 [Objective] The production process of the active dry yeast for the preparation of Hawthorn-Yali pear wine was optimized.[Method] One wild yeast strain was specially used for the preparation of Hawthorn-Yali pear wine and the effect of the medium and the culturing temperature on the yeast growth and the effect of the centrifuged condition,the drying method and protection agent on the survival rate of yeast were studied.[Result] The optimum culture condition of yeast was the stain was cultured in PD medium in shake-flask for 48 hours and under the condition of 36 ℃.The optimum production condition of the yeast was the centrifugation condition was 4 500 r/minute for 20 minutes,the concentration of glycerol,4%;the maltodextrin,10%;the sucrose,7% and 2% skim milk was used as protective agent,and then,it was dried at low temperature under vacuum condition after itspre-freezing,under which condition,the survival rate of yeast was 79.2%.[Conclusion] The full use of pear and hawthorn was promoted through the research on the dry active yeast for the preparation of the compound wine of hawthorn-pear,which was a positive significant in the improvement of its quality.更多还原