【作者】 宫英振；

【导师】 王颉；

【作者基本信息】 河北农业大学 ， 农产品加工及贮藏工程， 2003， 硕士

【摘要】 本论文以市售富士苹果为材料，利用安琪活性酿酒干酵母进行苹果酒发酵实验，以研究苹果酒酿造中高级醇的控制。通过单因素和正交实验优化了发酵的工艺条件，并且对实验结果进行了统计分析。 在单因素实验中，分别研究了苹果汁初始pH值、发酵温度、酵母菌接种量以及外加氮源等因素对苹果酒发酵过程中高级醇生成的影响。实验结果表明，随着果汁初始pH值的降低，苹果酒中高级醇的含量减少；提高发酵温度促使了高级醇的生成；适当的加大酵母的接种量，可以很好的抑制高级醇的生成；而发酵前在苹果汁中加入氮源（NH₄）₂HPO₄，所酿苹果酒中高级醇的生成明显的受到抑制，在一定范围内，随着所加氮量的增加，酿造的苹果酒中高级醇含量降低，但加氮量提高到一定程度时，高级醇的含量不再减少，反而有升高的趋势。 采用四因素三水平的正交实验结果确定了控制高级醇生成的最佳工艺。实验结果表明，影响高级醇生成的各因素强烈程度顺序是：酵母接种量为＞加（NH4）₂HPO₄量＞苹果汁初始pH值＞发酵温度。能够控制高级醇生成量最低的工艺条件为：发酵温度20℃，酵母接种量为0.10%，加（NH4）₂HPO₄量为200ppm，苹果汁初始pH值为3.3。更多还原

【Abstract】 Food storage and process engineering Gong Ying-zhenIn this paper, we carried out a series of experiments about the formation of higher alcohols in the course of fermentation of cider with Angel active dry yeast. The process condition was optimized by single-factor and orthogonal experiments, and the results were statistically analyzed.In singal-factor experiment, the effects of such factors as fermentation temperature, amount of inoculation, amount of addition of (NH4)2HPO4 and pH of apple juice on the formation of higher alcohols were studied. Results showed that the addition of nitrogen in apple juice had a great impact on the formation of higher alcohol, as well as, the lower pH of apple juice, the lower fermentation temperature and properly higher amount of yeasts inoculation.In the orthogonal test, the results were gained that showed the successive order of different effect factor: amount of inoculation > amount of addition of (NH4)2HPO4 > pH of apple juice>fermentation temperature. The optimum process condition was as follow: 20 , fermentation temperature; 0.10%, amount of inoculation of dry yeast; 200ppm, amount of addition of (NH4)2HPO4, 3.3, pH of apple juice.更多还原