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1、低醇山楂汁发酵饮料的研制摘要：本文首先对山楂汁进行发酵，研究了接种量、发酵温度、时间、加糖量对山楂汁发酵的影响，确定了山楂汁发酵的最佳条件为：发酵温度 17、酵母液接种量 2%（酵母接种量 0.1%） 、发酵时间 5 天，此时发酵山楂汁口感、风味好，酒精（2.7%） 、总酸（22.7g/L）含量较低、可溶性固形物含量（17.2%）较高。其次，采用单宁、壳聚糖、硅藻土对发酵山楂汁进行澄清，其中硅藻土的澄清效果最好，最佳添加量为 0.25g/100mL、作用时间为 6h，此时澄清山楂发酵汁的透光率为 93.4%。最后，对低醇发酵山楂汁饮料进行调配，确定其最佳配比为：发酵山楂汁 40%、山楂原汁 1
2、5%、白砂糖 10%，所得产品风味、口感佳，酒精含量为 1.08%。关键词：山楂汁；发酵；饮料；澄清Development of Low-Alcohol Fermented Hawthorn Juice BeverageAbstract：The effect of yeast, temperature, time and sugar on the fermentation of hawthorn juice was studied first. The optimal fermentation parameters were determined as follows. The ferment
3、ation temperature was 17. The additive amount of 5% yeast suspension was 2% of hawthorn juice. The fermentation time was 5 days. The resulted hawthorn juice fermented under such conditions tasted good, and with the alcohol content of 2.7%, total acid content 22.7g/L， soluble solids content of 17.2%.
4、 Then, tannin, chitosan and diatomite were used to clarify the fermented hawthorn juice. Of these three clarifiers, the clarification effect of diatomite was best. The light transmittance of clarified hawthorn juice was 93.4% when it was clarified by addition of 0.25g/100mL diatomite for 6h. At last
5、, the formulation of low alcohol fermented hawthorn juice beverage was determined as follows: fermented hawthorn juice 40%, pure hawthorn juice 15%, sugar 10%. The resulted low alcohol fermented hawthorn juice beverage tasted good, with alcohol content of 1.08%. Key Words：hawthorn juice；fermentation
6、 ；beverage ；clarification目 录1 绪论.11.1 山楂 .11.1.1 山楂的营养保健成分.11.1.2 山楂的药用价值.21.1.3 山楂的种植情况.21.2 山楂产品的开发 .21.3 无醇及低醇饮料的由来及定义 .31.4 发酵饮料中的物质变化.41.5 本课题的立题背景、研究内容及意义.42 材料与方法.62.1 实验材料与试剂 .62.2 实验仪器及设备 .62.3 实验方法 .62.3.1 发酵山楂汁饮料的制作.62.3.2 总酸的测定.72.3.3 酒精度的测定.72.3.4 透光率的测定.82.3.5 可溶性固形物含量的测定.82.3.6 发酵山楂汁的感官评定标准.83 结果与讨 论.103.1 山楂汁发酵条件的确定与优化 .103.1.1 发酵温度对山楂汁发酵的影响.103.1.2 接种量对山楂汁发酵的影响.123.1.3 发酵时间对山楂汁发酵的影响.143.1.4 加糖量对山楂汁发酵的影响.153.1.5 山楂汁发酵条件的正交优化 .173.2 发酵山楂汁的澄 清 .193.2.1 单宁对发酵山楂汁的澄清效果.193.2.2 壳聚糖对发酵山楂汁的澄清效果.213.2.3 硅藻土对发酵山楂汁的澄清效果 .233.3 山楂发酵发酵饮料的调配 .
