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1、生料发酵毕业论文生料发酵毕业论文生料发酵毕业论文生料发酵毕业论文题题 目：目：生料发酵酿造莲子酒与糯米酒的研究生料发酵酿造莲子酒与糯米酒的研究生料发酵毕业论文生料发酵毕业论文目录目录 摘要.1 Abstract.2 第一章 前言.31.1 生料发酵的理论基础.31.2 生料发酵的优越性.31.3 生料发酵存在的问题.41.4 生料发酵的实际应用.41.5 生料酿酒的工艺流程.51.6 生料酿酒的发酵条件.51.7 本实验研究的目的和内容.6 第二章 实验材料与方法.72.1 实验材料.72.2 实验仪器.72.3 酿酒.72.4 发酵醪液中还原糖的测定.72.5 实验原料淀粉含量的测定.82.
2、6 酵母生长曲线的测定.82.7 发酵醪液酒精度变化曲线的测定.92.8 醪液的分离与成品酒的陈酿.9 第三章 结果与讨论.103.1 莲子生料发酵酿酒过程中还原糖含量的变化.103.2 糯米生料发酵酿酒过程中还原糖含量的变化.103.3 莲子生料发酵酿酒过程中酵母生长曲线.113.4 糯米生料发酵酿酒过程中酵母生长曲线.113.5 莲子生料发酵酿酒过程中酒精度的变化.123.6 糯米生料发酵酿酒过程中酒精度的变化.123.7 成品酒陈酿过程中酒的品质变化.13 第四章 结论.14 参考文献.15 致谢.161摘要：摘要：研究了生料发酵酿造莲子酒和糯米酒的工艺及发酵条件。莲子料水比 1:3、糯
3、米料水比1:2，酵母和谷酒曲加入量为 5%，糖化酶、淀粉酶和果胶酶加入量分别为 400u/g、35u/g 和 15u/g，分别在常温和 30恒温发酵条件下发酵，然后分别测定了莲子与糯米在生料发酵过程中醪液中的还原糖含量变化曲线、酵母生长曲线和酒精含量变化曲线。并测定了发酵结束时醪液中的酒精含量。结果表明：莲子、糯米在生料发酵过程中醪液中的还原糖浓度基本保持不变，其中莲子的发酵醪液中还原糖浓度始终低于 0.1g/l；莲子、糯米在生料发酵过程中酵母处于生长稳定期的时间比传统发酵的短，所以发酵所需的时间较长；莲子、糯米生料发酵 6d 酒精含量可达到最高，已接近发酵终点；莲子发酵结束时的酒精含量为 8
4、-9ml/100ml，糯米为 19-20ml/100ml。关键词关键词: 生料发酵；莲子；糯米；还原糖；酵母；酒精度；糖化酶；淀粉酶；果胶酶2Study on the Production of Liquor from Uncooked Lotus Seed and Sticky RiceAbstract：The processes and the conditions of brewing lotus seed wine and sticky rice wine by uncooked material fermentation were studied. For lotus seed, r
5、ate of raw material to water is selected for 1:3, and for sticky rice is 1:2; add quantity of yeast and distillers yeast were 5%; and respectively, the add quantity of glucoamylase, amylase and pectic enzymes were 400u/g, 35u/g, 15u/g. The reducing sugar curve were determined during the fermentation
6、 with uncooked lotus seed and sticky rice at room temperature, respectively, and the yeast growth curve and the alcohol content change curve were determined separately during the fermentation at 30 temperature. And alcohol content of the mash were determined at the end of the fermentation. The experiment showed: the reducing sugar concentrations were basically remain unchanged; and particularly, the reducing sugar concentrations of the mash of the lotus seed were always below 0.1g/l; both the time of yeast growth in the stationary phase of the fermentation were shorter than trad
