苹果酒酵母固定化技术研究

苹果酒酵母固定化技术研究 摘 要 苹果酒是仅次于苹果浓缩汁的第二大苹果加工产品，其市场消费潜力巨大，但长期以来，没有高品质的苹果酒专用酵母及与之相配套的发酵 工艺 钢结构制作工艺流程车尿素生产工艺流程自动玻璃钢生产工艺2工艺纪律检查制度q345焊接工艺规程 ，使得我国苹果酒产业起步晚、发展慢，本研究在选育出的优良苹果酒酵母基础上，提出了苹果酒连续化发酵的技术方法，并针对苹果酒连续化发酵的核心技术—苹果酒酵母固定化进行了系统试验优化，建立了基于CAC载体的苹果酒固定化技术方法。通过试验得出以下结论: (1)优良固定化苹果酒酵母的筛选:采用本实验室保藏的10株酿酒酵母(P、6P、P、P、P、W、W、W、W和W)为备选菌株，以专用啤酒酵母81114152538415265 ##7和葡萄酒酿酒酵母3为对照，通过系统试验，包括试验酵母菌落形态和感官评价、发酵能力比较和发酵所得苹果酒品质的评价，筛选出五株优良苹果酒酿酒酵母P、W、W、W、W，它们发酵的原酒酒精度均达100.0 mL/L以1425384165 上，酒体澄清透明，具有苹果酒的典型风味。再采用海藻酸钙载体固定化筛选出来的五株酵母,进行发酵试验,结果 表 关于同志近三年现实表现材料材料类招标技术评分表图表与交易pdf视力表打印pdf用图表说话 pdf 明海藻酸钙载体对五株酵母的发酵性能优劣顺序影响不大,游离酵母W在固定化前后发酵性能均为最优的,因此选择W为4141生产苹果酒的最佳固定化酵母。 (2)优良固定化载体的筛选:分别以 海藻酸钙(Calcium Alginate GLA)、海藻酸钙,聚乙烯醇(GLA-PVA)和海藻酸钙,壳聚糖(ACA)固定化最佳苹果酒酵 ,母W和7啤酒酵母，通过比较固定化载体的物理性能和发酵性能，发现ACA41 是一种适用于苹果酒酵母W连续发酵的良好固定化载体，具有工业化应用的前41 景。 (3)载体ACA的固定化条件的优化:以苹果酒酵母固定化载体ACA的机械强度和通透性为指标，通过单因素试验观察了海藻酸钠浓度、氯化钙浓度、壳聚糖溶液浓度、针头 型号 pcr仪的中文说明书矿用离心泵型号大全阀门型号表示含义汽车蓄电池车型适配表汉川数控铣床 、固化时间和液化时间对制备固定化载体ACA的影响; 13并通过正交实验L(3)优化了载体ACA的制备工艺。试验结果表明，四个27 因素中海藻酸钠浓度(A)对载体ACA的机械强度和通透性具有极显著性影响，氯化钙浓度(B)对载体ACA的机械强度影响显著，壳聚糖浓度(C)对载体ACA的通透性影响显著，而交互作用(A×B)、液化时间(D)对载体ACA的机械强度和通透性影响均不显著;制备苹果酒酵母固定化载体ACA的最佳条件为海藻酸钠溶液浓度为2.0%，CaCl溶液浓度为2.0%，壳聚糖溶液浓度为0.2%，液化时间为2 10min。 关键词: 苹果酒酵母;固定化;海藻酸钙,壳聚糖 IMMOBILIZING YEAST OF CIDER ABSTRACT China has the largest production of apple. However, how to deeply process apple has become a crucial problem in our nation. As one of deeply processed products of apple, cider is attracting more and more attentions all over the world, including its research and production. In order to better the traditional processing technics and realize continuous fermentation of cider, a novel method that immobilizing cells was applied to make cider. This study was systematically carried out and the results were shown below. # #(1) Compared with beer yeast 7and wine yeast 3 which are frequently used to ferment cider in China, ten candidates of cider yeast (P、P、P、P、P、W、6811141525 W、W、W and W) in our lab were systematically studied for their colonial 38415265 morphology and sensory characteristics, fermentation abilities and sensory quality of product. The results indicated that the candidate yeast W was the best yeast among 41 ten candidates of cider yeast. Its product was shown to be transparent and had typical flavor of cider with 133.0 mL/L alcohol degrees. (2) Based on our preliminary experiments, three carriers, Alginate-Ca, PVA-Alginate-Ca and ACA, were selected to immobilize cider yeast W and beer 41 ,yeast 7. Their physical and fermentative properties were respectively and systematically investigated. The results were shown that ACA was the best carrier to immobilize cider yeast W to continuously ferment and had potential applicability in 41 industry. (3) Microencapsular technology was widely applied in many fields, especially in food manufacture. In our continuous investigation on making cider, the technique of preparing microencapsules synthesized by chitosan and sodium alginate to immobilize cider yeast was systematically carried out in this work. Through single 13factor and orthogonal experiments L(3), four factors were selected, including 27 concentrations of sodium alginate, CaCl and chitosan, and liquefying time, and 2 employed to test their effects on microencapular mechanical strength and penetrability. CONCLUSIONS: The effects of sodium alginate`s concentration on microencapular mechanical strength and penetrability were the most notable, and those of CaCl on 2 ACA`s mechanical strength and chitosan on penetrability were notable. Both interaction between sodium alginate and CaCl and liquefying time had inapparent 2 effects on mechanical strength and penetrability of microencapules. The optimized conditions of preparing microencapsules synthesized by chitosan and sodium alginate to immobilize cider yeast were 2.0% of sodium alginate, 2.0% CaCl, 0.2% chitosan 2 and 10min liquefying time. KEY WORDS: cider yeast,immobilization,ACA