文档介绍：学科分类号:0818
本科生毕业论文(设计)
题目: 柑橘蒸馏酒的酿造(白酒)
The Brewing of Orange Wine(White spirit)
学生姓名
学号:
系别: 生命科学系
专业: 生物工程
指导教师:
起止日期:
年 5月3 日
目录
摘要...............................................................Ⅰ
关键词.............................................................Ⅰ
Abstract...........................................................Ⅰ
Keyword............................................................Ⅰ
1 前言..............................................................1
2 材料与方法........................................................4
材料..........................................................4
实验材料................................................4
仪器及试剂..............................................4
实验菌种................................................4
培基养..................................................4
实验方法......................................................5
柑橘中酵母的分离,提取..................................5
麸曲酒母中发酵菌种的活化与选育..........................5
待用菌种的活化..........................................5
柑橘蒸馏酒的酿造工艺....................................5
........................................8
操作要点........................................8
选择原料..............................8
剥皮破碎加果胶酶....................8
发酵醪成分调整........................8
二氧化硫处理..........................8
接种酵母菌种..........................8
发酵..................................8
蒸馏..................................8
贮存与陈酿............................8
勾兑与调配............................9
3 结果与分析........................................................9
................................................9
发酵过程发酵情况记录与分析....................................9
各种工艺的对比...............................................10
发酵工艺..............................................10