沙棘果醋的研制及其成分分析.pdf

1、江南大學(xué)碩士學(xué)位論文沙棘果醋的研制及其成分分析姓名：李秋申請(qǐng)學(xué)位級(jí)別：碩士專(zhuān)業(yè)：發(fā)酵工程指導(dǎo)教師：陶文沂20080601AbstractHippophaerhaxnnoidesiSaplantoft11eelaeagnaceaeseabuckthomnefiuitsarerichinbioactivesubstanceswhichhavemanyhealthfunctionsRecentlythoseHippophaerhaxnnoid

2、es。processingenterprisesonlyrestrictedintheproductionofseabuckthornoilandtheextractionofflavanone，themassivefruitjuicewasdeterioratedbecauseofimproperfreshnessmaintainingmethods，fewwasactuallyusedSo，basedonthecomprehensi

3、vedevelopmentofHippophaerhaxnnoides，wecardedoutthepracticabilityresearchOnthefermentationoffruitvinegarwiththeseabuckthomjuice，hopedthatcouldestablishthetec1nolo百calsupportsforthedevelopmentofHippophaerhaxnnoides111egoal

4、ofthispaperismainlytoestablishaquiteidealfermentationwhichproduceshealthcarestyleHippophaerhaxnnoidesvinegartoworkontheoptimizationofseveralkindsoffermentationprocesses，tomakeanalysisoftheflll“theringredientinthevinegars

5、developedbydifferentfermentationprocesses，andtomakecomparisononflavourandhealthycomponents謝ththeoriginalfruitjuiceandHengshunaromaticvinegarwhichWaScommonlyrecognizedinDomestic111emainresearchtechniquesandtheresultsareas

6、follows：1Thetechnicalconditionsofliquidalcoh01solidvinegarfermentation(LS1werestudiedTheresultshowedthattheoptimumconditionsforliquidstatealcoh01fermentmethodwereat27℃，initialsugar1500％，initialpH40，yeastinoculationratio1

7、2％for5dAndforsolidstatevinegarfermentmethodwereatinltialalcohol700％theratioofbranticeshell5：1，晰t11inoculationofacetobacteria1O％for14d2mtechnicalconditionsofkojijarsealingfermentation(KJS)andliquidalcoholliquidvinegarferm

8、entation(L—L)werestudiedTheresultshowedthattheoptimumconditionsforUSwereinitialpH40，initialsugar1100％，kojiinoculationWas25％inquantitymarcwas0％inquantitythefermentationtimeWasapproximately3monthsThekojiinoculationisthemos

9、timportantinfluencingfactortotheresultfollowedbyinitialpHandinitialsugarThemarcisdisadvantageoustothefermentationmainlybecausethemarchadbeenextractedattheC02supercriticalandethylalcoh01111eoptimumconditionsforL—Lshakingf

10、ermentation(L—Lsh)wereinoculationofacetobacteria10％initialMcohol700％，shakingspeed160r／minwithrelativeliquidvolume1／5(100mLlat30℃for84hnleoptimumconditionsforLLsubmergedfermentation(LLsulwereinoculationofacetobacteria10％a

11、t3234℃ThebeStquantityofventilationintheearlierperiod(17h)was1：007(V／v)／minintermediatestagewas1：01(v／v)／minlaterperiod(after36h)Was1：007(v／v)／min，pressureat03kg／cm2，andfermentationfor72h3TheingredientsofHippophaerhaxnnoi

12、desvinegarproducedbydifferentfermentationprocesseswereanalysedandcompared塒tlltheoriginalfruitjuiceandHengshunaromaticvinegarTheresultshowedthat血erewerefewerkindsofflagranceingredientsinHippophaerhaxnnoidesvinegarcompared