参考资料--红枣醋的扩大生产工艺稳定性研究.docVIP

2014 届毕业生毕业论文 红枣醋的扩大生产工艺稳定性研究 学生姓名 学 号 所属学院 专 业 班 级 指导教师 日 期 目 录 摘要................................................................................................................................................................1 1前言 2 1.1红枣源及开发利用 2 1.2红枣的营养价值和药用价值 2 1.3红枣醋开发的意义 3 2原料与方法 4 2.1实验原料 2.2试验仪器4 3研究方法 4 红枣醋的工艺流程4 3.2总糖度的测定 4 3.3还原糖的测定.......................................................................................................4 3.4酒精度的测定 4 3.5总酸的测...................................................................................................................4 3.6操作要点.........................................................................................................................................4 3.7红枣醋各项指标的测定 5 5.6.1红枣醋感官特性评价 5 5.6.2红枣醋各项理化指标的测定 5 结果与分析 4.1酒精发酵阶段色泽及状态变化 4.2酒精发酵阶段段酒度变化 6 .3酒精发酵阶段糖度变化 6 .4醋酸发酵阶段酸度变化 7 .5红枣醋各项指标的测定 4.5.1红枣醋感官特性的评价结果 4.5.2红枣醋理化指标的测定 5结论与讨论 8 .1结论 8 .2存在的问题 8 参考文献 8 致 谢 10 Jujube vinegar expand production Wang Pan (Tarim University of Life Sciences, Alar, Xinjiang 843300) Abstract：This topic seq and other dates as raw material, A1-4d5 yeast, E2-21d3-01 yeasts and acetic acid bacteria purebred C2-3 through liquid fermentation, carried expand production dates vinegar. The jujube vinegar produced using the process as follows: initial sugar content of jujube juice 21oBrix, alcohol yeast fermentation stage was 3%, fermentation temperature is 28 ℃, the initial phase of acetic acid fermentation alcohol content of 8%, 9% acetic acid bacteria added, fermentation temperature 35 ℃. Simulated factory environment, expand production capacity and production batch process conducted various stages of physical and chemical indicators analysis and monitoring as well as a significant error, the last of the sensory characteristics of each batch of product evaluation, the process used