毕业论文《苹果醋发酵新技术的研究状况》.docVIP

苹果醋发酵新技术的研究状况摘 要: 众所周知，水果是一种食疗同源的天然食品。它不仅含有人体所需的各种营养物质，而且含有多种生理活性成分。对防治疾病、促进人体健康具有明显的作用。食醋不但有调味作用，而且具有营养保健功效。传统食醋是以粮食为原料发酵而得，口味单调，而以水果为原料经科学方法酿造的果醋，不仅可以达到食用醋的酸度、在成分上部分保留了水果的营养物质，而且还具有独特的果香气，风味独特，功效更佳。果醋是以水果或果品加工的下脚料为主要原料，经酒精发酵、醋酸发酵酿制而成的一种营养丰富，风味优良，保健作用突出的新一代酸性调味品或饮料。我国果醋历史悠久，几乎与果酒是同时代的产物，早在夏朝就开始有记载。随着人们生活水平的不断提高，果醋的保健功能也越来越受到人们的重视，国内正掀起喝果醋的热潮。有关果醋菌种、果醋工艺和果醋调配的研究也越来越受到研究者的青睐。对试验水果进行组成成分的分析表明:红富士苹果的含水量和含糖量都较高，不仅利于榨汁，而且所含糖度适于酵母菌的生长，利于酒精发酵、醋酸发酵，成为获得糖酸比例适中的果醋的良好原料。本文工艺实例以鲜苹果为原料加工制成苹果浆，再经酒精发酵和醋酸发酵酿制苹果醋，并分析了苹果醋的加工工艺和操作要点。该产品保留有较多的维生素、食用纤维、有机酸等，对人体具有保健作用。Abstract：As is known to all fruit is a kind of nutritional natural food .It is rich innutrients which human require and contains many physiologically activecompositions. It has special effect on preventing and curing diseases promoting bodyhealth. The traditional vinegar is fermented using grains and the taste is sample .Thefruit vinegar fermented with scientific method not only reaches the degree of ediblevinegar’s acidity but also possesses the fruit flavor. The fruit vinegar takes the fruit orthe reject and by-product of the fruit processing as the main raw material. It is a newnutritional acidic seasoning or drinking with unique flavor and healthy care functionthrough Ethyl alcohol and Acetic fermentation .The history of fruit vinegar in ourcountry is glorious .It was appeared at the same time with the fruit cider longbefore .As early as Xia Dynasty there was the record of the fruit vinegar .With theimprovement of people’s living standard more and more people pay more attention tothe strain the craft and the mixed of fruit vinegar. The components of theexperimental Hong Fu Shi fruit apple are rich in water and sugar .The ingredients arefit for the extraction of juice and the growth of Saccharomycete Alcoholicfermentation and acetic fermentation are easily to be carried out to obtain fruit vinegarwith moderate proportion of sugar and acid. New process of apple vinegar making interms of apple pulp preparation alcoholic