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1、《發(fā)酵食品工藝學(xué)》課程論文題目蘋(píng)果醋發(fā)酵新技術(shù)的研究狀況姓名***學(xué)號(hào)分?jǐn)?shù)****年**月**日1蘋(píng)果醋發(fā)酵新技術(shù)的研究狀況摘要:眾所周知,水果是一種食療同源的天然食品。它不僅含有人體所需的各種營(yíng)養(yǎng)物質(zhì),而且含有多種生理活性成分。對(duì)防治疾病、促進(jìn)人體健康具有明顯的作用。食醋不但有調(diào)味作用,而且具有營(yíng)養(yǎng)保健功效。傳統(tǒng)食醋是以糧食為原料發(fā)酵而得,口味單調(diào),而以水果為原料經(jīng)科學(xué)方法釀造的果醋,不僅可以達(dá)到食用醋的酸度、在成分上部分保留了水果的營(yíng)養(yǎng)物質(zhì),而且還具有獨(dú)特的果香氣,風(fēng)味獨(dú)特,功效更佳。果醋是以水果或果品加工的下腳料為主要原料
2、,經(jīng)酒精發(fā)酵、醋酸發(fā)酵釀制而成的一種營(yíng)養(yǎng)豐富,風(fēng)味優(yōu)良,保健作用突出的新一代酸性調(diào)味品或飲料。我國(guó)果醋歷史悠久,幾乎與果酒是同時(shí)代的產(chǎn)物,早在夏朝就開(kāi)始有記載。隨著人們生活水平的不斷提高,果醋的保健功能也越來(lái)越受到人們的重視,國(guó)內(nèi)正掀起喝果醋的熱潮。有關(guān)果醋菌種、果醋工藝和果醋調(diào)配的研究也越來(lái)越受到研究者的青睞。對(duì)試驗(yàn)水果進(jìn)行組成成分的分析表明:紅富士蘋(píng)果的含水量和含糖量都較高,不僅利于榨汁,而且所含糖度適于酵母菌的生長(zhǎng),利于酒精發(fā)酵、醋酸發(fā)酵,成為獲得糖酸比例適中的果醋的良好原料。本文工藝實(shí)例以鮮蘋(píng)果為原料加工制成蘋(píng)果漿,再經(jīng)
3、酒精發(fā)酵和醋酸發(fā)酵釀制蘋(píng)果醋,并分析了蘋(píng)果醋的加工工藝和操作要點(diǎn)。該產(chǎn)品保留有較多的維生素、食用纖維、有機(jī)酸等,對(duì)人體具有保健作用。Abstract:Asisknowntoall,fruitisakindofnutritionalnaturalfood.Itisrichinnutrientswhichhumanrequireandcontainsmanyphysiologicallyactivecompositions.Ithasspecialeffectonpreventingandcuringdiseases,promoti
4、ngbodyhealth.Thetraditionalvinegarisfermentedusinggrainsandthetasteissample.Thefruitvinegarfermentedwithscientificmethodnotonlyreachesthedegreeofediblevinegar’sacidity,butalsopossessesthefruitflavor.Thefruitvinegartakesthefruitortherejectandby-productofthefruitproces
5、singasthemainrawmaterial.ItisanewnutritionalacidicseasoningordrinkingwithuniqueflavorandhealthycarefunctionthroughEthylalcoholandAceticfermentation.Thehistoryoffruitvinegarinourcountryisglorious.Itwasappearedatthesametimewiththefruitciderlongbefore.AsearlyasXiaDynast
6、y,therewastherecordofthefruitvinegar.Withtheimprovementofpeople’slivingstandard,moreandmorepeoplepaymoreattentiontothestrain,thecraftandthemixedoffruitvinegar.ThecomponentsoftheexperimentalHongFuShifruitapplearerichinwaterandsugar.Theingredientsarefitfortheextraction
7、ofjuiceandthegrowthofSaccharomycete,Alcoholicfermentationandaceticfermentationareeasilytobecarriedouttoobtainfruitvinegarwithmoderateproportionofsugarandacid.Newprocessofapplevinegarmakingintermsofapplepulppreparation,alcoholicandaceticfermentationwasexplored,moreove
8、r,theprocesstechnologyandmainoperationpointsofapplevinegarwereanalyzed.Theproductobtainedbythenewprocesspreservedmorevitamin,dietar