葡萄酒的营养价值与保健功效-毕业论文（设计）.docVIP

毕业论文 PAGE 毕业论文 河南质量工程职业学院 论文题目 葡萄酒的营养价值与保健功效 系 部 食品与化工系 专 业 食品营养与检测 班 级 食检10303班 学生姓名 指导教师 * * * 2012年 10 月 10 日 目 录 摘要································································1 关键词······························································1 引言 ·······························································2 葡萄的主要分类···················································3 1.1按酒的颜色分类···············································3 1.2 按含糖量分类 ··············································3 1.3 按含不含二氧化碳分类 ·······································3 1.4 按酿造方法分类 ··············································4 1.5 按酒精含量分类··············································4 葡萄酒的营养价值 ················································4 2.1葡萄酒的化学成分 ·············································4 2.2葡萄酒的营养价值体现在那些方面································5 葡萄酒的保健功效 ················································5 3.1滋补作用······················································6 3.2助消化作用····················································6 3.3利尿作用······················································6 3.4有利于心血管病的防治··········································6 3.5杀菌作用······················································6 3.6白兰地的医疗作用 ·············································7 4、结束语···························································7 参考文献····························································7 摘要 葡萄酒蕴藏了多种氨基酸、矿物质和维生素，这些物质都是人体必须补充和吸收的营养品。目前，已知的葡萄酒中含有的对人体有益的成分大约就有600种。 这些物质直接或间接地对人体有不同的益处，其中有许多对人体有益的物质是其他食品中所没有的。所含果胶质、粘液质和各种有机酸，矿物质都与人体代 谢密切相关。葡萄酒不仅含有多种维生素(其中维生素 B2 含量比鲜牛奶高一倍以上)， 同时还含存人体必需的极为重要的l3种微量元素(钙、 镁、磷、钠、钾、氯、硫、铁、铜、铝、锌、碘和钴)；葡萄酒中的 葡萄糖、果糖和多种氨基酸，能直接被人体吸收。葡萄酒中还含有具 存刺激嗅觉神经和味蕾的醋酸、单宁酸等物质，可增进食欲，增强体质；而其中的一些元素还能防止人体内某些病菌的繁殖。据测定，1升葡萄酒含有25l0-4l84焦的热量；葡萄酒中的酒精在人体内产生的热量95%是可用的。葡萄本身就是一种营养价值很高的水果， 酿成葡萄酒后仍含有丰富的营养物质。 关键词：葡萄酒 营养 保健 引言 随着生活水平