毕业论文：《苹果酒生产工艺设计》.docVIP

PAGE 精品 摘要 苹果是一种含有丰富营养成分的果品，其中含有17种氨基酸，10种维生素，多种微量元素。苹果酒的主要成分除含有少量酒精外，还含有主要营养成分，如各种氨基酸，有机酸及对人体非常有益的无机矿物质等。因此常饮用苹果酒，不仅能增进食欲，补充营养，还能防止肥胖症。因此利用丰富的苹果资源来加工生产苹果酒，不仅能创造良好的经济效益，还能带来交好的社会效益，具有广阔的开发前景。 本论文是以苹果为原料,经清洗、破碎、榨汁、发酵、澄清、调配、过滤等工序制成11度干型苹果酒,通过正交实验确定最适发酵条件为:接种量0.05%,发酵pH值3.5,发酵时间为12d,发酵温度为25℃，在4℃进行后酵后， 得到浅黄绿色、澄清透明、风味好、营养丰富的苹果酒。 关键词： 苹果酒； 生产工艺； 澄清； 发酵； 正交实验 Abstract The apple is one kind includes the rich nutrient content fruits, includes 17 kind of amino acids, 10 kind of Vitamins, many kinds of trace elements. The cider principal constituent besides includes the few ethyl alcohols, but also includes the main nutrient content, like each kind of amino acid, organic acid and to human body very beneficial inorganic mineral substance and so on. Therefore often drinks the cider, not only supplements, but also prevent the obesity. Therefore the use rich apple resources process the production apple cider, not only whet the appetite, diet supplements, but also prevent the obesity. Therefore the use rich apple resources process the production cider, not only create the good economic efficiency, but also bring the social efficiency which is on good terms, has the broad development prospect. Apples, through the production procedures of clean, grinding, extracting, fermentation, clarification, blending and filtration etc., was made into dry cider with alcohol content as 11 %(v/v). And the orthogonal experiment indicated that the optimal fermentation conditions as follows: 0.05 % inoculation a mount, fermentation pH as 3.5, fermentation temperature at 25 ℃, and 12 d fermentation time. In fermentation 4 ℃ after a post, the produced cider was light yellow green in color and transparent and had favorable taste and abundant nutrition. Key words: cider; production technology; elarify; fermentatition; orthogonal experiment PAGE 精品 第一章 前言 我国是世界上盛产苹果的国家之一，苹果品种多、产量大、资源丰富，人称“水果王”。苹果中含有多种营养成分，但是目前其消费主要是鲜食为主，约占总数的85%，且已经形成了生产过剩、效益下降、卖果难的局面，因此苹果酒开发应运而生。苹果酒中不仅含有原来苹果中的大量营养物质，而且产生大量其它营养成分，且