11度干型苹果酒生产工艺研究毕业论文

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1、l 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，

2、 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 l 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, b

3、ut 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 pro

4、duction 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 %(