紅棗枸杞桂圓滋補酒的釀制研究

1、1瀘州職業(yè)技術學院畢業(yè)論文紅棗枸杞桂圓滋補酒的釀制研究紅棗枸杞桂圓滋補酒的釀制研究學生姓名學生姓名所在系班級XXXXXXXX級XXXX一班一班專業(yè)XXXXXXXX指導教師指導教師XXXX20152015年1212月3目錄摘要............................................................................................................

2、....................................2第一章、研究背景..........................................................................................................................41.1、選題意義與背景.........................................

3、.....................................................................41.2、論文研究主要內容..........................................................................................................4第二章、工藝流程.......................

4、.......................................52.1、原料.................................................................52.2、流程圖...............................................................52.3、釀造步驟.............................

5、...............................62.3.1、原料處理..........................................................62.3.2、添加酵母..........................................................62.3.3、控制溫度........................................

6、..................72.3.4、數據測定..........................................................72.3.5、停止發(fā)酵..........................................................72.3.6、泡制.......................................................

7、.......72.3.7、成品分析..........................................................72.4、濾渣資源的利用.......................................................7第三章、檢測方法..............................................................83.1、還

8、原糖的測定.........................................................83.2、PH的測定............................................................93.3、溫度測定.............................................................93.4、酒度測定.........

9、...................................................10第四章、實驗結果與分析.......................................................114.1、葡萄糖標準曲線......................................................114.2、糖度曲線........................

10、....................................124.3、溫度曲線............................................................134.4、PH曲線.............................................................144.5、顏色變化.................................

11、...........................144.6、蒸餾量..............................................................154.7、半成品和成品感官分析................................................15第五章、結論..................................................

12、...............165.1、工藝總結............................................................165.2、功能營養(yǎng)分析........................................................16參考文獻.............................................................