红枣酒的发酵

本科毕业论文

中

国·武汉

二〇一一 年 六 月

题 目 红枣的加工价值开发

Study on the development of processing the values of jujube 姓 名 胡慧兰

学 号 2010302200421 专 业 食品工程 指导教师 李二虎

职

称 副教授

目录

摘要 (3)

关键词 (3)

Abstract (4)

Keywords (4)

1前言 (5)

1.1大枣种植在农业生产中现状 (5)

1.1.1大枣的种植分布 (5)

1.1.2 大枣的年产量及贸易情况介绍 (5)

1.2 枣产品开发的商业意义 (5)

1.2.1 枣产品开发的营养与保健意义 (6)

1.2.2 枣周边产品的发展现状 (7)

2 材料与方法 (8)

2.1 低酒精枣饮料的材料 (8)

2.1.1 原料、菌种及试剂 (8)

2.1.2 主要仪器 (8)

2.1.3 主要试剂 (9)

2.2.1 酿造枣酒 (10)

3 结果与分析 (10)

3.1 样品A、B的优选 (10)

3.1.1 样品A、B的讨论 (11)

3.1.1 样品A、B的总结 (14)

3.2 低酒精枣饮料的调配 (14)

3.2.1 枣饮料的正交优选 (14)

3.3 低酒精枣饮料后期展望 (15)

3.3.1 展望碳酸型低酒精枣饮料 (16)

参考文献 (17)

致谢 (18)

附录：部分实验的详细操作程序 (29)

附表31

摘要

枣，是鼠李科枣属植物，是世界上起源最早的水果品种之一，是原产于中国的传统优势树种。现代的药理学则通过检测发现，红枣含有丰富的多醣类、蛋白质、脂肪、维生素C、维生素A、Ga、Fe、Zn、P等多种成分，有些品种的枣中的Vc含量甚至高达每100g含有 800mgVc，是山楂的7倍多，苹果和葡萄的60至80倍。此外，大枣中还含有生物活性成分，比如大枣多糖、芦丁、皂苷、cGMP、cAMP等。本实验设立的意义之一在于通过对大枣深加工解决农业生产中的大枣资源过剩问题，大枣贮藏问题；之二在于国内大枣的销售90%以上都是鲜枣，本实验通过大枣食品加工工业技术将赋予大枣更多价值，提高农民收入，增加国家税收。本实验多样化开发大枣的价值：通过正交实验获得最佳组合，发酵底物形式，原汁发酵汁蒸馏汁配比，添加剂配比等为变量，使用低温加热后顶空进样气相色谱，添加明胶过滤等方法控制饮料中各成分，获得大枣复合发酵低酒精饮料，利用醋酸杆菌深度发酵获得大枣红醋，使用气相色谱法分析其中有害物质甲醇的成分。

关键词

大枣；低酒精饮料；发酵；枣醋；气相色谱；

Abstract

Jujube, a plant of the genus Ziziphus mill, is one of the origin of the world's oldest fruit varieties, is native to China's traditional dominant species. Modern pharmacology is by testing found that red jujube contains rich carbohydrate, protein, fat, vitamin C, vitamin A, GA, Fe, Zn, p and so on, even as high as some varieties of jujube in the VC content 800mg/100g is seven times of the hawthorn, sixty~eighty times of apple and grape.In addition, red jujube also contains biological active ingredients,such as jujubepolysaccharides,saponins,rutin,cGMP,cAMP and so on. One of the significance of the experiment is through the deep processing to solve agricultural production problem of surplus jujube, storage problem; Second goal, in our country, more than 90% of sales are fresh dates, this experiment through jujube food processing industrial technology will attach jujube with more value, not only increase the income of farmers, but also increase the country revenue.This experiment of jujube diversified development: through the orthogonal experiment, get the best combination of factors. Two kind of fermentation substrate, ratio of jujube fresh juice with fermented juice and distilled juice, ratio of additives, etc. as variables, the use of low temperature heating headspace gas, adding gelatin filtration control method of each component in the beverage, jujube compound fermented low alcohol drinks, by depth of acetic acid bacteria fermentation get red jujube vinegar, using gas phase chromatography analysis the harmful substances of methanol composition.

Key word

Jujube; low alcohol juice; jujube vinegar; fermentation; chromatography;