紅棗枸杞桂圓滋補(bǔ)酒的釀制研究

1、1瀘州職業(yè)技術(shù)學(xué)院畢業(yè)論文紅棗枸杞桂圓滋補(bǔ)酒的釀制研究紅棗枸杞桂圓滋補(bǔ)酒的釀制研究學(xué)生姓名學(xué)生姓名所在系班級XXXXXXXX級XXXX一班一班專業(yè)XXXXXXXX指導(dǎo)教師指導(dǎo)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(nèi)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(shù)據(jù)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(shí)驗(yàn)結(jié)果與分析.......................................................114.1、葡萄糖標(biāo)準(zhǔn)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(jié)論..................................................

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