年產(chǎn)5000噸蘋果醋工廠工藝設計_精品

CHANGSHA UNIVERSITY OF SCIENCE TECHNOLOGY畢業(yè)設計（論文）題目：年產(chǎn)5000噸蘋果醋工廠工藝設計學生姓名：賴陽平學 號： 201338090119班 級: 生物工程1301班專 業(yè)： 生物工程2017 年 5 月年產(chǎn)5000噸蘋果醋工廠工藝設計摘要果醋包含了水果和醋的優(yōu)點，是集營養(yǎng)、保健、調(diào)味等為一體的新型飲品。據(jù)研究：果醋功效多樣，風味獨特，尤其是蘋果醋，具有很高的價值。據(jù)記載：蘋果性酸而味平，多汁解渴，有助于消化。蘋果被發(fā)現(xiàn)擁有極高的營養(yǎng)價值，可以作為食療的一種方法；蘋果中富含多種營養(yǎng)物質(zhì)，不僅能夠滿足人體飲食的健康需求，還帶有美容養(yǎng)顏，降低血壓的功效；蘋果還能促進兒童的成長，主要是豐富的纖維和微量元素起效，在四大水果（蘋果、葡萄、柑桔和香蕉）中居于首位。 綜合考慮，比較了四種制醋方式，采取果汁制醋法制醋會符合實際情況、可行性最高并且最大獲益，優(yōu)點如下：機械化程度高、成品衛(wèi)生條件好、占用空間較小、質(zhì)量穩(wěn)定容易控制、釀造周期短、產(chǎn)量相對較高、勞動強度低、原料利用率高。關鍵詞： 蘋果醋；果汁制醋；發(fā)酵； 保健A?Design?of?an?annual?production?of?5000?tons?of?apple?cider?vinegar?factory?ABSTRACTFruit vinegar contains the advantages of fruit and vinegar. It is a new type of beverage which combines nutrition, health care and flavoring. According to research: fruit vinegar has many different functions and unique flavors , especially apple vinegar, which is of high value. According to records: apples which helped digestion were sour and flat, juicy thirst quenching. Apple was found to have a high nutritional value, can be used as a therapeutic method; nutrient rich variety of apple, not only to meet the health needs of the human diet, with beauty, reduces blood pressure; Apples which can promote the growth of children,are rich of fiber and trace elements in the onset that are four fruits (apple, grape, orange and banana) in the first place.Considering the comparison of four kinds of vinegar, juice vinegar will take legal system in line with the actual situation, the feasibility and the highest maximum benefit, has the advantages of high mechanization degree, finished good sanitary conditions, small space occupation, stable quality, easy to control the brewing cycle is short, relatively high yield, low labor intensity, utilization of raw material the high rate of.Key words： Apple vinegar； Fruit juice vinegar making；Fermentation；Health care目錄1 緒論..........................................................................................................................11.1研究背景…………………

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