课程论文
姓名:姚明俊
学号:1202061019
院系:合肥学院生物与环境工程系12级食品科学与工程(1)班
目录
摘要:
关键词:
Abstract:.
Keywords:
前言:
二、方法一:
1、 原料配方
2、 工艺流程
①、原料要求
②、洗涤
③、浸泡
④、脱核破碎
⑤、发酵
⑥、浸渍
4、产品质量标准
①、感官指标....................................................... ②、理化指标.......................................................
3、方法二
1、 原料配方
2、 工艺流程
3、 加工方法
①、浸泡
②、过滤、存放
③、调配
4、产品质量标准
①、感官指标........................................................
②、理化指标........................................................
4、功效
1、历史记载...........................................................
2、食用功效...........................................................
3、保健功效...........................................................
五、开发前景
六、总结
七、参考文献
酸枣酒的研究与开发
摘要:酸枣为我国北方较普通的一种野生资源,自古以来即有“荆棘遍地”的说法。酸枣作为中药应用已有2000多年的历史,属药食同源食物,在镇定安神、宁心敛汗、补肝、生津等方面有一定的作用。【1】在加工方面,酸枣可加工成饮料、糖制品、干制品等,应用前景十分广阔。本文简要介绍一下酸枣,并对酸枣酒的制法及其作用功效做一综述,最后对酸枣资源的开发利用提出一些见解。
关键词:酸枣 酸枣酒 加工工艺 功效 开发前景
Research and development of zizyphus jujube wine
Abstract:Zizyphus jujube is a wild resources in north China is common,namely “the thorns and the land”since ancient times.Zizyphus jujube as the applications of 2000 years of history,Chinese traditional medicine is a medicine edible food,in the calm nerves calming nerves,sweating,liver,etc have certain effect.In terms of processing,zizyphus jujube can be made into beverage,sugar product,dry products,etc,the application prospect
is very broad.The paper gives a brief introduction of zizyphus jujube and zizyphus jujube wine was prepared and its function to do a review,and finally puts forward some opinions of zizyphus jujube resources development and utilization.
Key words:Zizyphus jujube Zizyphus jujube wine The processing technology Efficacy Development prospects