课程论文题目：酸枣酒的研究与开发姓名：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：....................................................................一、生产原料..........................................................二、方法一：1、原料配方.........................................................2、工艺流程........................................................3、加工方法........................................................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.......................................................三、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........................................................四、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ResearchanddevelopmentofzizyphusjujubewineAbstract：ZizyphusjujubeisawildresourcesinnorthChinaiscommon,namely“thethornsandtheland”sinceancienttimes.Zizyphusjujubeastheapplicationsof2000yearsofhistory,Chinesetraditionalmedicineisamedicineediblefood,inthecalmnervescalmingnerves,sweating,liver,etchavecertaineffect.Intermsofprocessing,zizyphusjujubecanbemadeintobeverage,sugarproduct,dryproducts,etc,theapplicationprospectisverybroad.Thepapergivesabriefintroductionofzizyphusjujubeandzizyphusjuj...
