米酒的制作工艺论文（毕业学术论文设计）.doc

图书分类号： 米酒的制作工艺 摘要：米酒甘甜芳醇，能刺激消化腺的分泌，增进食欲，有助消化。用江米酒炖制肉类能使肉质更加细嫩，易于消化.随着现代社会的发展，人们越来越注意养生保健，在饮食方面也有你诸多注意，尤其是在人们逐渐认识到列些酒对人体的危害后，随着社会呼吁，米酒逐渐进入人们的视线而且占有越来越重要的位置，本文以开菲尔米酒的酿制过程为主，介绍米酒的酿制方法 关键词 米酒；保健；开菲尔；酿制 Abstract Sweet rice wine and rice wine production process mellow, can stimulate the secretion of digestive gland, increase appetite and help digestion. Boiled meat with rice wine can make meat more tender and easy to digest. With the development of modern society, there is growing attention to health care, in your diet also has a lot of attention, especially in the growing recognition of some wine out on the harm the human body, along with the social appeal, rice wine is gradually coming into sight and occupy an increasingly important position, this paper process Kefir brewing rice wine mainly rice wine brewing method introduced Keywords ： Rice health Kefir brewing 目 录 1绪论....................................................................2 1.1米酒的作用及好处......................................................2 1.1.1米酒的功效 ……………………………………………………………………………2 1.1.2喝米酒的好处 …………………………………………………………………………2 1.2适合的人群 ………………………………………………………………………………2 2米酒的酿制方法 ........................................................2 2.1 开菲尔米酒的酿制简介 ………………………………………………………………2 2.1.1材料与设备 …………………………………………………………………………3 2.1.2 主要原料 ………………………………………………………………………3 2.1.3　供试菌种 2.1.4　培养基 ……………………………………………………………………………… 2.1.5 主要仪器与设备 ……………………………………………………………3 2.2　试验方法 ………………………………………………………………3 2.2.1 开菲尔米酒的制作工艺流程 ……………………………………………………3 2.2.2开菲尔发酵工艺技术要点 …………………………………………………………4 2.2.3　大米发酵工艺技术要点 ………………………………………………………… 2.2.4　乳酒调配的工艺技术要点 ……………………………………………………… 2.2.5　开菲尔发酵剂的制备 …………………………………………………………… 2.2.6　糖化曲的制备方法 ……………………………………………………………… 2.2.7　酵母菌发酵剂的制备方法 ……………………………………………………… 2.2.8　酵母菌发酵剂的制备 ............................................. 2.2.9　开菲尔与糯米酒混合配比选择试验 ………………………………………… 2.2.10　柠檬酸添加量选择试验 ………………………………………………………… 2.2.11　稳