苹果果醋加工

果蔬加工专业：姓名：学号：苹果果醋加工苹果果醋工艺技术创新性强，育种手段先进，成果整体研究水平居国内领先，对我国苹果加工业的发展和苹果酒、醋酿造技术的提高起到了重要作用苹果果醋是苹果加工下脚料为主要原料，利用现代生物技术酿制而成的一种营养丰富、风味优良的酸味调味品。

它兼有苹果和食醋的营养保健功能，是集营养、保健、食疗等功能为一体的新型饮品。

由反丁烯二酸钙经延胡索酶发酵水合，首先生成左旋苹果酸钙，酸化后得左旋苹果酸。

若将反丁烯二酸或顺丁烯二酸经高温高压催化加水，可生成外消旋苹果酸。

右旋苹果酸可由外消旋体拆分制得。

苹果酸广泛用于食品工业，如制造饮料。

苹果酸钠是无盐饮食的调味品。

苹果酸酯可作人造奶油和其他食用油脂的添加剂。

苹果酸也是制造醇酸树脂的原料。

随着产业结构的调整，我国水果生产位居粮食、蔬菜之后的第三大支柱产业，其中苹果产量最大。

2001年，我国苹果产量22800千吨，高居世界首位。

山东省是苹果产出大省，产量占全国的1／3。

由于我国苹果主栽品种以鲜食品种为主，国内消费能力、仓储能力有限，高档果比例小，出口量低，苹果加工能力低下，加工量不足总产量的10％，致使大量苹果腐烂，导致我国苹果资源严重浪费。

若要保持苹果产业稳定、健康、持续发展，就要实现苹果加工的产业化，研究、开发、推广、工业化生产新型苹果加工产品，实行产学研结合、强强联合；形成开发一种产品、推广一种产品、生产一种产品的模式，最后实现苹果加工系列产品的生产与示范。

这是提高苹果加工的整体水平，推动我国苹果产业化进程极有效的途径。

我国是酒、醋消费大国，酿酒、制醋每年要消耗掉大量粮食。

许多国家已经停止用粮食酿酒（蒸馏酒）、制醋，而采用水果原料代替，水果酒、水果醋将成为未来酒、醋的主要品种。

果酒与果醋的研究、开发与工业化生产是我国社会发展的需要，符合国家的产业政策，符合世界发展潮流，是苹果深加工的一个重要领域。

该项研究首次筛选出了适合于苹果酒、苹果汽酒及苹果蒸馏酒生产的优良酵母菌株；选育了优质醋酸发酵菌株，并确定了适合于酿醋的苹果品种，对苹果醋的分批发酵和固定化发酵技术进行了研究，阐明了苹果醋的主要风味物质，确定了生产优质苹果醋的生产体系，研究了苹果醋净化技术，确立了最佳净化条件；建立了苹果酒及苹果醋系列产品的生产工艺和产品质量标准；开发了苹果蒸馏酒的关键蒸馏设备，解决了苹果蒸馏酒蒸馏过程中排杂的技术关键，实现了苹果酒、苹果汽酒、苹果蒸馏酒的产业化开发。

该项目中，苹果表面的除菌技术研究，开创了新的研究领域，对鲜榨苹果汁（酒）的研究与生产具有积极的促进作用。

应用这一技术生产的苹果酒、苹果醋系列产品，具有营养保健功能并且口感好、科技含量高，产品上市后深受消费者青睐，取得了显著的经济效益。

苹果酿酒制醋可消化大量苹果，1kg苹果发酵酒消耗2kg苹果，1kg 苹果白酒消耗10kg苹果，这对解除果农卖果难题，减少因苹果滞销、腐烂带来的经济损失，为农民增收开创了一条新路。

同时，应用该项技术生产苹果酒、苹果醋，产生的废渣可用来饲养家畜，提高了资源利用率，“三废”排放完全达标。

该项目的完成，将全面推动我国苹果加工业的发展，提高我国苹果酒、苹果醋乃至果酒、果醋生产的工艺技术水平，为生产提供专用菌种与工艺，增加产品品种，拓宽销售领域，满足消费市场的需求。

食醋具有消除疲劳、降血压预防动脉硬化、增强肝脏机能和肾功能、调节体液酸碱平衡、预防衰老、美容护肤、防腐杀菌、增进食欲和帮助消化等作用。

它既是最古老最大众化调味品，又是被广泛认同的保健佳品，尤其是果醋。

水果酿醋营养丰富（富含醋酸、延胡索酸、乳酸、琥珀酸、苹果酸、柠檬酸等），醋体醇香、风味浓郁，功效独特（如软化血管、降血压、养容颜、益健康等），调配成清凉饮料更加清凉可口且具有广泛实用性，沿龚几千年的酿酒酿醋工艺每年消耗2000万吨以上的粮食，约占全国年粮食生产量的十分之一，“非粮食酿酒的开发与生产”问题以引起国家的高度重视。

苹果果醋在美国、英国和加拿大等西方国家食用较多。

在北美，醋这个称呼，常指苹果醋。

美国醋年产量达6亿升，其中平果醋占近四分之一。

而我国的近邻日本更是食醋大国，且其中果醋占近30%。

相比我国果醋生产极少。

因此，开发我国的果醋系列产品是非常必要和及时的。

苹果果醋是苹果果肉汗经过酒精发酵和醋酸发酵而得来的。

主要产品为果汁、果醋系列、果胶、副产品饲料。

果汁产品主要作为原料中间体用以调配果醋生产的季节性。

整个过程中没有废料遗弃。

原材料利用率可达95%。

产品构成具有绝对的优势可直接上市。

渣皮还可开发膳食纤维保健食品，从而提高了原料用利率，创造了更好的企业效益。

随着产业结构的调整，我国水果生产位居粮食、蔬菜之后的第三大支柱产业，其中苹果产量最大。

2001年，我国苹果产量22800千吨，高居世界首位。

山东省是苹果产出大省，产量占全国的1／3。

由于我国苹果主栽品种以鲜食品种为主，国内消费能力、仓储能力有限，高档果比例小，出口量低，苹果加工能力低下，加工量不足总产量的10％，致使大量苹果腐烂，导致我国苹果资源严重浪费。

若要保持苹果产业稳定、健康、持续发展，就要实现苹果加工的产业化，研究、开发、推广、工业化生产新型苹果加工产品，实行产学研结合、强强联合；形成开发一种产品、推广一种产品、生产一种产品的模式，最后实现苹果加工系列产品的生产与示范。

这是提高苹果加工的整体水平，推动我国苹果产业化进程极有效的途径。

我国是酒、醋消费大国，酿酒、制醋每年要消耗掉大量粮食。

许多国家已经停止用粮食酿酒（蒸馏酒）、制醋，而采用水果原料代替，水果酒、水果醋将成为未来酒、醋的主要品种。

果酒与果醋的研究、开发与工业化生产是我国社会发展的需要，符合国家的产业政策，符合世界发展潮流，是苹果深加工的一个重要领域。

该项研究首次筛选出了适合于苹果酒、苹果汽酒及苹果蒸馏酒生产的优良酵母菌株；选育了优质醋酸发酵菌株，并确定了适合于酿醋的苹果品种，对苹果醋的分批发酵和固定化发酵技术进行了研究，阐明了苹果醋的主要风味物质，确定了生产优质苹果醋的生产体系，研究了苹果醋净化技术，确立了最佳净化条件；建立了苹果酒及苹果醋系列产品的生产工艺和产品质量标准；开发了苹果蒸馏酒的关键蒸馏设备，解决了苹果蒸馏酒蒸馏过程中排杂的技术关键，实现了苹果酒、苹果汽酒、苹果蒸馏酒的产业化开发。

该项目中，苹果表面的除菌技术研究，开创了新的研究领域，对鲜榨苹果汁（酒）的研究与生产具有积极的促进作用。

应用这一技术生产的苹果酒、苹果醋系列产品，具有营养保健功能并且口感好、科技含量高，产品上市后深受消费者青睐，取得了显著的经济效益。

苹果酿酒制醋可消化大量苹果，1kg苹果发酵酒消耗2kg苹果，1kg 苹果白酒消耗10kg苹果，这对解除果农卖果难题，减少因苹果滞销、腐烂带来的经济损失，为农民增收开创了一条新路。

同时，应用该项技术生产苹果酒、苹果醋，产生的废渣可用来饲养家畜，提高了资源利用率，“三废”排放完全达标。

该项目的完成，将全面推动我国苹果加工业的发展，提高我国苹果酒、苹果醋乃至果酒、果醋生产的工艺技术水平，为生产提供专用菌种与工艺，增加产品品种，拓宽销售领域，满足消费市场的需求。

果醋含有较多的天然芳香物质有机酸，并富含维生素、矿物质等，经常喝果醋好处多多。

预防高血压。

果醋特别是苹果醋，由于其中含有大量钾离子，能够抵消体内过多的钠盐，从而降低钠盐的含量；同时，苹果醋的酸性成分能疏通、软化血管，帮助排出血液中的毒素。

因此，血压高的人不妨喝点苹果醋，一般一天喝250毫升左右就可以有利于我们增加钙的摄取量。

帮助降血糖。

美国亚利桑那州立大学研究发现，果醋有利于控制血糖、增强胰岛素的敏感性。

吃饭时喝20克果醋的人比不喝的人餐后血糖要低35%，饥饿感也会下降。

这是因为醋酸可以抑制双糖酶，使食物的血糖指数降低，其作用类似于糖苷酶抑制剂及二甲双胍。

解酒又防醉。

喝酒前喝一杯果醋可以抑制酒精吸收，酒后喝一杯可以解酒防醉，让头脑迅速清醒起来，效果“立竿见影”。

胃溃疡和胃酸过多者别喝果醋。

果醋酸性较高，长期饮用会对胃黏膜产生一定腐蚀作用。

因此，肠胃不好的人，尤其是那些已经有胃溃疡的人，应该少喝或不喝果醋。

肠胃健康的人喝果醋时每天也不要超过250毫升，且最好在饭后饮用。

在喝果醋时吃一些苏打饼干，可以减少对胃部的刺激。

服用某些药物时不宜喝果醋。

醋酸能改变人体内局部环境的酸碱度，从而使某些药物不能发挥作用。

正在服磺胺类药物、碳酸氢钠、氧化镁、胃舒平等碱性药时，不宜喝果醋；使用庆大霉素、卡那霉素、链霉素、红霉素等抗生素药物时，不宜喝果醋；服“解表发汗”如复方银翘片等中药时也不宜喝果醋。

低血压或骨折期间忌食果醋。

食醋可能导致身体出现过敏反应，因此，一些对醋有不适应者应谨慎食用。

患低血压的病人食果醋会导致血压降低而出现头痛等不良反应。

老年人在骨折治疗和康复期间应避免吃醋，因为醋能软化骨骼和脱钙，会影响骨折愈合。

此外，含糖量过高的果醋，不适宜糖尿病患者饮用。

Apple vinegar processingApple's innovative technology and strong vinegar, advanced breeding methods, the overall study results leading domestic level, China's apple processing industry and cider vinegar brewing technology has played an important role in improvingApple vinegar is apple processing waste as the main raw material, the use of modern biotechnology brewed a nutrient-rich, excellent flavor sour condiment. It is both Apple and vinegar nutrition and health function, is a nutrition, health, diet and other functions as one of the new drinks. Calcium by the anti-maleic enzyme fermentation by fumarate hydration, the first generation calcium L-apples, acidification was L-malic acid. If fumaric acid or maleic acid catalyzed by the high temperature high pressure water, can generate racemic malic acid. D-malic acid can be obtained racemic body split. Malic acid is widely used in food industry, such as the manufacture of beverages. Apple is no sodium seasoning salt diet. Apple esters can be used for margarine and other edible oil additives. Malic acid is also a raw material for manufacture of alkyd resins.With the adjustment of industrial structure, China's fruit production among the grain, vegetables, after the third pillar of the industry, including the largest apple production. In 2001, China's apple production is 22,800 tons, ranking first in the world.Apple production in Shandong Province is the province, the country's total output of 1 / 3. As the fresh of apple cultivars to the main varieties of domestic spending power, storage capacity is limited, a small proportion of high-grade fruit, low exports, low apple processing capacity, processing capacity less than 10% of total output, resulting in a large number of apple rot, leading to China's apple waste of resources.To maintain the stability of the apple industry, health, sustainable development, it is necessary to achieve apple processing industry, research, development, promotion, industrial production process of new Apple products, the implementation of research with the powerful combination; the formation of a product development, promotion a product, the production of a product model, and finally processed apple products to achieve the production and demonstration. This is to improve the overall level of apple processing and promoting the industrialization process of China's apple very effective way.China is the wine, vinegar and consuming nations, wine, vinegar consumed large quantities of food each year. Many countries have stopped using food wine (distilled wine), vinegar, and use of raw materials instead of fruit, wine, fruit wine vinegar will be the future, the main varieties of vinegar. Wine and vinegar in the research, development and industrial production of China's social development, in line with national industrial policy, in line with the trend of world development, is the apple processing is an important area.The study screened out for the first time, cider, apple wine, sparkling wine and distilled apple production quality yeast strains; selection of high-quality strains of acetic acid fermentation, and to determine the appropriate vinegar apple varieties, apple vinegar in batches of fermentation and immobilized fermentation was studied to clarify the main flavor of apple cider vinegar, apple cider vinegar to determine the production of high quality production system to study the purification technology of apple cider vinegar, to establish the optimal conditions for purification; established a cider and apple cider vinegar series of products, production processes and product quality standards; the development of key Apple distilled liquor distillation equipment to solve the Apple processof distillation of wine distillation mixed row key technology to achieve a cider, apple sparkling wine, apple wine distillation industry development. The project, Apple's surface sterilization technology research, and a new field of study, the freshly squeezed apple juice (wine) research and production has a positive role in promoting.Application of this technology to produce cider, apple cider vinegar products, with nutrition and health features and good taste, high-tech products hit the market by consumers, has achieved remarkable economic benefits.Apple a lot of apple wine vinegar digestible, 1kg 2kg apple apple fermented wine consumption, 1kg 10kg apple apple liquor consumption, farmers sell fruit on the lifting of this problem, reduce the apples unmarketable, rot caused economic losses for farmers to create a a new path. At the same time, the application of the technology to produce cider, apple cider vinegar, the resulting residue can be used to raise animals, improve resource utilization, the "three wastes" emissions standard completely.Completion of the project, will comprehensively promote the development of apple processing industry, to improve our cider, apple cider vinegar and even wine, vinegar production process technology for production of specific bacteria and technology, increase product variety, broadening the area of sales, meet the needs of the consumer market. Vinegar with fatigue, lowering blood pressure to prevent atherosclerosis, enhance liver function and kidney function, regulating body fluid acid-base balance, prevent aging, skin care, antiseptic sterilization, increase appetite and help digestion and so on. It is the oldest most popular condiment, but also the share of health care is widely recognized, especially in vinegar. Nutrient-rich fruit vinegar (rich in acetic acid, fumaric acid, lactic acid, succinic acid, malic acid, citric acid, etc.), vinegar, mellow body, rich flavor, unique effects (eg, softening blood vessels, lowering blood pressure, raised appearance, health benefits, etc.), deployment into a more refreshing, and delicious soft drinks and has a wide range of practical, along the thousands of wine vinegar Gong process consumes 20 million tons of grain, grain production in the country accounts for about one-tenth, "the development of non-food wine and production "issue to attract national attention. Apple vinegar in the United States, Britain and Canada and other Western countries eat more. In North America, vinegar this call, often refers to the apple cider vinegar. U.S. annual production of 600 million liters of vinegar, which accounted for nearly a quarter of flat vinegar. Moreover, China's neighbor Japan is a big country of vinegar, and vinegar which accounted for almost 30%. Production compared to our little vinegar. Therefore, the development of China's vinegar products is very necessary and timely. Apple vinegar is apple pulp sweat after alcoholic fermentation and acetic acid fermentation derived from the past. The main products are fruit juice, fruit vinegar series, pectin, by-product feed. Juice products are mainly used as raw material intermediate the seasonal deployment of vinegar production. The whole process does not waste abandoned. Utilization of raw materials up to 95%. Product composition has an absolute advantage can be directly listed. Slag skin can develop dietary fiber health food, thereby increasing the rate of raw materials used to create a better business benefits.With the adjustment of industrial structure, China's fruit production among the grain, vegetables, after the third pillar of the industry, including the largest apple production. In 2001, China's apple production is 22,800 tons, ranking first in the world.Apple production in Shandong Province is the province, the country's total output of 1 / 3. As the fresh of apple cultivars to the main varieties of domestic spending power, storage capacity is limited, a small proportion of high-grade fruit, low exports, low apple processing capacity, processing capacity less than 10% of total output, resulting in a large number of apple rot, leading to China's apple waste of resources.To maintain the stability of the apple industry, health, sustainable development, it is necessary to achieve apple processing industry, research, development, promotion, industrial production process of new Apple products, the implementation of research with the powerful combination; the formation of a product development, promotion a product, the production of a product model, and finally processed apple products to achieve the production and demonstration. This is to improve the overall level of apple processing and promoting the industrialization process of China's apple very effective way.China is the wine, vinegar and consuming nations, wine, vinegar consumed large quantities of food each year. Many countries have stopped using food wine (distilled wine), vinegar, and use of raw materials instead of fruit, wine, fruit wine vinegar will be the future, the main varieties of vinegar. Wine and vinegar in the research, development and industrial production of China's social development, in line with national industrial policy, in line with the trend of world development, is the apple processing is an important area.The study screened out for the first time, cider, apple wine, sparkling wine and distilled apple production quality yeast strains; selection of high-quality strains of acetic acid fermentation, and to determine the appropriate vinegar apple varieties, apple vinegar in batches of fermentation and immobilized fermentation was studied to clarify the main flavor of apple cider vinegar, apple cider vinegar to determine the production of high quality production system to study the purification technology of apple cider vinegar, to establish the optimal conditions for purification; established a cider and apple cider vinegar series of products, production processes and product quality standards; the development of key Apple distilled liquor distillation equipment to solve the Apple process of distillation of wine distillation mixed row key technology to achieve a cider, apple sparkling wine, apple wine distillation industry development. The project, Apple's surface sterilization technology research, and a new field of study, the freshly squeezed apple juice (wine) research and production has a positive role in promoting.Application of this technology to produce cider, apple cider vinegar products, with nutrition and health features and good taste, high-tech products hit the market by consumers, has achieved remarkable economic benefits.Apple a lot of apple wine vinegar digestible, 1kg 2kg apple apple fermented wine consumption, 1kg 10kg apple apple liquor consumption, farmers sell fruit on the lifting of this problem, reduce the apples unmarketable, rot caused economic losses for farmers to create a a new path. At the same time, the application of the technology to produce cider, apple cider vinegar, the resulting residue can be used to raise animals, improve resource utilization, the "three wastes" emissions standard completely.Completion of the project, will comprehensively promote the development of apple processing industry, to improve our cider, apple cider vinegar and even wine, vinegar production process technology for production of specific bacteria and technology, increase product variety, broadening the area of sales, meet the needs of the consumermarket.Vinegar contains more natural aromatic substances, organic acids, and rich in vitamins, minerals, etc., often the benefits of drinking lots of vinegar.Prevention of hypertension. Vinegar, especially apple cider vinegar, because it contains a large number of potassium ions, to offset the body too much sodium, thereby reducing the sodium content; the same time, the acidic components of apple cider vinegar can clear, soften blood vessels, to help rid toxins in the blood. Therefore, high blood pressure who may wish to drink apple cider vinegar, the general day to drink 250 ml can help us to increase calcium intake.Help lower blood sugar. Arizona State University study found that vinegar will help control blood sugar, increase insulin sensitivity. Eating, drinking 20 g vinegar than those who do not drink 35% lower postprandial blood glucose, hunger will fall. This is because the acetic acid can inhibit disaccharidase, the lower glycemic index foods, its role is similar to glucosidase inhibitor and metformin.Hangover and anti-drunk. Drink a cup of vinegar before drinking alcohol can inhibit the absorption of anti-hangover drink can drink drunk, sober up quickly to mind, the effect is "immediate."Gastric ulcer and those who do not drink too much vinegar. Higher acidity vinegar, long-term consumption will have some corrosive effect of gastric mucosa. Therefore, the stomach of poor people, especially those who have stomach ulcers, should drink less or not drink vinegar. Gastrointestinal health, when people drink vinegar every day do not exceed 250 ml, and preferably after a meal drink. When the drink vinegar eat soda crackers, can reduce stomach irritation.Taking certain drugs should not drink vinegar. Acetic acid can change the pH of the body of the local environment, so that certain drugs can not play a role. Is serving a sulfa drug, sodium bicarbonate, magnesium oxide, Weishuping other basic drugs, should not drink vinegar; use of gentamicin, kanamycin, streptomycin, erythromycin and other antibiotics, should not drink vinegar; service "solution table sweating," such as the compound silver fins and other Chinese medicines should not drink vinegar.Hypotension during or fracture eat vinegar. Vinegar may cause an allergic reaction the body, therefore, not suited to some of the vinegar should be careful eating. Patients suffering from low blood pressure can cause blood pressure to reduce food vinegar and headache and other adverse reactions. Fractures in the elderly should be avoided during treatment and rehabilitation of jealous, because the vinegar can soften bones and decalcified, will affect fracture healing. In addition, the high sugar content of vinegar, not suitable for diabetics to drink.。