年产3000吨猕猴桃果酒酿造车间工艺设计毕业设计
年产3000吨猕猴桃果酒酿造车间工艺设计学生学号：专业班级：指导老师：四川理工学院四川理工学院毕业设计（论文）任务书设计（论文）题目：年产3000吨猕猴桃果酒酿造车间工艺设计系：班级：学号：学生：指导教师：接受任务时间 2012年3月22日教研室主任（签名）系主任（签名）1．毕业设计（论文）的主要内容及基本要求①全厂工艺流程及工艺参数的选择与论证；②全厂物料衡算、主体车间水、热衡算；③主体设备的计算、设计、选型，附属设备的计算与选型；④绘制全厂工艺流程方框图，主体车间车间带控制点工艺流程图，主体车间平面、立面布置图，主体设备装配图（A1或A0图纸）；撰写毕业说明书一份。
2．主要参考资料《工程制图》、《化工原理》、《生物工程设备》、《材料与零部件》、《换热器手册》、《发酵工厂工艺设计概论》及有关专业期刊和网上资料。
3．进度安排目录目录四川理工学院 (1)第一章 (1)1.1果酒的简介 (1)1.2猕猴桃的简介 (1)1.3猕猴桃果酒及前景分析 (2)1.4 本设计拟定的主要内容 (2)1.5 设计依据 (3)第二章厂址的选择 (4)2.1 厂址的选址 (4)2.2 厂址选址的情况 (4)第三章生产工艺流程设计 (5)3.1 产品方案的确定 (5)3.1.1 产品方案设计的依据 (5)3.1.2 产品方案设计的要求 (5)3.2 工艺流程的确定 (6)3.2.1 工艺流程 (6)3.2.2 工艺要点 (7)3.3 果酒酵母的使用 (8)3.3.1 酵母质量的检查 (8)3.3.2 果酒酵母的纯培养 (8)3.4 原辅料标准 (10)3.4.1 猕猴桃质量标准 (10)3.4.2 白砂糖特性及指标 (10)3.5 成品的质量指标 (11)3.5.1 感官指标 (11)3.5.2 理化指标 (11)3.5.3 卫生标准 (12)第四章物料衡算 (13)4.1 物料衡算的目及原理 (13)4.2 物料横算的依据 (13)4.3 年产3000t猕猴桃所需原辅料 (13)4.4 水、热衡算 (14)第五章设备选型 (16)5.1 气囊压榨机 (16)5.2 发酵罐 (16)5.3 储罐 (16)5.4 螺杆制冷机组 (16)5.5发酵罐控制器 (16)5.6猕猴桃汁冷却机 (17)5.7酒瓶 (18)5.8设备选型 (18)第六章工厂定员编制 (20)6.1 劳动力定员原则 (20)6.2 劳动力定员计算方法 (20)6.2.1 按定额计算 (20)6.2.2 按设备和各工段需要人数来确定 (20)6.3 猕猴桃果酒车间人员编制 (21)6. 4 全厂辅助车间人员编制 (21)6. 5 全厂行政人员编制 (22)第七章生产车间工艺布置 (24)7.1 生产车间布置原则 (24)7.2 生产车间工艺布置的设计步骤与方法 (24)7.3 车间建筑结构设计 (25)7.3.1 层数 (25)7.3.2 厂房跨度 (25)7.3.2 柱距 (25)7.3.4 车间高度及车间开间 (25)7.3.5 墙面和隔断 (25)7.3.6 门和窗户 (26)目录第八章全厂布局说明 (28)8.1总体布局 (28)8.2生产区 (28)8.2.1生产车间 (28)8.2.2 辅助部门 (28)8.2.2.1 生产性辅助设施 (28)8.2.2.2动力性设施 (30)8.2.2.3运输设施 (31)8.3 全厂辅助设计 (31)8.3.1全厂办公楼设计 (31)8.3.2 全厂生产车间的更衣室和洗手池设计 (32)8.3.3 全厂食堂设计 (32)8.3.4 卫生间的设计 (32)8.3.5 停车场设计 (33)第九章果酒工厂废水及处理 (35)9.1 废水来源 (35)9.2 废水处理 (35)第一章果酒的简介第一章1.1果酒的简介以新鲜水果和果汁为原料，经酵母发酵酿制而成的含酒精饮料称为果酒。
若再经过蒸馏即可得到水果蒸馏酒。
以葡萄味原料的蒸馏酒称为白兰地，而以其它果实为原料的蒸馏酒则应在白兰地前冠以果实的名称，例如苹果白兰地、樱桃白兰地、李子白兰地等。
果酒酿造时候水果加工的主要途径之一，在国内外有着悠久的历史。
果酒中以葡萄酒产销量最大，为世界各国盛行的国际性饮料酒，主要生产国为意大利、法国与西班牙等出产葡萄的国家和地区，全世界约70%葡萄用于酿酒，我国约10%的葡萄用于酿酒。
苹果酒为世界第二大果酒，主要分布于世界酒苹果产地，如法国、英国等。
经过几十年的努力，我国已经成为世界第一大苹果生产国，年产量约2900万吨，虽然目前国内苹果酒成产厂家较少，但是在国内大力发展苹果酒有独到的资源优势。
其它水果酒的产量较少，主要分布于相应的水果产地。
我们国家地域辽阔，水果资源丰富多彩。
从技术上讲，只要含糖的果实都能发酵成相应的风味独特的果酒。
果酒的酒精度以体积分数计，例如葡萄酒的酒精度为12%，含义为100ml 温度为20℃的葡萄酒中含有12ml纯酒精。
摘自《果酒生产技术》杜金华金玉红著1.2猕猴桃的简介我国猕猴桃资源丰富，发展迅速。
据统计，2008年中国猕猴桃种植面积为6.5万公顷，占世界猕猴桃种植面积的46%，猕猴桃年产量约为45.8万t，种植面积和年产量均居世界第一位。
猕猴桃又名藤梨、阳桃、茅桃、奇异果、猕猴桃，属于猕猴桃科。
猕猴桃（actinidia）果实大多在9~10月份成熟，果肉呈翠绿色，甜酸适口，清爽宜人。
据测定，每100g果肉维生素C含量是100~420mg，是柑橘的5~10倍，为苹果、四川理工学院毕业设计梨20倍以上；含糖8%~14%；果酸1.4%~2.0%；还含Ca、Mg、P、Fe、K、Se 等多种营养元素以及18种氨基酸。
被任命誉为水果之王，具有较高的营养保健价值。
猕猴桃性寒，味甘酸，有解热、止渴、通淋、健胃的功效。
可以治疗烦热、消渴、黄疸、呕吐、腹泻、石淋、关节痛等疾病，而且还有抗衰老的作用。
唐代医学家陈藏器介绍猕猴桃的功效为“调中下气、主骨节风、瘫缓不随、长年白发”。
现代医学研究分析，近来来有报道称：猕猴桃能阻断致癌物质——亚硝胺合成的活性成分，对老年心血管病等多种疾病具有明显疗效。
并能阻断癌细胞诱发物质亚硝基吗啉与二甲基硝胺的形成阻断率达98%，固有抑制癌细胞的作用。
所以，猕猴桃是滋补强身的上等果品。
1.3猕猴桃果酒及前景分析我国的果酒酿造始于西汉，最初以葡萄酒为主，现在各种果酒在我国也有辉煌的成绩。
我国是猕猴桃种植大国，猕猴桃来源丰富。
猕猴桃出汁率高，营养丰富，具有甜瓜、草莓、橘子香味，风味独特，果实糖、酸含量也很适合酿酒。
“十一五”规划中明确指出，酿酒行业要继续贯彻“优质、低度、多品种、低能耗”的方针，积极实施普通酒向优质酒转变，高度酒向低度酒转变，蒸馏酒向酿造酒转变，粮食酒向水果酒转变。
充分利用水果资源优势，消化残次果，生产果酒，既符合我国酿酒行业的发展方向和产业政策，也可发函农业经济，应该说振兴、发展国酒业已到刻不容缓的地步。
1.4 本设计拟定的主要内容本设计主要进行车间工艺布置说明，是以酿造车间为主进行的设计，生产工艺流程设计和车间布置是生产工艺设计的主要内容，其中包括果酒厂得选址，生产车间工艺流程设计，物料、热量的横算，设备选型，耗水耗电耗汽计算，车间及工厂员工编制，花生蛋白酸乳生产车间工艺布置，全厂布局和废水处理。
（1）确定论证年产5000吨猕猴桃果酒厂产品方案、厂址和建厂意义。
（2）确定并且论证猕猴桃果酒车间产品生产工艺流程、工艺条件与参数，通过第一章果酒的简介生产车间的水、电、蒸汽平衡的工艺估算，进行生产车间生产设备的选择和论证。
（3）对非标准简单设备设施进行设计，进行猕猴桃果酒车间生产设备布置和布置论证，对全厂进行平面布置和论证，对生产车间的生产组织提出要求。
（4）书写工厂设计说明书；（5）画全厂总平面布置图；猕猴桃果酒酿造车间平面和立剖面布置图；工艺流程图1.5 设计依据（1）毕业设计任务书、生产项目建议书、投产可行性分析报告；（2）生产项目对环境影响的预估报告；（3）厂址选择分析报告；（4）工厂设计纲领、技术支持；（5）对于采用了新技术、新工艺、新设备的生产项目，须附技术鉴定书及经实验研究的技术报告，所有报告及技术资料必须通过审核后方可投资生产；（6）产品工艺设计依据国家出台的以下相关标准进行设计：《中国食品卫生法》，《大气污染物综合排放标准》（GB16097-1996）二级标准，《污水综合排放标准》（GB8978-1996）一级标准，《国家水污染物排放标准》，《工业“三废排放”标准》，《生产设备安全设计总则》GB5083-85；（7）车间设计依据：《工业企业厂界噪声标准》（GB12348-90），《食品企业通用卫生规范》GBl4881—94，《室外排水设计规范》，《建筑设计防火规范》GB16-87，《建筑防雷设计规范》。
四川理工学院毕业设计第二章厂址的选择2.1 厂址的选址果酒制品工厂应选择在环境卫生状况比较好的区域建厂。
注意远离粉尘、有害气体、放射性物质和其它扩散性污染源，如化工厂、水泥厂、医院、畜禽养殖场等。
果酒制品工厂应与其保持1.5km以上的距离。
同时还应该注意防止在果酒制品工厂周围后期建设此类设施。
此外，果酒制品工厂也不宜建在闹市区和人口比较稠密的居民区。
果酒制品工厂不应选在昆虫有可能大量孳生的场所。
果酒制品工厂不应建在受污染河流的下游果酒制品工厂所处的位置在地势上相对周围要高些，以便工厂废水的排放和防止外面污水和雨水流入厂区。
要根据当地的气象资料，掌握当地一年四季的天气条件。
2.2 厂址选址的情况果酒需要将生产的产品及时送到市场上去，因此选址必须是交通方便且靠近市场，故本设计中的厂址选在四川省成都市锦江工业园区，位于成都市南三环三段外侧，距离市中心约7公里。
锦江工业园区地理位置优越，地势宽阔，空气洁净，一年四季风不大，主要有5级以下的北风或西北风，适宜建果酒制品厂，也适合果酒制品企业的发展。
同时将果酒制品厂建立在成都市锦江工业园区还有稳定果源，距锦江工业园区85km的蒲江县是全省最大的猕猴桃基地，那里猕猴桃产量高，质量好，能为果酒厂提供丰富的原料。
第三章生产工艺流程设计第三章生产工艺流程设计3.1 产品方案的确定产品方案即是生产纲领，实际上是根据果酒厂准备全年生产哪些品种和各品种的数量、产期、生产班次等的计划安排。
全年的生产就可依照所制定产品方案有条不紊的进行。
猕猴桃果酒，对原料的要求高，生产工艺复杂，生产周期长，生产成本想对较高，属于新型酒类饮料。
在消费能力欠佳，经济欠发达的中国市场上，果酒还不是广大消费者最主要的消费产品。
虽然猕猴桃原料的季节性强，，所以根据市场的销售和原料供应方面的因素确定其产品方案如下表所示：表3-1 年产3000吨猕猴桃果酒厂产品设计方案说明品项或品类猕猴桃果酒年产量3000吨3.1.1 产品方案设计的依据猕猴桃果酒的年产品为3000吨，全年生产时间250天，则日产量为12吨。
设计年产万吨的猕猴桃酒厂设计Word
设计年产万吨的猕猴桃酒厂设计Word摘要猕猴桃酒是利用新鲜猕猴桃作为原料经发酵而成的果酒，Vc的含量非常高，可促进人体对铁的吸收,增强人体免疫力；富含氨基酸和肌醇，可以补充脑营养；此外它继承了猕猴桃鲜果的香甜口感，同时又增加了酒类产品特有的酒香。
猕猴桃兼有口感香甜、营养丰富、身体保健等多重功效。
目前，猕猴桃酒主要通过液体发酵生产，我国的猕猴桃市场增长快速，需求量较大。
随着猕猴桃市场的进一步发展，猕猴桃酒的需求还会进一步增加。
本设计是对年产1万吨猕猴桃酒厂的初步设计。
主要进行了猕猴桃酿造工艺的综述、工艺设计、物料衡算、设备选型和车间设计等方面的内容。
物料衡算时首先根据经验选取合理的参数，然后根据具体的工艺流程进行计算，进而对设备进行选择。
根据生产规模和工艺技术特点对工厂进行设计、对设备进行合理布局。
最后对本次设计进行初步的经济效益预估。
关键字：猕猴桃酒发酵工厂设计AbstractKiwi fruit wine is the wine that use fresh kiwi fruit as raw materials fermentation , with high content of Vc, it can promote the body's absorption ratio of iron, enhance the immunity of the human body. It rich in amino acid, inositol, can nourish the brain. in addition, it inherits the kiwi fruit sweet taste, while increasing the liquor products unique bouquet. Kiwi fruit has sweet texture, plenty of nutritious and other effects.At present, the production of kiwi wine mainly focused on liquid fermentation, the Chinese Kiwi market has rapid development, the market grow so fast and the demand is large.With the further development of the kiwi market, thedemand for kiwi wine will continue increase.This design focus on the annual capacity of 10000 tons of kiwi fruit brewery. The main contents of this design are kiwi fruit brewing technology, process design, material balance, equipment selection and workshop design. Firstly, choosing reasonable design parameters and make the Material balance, then select equipment base on the process flow. According to the scale of production and technological characteristics designing factory and arranging equipment. Finally, estimate the economic performance of this design.Keyword:Kiwi wine Fermentation Factory design目录1 前言 (1)1.1 产品介绍 (1)1.1.1 产品背景 (1)1.1.2 产品概述 (2)1.1.3 果酒产品市场认知 (3)1.2 产品方案 (4)1.2.1 市场容量分析 (4)1.2.2 市场竞争地位分析 (4)1.3 生产工艺综述 (4)1.3.1 果酒类产品酿造工艺综述 (4)1.3.2猕猴桃酒的生产 (8)1.4 工厂建设 (11)1.4.1项目建设内容及建设地址选择 (11)1.4.2 主要性能指标、技术特点 (11)2 本项目采用的生产工艺 (14)2.1 工艺流程图 (14)2.2 工艺流程说明 (15)（1）原料选择 (15)（2）清洗 (16)（3）破碎 (16)（4）酶解 (16)（5）调整 (16)（6）补糖 (16)（7）接种量的控制 (16)（8）添加酵母 (17)（9）前发酵 (17)（10）榨汁 (17)（11）pH控制 (17)（12）温度的控制 (18)（13）后发酵 (18)（14）过滤 (18)（15）杀菌 (18)（16）储酿 (18)（17）调配酒液 (18)（18）下胶 (19)（19）精过滤 (19)3 全厂物料衡算及设备选型 (20) 3.1 全厂物料衡算 (20)3.2 设备选型 (20)4 全厂总平面设计 (28)4.1 生产性辅助设施 (28)4.2 动力性辅助设备 (29)4.3 生活设施 (29)5 生产成本估算及成本回收 (30) 5.1 生产成本估算 (30)5.2 成本回收 (31)6 本设计所存在的问题及前景 (31) 6.1 本设计存在的问题 (32)6.2 本设计未来的前景 (32)结论 (33)心得体会 (34)致谢 (35)参考文献 (36)1 前言1.1 产品介绍1.1.1 产品背景（1）猕猴桃简介猕猴桃又名阳桃、奇异果、狐狸桃、藤梨等，属于猕猴桃科( Antinidiaceae)猕猴桃属( Antinidia),学名AntinidiaChinensisPlanch，原产于我国湖北省宜昌市夷陵区雾渡河镇，广泛分布于中国南方丘陵、山岭、低山区的山林中，一般多出现于高草灌丛、灌木林中。
年产3000吨猕猴桃果酒工厂设计【完整版】
年产3000吨猕猴桃果酒工厂设计【完整版】(文档可以直接使用，也可根据实际需要修订后使用,可编辑放心下载）摘要：本文对猕猴桃果酒进行了工业化生产设计，针对猕猴桃果酒加工工艺进行准确的衡算，对物料、设备和人员配备进行了全面的设计。
并且运用CAD绘制工艺流程图、车间平面布置图、工厂平面布局图。
关键词：猕猴桃果酒；工厂设计；加工工艺Design of Factory With an Annual Output of 3000 tons ofKiwi Fruit WineAbstract:This paper introduced the industrial production of kiwi fruit wine, Kiwi fruit wine processing technology for accurate calculation,Materials, equipment and personnel for the overall design.And the CAD drawing process flow diagram, factory layout, workshop layout diagram. Key words:Kiwi Fruit Wine;Plant Design;Processing Technic专业班级：10食品科学2班学生名字：蔡少凯指导教师：靳桂敏讲师1 绪论1.1 果酒的简介果酒作为一种新兴时尚商品，兼顾美味和营养成效为一体。
从传统的葡萄酒渐渐拓展综合型果酒。
越来越多的厂家生产甜型果酒、复合型果酒、高度果酒。
再者我国农业快速开展，在供需方面，除去供求和出口，产量大量剩余。
急需一个再加工方式处理农产品，以实现更多经济效益。
果酒作为酿造发酵形成特殊风味而对市场造成一定的消费冲击。
在酒业占有一席之地。
1.2 猕猴桃的简介猕猴桃维生素C含量很高，其数值可达1000g~4200g/1000kg,是苹果、柑橘、葡萄等水果的几倍，有的甚至几十倍，其营养价值非常高，因为还含有大量的氨基酸、蛋白质、糖等有机物和人体必需的多种矿物质。
猕猴桃果酒酿造工艺研究
１ 材 料 ． １
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宝利 高活 性干 酵母 ）茉 莉 花茶 （ ， 市售 二等 品 ）
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１Ｏ ０
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猕猴桃果酒酿造工艺研究
猕猴桃果酒酿造工艺研究生物环境系食品科学与工程111摘要：[目的]研究猕猴桃果酒的酿造的最佳工艺。
[方法]采取单因素实验的方法，探究猕猴桃原料比、发酵时长对猕猴桃果酒的品质影响。
[结果]最适宜猕猴桃果酒发酵原料配比为：猕猴桃果浆：白砂糖=10：3；发酵时长为96h的猕猴桃果酒品质最佳。
[结论]此次对猕猴桃果酒的酿制工艺研究得出的各项参数，对未来工业化流水线生产猕猴桃果酒有着相当重要的理论依据。
关键词：猕猴桃酒、猕猴桃、酿造工艺。
Study on Fermentation Technology of Kiwi Wine Abstract：[Objective] To study the optimum process of kiwi fruit wine brewing. [method] Take the method of single factor experiment, inquiry, kiwi fruit than fermentation time on the quality effect of kiwi fruit wine.[results]The most suitable kiwi fruit wine fermentation raw material ratio: kiwi fruit pulp: sugar =10:3; fermentation time is 96h the best quality of kiwi fruit wine.[Conclusion] The research on the parameters of kiwi fruit wine brewing process that is quite important, theoretical basis for the future industrial production of kiwi fruit wine.Key Words:Kiwi fruit wine;kiwi fruit;brewing technology.目录1 前言 (1)1.1 猕猴桃 (1)1.1.1 猕猴桃属植物的化学成分 (1)1.1.2 猕猴桃的营养价值以及保健功能 (1)1.2 国内外猕猴桃果酒研究现状以及存在的问题 (1)2 材料与方法 (1)2.1 试验材料 (1)2.1.1 材料 (1)2.1.2 仪器设备 (1)2.2 试验方法 (2)2.2.1 试剂预处理 (2)2.2.2 糖化醪的制备 (2)2.2.3 猕猴桃果酒的酿造工艺流程 (2)2.2.4 猕猴桃果酒酿造的主要工艺说明 (2)2.2.5 实验设计 (3)3 结果与讨论 (3)3.1 发酵时间以及采用糖化醪代替白砂糖进行发酵对猕猴桃果酒品质的影响 (3)3.1.1 白糖组猕猴桃果酒感官评价 (3)3.1.2 糖化醪组猕猴桃果酒感官评价 (4)3.1.3 小结 (4)3.2 发酵原料配比对猕猴桃果酒品质的影响 (5)3.2.1 “猕猴桃果浆：白糖=10：2”组猕猴桃果酒感官评价 (5)3.2.2 “猕猴桃果浆：白糖=10：2.5”组猕猴桃果酒感官评价 (5)3.2.3 “猕猴桃果浆：白糖=10：3”组猕猴桃果酒感官评价 (6)3.2.4 “猕猴桃果浆：白糖=10：3.5”组猕猴桃果酒感官评价 (6)3.2.5 小结 (7)3.3 发酵期间物料碳氮比对猕猴桃果酒品质的影响 (7)3.3.1 “白砂糖：大豆蛋白=10：0”组猕猴桃果酒感官评价 (7)3.3.2 “白砂糖：大豆蛋白=10：0.1”组猕猴桃果酒感官评价 (8)3.3.3 “白砂糖：大豆蛋白=10：0.2”组猕猴桃果酒感官评价 (8)3.3.4 “白砂糖：大豆蛋白=10：0.3”组猕猴桃果酒感官评价 (9)3.3.5 “白砂糖：大豆蛋白=10：0.4”组猕猴桃果酒感官评价 (9)3.3.6 小结 (10)3.4 是否削皮对猕猴桃果酒品质的影响 (10)3.4.1 “猕猴桃果浆经削皮处理”组猕猴桃果酒感官评价 (10)3.4.2 “猕猴桃果浆未经削皮处理”组猕猴桃果酒感官评价 (10)3.3.6 小结 (11)4 结语 (11)参考文献................................................................................................................... 错误！未定义书签。
年产3000吨猕猴桃果汁工厂设计_毕业设计
本科毕业设计说明书题目：年产3000吨猕猴果汁工厂设计院（部）：市政与环境工程学院专业：生物工程班级：生物092完成日期：2013年6月目录摘要 (III)Abstract (IV)1前言1.1 猕候桃水果的营养价值………………………………………………………….………..错误!未定义书签。
1.2 猕猴桃果汁的生产现状 (2)2 工艺流程论证2.1 生产的工艺流程…………………………………………………………………………...错误!未定义书签。
2.2 工艺流程说明……………………………………………………………………………...错误!未定义书签。
2.21 原料处理 (7)2.22 果汁处理 (10)3工艺计算及设备选型3.1 基本初据 (13)3.2 物料衡算 (14)3.3热量衡算 (15)4设备设计与选型4.1 刮板提升机的设计计算 (15)4.2后熟罐的计算 (16)4.3连续灭菌锅的设计计算 (17)4.4 破醉打浆机的设计计算 (18)4.5酶解罐的相关计算 (19)4.6全厂主要设备一览表 (22)5 经济衡算5.1 投资计算 (23)5.2成本计算 (23)5.3年利润估算 (24)参考文献 (25)致谢 (26)本工艺设计说明书是根据设计任务书的内容，经过综合“年产3000吨猕猴桃果汁工厂设计（在广泛收集资料整理后，根据目前我国果汁的发展与需求生产新型的果汁饮料为消费者提供更多绿色而且健康的选择。
本设计以经济效益和优先采用先进设备为原则，选取产品的工艺流程和设备，说明书中阐述了猕猴桃汁的加工，对产品方案进行了比较择优选型，对原辅材料进行了介绍，对果汁的工艺流程、物料衡算、工艺操作和各个工序、设备选型作了详细的论述，并利用工艺流程图和物料处理作了直观的说明。
关键词：猕猴桃汁；工艺设计The process design specification is based on the design task of the book, after a comprehensive "100,000 tons of fruit juice plant design. After finishing in a wide collection of information, according to the current needs of the development and production of fruit juice drinks new to offer consumers more green and healthy choices. The design of cost-effectiveness and the principle of priority to the use of advanced equipment, select products, processes and equipment, the specification describes the kiwi juice processing, and product solutions were compared on merit selection of raw and auxiliary materials were introduced, for juice the process, material balance, process operations and the various processes, equipment selection discussed in detail, and use process flow diagrams and material handling made intuitive instructions.Keywords:kiwi juice；process design第一章前言1.1猕猴桃水果的营养价值：猕猴桃营养丰富，美味可口。
猕猴桃果酒酿造工艺优化研究
Abstract：In order to develop kiwi fruit wine suitable for the public taste, fresh kiwi fruit was used as raw material, alcohol volume fraction and sensory quality as indicators, yeast addition, fermentation temperature, fermentation time and raw material ratio as single factor test factors. Based on single factor test, orthogonal test was carried out to determine the best technological parameters of kiwi fruit wine. The results showed that when the fermentation time was 7 days, the yeast content was 0.25%, the ratio of raw materials was 10 ∶ 2, and the fermentation temperature was 24 ℃ , the kiwi fruit wine with yellow green, rich fruit flavor, moderate sweet and sour taste could be obtained.
SUN Ruijie, LI Gang, LIU Yao, LI Chaoqiang, WAN Chunyan (Sichuan Yibin Changxing Liquor Group Co., Ltd., Yibin 644105, China)
猕猴桃果酒酿造工艺优化
需 的 营 养 素 ，具 有 很 好 的 防 癌 抗 癌 作 完 整 颗 粒 的 市 售 “米良一号”猕猴桃。
用 [1_3];猕 猴 桃 的 果 实 、 叶、根和藤均 检查原料猕猴桃本身是否有病变部位,
可 入 药 w，故 此 獅 猴 桃 有 “水果之王” 如 果 有 病 变 部 位 ，则 用 水果刀将相应
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少 的 果 酒 及 果 汁 饮 料 ，促进了饮料酒 起 始 接 种 量 、pH、糖 度 和发酵温度。
品 种 结 构 的 改 变 。 “米 良 一 号 ” 是湘 ⑤ 发 酵 ：将 活 化 后 的 活 性 酵 母 加 进 猕
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的说法。猕猴桃鲜果和它的加工产品， 病 变 部 位 切 除 。 ② 清 洗 ：用 清 水将原
一直以来深受大量消费者的青睐，它 料猕猴桃表面洗净，去皮，防止发酵
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食品专业毕业设计年产3000吨巴氏奶工厂设计
Abstract : This study is aimed to design a Pasteurized Milk processing plant with a production of 3,000 ton per year. Pasteurized Milk is a kind of fresh milk processed with pasteurization by which can kill germs in a low temperature. With high value of nutrition and a sense of original taste, Pasteurized Milk is one of the popular milk products. Therefore, the Pasteurized Milk has a wide range of social demand and market prospect, selecting A1 milk as raw material, using pasteurization to produce and adopting cold chain to distribute. Factory location selection, selection of the production line and processing technology, workshop horizontal design, materials balancing, selection of equipment that have been taken into account in the analys is. At last it has analyzed market demand and enterprises ’ profit. It shows that the investment is 6.55 million RMB in total, the annual benefit is 1.5955 million RMB and the durance of the investment is 4.1 years. This project can meet the needs of Yibin, Luzhou and Zigong, fill up the blank parts of the Pasteurized Milk market, and promote the development of local economy . Key words : Pasteurized Milk; Food plant design Technical; economy analysis; process
年产3000吨猕猴桃果汁工厂设计外文文献及翻译_毕业设计
本科毕业设计外文文献及译文文献、资料题目：Fruit and Vegetables in the American Diet: Data fromthe NHANES 11 Survey文献、资料来源：American Journal of Public Health文献、资料发表（出版）日期：1990院（部）：市政与环境工程学院专业：生物工程班级：生物092外文文献：Fruit and Vegetables in the American Diet: Data from the NHANES 11 SurveyBLOSSOM H. PArrERSON, MA, GLADYS BLOCK, PHD, WILLIAM F. ROSENBERGER, MPHIL,DA VID PEE, MPHIL, AND LISA L. KAHLE, BAAbstractTwenty-four hour dietary recall data from the Second National Health and Nutrition Examination Survey (1976-80) were used to estimate the numbers of servings of fruit and vegetables consumed by Black and White adults, to examine the types of servings (e.g., potatoes, garden vegetables, fruit, and juice), and to estimate the mean intake of calories, fat, dietary fiber, and vitamins A and C by number of servings. An estimated 45 percent of the population had no servings of fruit or juice and 22 percent had no servings of a vegetable on the recall day. Only 27 percent consumed the three or more servings of vegetables and 29 percent had the two or more servings of fruit recommended by the US Departments of Agriculture and of Health and Human Services; 9 percent had both. Consumption was lower among Blacks than Whites. The choice of vegetables lacked variety. Diets including at least three servings of vegetables and two servings of fruit contained about 17 grams of dietary fiber. Although caloric and fat intake increased with increasing servings of fruit and vegetables, the percent of calories from fat remained relatively constant. Although these data are 10 years old, more recent surveys have shown similar results. The discrepancy between dietary guidelines and the actual diet suggests a need for extensive public education. (Am J Public Health 1990; 80:1443-1449)IntroductionIn a recent article,' it was found that a large proportion of the adult United States population eats no vegetables (0.17)or fruit (0.41) on any given day. The Surgeon General's Report on Nutrition and Health2 recommends increasing consumption of vegetables and fruit. Based on a comprehensive literature review, the National Academy of Sciences(NAS) concluded that diet influences the risk of several majorchronic diseases and recommended eating five or more daily servings of a combination of vegetables and fruit, especially green and yellow vegetables and citrus fruit.3 The US Department of Agriculture (USDA) and the Department of Health and Human Services (DHHS) recommend as part of their food guidance system that the daily diet include two to three servings of fruit and three to five servings of vegetables.45 These specific recommendations are in the context of general recommendations for a diet that meets nutrient requirements, does not include excessive amounts of fat (in particular saturated fats), and is consistent with maintaining desirable weight. It is important therefore to determine what relation increased fruit and vegetable consumption might have, not only to intake of obviously related nutrients such as vitamins A and C but also to fat intake and maintenance of appropriate body weight. In the NHANES II data, collected between 1976 and 1980, it is possible to examine these relationships in self-selected diets that were actually consumed during a 24-hour period by a representative sample of US adults.The article mentioned above' described the proportions of the US population that consumed any amount of a given food, however large or small; no attempt was made to determine the number of servings consumed. In the present inquiry we estimate the number of servings consumed, taking portion size into account. We also examine the intake of calories, fat, fiber, and vitamins A and C in the diets of persons consuming various numbers of servings of fruit and vegetables. While it is obvious that intake of vitamins A and C would increase with increasing numbers of servings, the relative contribution of fruit versus vegetables is not well known, nor is the nutrient intake actually achieved in self-selected diets. Similarly, the dietary fiber intake contained in diets including multiple servings of fruit and vegetables may be inadequately appreciated by the general public.MethodsThe NHANES II survey was conducted by the National Center for Health Statistics between 1976 and 1980.6A highly stratified multi-stage probability design was used to obtain a representative sample of the civilian no institutionalized population, ages six months to 74 years; we report on 10,313 White and 1,335 Blackadults ages 19 to 74. We excluded other races because of small numbers, as well as imputed, unreliable, or surrogate data. Results are based on weighted data, permitting inference about the total Black and White noninstitutionalized US population.7 Group means and standard errors were calculated using software appropriate for complex sample survey data.8 Standard errors are frequently large for Blacks, due to their small number in the survey. Therefore, results for Blacks should be viewed with caution. Conversely, standard errors for Whites are small due to the very large sample size, so that small differences in intake, while not biologically meaningful, could be statistically significant. Dietary interviews were conducted by interviewers with a knowledge of food preparation and nutrient composition. A measure of portion size was obtained using three-dimensional food models, as well as dishes and glassware of various sizes. Subjects were asked to report all food and drink consumed in the24-hour period before the interview day. Almost all recall days were weekdays. Food codes, food weight, and nutrient values were based on data from the USDA, industry, and other sources.9 The coding of these foods has been described elsewhere. Based on reported portion sizes, the number of grams consumed was calculated and included on the 24-hour recall tape" for each food reported by each respondent.We converted the number of grams reported for each fruit and vegetable into a number of servings as follows. We used as a guide suggested serving sizes given by a food guidance system developed to help implement the USDA/DHHS dietary guidelines.5 For fruits, a serving is defined as an average piece of whole fruit or six ounces of fruit juice, and for vegetables, one-half cup, cooked or raw. An examination of a sample of actual food records showed that some reported amounts of fruit or vegetables, such as a slice of onion on a hamburger, or lemon juice added to tea, were too small to be considered a serving, while others were so large that theyshould be considered as more than a single serving. We chose a lower limit of one ounce (30 grams) for any serving of a fruit or vegetable, and two ounces (62 grams) for fruit juice. Small lower limits on a single serving were chosen so as not to eliminate portions consumed by persons with small appetites. This choice may result in some overestimation of the pro- portions eating one or more servings on the recallday. We chose an upper limit for a single serving so that a large portion (eaten on a single occasion) would be treated as more than a single serving. A single portion of a fruit or vegetable was considered to be at most two servings so as not to overestimate the number of servings of big eaters. Juice consumed on a single eating occasion was considered (at most) three servings. In order to convert a large portion of whole fruit or vegetables into two servings, we determined a representative or "typical" number of grams in a half cup serving of vegetables, and the weight of an "average" piece of fruit, using weights given for the most popular' vegetables and fruits in Agriculture Handbook No. 456. 12 A half cup serving Of many vegetables weights about 75 grams, and many whole fruits weigh roughly 120 grams. We defined as two servings any portion of vegetables (except salad) weighing 150 grams or more, and any portion of fruit (excluding fruit juice) weighing 240 grams or more. For fruit juice, individuals consuming between 12 and 18 ounces (372 to 557 grams) were given credit for two servings of fruit, and those consuming 18 or more ounces (558 or more grams) were given credit for three servings. An individual eating a green salad on a single occasion was given credit for a single serving rather than for multiple servings corresponding to each ingredient. Thus individuals could be credited with a maximum of one salad per eating occasion, or a maximum of the four different occasions per day coded in the survey. Individual foods included in each food category are givenelsewhere.1 Vegetables include potatoes, dried peas and beans (e.g., black-eyed peas, kidney beans), green salad(primarily lettuce and raw tomatoes), as well as all other vegetables not falling into one of these categories. This last group is designated "garden vegetables" and includes, for example, green beans, corn, and broccoli. "Fruit" refers to whole fruit and fruit juice. In this article, fruit juices include citrus and other natural fruit juices, but exclude both fortified and non-fortified fruit "drinks." A list is available from the authors on request. We report mean nutrient intake by number of servings(0, 1, 2, 3 or more) of fruit cross-classified by number of servings of vegetables. Nutrient intake was calculated by the National Center for Health Statistics, using USDA nutrient data, updated 1980. Because consumption of fruit and vegetables is associated with age, sex, and race,1 we controlled for thesefactors in each cell of the crossclassification tables using a method equivalent to direct standardization. This method for finding means and the corresponding variance estimates, adjusted for age, race, and sex, is given in the Appendix. The method uses regression coefficients to obtain estimates of means.ResultsBecause the NHANES II data were collected before the recommendations above were issued, they do not reflect their impact; rather the guidelines are used as a standard against which to describe the diet. In the spirit of both the USDA/DHHS and NAS guidelines, we define three or more servings Of vegetables and two or more servings of fruit as meeting the vegetable and fruit guidelines, respectively. The proportions meeting these guidelines are shockingly small (Table 1). On the recall day, 27 percent met the vegetable guidelines and 29 percent met the fruit guidelines, while only 9 percent met both. In general, proportions were highest among older Whites but, even in this group, fewer than one-third ate the recommended servings of vegetables, and fewer than half ate the recommended servings of fruit. More men had adequate numbers of servings of vegetables than did women; the opposite was true for fruit. About two-thirds as many Blacks as Whites met these guidelines. Only about 5 percent of Black women and 7 percent of Black men consumed the recommended numbers of both fruit and vegetable servings. Eleven percent ate neither fruit nor vegetables on the recall day, 45 percent had no servings of fruit, and 22 percenthad no servings of a vegetable (Table 2). In contrast to the five or more servings of fruit and vegetables recommended, zero or one serving might be considered clearly inadequate. Thirty-five percent of Black adults and 27 percent of White adults had at most one serving of a food in the fruit/vegetable food group (data available from author on request). Mean numbers of servings of fruit (1.08, SE = .03) and vegetables (1.77, SE = .02) were far below recommended levels and were lower for Blacks than for Whites (data available from author on request). Mean vegetable intake wassomewhat higher for males than females; the opposite was true for fruit and juice. The mean number of servings of garden vegetables, a group including the green and yellow vegetables emphasized by the NAS guidelines, was only 0.65(SE = .01).At least one serving of garden vegetables was eaten by 43 percent ofthe adult population, and there were no notable differences by race or sex (Table 3). Potatoes and salad were more popular among Whites than Blacks. Proportions eating fried potatoes declined with age, while those consuming non-fried potatoes increased (data available on request to author). Dried peas and beans, good sources of fiber, wereeaten by only about 10 percent of the population. About half the population consumed no servings or only one serving of a vegetable (Figure 1). Among those who reported only one serving of a vegetable, salad was the most popular, reported by 39 percent. Twenty-nine percent consumed a serving of potatoes as their only vegetable, and over half of these servings of potatoes were fried. Among those reporting two servings of a vegetable, some did not achieve variety: 9 percent had two servings of potatoes, 7 percent reported two servings of salad, and 5 percent ate two servings of dried peas and beans. Only slightly more than half of the population (55 percent) had at least oneserving of fruit or fruit juice. Of these, 27 percent had juice only, and 45 percent had whole fruit only (data available on request to author). Table 4 shows average intake of dietary fiber, vitamin A, and vitamin C among persons consuming various numbers of servings of fruit and vegetables. These nutrient levels represent dietary intake from all food sources, but exclude vitamin supplements. Persons who consumed neither fruit nor vegetables had, on average, only 5.6 grams of fiber in their diet on the recall day, or about one-fourth of the 20-30 grams recommended by the National Cancer Institute.13 The amount of fiber in these self-selected diets increased with the total number of servings of fruit and vegetables consumed, and this increase was similar for both fruit and vegetables. A total of five servings of a combination of fruit and vegetables was associated with an intake of approximately 17 grams of fiber. The recommended level of fiber intake was achieved only by those who had three or more servings of both fruit and vegetables, a group representing only 4 percent of the US adult population. In the United States, it is estimated that the usual foods available to consumers provide about half of the total vitamin A activity in the diet as provitamin A carotenoids, found in plant products, and the other half as retinol. 14 Among those eating both fruit and vegetables, the US Recommended Daily Allowance (RDA) of 5000 lUs of vitamin A was attained only by those having at least two servings, while five servings of a combination of fruit and vegetables were associated with mean vitamin A intake of about 8000 IUs. If either vegetables or fruit were eaten to the exclusion of the other (true of over half the population), the US RDA was reached only among those having three or more servings. For vitamin C, fruit and vegetables represent the primary source in the US diet,10 and Table 4 shows that fruit in particular is associated with higher intake. Among those consuming no fruit, the US RDA of 60mg was attained only by those who had three or more servings of vegetables. This is notable in view of the fact that 45 percent of the US population consumed no servings of fruit on the day of the survey. Table 5 shows caloric and fat intake by servings of fruit and vegetables. Caloric intake increased as numbers of servings of either food increased. However, the additional calories were not due to the fruit or vegetables alone, as fat intake also increased substantially. This is presumablydue in part to fats such as butter and margarine added to potatoes and other vegetables and to oils in salad dressings; people who eat more servings of fruit and vegetables may also eat more food in general. The increase in dietary fat intake associated with increased servings of vegetables was greater than that associated with increased servings of fruit (data available on request to author). Those who ate no fruit and three or more servings of vegetables had an average of 95 grams of fat in their diets, while those who ate three servings of fruit and no vegetables had 78 grams.FIGURE 1-The top pie chart shows the percentages of individuals who consumed zero, one, two, or three or more servings of vegetables on the recall day. Percentagesare estimates based on data from NHANES II, 1976480. The lower left pie chart displays the type of vegetable consumed by those who consumed only one serving ofa vegetable. The pie chart on the lower right displays the types of vegetables consumed by those who had exactly two servings of a vegetable. The category "gardenvegetables" includes all vegetables except potatoes, salad, dried peas and beans. Examplesare green beans, carrots, and corn.When we express fat as a percent of calories, there was a small increase with increasing vegetable intake, approximately two percentage points from the lowest to the highest serving category. In contrast, with increasing fruit consumption, the percent of calories from fat fell approximately five percentage points from the lowest to the highest consumption category. Percent of calories from saturated fat behaved similarly, reaching its highest value among those who consumed no fruit and two or more vegetables, and its lowest value among those who consumed three or more servings of fruit and no vegetables (data available from authors on request).Although the percent of calories from fat increased slightly with increasing vegetable consumption, this was associated with an increase in the ratio of polyunsaturated fats to saturated fats (P/S ratio), the direction recommended by the American Heart Association'5 (data available from authors on request). This may reflect the use of unsaturated oil in salad dressings. Despite the increase in caloric intake and dietary fat with increasing numbers of servings of fruit and vegetables, there was no associated increase in obesity (data available from authors on request). A commonly used measure of obesity, the Quetelet Index (weight(kg)/height(m)2) was relatively constant across all serving categories, ranging from 24.9 (SE= .27) to 25.6 (SE = .18). This may reflect differences in energy expenditure associated with higher caloric levels.Discussion"In this land of plenty millions of Americans aren't eating wisely. Not because they haven't enough to eat, but because they eat too many of the wrong things or too little of the right,"17 according to the USDA. Based on 24-hour recall data, we found that 91 percent of the adult US population did not meet the USDA/DHHS recommendation that two to three servings of fruit and three to five servings of vegetables be eaten daily. Our method of defining a serving in terms of the number of grams eaten at any given meal, as opposed to the total number of grams consumed during the entire 24-hour period, may have resulted in some bias in the estimation of number of servings. Small portions (weighing less than an ounce) might sum to aserving over the course of a day, resulting in an underestimation. This bias is probably minimal because of the small lower limits (one ounce of fruit or vegetable) used in the estimation. Conversely, these small limits might result in an overestimation of the number of servings; our lower limit is equivalent to less than half of a serving as defined by the USDA. The second bias is likely larger than the first and, if so, the results presented in this article are unduly optimistic. While a single day's food record cannot be used to characterize an individual's usual diet, 24-hour recall data can provide estimates of group means.7 Our finding that 11 percent had no servings of either fruit or vegetables on the recall day is in close agreement with data from the NHANESII food frequency questionnaire in which 12 percent reported that they eat fruit and vegetables less frequently than daily, and with 24-hour recall data from the Nationwide Food Consumption Survey (NFCS), conducted by the USDA in 1977-78, in which 10 percent of women and 8 percent of men ages 19-50 reported eating no fruit or vegetables on the recall day.18 A comparison of 24-hour dietary recall data among adults ages 19-50 from the NFCS and from the 1985 and 1986 Continuing Survey of Food Intakes (CSFII),'92' also conducted by the USDA, suggests that there has been little change in the percentages using these foods. The proportion of men reporting eating any vegetables on the recall day decreased from 89 to 85 percent between 1977 and 1985, while the proportion reporting fruit consumption was virtually unchanged: 44 percent in 1977 and 43 percent in 1985. For women, changes were also minimal: in 1977, on the recall day, 84 percent reported eating a vegetable, compared to 83 percent in 1985; 50 percent reported eating fruit in 1977 and 47 percent in 1985. CSFII data for women in 1986 were similar. A study of food consumption trends based on NFCS and CSFII data reported that proportions of women using green and yellow vegetables and "lower-fiber" vegetables such as lettuce and tomatoes increased slightly during this period, while proportions using "higher-fiber" vegetables such as corn, green peas, and cooked cabbage decreased.22 While data from the USDA surveys are directly comparable, these surveys differ somewhat from the NHANES II survey in sampling and in data collection methods. Further, the USDA vegetable group is slightly more comprehensive than ours, andtheir fruit group excludes some citrus fruit juices, such as lemonade, that were included in our study. Recent promotion of dietary fiber may have produced some increase in the consumption of fruit and vegetables, but is unlikely to have resulted in changes of the magnitude needed to meet the Guidelines.Results of a small survey (298 adults selected by random digit dialing) conducted in two counties in California in 198723 were similar to our findings. Fifty-two percent reported that they had eaten one or more fresh fruits on the previous day*; we found that 39 percent ate whole fruit on the recall day. In the California survey, 42 percent reported eating green salad and 67 percent reported eating one or more vegetables on the recall day. In our data, 37 percent had a salad and 43 percent had at least one serving of a garden vegetable on the recall day.Dietary guidelines have emphasized the importance of a balanced and varied diet. Diets that include either no servings or very few servings of fruit and vegetables lack both balance and variety. We found that almost 50 percent of the population had at most a single serving of a vegetable; even among those who had two servings of a vegetable on the recall day,21 percent had two servings of the same vegetable (other than a garden vegetable). For fruit and fruit juice, about three- fourths had at most a single serving. Studies that have assessed health benefits from vegetable consumption found them primarily for garden vegetables.24-26 We found that less than half the population had a garden vegetable on the recall day. As in the paper on food choices,' we found that consumption of fruit and vegetables (with the exception of garden vegetables) was lower among Blacks than Whites, even when income was taken into account (data available on request to authors). Not only did fewer Blacks than Whites meet the guidelines, but larger proportions had at most a single serving on the recall day. Consumption of the recommended five servings of fruit and vegetables is consistent with a nutritionally adequate diet as well as with the health recommendations cited above. For example, diets including multiple servings of these foods provide substantial amounts of dietary fiber and vitamins A and C. While caloric intake increases with the numbers of servings of both fruit and vegetables, this increase is not associated with greater obesity. As more servings of vegetables are eaten, more grams of fat are consumed, but the P/S ratio also rises. Thefact that fruit and vegetables are important sources of dietary fiber may not be well understood by the general public. In our data, a diet that included five servings of fruit and vegetables provided approximately 17 grams of fiber; at this level, the addition of two slices of whole grain bread would bring the total to 20 or more grams. Nutrition education campaigns might well emphasize that consumption of the recommended five-a-day is important in achieving the dietary fiber goals, as well as in increasing micronutrient intake. Evidence has been accumulating on the relation of fruit and vegetable consumption to health, as is reflected in the NAS recommendations to increase consumption of these foods. Numerous studies suggest that we can help prevent several types of cancer by increasing our fruit and vegetable consumption.24-26 However, the discrepancy between the America diet and the fruit and vegetable guidelines, as shown in a one day recall, is so enormous as to call into question the societal commitment to these guidelines. The public is either unaware of the likely benefits of including these foods in the daily diet or, although aware, is unwilling or cannot afford to follow the guidelines. Fruit and vegetable consumption has never been the object of a national campaign. A recent editorial in this Journal called for "the most vigorous, collaborative nutrition campaign ever launched"27 to make the public aware of the connection between food intake and health outcome. Any such campaign should take into account the fruits and vegetables most frequently eaten, encouraging increased consumption of those already relatively popular, and targeting demographic groups where consumption is particularly low. In addition to public education, societal commitment might include actions to improve the affordability of many fruits and vegetables and to increase the numbers of servings obtainable through school lunches, meals on wheels, and other food programs, as well as industry actions to promote increased consumption of these foods.ACKNOWLEDGMENTWe wish to thank Dr. Susan B. Foerster for sharing with us results of the California Two-County Survey.REFERENCESI. Patterson BH, Block G: Food choices and the cancer guidelines. Am J Public Health 1988; 78:282-286.2. US Department of Health and Human Services, Public Health Service: The Surgeon General's Report on Nutrition and Health. DHHS (PHS) Pub. No. 88-50210. Washington, DC: Govt Printing Office, 1988.3. Committee on Diet and Health, Food and Nutrition Board, Commission onLife Sciences, National Research Council: Diet and Health: Implicationsfor Reducing Chronic Disease Risk. Washington, DC: National Academy Press, 1989.4. US Department of Agriculture, US Department of Health and Human Services: Nutrition and Your Health: Dietary Guidelines for Americans. Home and Garden Bulletin No. 232. Washington, DC: Govt Printing Office, 1980.5. Cronin FJ, Shaw AM, Krebs-Smith SM, Marsland PM, Light L: Devel- oping a food guidance system to implement the dietary guidelines. J Nutr Educ 1987; 19:281-302.6. National Center for Health Statistics: Plan and Operation of the Second National Health and Nutrition Examination Survey, 1976-1980. Vital and Health Statistics Series 1, No. 15. DHEW Pub. No. (PHS) 81-1317. Washington, DC: Govt Printing Office, 1981.7. National Center for Health Statistics: Dietary Intake Source Data: United States, 1976-1980. Vital and Health Statistics, Series 11, No. 231. DHHS Pub. No. 83-1681. Washington, DC: Govt Printing Office, 1983.8. Shah BV: SESUDAAN: Standard Errors Program for Computing of Standardized Rates from Sample Survey Data. Research Triangle Park, NC: Research Triangle Institute, 1981.9. Dresser CM: From nutrient data to a data base for a health and nutrition examination survey. Organization, coding, and values-real or imputed. Proceedings of the Eighth National Data Base Conference, Minneapolis, MN, July 1983.10. Block G, Dresser CM, Hartman AM, Carroll MD: Nutrient sources in the American diet: Quantitative data from the NHANES II survey. Am J Epidemiol 1985; 122:13-40.11. National Center for Health Statistics: Public Use Data Tape Documentation-Total Nutrient Intake, Food Frequency, and OtherRelated Dietary Data Tapes. Tape number 5701. National Health and。
猕猴桃果酒生产工艺
猕猴桃果酒生产工艺集团标准化办公室：[VV986T-J682P28-JP266L8-68PNN]生物工艺设计性实验任务书一、题目：猕猴桃果酒生产工艺二、试验目的意义掌握巩固所学课程内容，开发思维，培养创新意识，研发能力。
通过试验设计和实施，掌握实验方案设计、实验数据处理结果分析和报告的综合技能，为进行毕业环节及毕业后从事产品研发和相关工作打下基础，同时培养独立思考问题和实际操作能力。
三、试验基本原理一般猕猴桃成熟果实含糖8％---17％，主要为葡萄糖、果糖和蔗糖，其中葡萄糖和果糖大体相等，占总糖的85％左右。
其又含大量营养物质，它富有人体必需的18种氨基酸、各种维生素、矿物质等。
维C含量是一般水果的几十至百倍。
故猕猴桃酒含有极高的营养价值和商品价值。
四、实验材料与设备1.材料主要原料：2kg猕猴桃鲜果辅料：白砂糖,活性干酵母(安琪酵母)，SO2,果胶酶2．设备主要设备：超净工作台,玻璃发酵瓶,SE-2106榨汁搅拌器,SPX-250C型恒温恒湿箱，721型分光光度计,电热炉,JA10002电子托盘天平,PHS-3C数字酸度计。
其他仪器：密度计,移液管,500mL量筒,容量瓶,锥形瓶，酒精灯,比重瓶,漏斗,玻璃棒,封口膜等。
五、工艺流程本工艺采用白葡萄酒的生产工艺，采用清汁发酵；↓↓猕猴桃——分选——破碎——压榨——果汁——加热——静置↘↓——调整成分——前发酵——换桶——后发酵——陈酿——过滤——调配——澄清——过滤——添加SO2——装瓶杀菌——成品酒↑六、实验步骤1．分选、清洗采集果肉翠绿、八成熟猕猴桃果实，剔除霉烂果及杂质，挑选轻微成熟变软的猕猴桃备用。
用清水洗涤除去表面绒毛、污物等，以减少原料的带菌量，沥干后放置2～3d催熟变软。
放入流动水中冲洗去皮后，将果实置入榨汁机中榨汁。
2.破碎榨汁猕猴桃中含有较多的果胶，因此它的果汁黏度大。
我们是先把猕猴桃破碎成果浆，同时加入果胶酶100mg／kg、二氧化硫50mg／kg，搅拌均匀静置2～4h后进行榨汁。