枸杞酒的酿造.doc

论文
题目:枸杞酒的酿造
班级:周梦洁
学号:094031252
指导老师:武运
枸杞酒的酿造
摘要:自古以来,是很多人有用枸杞来养生的习惯,但由于枸杞表面覆盖着一层蜡质膜,枸杞丰富的功能因子如枸杞多糖、蛋白质、氨基酸、低聚糖等主要成分难以析出,其滋补功效只能发挥10%左右,人体有效吸收微乎其微。然而,据研究运用生物工程技术发酵精酿,在成功保留枸杞最精华成分的同时,使枸杞内在营养成分和滋补保健功效释放90%以上,形成地道的纯天然绿色饮品。
Abstract: since the ancient times, many people is useful to Chinese wolfberry of preserve one's health habits, but because the Chinese wolfberry surface is covered with a waxy film, medlar rich function factors such as LBP, protein and amino acid harides, such as main ingredients to separation, the tonic effects can only play around 10%, the human body effective absorption slim. However, according to research using biological engineering technology fermentation fine brew, keep the most essful Chinese wolfberry in essence ingredients, and make Chinese wolfberry internal position and nourishing health care efficacy release 90% above, formation of the tunnel purely natural green drinks.
关键字:历史酿造黄酒发酵发展前景
 一:枸杞酒的历史:
从古文献记载看,"杞"树与"枸"树是两个不同树种,《诗经·小雅》"南山有杞"、"南山有枸",酿成酒后,芳香四溢,甘美味醇,称为"枸酱"酒,在西汉时就已名扬海内,为皇家贡品,人们将"枸酱"酒称为原始茅台;"杞""枸"树与"杞"树比美,称"杞"树为"枸杞",其意就是盛赞"枸"树酿造的"枸酱"酒同"杞"树酿造的美酒一样甘美异常,目前国内市场,枸杞酒因滋补保健而受到消费者的追捧。当下冬季来临,正是进补的好时候。传统中医认为冬季的养生原则应该是:益气助阳,滋阴补肾。而枸杞则成为冬季进补的好的选择。枸杞子性平,味甘,具有补肾养肝、益精明目、壮筋骨、除腰痛、益寿延年等功用,尤其是中老年肾虚之人,食之最宜。《本草通玄》载:“枸杞子,补肾益精,水旺则骨强,而消渴、目昏、腰疼膝痛无不愈矣。同时,在进补期间,因为枸杞温热身体的效果相当强,感冒发烧、身体有炎症、腹泻的人最好不要吃。”
二:枸杞