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葡萄酒的营养价值与保健功效

花匠小妙招
2024-12-19 08:32

毕业论文 PAGE 毕业论文河南质量工程职业学院论文题目葡萄酒的营养价值与保健功效系部食品与化工系专业食品营养与检测班级食检10303班学生姓名指导教师 * * * 2012年 10 月 10 日目录摘要································································1 关键词······························································1 引言 ·······························································2 葡萄的主要分类···················································3 1.1按酒的颜色分类···············································3 1.2 按含糖量分类 ··············································3 1.3 按含不含二氧化碳分类 ·······································3 1.4 按酿造方法分类 ··············································4 1.5 按酒精含量分类··············································4 葡萄酒的营养价值 ················································4 2.1葡萄酒的化学成分 ·············································4 2.2葡萄酒的营养价值体现在那些方面································5 葡萄酒的保健功效 ················································5 3.1滋补作用······················································6 3.2助消化作用····················································6 3.3利尿作用······················································6 3.4有利于心血管病的防治··········································6 3.5杀菌作用······················································6 3.6白兰地的医疗作用 ·············································7 4、结束语···························································7 参考文献····························································7 摘要葡萄酒蕴藏了多种氨基酸、矿物质和维生素，这些物质都是人体必须补充和吸收的营养品。目前，已知的葡萄酒中含有的对人体有益的成分大约就有600种。这些物质直接或间接地对人体有不同的益处，其中有许多对人体有益的物质是其他食品中所没有的。所含果胶质、粘液质和各种有机酸，矿物质都与人体代谢密切相关。葡萄酒不仅含有多种维生素(其中维生素 B2 含量比鲜牛奶高一倍以上)，同时还含存人体必需的极为重要的l3种微量元素(钙、镁、磷、钠、钾、氯、硫、铁、铜、铝、锌、碘和钴)；葡萄酒中的葡萄糖、果糖和多种氨基酸，能直接被人体吸收。葡萄酒中还含有具存刺激嗅觉神经和味蕾的醋酸、单宁酸等物质，可增进食欲，增强体质；而其中的一些元素还能防止人体内某些病菌的繁殖。据测定，1升葡萄酒含有25l0-4l84焦的热量；葡萄酒中的酒精在人体内产生的热量95%是可用的。葡萄本身就是一种营养价值很高的水果，酿成葡萄酒后仍含有丰富的营养物质。关键词：葡萄酒营养保健引言随着生活水平