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1、长春工业大学学士学位毕业论文摘要本实验以山药、土豆为主要原料,参照山药、土豆所独有的功能和所含的营养以及国内外关于山药、土豆相关饮料的发展状况,对山药、土豆固体饮料的配方、工艺及其稳定性进行了研究。本实验通过一系列的研究后制成山药、土豆固体饮料,测定了其各类营养元素,并确定了最优生产工艺参数。通过土豆的护色条件的选择的实验,最终得出:当维生素C含量为0.10%,氯化钠含量为0.50%,护色时间为30min时土豆的护色效果最好。通过甜度对山药、土豆饮料感官质量的影响的实验,可得出:白砂糖含量为6.0%时,山药、土豆饮料的感官评价效果为最好,甜度最为适宜。并且配以甜
2、味剂复合使用,效果更佳。通过不同条件下对喷雾干燥的影响的实验,可得出:喷雾干燥的最佳条件为:进口温度170℃,出口温度70℃,水与山药的质量比1∶2,此时加工制取的干粉品质较好。通过山药、土豆饮料的均质条件及杀菌条件的确定的实验,可得出:最佳的均质条件为均质压力20MPa,次数3次,温度为65℃;杀菌条件为:杀菌温度121℃,时间15min。进过上述研究制得的山药、土豆固体饮料易冲喝,而且口感好,营养丰富。关键词:固体饮料;山药;土豆;配方;工艺研究33长春工业大学学士学位毕业论文AbstractInthepresentstudyyam,potatoesasth
3、emainrawmaterial,combinethepeculiarfunctionandnutrition,andthedevelopmentsituationofaboutyam,potatoesrelateddrinksathomeandabroad,studyformulation,processanditsstabilityofyamandpotatosolidbeverage.Thisexperimentthroughaseriesofresearchtomaketheyam,potatoessoliddrink,determineallkinds
4、ofnutritionelements,anddeterminetheoptimalproductionprocessparameters.Throughthepotatoeslusterofthechoiceofexperimentalconditions,eventuallyget:VitaminCcontentis0.10%,sodiumchloridecontentis0.50%,theprotectcolortimeis30min,Atthistimeyamhasthebestprotectcoloreffect.Throughthesweetness
5、ofyam,potatobeveragesensestheinfluenceonthequalityofexperiment,andcanbemade:Sugarcontentwas6.0%,yam,potatobeverageofsensoryevaluationforthebesteffect,thesweetnessofmostappropriate.Andmatchwithsweetenercompositeuse,theeffectisbetter.Throughthedifferentconditionsintheinfluenceofspraydr
6、yingexperiment,andcanbemade:Thespraydryingthebestconditionsoftemperature170℃forimportandexporttemperatureof70℃,waterandyamqualitythan1:2,thistimetheprocessingofdrypowderhasgoodquality.Throughtheyam,potatobeveragehomogeneousconditionsandsterilizationconditionofthedeterminationoftheexp
7、eriment,candraw:Thebesthomogeneousconditionsforhomogeneouspressure20MPa,number3times,temperatureof65℃;Sterilizationconditionforsterilizationtemperatureof121℃,time15min.Intheaboveresearchmadeyam,potatoessoliddrinkeasyrushedtodrink,andgoodtaste,richinnutrition.Keywords:soliddrink;Yam;P
8、otato;Formul