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时间:2017-08-27
《红枣-胡萝卜复合饮料的加工工艺研究-毕业论文》由会员上传分享,免费在线阅读,更多相关内容在学术论文-天天文库。
1、毕业论文论文题目:红枣-胡萝卜复合饮料的加工工艺研究所在学院:食品工程分院专业班级:学生:指导教师:二0一五年四月红枣-胡萝卜复合饮料的加工工艺研究目录题目······················································································1摘要及关键词······················································································1一、试验材料与设备·
2、····································································2(一)试验材料·····································································2(二)试验器材·····································································2二、试验方法·······································
3、······························2(一)工艺流程·····································································2(二)操作要点·····································································21.红枣汁的制备·····································································32.胡萝卜
4、汁的制备·····································································33.红枣-胡萝卜复合饮料配方优选·············································34.不同稳定剂对红枣-胡萝卜复合饮料稳定性研究·············································4三、结果与分析·············································4(一)酶法提取枣汁条
5、件的确定·············································4(二)红枣-胡萝卜复合饮料最佳配方的确定·············································4(三)稳定剂对复合饮料稳定性的影响·············································5(四)产品检验结果·············································51.感官评定结果··························
6、···················62.理化指标检验结果·············································63.微生物指标检验结果·············································6四、结论·············································8参考文献·············································8致谢·································
7、············9红枣-胡萝卜复合饮料的加工工艺研究红枣-胡萝卜复合饮料的加工工艺研究摘要:为了确定红枣-胡萝卜复合饮料的最佳工艺条件,以红枣和胡萝卜为原料,用酶法提取枣汁,通过正交试验确定枣汁的最佳浸提条件和红枣-胡萝卜复合饮料的最佳配方,在红枣-胡萝卜复合饮料中分别加入CMC(羧甲基纤维素钠)、黄原胶、海藻酸钠3种稳定剂,研究稳定剂对复合饮料的影响。经过试验得出结论,枣汁提取的最佳工艺条件为:加水量为枣重的5倍,果胶酶用量0.20%,在50℃下提取4h。红枣-胡萝卜复合饮料的最佳配方为:红枣汁40%,胡萝卜汁45%,蔗
8、糖8%,柠檬酸0.10%。选择海藻酸钠作为红枣-胡萝卜复合饮料的稳定剂,其适宜用量为0.15%。该复合饮料色泽红润,口感细腻,酸甜适口,具有浓郁的胡萝卜和红枣的复合香气,是集营养和保健于一体的天然饮品。关键词:红枣汁,胡萝卜汁,复合饮料,加工工艺R
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