食品工程毕业论文-红枣-胡萝卜复合饮料的加工工艺研究

毕毕业业论论文文论文题目: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（一）试验材料·····································································2（二）试验器材·····································································2二、试验方法·····································································2（一）工艺流程·····································································2（二）操作要点·····································································21.红枣汁的制备·····································································32.胡萝卜汁的制备·····································································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·············································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·············································9红枣-胡萝卜复合饮料的加工工艺研究1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Redjujube-carrotcompoundbeverageprocessingtechnologyresearchAbstract:inordertodeterminetheoptimumprocessconditionsofredjujube-carrotcompoundbeverageofredjujubeandcarrotasrawmaterial,usingenzymaticextractionofjujubejuice,jujubejuicethroughorthogonalexperimenttheoptimumextractionconditionsandjujubebeta-carotenethebestformulaofcompoundbeverage,respectivelyinjujube-carrotcompoundbeveragejoiningCMC(carboxymethylcellulosesodium),xanthangum,sodiumalginate3kindsofstabilizer,studytheinfluenceofstabilizertocompoundbeverage.Afterexperimentconcludedthattheoptimumprocessconditionsofjujubejuiceextractionasfollows:thewatercontentofjujubeweightKeywords:redjujubejuice,carrotjuice,compoundbeverage,processingtechnology红枣-胡萝卜复合饮料的加工工艺研究21.前言随着人们保健意识的增强，消费者对饮料的选择越来越理性化，天然、营养、保健成为人们饮料消费的重要指标。而果蔬复合饮料不但可以使各成分间营养互补，同时也可借助各个成分中特有的风味，获得具有较佳感官品质的饮品。红枣是一种营养佳品，被誉为“百果之王”，原产于我国，主要分布在河北、河南、山东、山西、陕西等省。红枣含有蛋白质、脂肪、糖、钙、磷、铁、镁及丰富的维生素A、维生素C、维生素B1、维生素B2，此外还含有胡萝卜素等，营养十分丰富，具有很高的食用价值；另外，红枣还具有安神健脾、补肾、止咳、降血压等多种保健食疗功能，所以，人们历来就把红枣视为极佳的滋补品。胡萝卜，属伞形科胡萝卜属，2年生草本植物，原产亚洲西南部，栽培历史在2000年以上。每100g胡萝卜鲜重含水分88.3g，蛋白质0.741g，粗纤维1.714g，碳水化合物4.94g，可溶性糖2.55g，钙45.5mg，磷57.1mg，钾75.3mg，胡萝卜素4.34mg，维生素C4.74mg,具有较高的食用和营养价值，享有“小人参”的美誉，也有滋润和治疗皮肤干燥症、治疗眼疾、防癌抗癌之功效。用胡萝卜制取不同风味的胡萝卜蔬菜饮料，色泽柔和诱人，风味独特，营养丰富，是一种理想的天然蔬菜饮品。由于红枣果肉中存在大量果胶类物质，不能直接压榨提汁。传统红枣汁生产中采取水浸打浆法，加工中的营养和香味物质容易损失和变化，浸提率低，浸提时间长。采用果胶酶提取枣汁，果胶酶能分解果胶，破坏组织结构，使内容物易溶出，浸提速度快，浸提率高，产品稳定性也大大提高。本文就枣汁的酶法提取以及红枣-胡萝卜复合饮料的制备、加工工艺等问题进行探讨，旨在充分利用红枣和胡萝卜原料，加工成受消费者青睐的复合型理想保健饮品，不仅有解渴作用，还具有营养保健功能。1.1试验材料与设备1.1.1试验材料红枣，胡萝卜，果胶酶，蔗糖，柠檬酸，CMC，黄原胶，海藻酸钠，复合磷酸盐(磷酸钠、磷酸氢二钠、焦磷酸钠)1.1.2试验器名称型号厂家电热恒温水浴锅HHS21-4北京长安科学仪器厂阿贝折射仪NAR-1T上海精密科学仪器有限公司数显鼓风干燥箱GZX-9420MBE上海博迅实业有限公司医疗设备厂均质机40-10S上海东华高压均质机厂精密pH计PHS-3C上海精密科学仪器有限公司恒温加热磁力搅拌器07HWS-2杭州仪表电机有限公司红枣-胡萝卜复合饮料的加工工艺研究32.试验方法2.1工艺流程红枣汁制备工艺：红枣(干枣)→挑选→清洗→去核、切碎→果胶酶浸提→过滤→枣汁。胡萝卜汁制备工艺：胡萝卜→分选清洗→脱皮→切片→软化→打浆→过滤→胡萝卜汁。复合饮料加工工艺：枣汁+胡萝卜汁→混合→调配→均质→杀菌→灌装→封口→冷却→成品。2.2操作要点2.2.1红枣汁的制备选择核小肉厚、无霉烂、无虫蛀的优质干枣，在水中清洗后沥干，去掉枣核，并把果肉部分切碎。称取一定量的红枣，分别加入枣重的4、5、6倍水，并用盐酸调节pH值至3．5，然后再加果胶酶，在45、50、55℃的温度下分别浸提3、4、5h后用纱布过滤，过滤后测所得枣汁的重量以及可溶性固形物含量，并计算出提取率。提取率(％)=枣汁可溶性固形物含量×枣汁重量／干枣重量×100%在单因素试验的基础上进行正交试验，采用k(3)正交设计，正交试验因素水平见表1。表1红枣汁提取因素水平Redjujubejuiceextractionfactorlevelsintable1水平因素A.提取温度/℃B.提取时间/hC.用水量/倍D.酶用量/％145340.20250450.22355560.252.2.2.胡萝卜汁的制备选择成熟适度、未木质化、表皮及根肉为鲜红色的品种、无病虫害及机械损伤胡萝卜，要求肉根肥大、纤维少。以清水去掉泥沙及污物，切去粗糙带绿的蒂把及根须，用4％磷酸钠、0．5％磷酸氢二钠与0．5％的焦磷酸钠组成的复合磷酸盐去皮液在沸腾条件下热烫胡萝卜2—3min，再经快速流动的冷水冲洗，可完全脱去胡萝卜表皮。脱皮后将胡萝卜切成3～5mm厚的片状，按料水比1：2将切好的胡萝卜片放人95～100℃的热水中，热烫l5min后，清水中冲洗，迅速冷却至室温，在水中浸泡25min，然后用打浆机打浆，再用4层的纱布过滤即可得到胡萝卜汁。2.2.3红枣-胡萝卜复合饮料配方优选在红枣-胡萝卜的复合饮料中加入柠檬酸和蔗糖，通过对原汁(红枣汁、胡萝卜汁)红枣-胡萝卜复合饮料的加工工艺研究4含量、加酸量、加糖量的比较选择最佳配方。在单因素试验的基础上，进行正交试验，采用k(3)正交设计，复合饮料配方优选因素水平见表2。表2复合饮料配方优选试验因素水平Table2compoundbeveragerecipeoptimizationtestfactorlevels水平因素a.红枣汁/％b.胡萝卜汁/％c.柠檬酸/％d.蔗糖/％135450.056240400.107345350.1582.2.4不同稳定剂对红枣-胡萝卜复合饮料稳定性研究通过添加稳定剂和均质使果肉颗粒能均匀地悬浮在饮料中，起到稳定作用。在已调配好的复合饮料中分别加入CMC、黄原胶和海藻酸钠3种稳定剂，浓度分别为0．05％、0．10％、0．15％、0．20％4个级别，再于16MPa下进行均质，静置10d，观察其稳定性。3结果与分析3.1酶法提取枣汁条件的确定在单因素试验的基础上，采用k(3)正交设计，比较加水量、酶用量、提取时间、提取温度对枣汁提取率的影响，确定最佳的枣汁浸提条件。由表3可知，