猕猴桃果肉饮料配方的优化-毕业论文资料.docVIP

猕猴桃果肉饮料配方的优化 Optimization of Kiwi fruit Pulp Beverage formula 猕猴桃果肉饮料配方的优化 [摘 要] 本文以猕猴桃为原料开发猕猴桃果肉饮料，以改善果肉饮料的配方为目的。采用单因素实验和正交实验对果肉饮料配方进行了选择优化，从而显著提高了产品质量和稳定性。实验结果表明,产品最佳配方为：果肉含量为23%，糖10%，酸0.2%，黄原胶0.15%、CMC-Na0.05%与海藻酸钠0.05%，在此配方下产品的感官质量评分最高。该产品具有果香突出，组织状态稳定，酸甜适口，营养丰富等特点。 [关键词] 猕猴桃；果肉饮料；配方优化 Optimization of Kiwi fruit Pulp Beverage formula Food science and engineering Wuqifang Abstract: In this paper kiwi fruit pulp beverage was developed with kiwi fruit as raw materials, The purpose is to improve the pulp beverage formula.The formula of kiwi fruit pulp beverage were optimized by single-f