南瓜复合饮料的研制 大学毕业论文.docVIP

本科毕业设计(论文) 南瓜复合饮料的研制 学 院 轻工化工学院 专 业 食品科学与工程 2010 年6月 摘要 南瓜、胡萝卜都是营养价值丰富，在国内种植面积大的蔬菜，其中我国南瓜和胡萝卜的产量在世界是居第一位。有诸多资料报道：常吃南瓜、胡萝卜可预防、治疗糖尿病和高糖症，主要原因是含有一些多糖、类胡萝卜素、果胶和一些微量元素，因此具有很高的营养价值和药用价值。虽然这两种蔬菜在我国有丰富的资源，但加工的方法却比较落后，产品形式单一，附加值低。提高蔬菜的加工技术，丰富产品的种类，扩大其利用价值，是食品科技工作者和消费者共同关注的问题。 本试验根据果蔬原料的色泽、风味及营养互补性，以南瓜、胡萝卜这两种蔬菜作为复合饮料的原料，主要探讨两种原料的加工工艺，然后从口感、风味、稳定性等角度考虑调配出一种南瓜复合饮料。实验通过对比南瓜的不同护色条件、胡萝卜的不同去皮工艺和热烫时间、打浆料水比对南瓜、胡萝卜原汁品质的影响，选择出最佳的原汁制备条件；采用单因素实验分别研究南瓜胡萝卜汁的配比、原汁含量、白砂糖添加量、柠檬酸添加量对复合饮料感官值的影响，初步确定最适范围，然后进行正交实验，通过感官方面的综合评分得到复合饮料的最优配方。另外通过食盐对感官值影响的单因素试验和稳定剂选择的正交试验确定食盐的最适添加量和稳定剂的最佳选择。 实验结果表明，南瓜复合饮料的最佳配方为南瓜汁与胡萝卜汁比例为6:4，原汁含量为80%，白糖添加量为7%，柠檬酸添加量为0.1%；另外，添加0.05%的食盐来改善风味，稳定剂以0.10％ CMC-Na、0.08％黄原胶、0.05％海藻酸钠复合使用为佳。使用该复合稳定剂和按上述配方制得的南瓜复合饮料, 不但爽口, 酸甜适宜, 风味较佳，同时符合我国蔬菜饮料的发展方向，有广阔的市场前景。 关键词：南瓜,胡萝卜,复合饮料,工艺条件 Abstract Pumpkin and carrots, both with rich nutritional value, have the large planting area in China, and the production of pumpkin and carrot from China is in first place in the world.There are many data reports that often eat pumpkin and carrots can prevent and treat diabetes and high sugar disease.The mainly reason is that they contain some polysaccharides, carotenoids, pectin and some trace elements, thus they has higher nutritional value and medicinal value.Although these two kinds of vegetables are rich in our country,the processing method is relatively backward, the products form is single and the value-added is low. To improve the processing technology, enrich the range of products, and expand their value are the issues of common concern between the food science and technology workers and consumers. According to the color, flavor and nutrition complementary of the vegetables, the test used high quality pumpkin and carrot as the raw material to study the juice processing technique. And then prepare a pumpkin compound beverage considering the taste and flavor and stability. The best codition on juices preparation was chosen through comparing with the effect of diff