猕猴桃果肉饮料配方的优化-毕业论文课件.doc

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