本科毕业设计_桂花花生乳饮料的研制.docVIP

本科毕业设计（论文） 桂花花生乳饮料的研制 学 院 轻工化工学院 专 业 食品科学与工程 2010 年 6 月 摘 要 以花生、桂花为主要原料，应用正交实验设计优化桂花萃取工艺条件和花生乳制备工艺（包括花生烘烤、浸泡以及磨浆的最佳工艺的研究）。首先对各原料组分如乳化剂、桂花提取液、脱脂奶粉等进行单因素试验，在此基础上选出3个对产品质量影响最大的因素做正交试验，根据感官质量评价确定最佳配方。研究结果表明：桂花最佳浸提条件为在80℃下用60倍干桂花重量的水浸提60min；花生于烘箱中在120℃下烘烤20min，添加10%的NaHCO3在60℃下浸泡6h后用15倍花生干重的水磨浆可得最高出汁率6.2%。以每100g花生浆为基准，添加10g白砂糖、0.08g柠檬酸，0.1g甘油单硬脂酸酯、0.1g羟甲基纤维素钠、0.8g脱脂奶粉和25g桂花提取液，可调配出口感适合营养丰富的桂花花生乳饮料。 关键词：桂花，花生，浸提，正交实验，最佳配方 Abstract In this study, take peanuts and Osmanthus fragrans as the main raw materials, and search for the optimization of extraction conditions for Osmanthus and preparation of peanut milk (including peanut roasting, soaking, and the best refining technology studies) in the application of orthogonal experimental design. Conduct single factor tests on the composition of various raw materials such as emulsifiers, Osmanthus fragrans extraction, skimmed milk powder. Select three factors affecting product quality mostly for orthogonal designs , finally determine the best formula according to the sensory quality evaluation . The results show that: Osmanthus optimum extraction conditions were at 80 ℃ for 60min with water equaling to 60 times weight of Osmanthus; Bake peanuts in the oven at 120 ℃ for 20min, then add 10% NaHCO3 at 60 ℃ for 6h soaking , and grinding peanuts with warm water will gain the highest extraction rate of 6.2%. Take per 100g of peanut slurry as the base, adding10g sugar, 0.08g citric acid, 0.1g glycerol monostearate, 0.1g CMC-Na, 0.8g milk powder and 25g Osmanthus fragrans extraction solution ,the nutrient Osmanthus fragrans peanut milk beverage with smooth taste will be prepared Key words: Osmanthus fragrans, Peauts, Extration , Orthogonal experiment, optimum formul 目录 1 绪论 1 1.1 概述 1 1.1.1 桂花简介 1 1.1.2 花生简介 1 1.2 资源分布和药用营养价值 1 1.2.1 桂花资源和药用营养价值 1 1.2.2 花生的资源分布和药用营养价值 2 1.3 食疗功效 2 1.3.1 桂花的食疗功效 2 1.3.2 花生的食疗功效 2 1.4 国内外的研究概况及存在问题 2 1.4.1 花生国内外开发现状 2