毕业论文—山药、榛果、杏仁茶饮料工艺的研究.doc

摘要 本实验以山药、榛果、杏仁、茶叶为主要原料，依据山药榛果杏仁所特有的营养价值和保健价值，综合国内外茶饮料行业的发展状况，经过原料验收、粉碎、均质、调配、杀菌等一系列工艺操作制得成品，并确定最优生产工艺参数。 本实验主要包括以下三方面的内容： 1.山药护色条件的确定。通过实验得出将切好的山药薄片迅速放入已配制好的维生素C含量为0.10%，氯化钠含量为0.50%的溶液中，不时搅拌，护色时间30min。 2.杏仁乳的稳定性研究。本实验具体探讨了通过均质、调整杏仁乳的酸度和加入乳化剂确定来提高杏仁乳的稳定性。均质采用温度65℃压力25 MPa的二次均质法；加入柠檬酸调整PH值至4.30可有效防止杏仁乳中的蛋白质聚沉；复配乳化剂的最佳配比为0.15%单甘油酯，0.25%海藻酸丙二醇酯，0.10%大豆磷脂。 3.成品杀菌条件的确定。通过实验发现当控制杀菌加热温度为85℃加热时间为20min时不仅能延长成品的保质期，还能最大程度上减少由于加热对成品品质的破坏。 以上条件下制得的成品酸甜适中、口感细腻，营养价值高，兼具杏仁乳的香味和茶的香气。 关键词：山药；榛果；杏仁；茶；工艺研究 Abstract In this experiment, yam, hazel, almond, tea as the main raw material, combine the peculiar nutrition value and healthy value of the four with the development situation of tea beverage industry at home and abroad, through the selection, crushing, homogenization, allocate, sterilization and so on to get the final product, and to determine the optimal production parameters. This experiment mainly includes the following three contents: 1. Protect the color of yam. In this experiment, I cut yam into chips then quickly put them into compound solution of 0.10% vitamin C and 0.50% sodium chloride ,keep stiring for 30 minutes to keep the best protect color effect. 2. The stability studies of almond milk.I mainly use homogeneous, adjust the almond milk acidity and put emulsifier in it to improve the stability of almond milk. The experiment shows the best homogeneity conditions: homogenization pressure of 25MPa, twice, the temperature is 65℃. Put citric acid to 4.30 pH value can effectively prevent the protein of milk get together to deposit; the best proportion of compound emulsifier is 0.15% single crosslinker, 0.25% alginate propylene glycol esters, 0.10% soybean lecithin. 3. The sterilization of final product. It is found that when sterilization conditions are :sterilization temperature of 85 ℃ ,time is 20 min. Not only the quality guarantee period of the final product can be extend, but also it can maximumly reduce the destruction of heating to the quality. Pro