红枣草莓蜂蜜乳饮料的研制_毕业论文.doc

PAGE   PAGE - 19 - 东北农业大学学士学位论文 学号：红枣草莓蜂蜜乳饮料的研制 学生姓名：邓伟达 指导教师：于国平 所在院系：食品学院 所学专业：食品科学与工程 研究方向：乳品加工 东 北 农 业 大 学 中国·哈尔滨 2015年3月 Northeast Agricultural University Bachelor Dissertation Student I.D.:Functional Beverage of Ginger Milk Candidate: Sun Jifeng Supervisor: Jiang Zhanmei College: Food College Major: Food Science and Engineering Research Direction: Dairy processing Northeast Agriculture University Harbin·China June 2010 摘要 本课题是以红枣和鲜牛乳为原料。首先将草莓榨汁冲入到适量比例的牛奶中，制得较稳定的凝乳，然后与枣汁和蜂蜜混合制得混合红枣草莓乳饮料。研究结果表明，草莓凝乳的最佳条件：草莓添加量为30％，凝乳温度为75℃，滴定酸度为28°T，钙离子添加量为0.25％。草莓凝乳保健饮料的最佳配方为草莓凝乳，枣汁，蜂蜜汁三者以比例3：4：3混合；最佳增稠剂组合为cmc，其添加量为0.2%，添加比例为1：1。 关键词：草莓；蜂蜜；枣汁；乳饮料 Abstract This topic is ginger and fresh milk as raw material. First the freshly sterilized milk is put into container with the specific concentration of ginger juice, so the more stable ginger curd can be got.Second ginger curd,jujube juice and honey are mixed ,and the health drink of mixed ginger curd can be obtained.The results show that the best conditions of ginger curd:the amount of ginger curd is 30%, the curd temperature is 75 ℃, the titratable acidity is 28 ° T, and the dosage of calcium ion is 0.25%. The best health drink formula of mixed ginger curd is the ratio of the curd with ginger, jujube juice and honey is 3:4:3.The best thickeners are sodium alginate and locust bean gum, the dosage of them is 0.2%,and the proportion is 1:1. Keywords: ginger curd; honey; jujube juice; drink 目录  TOC \o 1-3 \h \z \u  HYPERLINK \l _Toc263833470 摘要  PAGEREF _Toc263833470 \h I  HYPERLINK \l _Toc263833471 Abstract  PAGEREF _Toc263833471 \h II  HYPERLINK \l _Toc263833472 1 前言  PAGEREF _Toc263833472 \h - 1 -  HYPERLINK \l _Toc263833473 1.1草莓凝乳的保健功能及营养成分  PAGEREF _Toc263833473 \h - 1 -  HYPERLINK \l _Toc263833474 1.2蜂蜜的保健功能及营养成分  PAGEREF _Toc263833474 \h - 1 -  HYPERLINK \l _Toc263833475 1.3大枣的保健功能及营养成分  PAGEREF _Toc263833