山药生姜复合饮料.docxVIP

山药生姜复合饮料的研制摘要本实验主要以山药和生姜为主要原料，首先采用的是单因素实验方法，根据感官评分标准确定了最佳的提汁工艺参数。磨浆的最佳工艺为：山药:水=1:6，生姜:水=1:24，使用0.25%CA+0.10%Vc+0.15%NaCl的复合护色剂，山药的褐变程度最小。其次，采用响应面法通过对山药和生姜分别进行打浆、研磨等工艺，研制出山药生姜复合饮料，并通过感官评定饮料的色泽、滋味、香味、甜度、酸度得出山药生姜饮料的最佳工艺配方。结果表明山药和生姜产品的最佳配方为：山药汁：生姜汁=5.59:1，蔗糖5.13%，柠檬酸0.03%，90℃杀菌10min后得到酸甜适中，口感顺滑的产品。实验的最后，采用正交试验确定了产品的最佳稳定剂配方，采用酸性CMC0.36%与黄原胶0.18%与海藻酸钠0.36%构成的复合稳定剂可取得比较理想的稳定效果。采用上述配方以及生产工艺流程能生产出具有较好风味和品质的山药生姜复合饮料，符合人们的健康饮食需要，可以增加饮料品种多样性的，也为人们的健康饮食提供更多选择。关键词：山药；生姜；最佳工艺配方；感官评价;响应面法AbstractFirstly, we adapt the method of single factor experiment to determine the optimum extraction process parameters according to the sensory evaluation. The optimum grinding ratios are yam : water = 1 : 6 and ginger : water = 1 : 9. This experiment uses 0.25% CA + 0.10% Vc + 0.15% NaCl composite as color fixative with minimum yam browning degree. Secondly,we also adapt the method of the response surface experiment.In order to develop the yam compound beverage,many technologies are used in this experiment, such as beating, grinding,etc. Finally,we determine the best process and formula. When determining the optimum process and recipe of yam beverage through the sensory evaluation,we should also consider the factors of color, flavor,fragrance, and sweetness.It turns out that the optimum condition of using yam juice: ginger juice = 1:2, adding 5.13% sugar,adding 0.03% citric acid ,and all these materrials should be sterilized for 10 minutes under the conition of 90℃。Finally,the best stabilizer formula products were determined.0.36% acidic CMC and 0.18% xanthan gum and 0.36%smodiu alginatemake up the best composite stabilizer.Production of yam ginger compound beverage with good flavor and quality by the above formula and production process,it not only meet the dietary needs of modern people,increase the variety of drinks diversity,also provide more choices for a healthy diet of modern people.Key words: yam; ginger; the optimum formula; sensory evaluation;the response surface method山药是薯蓣科薯蓣属植物薯蓣的块茎