椰奶木瓜果汁复合饮料工艺研究.docVIP

椰奶木瓜果汁复合饮料的工艺研究  摘 要 本论文以鲜榨椰汁与木瓜汁为原料结合起来研制保健型番木瓜椰奶，兼具椰汁与木瓜的双重营养保健作用。通过研究番木瓜果汁的有效提取，研究乳化剂、稳定剂与复合饮料稳定性的关系，确定适宜的工艺条件。运用Box—响应面试验设计建立了复合饮料的糖的添加量、柠檬酸的添加量、木瓜椰汁比例等3个因素的回归方程，此模型在试验范围内能交准确地预测复合饮料的感官评定结果。通过Box—响应面实验设计获得了最佳的复合饮料最佳的工艺配方：木瓜和椰奶体积比例为1.5:1、蔗糖8%、柠檬酸0.15%；采用正交试验设计获得了复合饮料最佳的乳化剂配比：蔗糖酯为0.10%，单甘脂为0.25%，吐温—80为0.11%；采用单因素实验获得增稠剂的最佳添加量：CMC-Na0.3‰、黄原胶2.5‰ 。 关键词：椰汁 ； 木瓜 ； 稳定性 ； 复合饮料 Poultry research complex tender agent School Lubing Guan Abstract This thesis with fresh coconut and papaya juice as raw material combined health papaya coconut milk, developed with the dual with papaya coconut juice nourishment health care function. Through the study of papaya fruit juice extracted effectively, emulsifier and stabilizer and study the stability of composite drinks relationship, determining suitable processing conditions. Using the Box -Behnken the response surface experiment design established the sugar compound drinks substitutability, citric acid additives, papaya coconut proportion of three factors; this model regression equation in the test range can accurately forecast composite drinks into the organoleptic evaluation results. Through the Box - the response surface won best experimental design of composite drink the best formula: papaya and coconut milk volume ratio for 1.5:1, sugar 8%, citric acid 0.15%; Using the orthogonal experiment design to obtain the best emulsifier composite drinks sucrose ester matching: sucrose ester for 0.1%, single Kennedy fat for 0.25%, twain - 80 0.11%, Through the single factor experiment we get thickener best additives: CMC –Na 2.5 ‰, xanthenes gum 2.5‰. Keywords：Coconut milk;Papaya;Stability;Mixed beverage 目录 TOC \o 1-3 \h \z \u HYPERLINK \l _Toc294176175 1 前言 PAGEREF _Toc294176175 \h 1 HYPERLINK \l _Toc294176176 1.1椰汁的主要营养成分 PAGEREF _Toc294176176 \h 1 HYPERLINK \l _Toc294176177 1.2椰肉中的特殊营养成分 PAGEREF _Toc294176177 \h 1 HYPERLINK \l _Toc294176178 1.2.1 椰肉中的微量元素 PAGEREF _Toc294176178 \h 1 HYPERLINK \l _Toc294176179 1.2.2 椰肉中的氨基