绞股蓝山楂新型复合饮料的研制-食品加工与安全专业论文.docxVIP

II II Exploitation on manufacturing of the gynostemma pentaphyllum and hawthorn composite beverage Abstract With the fresh pentaphyllum, hawthorn fruit as the main raw material，this article studied on the manufacturing of composite beverage. By using multiple soaking methods,the gynostemma fluid was extracted at optimum temperature--70℃ within 80 mins,which then was combined with water in a ratio of 1：80，at pH6, whereas the Hawthorn fluid was extracted through enzymic method at 40℃ within 120mins，in which pectinase was added to Hawthorn pulp in a mass ratio of 0.02%. After that,mixed the 50% gynostemma fluid and Hawthorn fluid in a ratio of 8:2. Additionally, 5% maltitol, 0.05% Citric scid, 0.4% sodium carboxymethyl cellulose and 0.6% propylene glycol alginate were applied as compound stabilizer while 0.6g/Kg potassium sorbate was used as antiseptic substance. Finally it was sterilized in a way of damp and hot, and deaerated by heating. The novel beverage we developed had crystal clear Colour and lustre, pleasant odour, plentiful nutrition, mild taste and stable property,without any additional pigment. It is a health drink with low energy and low calory that suitable for young and old. Keywords: gynostemma pentaphyllum hawthorn soaking III III 目 录 第 1 章 引言 1 1.1 选题背景 1 1.1.1 饮料的食品安全问题 1 1.1.2 消费者的需求 2 1.1.3 绞股蓝和山楂的加工现状 3 1.1.4 绞股蓝和山楂的市场展望 4 1.2 绞股蓝的概况 5 1.2.1 绞股蓝的功效 6 1.2.2 绞股蓝对人体的作用 6 1.3 山楂的概况 7 1.3.1 山楂的功效 7 1.3.2 山楂的化学成分 8 1.3.3 山楂中有机酸总和量的实验测定 8 1.3.4 山楂的食疗 8 1.4 绞股蓝和山楂的国外研究 9 1.4.1 绞股蓝的国内外研究 9 1.4.2 山楂的国内外研究 10 第 2 章 材料与方法 11 2.1 材料 11 2.2 仪器设备 11 2.3 工艺流程 11 2.3.1 绞股蓝的选材和清洗 11 2.3.2 绞股蓝的粉碎 11 2.3.3 绞股蓝的浸提 11 2.3.4 绞股蓝的粗滤 12 2.3.5 山楂的清洗、破碎、加热软化 12 PAGE PAGE IV 2.3.6 山楂浸提 12 2.3.7 山楂汁的过滤 13 2.3.8 离心 13 2.3.9 稀释调配、添加添加剂 13 2.3.10 灭菌，脱气，罐装 13 第 3 章 结果与讨论 15 3.1 浸提方法 15 3.1.1 一次浸提法 15 3.1.2 逆流式浸提 15 3.1.3 多次浸提法 16 3.1.4 三种浸提方法的比较 16 3.2 绞股蓝汁制备的分析 16 3.2.1 浸提条件对绞股蓝浸提率的影响 17 3.2.2 浸提条件对绞股蓝浸提液色泽的影响 19 3