《蜂蜜柚子茶稳定性的影响因素研究》【毕业设计论文】.docVIP

任吉瑞：蜂蜜柚子茶稳定性的影响因素 2 - 蜂蜜柚子茶稳定性的影响因素研究 摘要： 蜂蜜柚子茶是将蜂蜜和柚子汁混合后加入一些稳定剂，酸味剂等制成的一种茶饮料。柚子营养价值很高，含有非常丰富的蛋白质、有机酸、维生素及钙、磷、 镁等人体必需的元素。其所含维生素C的含量是柠檬和橙子的3倍。蜂蜜，是昆虫从开花植物的花中采得的花蜜在蜂巢中酿制的蜜。天然蜂蜜具有人体所需的微量元素，具有养颜美容、润喉止咳、预防感冒、帮助消化等功效。蜂蜜柚子茶更是结合了蜂蜜和柚子的这些特点，具有更高的营养价值。 但涉及蜂蜜柚子茶的制作和生产过程中，通常会遇到一些问题，由于采用了柚子作为原材料，在生产过程中蜂蜜柚子茶里不可避免的会产生约3厘米长、1毫米粗的柚子皮悬浮物，大量且不均匀的分布，直接影响蜂蜜柚子茶的外观，降低消费者的购买欲。蜜汁如果不能进入柚子中，将会影响蜂蜜柚子茶的口感，且保存时间不长不利于消费者长时间的饮用。影响蜂蜜柚子茶稳定性的主要因素是蜂蜜柚子茶的粘度。 本实验以蜂蜜和柚子为原料；将蜂蜜与柚子汁相混合，辅以复配稳定剂、酸味剂等食品添加剂，制备出半透明、颜色自然、形态呈粘稠酱状、风味浓郁的蜂蜜柚子茶，然后通过对稳定剂的使用，对均质方式、灭菌方式的选择来改善蜂蜜柚子茶的粘度，色泽，香气和口感的方法来优化蜂蜜柚子茶的稳定性。通过实验的探究，从而选出了较好的稳定剂配比使用方式，均质方式及灭菌方式来提高蜂蜜柚子茶的稳定性。 关键词： 蜂蜜柚子茶；稳定剂；粘度 Honey citron tea the effecting factors of the stability of research Abstract: Honey citron tea is honey and grapefruit juice mixture to add some stabilizers, sour agent, and a tea beverages made. Grapefruit nutritional value high, contains very rich in protein organic acid vitamin and calcium phosphate. It contains vitamin C content is lemon and orange, is 3 times of honey from the flowering plants, insects picked flowers made the nectar in a beehive of honey. Natural honey has of microelements, have raise yan meirong throat cough prevent colds help assimilation effect. Honey citron tea is combined with honey and grapefruit these features, have higher nutritional value. But involves making and honey citron tea production process, usually encountered some problems. As a result of the grapefruit as raw materials, in the process of production of honey pomelo tea will inevitably produce about 3 centimeters long 1 millimeter thick grapefruit skin suspended solids, Large and uneven distribution, directly affecting honey citron tea appearance, reduce the temptation to consumers. If you cannot enter grapefruit juice, will affect the taste of honey pomelo tea, and save time is not long against consumer long drink. Affect the stability of honey pomelo tea is mainly caused by the viscosity of honey pomelo tea. This experiment with honey and grapefruit as raw