玫瑰花粉枸杞复合饮料制备工艺的研究.docVIP

玫瑰花粉枸杞复合饮料制备工艺的研究 摘 要：枸杞含有甜菜碱、不饱和脂肪酸、氨基酸、等多种维生素，其具有滋补肝肾益精明目等功效，而玫瑰花含有300多种化学成分，如斛皮苷、脂肪油和有机酸等，还有人体需要的18种氨基酸和微量元素，其具有美白，保湿，养颜、调经等功效。本课题采用玫瑰花粉与枸杞为原料，通过单因素实验以及正交分析，以感官评价得分作为主要衡量指标，辅以其沉淀率，对玫瑰花粉枸杞复合饮料的的原辅料添加量进行试验，确定其最佳配方以及其稳定剂最佳配比。经饮料制备工艺过程，制得了组织形态良好、口感较好的玫瑰花粉枸杞复合饮料，之后通过理化指标实验测定其酸度与可溶性固形物含量。 关键词：玫瑰花粉;枸杞;复合饮料;理化指标;感官评价 ABSTRACT Lycium barbarum contains betaine, unsaturated fatty acid, amino acid, and many other vitamins. It has the functions of nourishing liver and kidney, benefiting astringency and eyesight. Rose contains more than 300 chemical components, such as Dendrobium glycoside, fat oil and organic acid, and 18 amino acids and trace elements needed by human body. It has the functions of whitening, moisturizing, nourishing the face and regulating menstruation. Using rose pollen and Lycium barbarum as raw materials, through single factor experiment and orthogonal analysis, sensory evaluation score as the main measurement index, supplemented by its precipitation rate, the experiment was carried out to determine the optimal formula and the optimal proportion of stabilizer for the compound beverage of rose pollen and Lycium barbarbarum. Through the process of beverage preparation, a rose pollen Lycium barbarum compound beverage with good texture and taste was prepared. The acidity and soluble solids content of the beverage were determined by physical and chemical experiments. Key Words: rose pollen; wolfberry; compound beverage; physical and chemical indicators; sensory evaluation 目 录 1前言... 1 1.1 玫瑰花粉、枸杞的功效作用... 1 1.2 玫瑰花粉、枸杞复合饮料的研究意义... 1 1.3 国内外研究现状与发展趋势... 1 1.4 研究内容... 2 2 材料与方法... 2 2.1.1实验材料... 2 2.1.2 实验仪器与设备... 2 2.2 实验设计及方法... 3 2.2.1 玫瑰花粉的制备... 3 2.2.2 玫瑰花粉液的制备... 3 2.2.3 枸杞的挑选与制备... 3 2.2.4 枸杞汁的制备... 3 2.2.7 玫瑰花粉枸杞复合饮料稳定剂最佳配比的研究... 3 2.2.8 玫瑰花粉枸杞复合饮料理化指标的测定... 4 3 结果与分析... 5 3.1 玫瑰花粉液与枸杞汁添加体积比的确定... 5 3.2玫瑰花粉枸杞复合饮料最佳配方的确定... 5 3.2.1 蔗糖质量分数对玫瑰花粉枸杞复合饮料的影响... 5