山楂红枣浓浆加工工艺研究.doc

图书分类号： 密 级： 山楂红枣浓浆加工工艺研究 STUDY oN processing technology OF Hawthorn and jujube thick strarch 学生姓名 学院名称 专业名称 指导教师 年 月 日 PAGE III 摘要 本实验主要研究山楂红枣复合制作山楂红枣浓浆的加工工艺。山楂和红枣是我国传统的食药两用食品，在中医药和保健食品中经常使用。每100g干枣中含碳水化合物72.8 g、蛋白质3.3g、脂肪0.4g、鲜枣中Vc 含量可达4～6 mg/g ,红枣还含有苏氨酸、赖氨酸等人体所需的18 种氨基酸。提取枣汁制成的饮品, 不但具有独特的风味，而且还具有较高的营养价值。山楂树是我国特有的果树。山楂营养丰富,不仅富含Vc78 mg/100g ,还含有人体不可缺少的钙、铁、锌等矿物质营养,据传统中医介绍：山楂具有开胃健脾等多项功能。本实验通过对红枣山楂复合浓浆的制作工艺及其工艺技术参数等问题的探讨,旨在以红枣、山楂为主要原料,将其加工成受消费者青睐的理想保健饮品。 本实验以山楂和红枣为主要原料，采用正交试验和单因素试验确定山楂红枣浓浆的最佳工艺条件和最佳配方。山楂红枣的浸提采用果胶酶以缩短浸提时间，提高出汁率。红枣以120℃烘烤15min至有枣香味为止。正交试验得出山楂红枣汁提取的最佳工艺条件为：浸提温度是40℃、时间5h、料液比为1:9、酶用量为1‰。最佳配方为：山楂红枣质量比3:8，产品的柠檬酸含量1‰，糖度为14﹪，Vc含量为1.9605mg/g。最佳灭菌条件为：135℃，5～10s。山楂红枣浓浆色泽暗红，具有浓郁的山楂和红枣的复合香味，酸甜适中，山楂红枣浓浆中维生素C含量很高，具有抗衰老、营养保健的作用，适合各种年龄的人食用。 关键词 山楂；红枣；浓浆；加工工艺 Abstract The experimental research hawthorn red jujube thick strarch compound make hawthorn processing technology. Hawthorn and jujube is a traditional Chinese food, medicine and food, medicine and health food in often use. Each is 100 gold dry jujubes, contains carbohydrate 72.8 g, protein, fat, 0.4 g 3.3 g, fresh jujubes in Vc can reach 4 ~ 6 mg/g, red jujube contains l-threonine lysine, etc. The human body needs 18 kinds of amino acids. Jujube juice drinks made of extraction, not only has the unique flavor, but also has high nutritional value. Hawthorn is special fruit trees. Hawthorn, not only contain rich nutrition Vc78 mg/is 100 gold, also contain human indispensability of calcium, iron and zinc mineral nutrition, according to the traditional Chinese medicine has introduced: hawthorn spleen etc. Starter The experiment based on jujube hawthorn composite thick strarch production process and technical parameters of the problems such as paper, jujube, hawthorn, as the main raw material, it will be processed into favored by consumers ideal health drinks. This experiment in hawthorn and jujube as main raw materials, using the orthogonal experiment and the single factor experiment, determine t