201627070219 苹果汁豆乳饮料加工工艺研究.pdfVIP

苹果汁豆乳饮料加工工艺研究 摘 要 苹果汁豆乳饮料加工工艺研究，通过对苹果汁豆乳饮料加工工艺的实验研 究，以期为绿豆、苹果等深加工利用的渠道拓展提供参考价值。实验选取绿豆乳 作为主要原料，添加苹果汁制成复合型饮料，对其进行最佳配方及加工工艺流程 的研究分析。 该课题所研究的苹果汁豆乳饮料加工所采用的主要试验方法是单因素试验 和正交试验。单因素试验即分别将苹果汁和绿豆汁的比例、牛奶的添加量、苹果 汁豆乳混合汁液量、白砂糖添加量和柠檬酸添加量作为单因素，在单因素试验的 基础上对饮料配方进行了优化，结果表明：苹果汁豆乳饮料的最佳工艺配方是苹 果汁和绿豆汁的比例为 1:2、牛奶的添加量为20 ％和白砂糖添加量为9 ％。 关键词：苹果汁；豆乳饮料；加工工艺；正交试验；配方 I Study on Processing Technology of Apple Juice Soy Milk Drink Abstract Apple juice soymilk beverage processing technology research, through the experimental study of apple juice soymilk beverage processing technology, with a view to providing reference value for the expansion of deep processing and utilization channels such as mung beans and apples. Using mung bean milk as the main raw material and adding apple juice to make a compound beverage, the best formula and processing technological process were studied and analyzed. The main test methods used in the processing of apple juice and soymilk beverages studied in this topic are single factor test and orthogonal test. The single factor test uses the ratio of apple juice and mung bean juice, the amount of milk added, the amount of apple juice and soy milk mixed juice, the amount of white sugar and the amount of citric acid as single factors, and the beverage formula is carried out on the basis of the single factor test After optimization, the results show that the best process formula of apple juice and soy milk beverage is the ratio of apple juice and mung bean juice is 1: 2, the amount of milk is 20% and the amount of white sugar is 9%. Key words: apple juice; soy milk beverage; processing technol