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1、長(zhǎng)春工業(yè)大學(xué)畢業(yè)論文摘要本實(shí)驗(yàn)以新鮮的蘋果梨、胡蘿卜為主要原料,參照果蔬所獨(dú)具的功能性及營(yíng)養(yǎng)；以及國(guó)內(nèi)外果蔬飲料業(yè)的發(fā)展?fàn)顩r,經(jīng)過(guò)挑選、打漿、均質(zhì)、殺菌、均質(zhì)等一系列工藝并對(duì)其進(jìn)行各類營(yíng)養(yǎng)元素的檢測(cè),制成蘋果梨胡蘿卜汁的復(fù)合果蔬飲料，確定了最優(yōu)生產(chǎn)工藝參數(shù)。主要工作包括以下三方面的內(nèi)容:1.蘋果梨與胡蘿卜汁的配比和蔗糖添加量的確定。通過(guò)實(shí)驗(yàn)得出蘋果梨與胡蘿卜汁的最佳確定比為6:4,蔗糖添加量16g/100ml,探討了蘋果梨與胡蘿卜汁在不同比例條件下的風(fēng)味特點(diǎn)綜合個(gè)人的口感需求,論述并做出最終調(diào)配比例。2.蘋果梨、胡蘿卜汁復(fù)合果蔬
2、飲料的穩(wěn)定性及復(fù)配穩(wěn)定劑的研究。通過(guò)均勻設(shè)計(jì)得出最佳穩(wěn)定劑最佳配比:CMC-N.15%,瓊脂0.02%,黃原膠為0.09%。探討了復(fù)合果蔬汁飲料的失穩(wěn)機(jī)理,分析了影響復(fù)合果蔬汁飲料穩(wěn)定的因素,論證了復(fù)配穩(wěn)定劑各組分穩(wěn)定機(jī)理,并對(duì)實(shí)驗(yàn)結(jié)果進(jìn)行了分析。3蘋果梨、胡蘿卜汁復(fù)合果蔬汁飲料均質(zhì)條件及殺菌條件的確定。通過(guò)實(shí)驗(yàn)得出最佳均質(zhì)條件:均質(zhì)壓力為20MPa,次數(shù)為2次,溫度為60℃,殺菌條件為殺菌溫度85℃,時(shí)間20min。探討了復(fù)合果蔬汁飲料在不同均質(zhì)條件下其各自的特點(diǎn),分析了影響復(fù)合果蔬汁飲料均質(zhì)條件及殺菌條件的因素,并對(duì)實(shí)驗(yàn)結(jié)果
3、進(jìn)行了對(duì)比。以上條件下所得的產(chǎn)品口感及風(fēng)味最佳。關(guān)鍵詞：蘋果梨；胡蘿卜；果蔬復(fù)合飲料；生產(chǎn)工藝II長(zhǎng)春工業(yè)大學(xué)畢業(yè)論文TitleCompoundBeverageoftheapple-pearandcarrotjuiceAbstractInthisexperiment,afreshapple-pear,carrotsasthemainrawmaterial，ReferencetofruitsandvegetablesoftheuniquefunctionalandnutritionalAnddevelopmentoffruitan
4、dvegetablebeverageindustryathomeandabroad,throughtheselection,beating,homogenization,pasteurizationhomogenizationandaseriesofprocessesandthedetectionofvariousnutritionalelements,compositefruitandvegetablebeveragemadeofapple-pearcarrotjuicetodeterminetheoptimalproduct
5、ionprocessparameter.Itsmaintasksarethefollowingthreeaspects:Firstdeterminetheratiooftheapple-pearandcarrotjuiceandsucroseadded.Theexperimentshowsapple-pearandcarrotjuicetodeterminethebestratioof6:4,andtheamountofsucrose17mg/ml,indifferentproportionsofconditionsthetas
6、teofApple-pearandcarrotjuiceandaccordingtotheirpersonaltasterequirementstodeterminethefinaldeploymentoftheproportion.Second，thestudyofstabilityofcompositefruitandvegetabledrinks，Byuniformdesignoptimumstabilizerbestratio:CMC-N.15%,agar0.06%,0.09%xanthangum.Discussesth
7、einstabilitymechanismofCompoundBeverageelementofstability,demonstratedthevariouscomponentsofcompoundstabilizerstabilizingmechanism,andtheexperimentresultsareanalyzed.Third,compoundbeveragehomogeneousconditionstodetermineconditionsandsterilizationTheexperimentshowsthe
8、besthomogeneityconditions:homogenizationpressureof20MPa,twice,thetemperatureis60℃,Sterilizationconditionsweresterilizationtemperatu
