毕业论文--红枣姜汁复合饮料的研制.doc

本科毕业设计（论文）本科毕业设计（论文）红枣姜汁复合饮料的研制红枣姜汁复合饮料的研制学学 院：院： 轻工化工学院轻工化工学院 专专 业：业： 食品科学与工程食品科学与工程 摘摘 要要复合果蔬汁饮料营养价值高、食用方便、发展潜力大选用具有药食同源效果、资源丰富的红枣和生姜作为原料，研制出一种营养丰富、风味特别，而且具有保健功能的红枣姜汁复合饮料本文主要研究红枣姜汁复合饮料的工艺条件，并确定其最佳配方通过对比不同烘烤温度对红枣香味的影响，确定出红枣的最佳烘烤温度；采用单因素实验分别研究红枣汁与姜汁的配用比，白砂糖、柠檬酸、羧甲基纤维素钠和明胶添加量对饮料的影响从中选取影响较大的三个因素进行正交实验，通过感官方面的综合评分得到饮料的最优配方实验结果表明，红枣姜汁复合饮料的最佳配方为：红枣汁姜汁配用比为100：12，白砂糖 6%，柠檬酸 0.06%。

该产品酸甜适中，风味独特，营养丰富，且具有保健功能，适合各类人群饮用，符合现代人的健康追求标准，将会有广阔的发展空间关键词关键词: 红枣，生姜，饮料，工艺AbstractThe mixed fruit juice has high nutritious,edible convenience and great potential for development.Choose the red dates and ginger as raw materials,which are necessary components in traditional Chinese medicine and abundant in natural resources,develop the juice of red dates and ginger which has rich nutrition ,unique flavour and what’s more , health care function.This paper mainly studies the technology condition of the juice of red dates and ginger, and determine the optimal formula.Based on the comparisions of effects of different baking temperature on the fragrance of red dates, determine the best baking temperature; single-factor experiment is adopted to study the influence of portion of red dates juice and jinger juice, dosage of custer sugar，citric acid, sodium carboxymethyl cellulose and gelatin on the juice. Then select three comparatively larger factors among them to conduct the direct-cross experiment, after actual taste and general evaluation, the best formula is achieved.The experimental result shows that the best formula to produce the juice of red dates and ginger is: portion of red dates juice and jinger juice 100:12, custer sugar 0.6%, citric acid 0.06%. The drink with particular flavor rich nutrition and healthy function is fit for all people.It meets the modern standards of health and will have wide space develop.Key words: red dates, ginger,drink, technology目目 录录1 1 绪绪 论论....................................................................................................................11.1 红枣概况...........................................................................................................11.1.1 红枣的来源与历史.................................................................................11.1.2 红枣的营养价值.....................................................................................11.1.3 红枣的保健与药用价值.........................................................................21.2 生姜概况...........................................................................................................31.2.1 生姜的来源与历史.................................................................................31.2.2 生姜的营养价值.....................................................................................41.2.3 生姜的保健与药用价值.........................................................................41.3 国内外的加工现状及存在问题.......................................................................61.3.1 红枣的加工现状及存在问题.................................................................61.3.2 生姜的加工现状及存在问题.................................................................61.3.3 复合果蔬汁饮料的发展状况.................................................................71.4 立题目的及主要研究内容...............................................................................71.4.1 立题目的.................................................................................................71.4.2 主要研究内容.........................................................................................82.2.实验材料与方法实验材料与方法........................................................................................................92.1 实验材料...........................................................................................................92.1.1 原料.........................................................................................................92.2 实验主要设备...................................................................................................92.3 工艺条件以及操作要点.................................................................................102.3.1 红枣汁的制备.......................................................................................102.3.2 姜汁的准备...........................................................................................102.3.3 红枣姜汁复合饮料的工艺流程...........................................................112.4 红枣的最佳烘烤温度的确定.........................................................................122.5 红枣汁与生姜汁配用比值的确定.................................................................122.6 白砂糖添加量的确定.....................................................................................122.7 柠檬酸添加量的确定.....................................................................................122.8 羧甲基纤维素钠添加量的确定.....................................................................122.9 明胶添加量的确定.........................................................................................122.1。