201627070219 苹果汁豆乳饮料加工工艺研究.doc

I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IIStudyonProcessingTechnologyofAppleJuiceSoyMilkDrinkAbstractApplejuicesoymilkbeverageprocessingtechnologyresearchthroughtheexperimentalstudyofapplejuicesoymilkbeverageprocessingtechnologywithaviewtoprovidingreferencevaluefortheexpansionofdeepprocessingandutilizationchannelssuchasmungbeansandapples.Usingmungbeanmilkasthemainrawmaterialandaddingapplejuicetomakeacompoundbeveragethebestformulaandprocessingtechnologicalprocesswerestudiedandanalyzed.Themaintestmethodsusedintheprocessingofapplejuiceandsoymilkbeveragesstudiedinthistopicaresinglefactortestandorthogonaltest.ThesinglefactortestusestheratioofapplejuiceandmungbeanjuicetheamountofmilkaddedtheamountofapplejuiceandsoymilkmixedjuicetheamountofwhitesugarandtheamountofcitricacidassinglefactorsandthebeverageformulaiscarriedoutonthebasisofthesinglefactortestAfteroptimizationtheresultsshowthatthebestprocessformulaofapplejuiceandsoymilkbeverageistheratioofapplejuiceandmungbeanjuiceis1:2theamountofmilkis20%andtheamountofwhitesugaris9%.Keywords:applejuice;soymilkbeverage;processingtechnology;orthogonaltest;formula2目录摘要IAbstractI1苹果汁豆乳饮料概述11.1国内发展状况11.2苹果的营养价值11.3绿豆的营养价值和药用价值21.4牛奶的营养价值21.5CMC在食品加工中的应用21.6琼脂的作用和应用31.7实验目的和意义32材料与方法32.1实验材料32.2实验仪器32.3工艺流程32.4操作要点42.4.1挑选苹果、绿豆（并进行预处理）42.4.2牛奶的选定42.4.3护色、烫漂42.4.4加热和保温42.4.5榨汁和去淀粉42.4.6调配42.4.7灌装和灭菌42.4.8冷却与包装42.5单因素试验、正交试验设计及感官评定52.5.1单因素试验52.5.2正交试验设计52.5.3感官评定52.6灭菌条件62.7稳定剂的选定63结果与分析63.1苹果汁豆乳饮料单因素试验分析63.1.1苹果汁和