林嘉珍 终稿.docx

摘要本文致力于设计一款以茯苓多糖、红枣、薏苡仁为原料的复合饮品。在产品研制过程中，以感官评分为指标，通过单因素试验确定了茯苓多糖提取物、红枣汁、薏仁乳和蔗糖的添加量等关键工艺参数，并对产品的感官品质和卫生指标进行评价。结果如下：（1）产品工艺参数确定为：茯苓多糖提取物10%、红枣汁34%、薏仁乳17%、蔗糖3%，红枣上下火100℃烘烤45min、薏苡仁上下火150℃烘烤35min，并且离心20min。（2）产品感官评分为92.75分，即此条件下的饮料口感最适、感官品质最佳。（3）产品在10ˉ¹、10ˉ²、10ˉ³水平均未检测到微生物，符合国家标准。关键词：茯苓多糖；红枣；薏苡仁；复合饮品AbstractThisarticleisdedicatedtothedesignofaPoriacocospolysaccharide,redjujube,Coixseedasrawmaterialsofacompositedrink.Intheprocessofproductdevelopment,thekeyprocessparameters,suchasthecontentofPoriacocospolysaccharideextract,jujubejuice,barleymilkandsucrose,weredeterminedbysinglefactortest,andthesensoryqualityandhygieneindexoftheproductwereevaluated.Theresultswereasfollows：(1)thetechnologicalparametersoftheproductwereasfollows:Poriacocospolysaccharideextract10%,jujubejuice34%,Coixseedmilk17%,sucrose3%,redjujubefire100℃baking45min、Coixseedfire150℃baking35min,andcentrifugation20min.(2)Thesensoryscoreoftheproductwas92.75,thatis,thebeveragehadthebesttasteandsensoryquality.(3)Microorganismswerenotdetectedat10ˉ¹、10ˉ²、10ˉ³level,inaccordancewithnationalstandards.Keywords:Poriacocospolysaccharide；Jujube；Coixseed；Compounddrink目录TOC\o"1-3"\h\uHYPERLINK\l"_Toc1597"茯苓多糖红枣复合饮品的开发PAGEREF_Toc15974HYPERLINK\l"_Toc3363"1引言PAGEREF_Toc33635HYPERLINK\l"_Toc28028"1.1茯苓多糖简介及研究现状PAGEREF_Toc280285HYPERLINK\l"_Toc16833"1.2红枣简介及研究现状PAGEREF_Toc168335HYPERLINK\l"_Toc10160"1.3薏苡仁简介及研究现状PAGEREF_Toc101606HYPERLINK\l"_Toc17819"1.4研究目的及意义PAGEREF_Toc178196HYPERLINK\l"_Toc21729"1.5研究内容PAGEREF_Toc217297HYPERLINK\l"_Toc9066"2材料与方法PAGEREF_Toc90667HYPERLINK\l"_Toc23665"2.1实验材料PAGEREF_Toc236657HYPERLINK\l"_Toc13932"2.1.1材料PAGEREF_Toc139327HYPE