201627070219 苹果汁豆乳饮料加工工艺研究.doc

PAGE\*MERGEFORMATI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IIStudyonProcessingTechnologyofAppleJuiceSoyMilkDrinkAbstractApplejuicesoymilkbeverageprocessingtechnologyresearch,throughtheexperimentalstudyofapplejuicesoymilkbeverageprocessingtechnology,withaviewtoprovidingreferencevaluefortheexpansionofdeepprocessingandutilizationchannelssuchasmungbeansandapples.Usingmungbeanmilkasthemainrawmaterialandaddingapplejuicetomakeacompoundbeverage,thebestformulaandprocessingtechnologicalprocesswerestudiedandanalyzed.Themaintestmethodsusedintheprocessingofapplejuiceandsoymilkbeveragesstudiedinthistopicaresinglefactortestandorthogonaltest.Thesinglefactortestusestheratioofapplejuiceandmungbeanjuice,theamountofmilkadded,theamountofapplejuiceandsoymilkmixedjuice,theamountofwhitesugarandtheamountofcitricacidassinglefactors,andthebeverageformulaiscarriedoutonthebasisofthesinglefactortestAfteroptimization,theresultsshowthatthebestprocessformulaofapplejuiceandsoymilkbeverageistheratioofapplejuiceandmungbeanjuiceis1:2,theamountofmilkis20%andtheamountofwhitesugaris9%.Keywords:applejuice;soymilkbeverage;processingtechnology;orthogonaltest;formulaPAGE\*MERGEFORMAT2目录TOC\o"1-3"\h\uHYPERLINK\l"_Toc41739507"摘要PAGEREF_Toc41739507\hIHYPERLINK\l"_Toc41739508"AbstractPAGEREF_Toc41739508\hIHYPERLINK\l"_Toc41739509"1苹果汁豆乳饮料概述PAGEREF_Toc41739509\h1HYPERLINK\l"_Toc41739510"1.1国内发展状况