配制型芒果果醋的配方与优化.doc

宜宾职业技术学院
毕业论文
题目:配制型芒果果醋的配方与优化
系部生物与化工工程系
专业名称酿酒技术
班级酿酒 11102
姓名潘松
学号 2 0 1 1 1 5 9 0 2
指导教师刘琨毅



配制型芒果果醋的配方与优化
姓名:潘松学号:201115902
指导老师:刘琨毅
摘要
本实验以芒果为原料,研制出风味独特的配制型芒果果醋的配方及其优化方案。芒果榨取果汁,用适量饮用水进行配制实验所用果汁与其糖分与白醋的稀释。接着在单因素实验的基础上,通过正交实验探讨糖分、芒果果汁、白醋浓度对果醋配方的影响,最后得出数据。在本次实验中,果汁用三层滤布过滤了十次以上。各原料配比数值是果汁500mL加入饮用水2000mL,蔗糖500g加入饮用水2000mL,白醋500mL加入饮用水2000mL。通过单因素实验与正交实验研究,还有极差法的分析。得出最佳配置型芒果果醋的各个数值。其各数值分别是果汁25mL,甜味剂29mL,酸味剂9mL。实验得出感官适宜,风味独特的果醋配方。
关键词:李子;果醋;正交;感官

Type mango vinegar recipe preparation and optimization
Name:Pin son Student ID:201115902
Instructor: Liu Kun Yi
Abstract
In this experiment, mango as raw material, developed a unique flavor of mango vinegar-based recipe preparation and optimization. Mango extract juice, formulated with the amount of drinking water used in the experiments with sugar juice diluted with white vinegar. Then, in the basis of single factor experiments and orthogonal experiments investigate sugar, mango juice, white vinegar, vinegar recipes concentration on the impact of the conclusion that the data. In this experiment, three cloth filter the juice with more than ten times. The value is the ratio of raw materials added to drinking juice 500mL 2000mL, add 500g of sucrose drinking 2000mL, add white vinegar 500mL drinking 2000mL. Through single factor experiment and orthogonal experiment, as well as poor law analysis. The optimal configuration for each value type mango vinegar. Their respective values ​​are juice 25mL, sugar 29mL, white vinegar 9mL. Experimentally derived sensory appropriate, the unique flavor of vinegar recipe....
Key word:Plum;Vinegar;Orthogonal;ans

目录
1 前言 1
2 试验材料及方法设计 2
试验食品材料 2
芒果 2
酸味剂 2
甜味剂 2
试验仪器 2
试验设备 3
试验方法 3
操作要点 3
评品 3
单因素试验 3
正交试验 4
3 试验结果与分析 4
芒果果醋单因素试验 4
芒果果汁的估定 4
甜味剂的用量 6
白醋的用量 6
正交实验 7
正交估量 7
正交估量 8
4小结 9
5 讨论 9
致谢 10
参考文献 11
副件 12
1 前言
早在夏朝,粮食生产很不丰富并无盈利,