红枣枸杞芦荟饮料的研制答辩论文.doc

红枣枸杞芦荟饮料的研制答辩论文
吉林农业科技学院
学士学位论文
论文题目:红枣枸杞芦荟饮料的研究年级专业:10食品科学与工程专升本学生姓名: 王浩然学号: 1003717043 指导教师: 姜大伟评阅教师: 完成日期: 6月2日
吉林农业科技学
吉林农业科技学院院
红枣枸杞芦荟饮料的研究
红枣枸杞芦荟饮料的研究
学生: 王浩然
专业: 食品科学与工程
指导教师: 姜大伟
摘要
本文以红枣、枸杞、芦荟为主要原料,对其复合饮料的配方、工艺和关键技术进行了研究。通过单因素试验和正交试验,研究配比比例、蔗糖添加量、稳定剂添加量、柠檬酸添加量对红枣枸杞芦荟汁的影响。确定其最佳配方为:红枣汁:枸杞汁:芦荟汁为6:2:2,加糖量为8%,%,%CMC-Na,%
黄原胶,最终开发出一种饮料成本低下,保健功能突出,适用人群广泛,风味口感良好,适宜商业开发。
关键词:红枣;枸杞;芦荟; 配方;饮料
- I -
红枣枸杞芦荟饮料的研究 Study on the Technology of Beverage by Chinese Date Chinese Wolfberry and Aloe
Name: Wang Hao-Ran Major: Food Science and Engineering
Tutor: Jiang Da-Wei
Abstract
The formula, technology and pivotal technics for production of pound beverage made from Chinese date Chinese wolfberry and aloe are studied in this article. With doing the single factor experiments and the orthogonal experiments ,the paper studies the impacts of beverage flavor and quality of relevant factors, the best prescription of Chinese date juice, Chinese wolfberry juice, aloe vera juice decided by is 6:2:2, sugar adding content is 8%, citric acid adding content is %, with the stability of beverage experiments, sure the best stabilizers is % of the CMC-Na adding content and % of the xanthan gum adding content. Eventually a functional beverage is developed, which had characteristics of beautiful colorful, sweet and soar taste and pure flavor.
Keywords: Chinese date; Chinese wolfberry; Aloe; Formula; Drinks
- II -
红枣枸杞芦荟饮料的研究
目录
摘要..................................................................................................................................... I Abstract ..................................................................................................................................... II
1 前言...................................................................................................................................... 1
2 材料及方法......................................................