加工工艺对杏仁银杏复合饮料品质的影响_食品科学与工程.rar

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摘要:银杏和杏仁都是被人们所熟知的营养保健食品。将银杏乳和杏仁乳混合制成一种新的复合饮料,具有较好的市场前景。本文通过单因素实验以及正交实验来确定杏仁银杏复合饮料生产的最佳工艺参数:黄原胶为0.07%、羧甲基纤维素钠为0.06%、果胶为0.08%、蔗糖酯SE-15为0.015%、三聚甘油单硬脂酸酯为0.1%、聚甘油酯为0.15%。杏仁银杏复合饮料生产的最佳工艺参数:银杏乳:杏仁乳=3:7、蔗糖添加量为10%、加水量为1倍,复合稳定剂的添加量为0.21%、复合乳化剂的添加量为0.265%。然后在复合饮料为基料的基础上进行发酵。通过单因素实验、正交实验确定发酵条件:接种量3%、发酵温度43℃、发酵时间3h。基于获得的工艺条件实验确定的饮料酸甜适中,营养价值高,还具有一定的保健作用。

关键词 杏仁;银杏;稳定性;乳化性

 

Abstract:Ginkgo and almonds as nutritional and health foods are known to us. Ginkgo and almond juice are mixed into a kind of new composite beverage, it has good market prospects. The article through the single factor experiments and orthogonal experiment determined the optimal parameters of the composite beverage production: 0.07% anthem gum, 0.06% sodium carboxymethyl cellulose , 0.08% pectin, 0.015% sucrose esters SE-15, 0.1% tripolyphosphoric glycerol monostearate and 0.15% poly ester. The optimal parameters of the composite beverage of ginkgo and almonds production: ginkgo milk:almond milk= 3:7, 10% sucrose added level, amount of water is doubled, 0.21% added level of the complex stabilizer, complex emulsifier 0.265% added level. Subsequently, using the compound beverage to fermentated. Single factor experiments and orthogonal experiments have determined the fermentation conditions: Vaccination added level of 3%, fermentation temperature of 43 °C, fermentation time for 3h. The beverage obtained by the experimental conditions determined, it has a sweet and sour moderate, high nutritional value, but also has some health care functions.

Keywords  Ginkgo  Almond  Stability  Emulsifying properties

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