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1、長(zhǎng)春工業(yè)大學(xué)學(xué)士學(xué)位畢業(yè)論文摘要本實(shí)驗(yàn)以山藥、榛果、杏仁、茶葉為主要原料，依據(jù)山藥榛果杏仁所特有的營(yíng)養(yǎng)價(jià)值和保健價(jià)值，綜合國(guó)內(nèi)外茶飲料行業(yè)的發(fā)展?fàn)顩r，經(jīng)過(guò)原料驗(yàn)收、粉碎、均質(zhì)、調(diào)配、殺菌等一系列工藝操作制得成品，并確定最優(yōu)生產(chǎn)工藝參數(shù)。本實(shí)驗(yàn)主要包括以下三方面的內(nèi)容：1.山藥護(hù)色條件的確定。通過(guò)實(shí)驗(yàn)得出將切好的山藥薄片迅速放入已配制好的維生素C含量為0.10%，氯化鈉含量為0.50%的溶液中，不時(shí)攪拌，護(hù)色時(shí)間30min。2.杏仁乳的穩(wěn)定性研究。本實(shí)驗(yàn)具體探討了通過(guò)均質(zhì)、調(diào)整杏仁乳的酸度和加入乳化劑確定來(lái)提高杏仁乳的穩(wěn)定性。均質(zhì)采用溫度65℃壓力25M
2、Pa的二次均質(zhì)法；加入檸檬酸調(diào)整PH值至4.30可有效防止杏仁乳中的蛋白質(zhì)聚沉；復(fù)配乳化劑的最佳配比為0.15%單甘油酯，0.25%海藻酸丙二醇酯，0.10%大豆磷脂。3.成品殺菌條件的確定。通過(guò)實(shí)驗(yàn)發(fā)現(xiàn)當(dāng)控制殺菌加熱溫度為85℃加熱時(shí)間為20min時(shí)不僅能延長(zhǎng)成品的保質(zhì)期，還能最大程度上減少由于加熱對(duì)成品品質(zhì)的破壞。以上條件下制得的成品酸甜適中、口感細(xì)膩，營(yíng)養(yǎng)價(jià)值高，兼具杏仁乳的香味和茶的香氣。關(guān)鍵詞：山藥；榛果；杏仁；茶；工藝研究36長(zhǎng)春工業(yè)大學(xué)學(xué)士學(xué)位畢業(yè)論文AbstractInthisexperiment,yam,hazel,almond,te
3、aasthemainrawmaterial,combinethepeculiarnutritionvalueandhealthyvalueofthefourwiththedevelopmentsituationofteabeverageindustryathomeandabroad,throughtheselection,crushing,homogenization,allocate,sterilizationandsoontogetthefinalproduct,andtodeterminetheoptimalproductionparameter
4、s.Thisexperimentmainlyincludesthefollowingthreecontents:1.Protectthecolorofyam.Inthisexperiment,Icutyamintochipsthenquicklyputthemintocompoundsolutionof0.10%vitaminCand0.50%sodiumchloride,keepstiringfor30minutestokeepthebestprotectcoloreffect.2.Thestabilitystudiesofalmondmilk.Im
5、ainlyusehomogeneous,adjustthealmondmilkacidityandputemulsifierinittoimprovethestabilityofalmondmilk.Theexperimentshowsthebesthomogeneityconditions:homogenizationpressureof25MPa,twice,thetemperatureis65℃.Putcitricacidto4.30pHvaluecaneffectivelypreventtheproteinofmilkgettogetherto
6、deposit;thebestproportionofcompoundemulsifieris0.15%singlecrosslinker,0.25%alginatepropyleneglycolesters,0.10%soybeanlecithin.3.Thesterilizationoffinalproduct.Itisfoundthatwhensterilizationconditionsare:sterilizationtemperatureof85℃,timeis20min.Notonlythequalityguaranteeperiodof
7、thefinalproductcanbeextend,butalsoitcanmaximumlyreducethedestructionofheatingtothequality.Productsobtainedundertheseconditionshavewonderfultasteofsweetandsour,highnutritionvaluesandflavorwithalmondmilkandtea.Keywords:Chineseyam;Hazel;Almond;Technologyresearch36長(zhǎng)春工業(yè)大學(xué)學(xué)士學(xué)位畢業(yè)論文目錄摘要
8、1Abstract2前言5第一章文獻(xiàn)綜述61.1茶葉61.1.1茶葉資源61.1.2茶葉的營(yíng)養(yǎng)
