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1、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%的溶液屮，不時(shí)攪拌，護(hù)色時(shí)間30mino2?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°C壓力25MPa的二次均質(zhì)法
2、；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°C加熱時(shí)間為20minI］寸不僅能延長(zhǎng)成品的保質(zhì)期，還能最人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屮、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AbstractInthisexperiment,yam,hazel,almond,teaasthemainrawmat
3、erial,combinethepeculiarnutritionvalueandhealthyvalueofthefourwiththedevelopmentsituationofteabeverageindustryathomeandabroad,throughtheselection,crushing,homogenization,allocate,sterilizationandsoontogetthefinalproduct,andtodeterminetheoptimalproductionparameters.Thisexper
4、imentmainlyincludesthefollowingthreecontents:1.Protectthecolorofyam.Inthisexperiment,Icutyamintochipsthenquicklyputthemintocompoundsolutionof0.10%vitaminCand0.50%sodiumchloride.keepstiringfor30minutestokeepthebestprotectcoloreffect?2.Thestabilitystudiesofalmondmilk.Imainlyu
5、sehomogeneous,adjustthealmondmilkacidityandputemulsifierinittoimprovethestabilityofalmondmilk.Theexperimentshowsthebesthomogeneityconditions:homogenizationpressureof25MPa,twice,thetemperatureis65°C?Putcitricacidto4.30pHvaluecaneffectivelypreventtheproteinofmilkgettogetherto
6、deposit;thebestproportionofcompoundemulsifieris0.15%singlecrosslinker,0.25%alginatepropyleneglycolesters,0.10%soybeanlecithin.3.Thesterilizationoffinalproduct.Itisfoundthatwhensterilizationconditionsare:sterilizationtemperatureof85°C.timeis20min.Notonlythequalityguaranteepe
7、riodofthefinalproductcanbeextend,butalsoitcanmaximumlyreducethedestructionofheatingtothequality.Productsobtainedundertheseconditionshavewonderfultasteofsweetandsour.highnutritionvaluesandflavorwithalmondmilkandtea.Keywords:Chineseyam;Hazel;Almond;Technologyresearch目錄摘要1Abst
8、ract2前言5第一章文獻(xiàn)綜述61.1茶葉61」」茶葉資源66788?????????.89101012????????112131314????????15151
