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马铃薯饮料的开发研究

时间:2016-12-22 11:04来源:毕业论文
论文以紫色马铃薯为主要原料,研究紫色马铃薯饮料的开发。用淀粉酶、果胶酶在不同的酶解时间、酶解温度条件下对紫色马铃薯进行酶解。通过淀粉酶用量、果胶酶用量、酶解时间、

摘要:本文以紫色马铃薯为主要原料,研究紫色马铃薯饮料的开发。用淀粉酶、果胶酶在不同的酶解时间、酶解温度条件下对紫色马铃薯进行酶解。通过淀粉酶用量、果胶酶用量、酶解时间、酶解温度等因素进行正交实验。从而确定紫色马铃薯水解的最佳条件。此外,用柠檬酸、蔗糖、蜂蜜作为饮料糖酸的添加剂,通过正交实验对紫色马铃薯饮料的糖酸比进行研究探讨,得出最佳的糖酸比。研究结果表明,经过热烫处理的紫色马铃薯加一倍水打浆,然后加入0.05%淀粉酶和0.05%果胶酶,在50℃的温度下酶解2小时,获得的出汁率、澄清度和花色苷含量均比较理想。将在此条件下获得的马铃薯汁按17.5mL原汁加入50mL水的比例,再加入0.15g/50mL的柠檬酸、5g/50mL蔗糖、0.25g/50mL蜂蜜后,获得的紫色马铃薯饮料色泽风味均较佳。
关键词:紫色马铃薯;热烫护色;酶解;糖酸配比;花色苷4644
Development of Potato Beverage
Abstract: In this thesis, purple potato as the main raw material was used to develop beverage. Conducting the hydrolysis of purple potato with amylase and pectinase at different time and temperature. Orthogonal experiment have been carried out selecting different factors including amylase and pectinase usages, hydrolysis time, and hydrolysis temperature n order to obtain the optimal hydrolysis conditions. In addition, orthogonal experiment have also been conducted using citric acid, sucrose, honey as additives on purple potato drink to get the optimal sugar-acid ratio. The results indicated that ideal juice yield, clarity and anthocyanin content could be obtained through adding double amount of water into the blanched purple potato, beating them, adding 0.05% amylase and 0.05% pectinase, then digesting for 2 hours at a temperature of 50 oC. Under the optimized hydrolysis conditions, by adding 50 mL water into 17.5 mL neat juice and 0.15 g/50mL, 5g/50 mL sucrose and 0.25 g/50 mL honey in addition, purple potato beverage with good color and flavor was obtained. 源`自*六)维[论*文'网www.lwfree.cn
Keywords: Purple potatoes; blanching color protection; hydrolysis; sugar-acid ratio;  anthocyanin
 
目录
1绪言    1
1.1马铃薯简介    1
1.1.1.马铃薯的历史    1
1.1.2.马铃薯营养价值    2
1.1.3.马铃薯的生产    3
1.2主要马铃薯加工产品    4
1.2.1淀粉生产    4
1.2.2马铃薯食品    4
1.2.3马铃薯全粉    4
1.2.4油炸薯片    4
1.2.5马铃薯饮料    5
1.2.6马铃薯淀粉废液    5
1.3 花色苷(花青素)简介    6
1.4影响花色苷稳定性因素    8
1.4.1 pH影响    8
1.4.2  温度    8
1.4.3 辅色剂的影响    9
1.5.本课题的研究目的和意义    9
2.材料与方法    11
2.1 材料样品    11
2.2 仪器设备    11
2.3主要工艺流程    11
2.4工艺操作要点    12
2.4.1原料预处理    12
2.4.2酶解试验    12
2.4.3调配试验    12
2.4.4杀菌    12
2.5测定方法    12
2.5.1出汁率的测定    12
2.5.2 澄清度的测定    12
2.5.3 花色苷含量的测定    12
3.结果与讨论    13
3.1紫色马铃薯酶解实验    13
3.1.1 酶解实验正交因素表    13
3.1.2紫色马铃薯酶解透光率正交实验数据表    13 源`自*六)维[论*文'网www.lwfree.cn
3.1.3紫色马铃薯酶解出汁率正交实验数据表    14 马铃薯饮料的开发研究:http://www.lwfree.cn/shiping/20161222/1402.html
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