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南瓜复合果蔬汁加工工艺及稳定性研究

时间:2018-01-11 16:55来源:毕业论文
论文通过榨取、酶解制汁等方法提取果蔬汁后混合,以混合前后的果蔬汁为研究对象,开展南瓜复合果蔬汁稳定性的研究
摘要:我国果蔬生产位居世界第一,将旺季过剩易腐烂的鲜嫩果蔬加工成耐储存的果蔬汁,能调节蔬果生产的淡旺季,推动蔬果种植业和蔬果加工业的发展。本毕业论文通过榨取、酶解制汁等方法提取果蔬汁后混合,以混合前后的果蔬汁为研究对象,开展南瓜复合果蔬汁稳定性的研究。通过优化南瓜原汁的制取条件、优化复合果蔬汁的配比、优化复合果蔬汁稳定剂的添加量和优化南瓜复合果蔬汁均质条件得到:当复合添加果胶酶(0.03%)、纤维素酶(0.7%)、糖化酶(0.03%)时南瓜原汁出汁率最高为86%;由模糊数学法可得当复合汁中南瓜汁、鲜橙汁、胡萝卜汁的体积配比为4:3:3,蔗糖质量分数为6时,果蔬汁的感官评价最佳;在复合添加3种稳定剂其比例为黄原胶0.03%、瓜尔胶0.08%和CMC-Na0.01%时,得到的自然沉淀最少;当均质条件为均质压力:25MPa、均质次数:3次、均质温度:10℃时,复合果蔬汁表现出良好的外观和稳定性;通过正交实验确定。在灌装后,用80℃水浴20分钟巴氏杀菌后储藏在-2℃,货架期约为5天。本文确定的稳定性的加工方法较普遍运用于工业生产,处理方便有效。17512
关键词: 南瓜、果蔬汁、工艺、稳定
Study on the stability and process technlogy of pumpkin juice
Abstract:Vegetable production in China ranks first in the world. Peaking season excess perishable fresh fruits and vegetables, processed into storable fruit and vegetable juices can regulate the peak seasons of fruits and vegetables production, to promote fruits and vegetables farming and fruits and vegetables processing industry in the development of long-term significance. In this study, by squeezing, the enzymatic system of juice extraction of fruit and vegetable juices, mixed fruit and vegetable juices before and after mixing for the study, to expand the study of the stability of pumpkin composite fruit and vegetable juices. By optimizing the preparation conditions of pumpkin juice, optimizing the ratio of the composite fruit and vegetable juices, and optimization of composite fruit and vegetable juices add stabilizer and pumpkin composite fruit and vegetable juices homogeneous conditions optimized to get that Pumpkin juice juice yield composite adding pectinase (0.03%), cellulose (0.7%), glucoamylase (0.03%) up to 86%; Fresh orange juice 30% for the 4:3:3 ratio by volume of fuzzy mathematics method to properly composite juice, pumpkin juice, orange juice, carrot juice, pumpkin juice, 40% carrot juice 30% sucrose mass fraction of 6%sensory evaluation of fruit and vegetable juice is the best Combination; add three kinds of stabilizer in the composite ratio of 0.03% xanthan gum, guar gum (0.08%) and CMC-Na0.01%, the resulting natural precipitation at least; when the homogeneous conditions for the homogeneous pressure: 25MPa, homogeneous number of times: three times a homogeneous temperature: 10 ° C, the composite fruit and vegetable juices showed good appearance and stability. After filling, 80 ° C water bath for 20 minutes pasteurization storage -2 ° C, the shelf life of about five days. This experiment to determine the stability of the processing methods more commonly used in industrial production, processing easily and effectively.
源自六/维-论;文;网!加7位QQ324,9114 www.lwfree.cn

Key words: pumpkin; juice; stability; process
  目录
1 绪论    1
1.1 南瓜果蔬汁的简介    1
1.1.1 南瓜的营养价值    1
1.1.2 胡萝卜的营养价值    1
1.1.3鲜橙的营养价值    2
1.2 复合果蔬汁的稳定性    2
1.3 国内外研究现状    2
1.3.1 国外研究进展    3
1.3.2 国内研究进展    4
1.4 本文研究目标和研究内容    5
1.4.1研究目标    5
1.4.2 研究内容    6 南瓜复合果蔬汁加工工艺及稳定性研究:http://www.lwfree.cn/shiping/20180111/19197.html
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