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红枣粉的制备工艺及其营养早餐粉配方设计

时间:2018-12-27 20:27来源:毕业论文
以红枣为原料,采用酶法提取、真空干燥红枣汁加工成红枣粉。再以红枣粉为主要原料,复配芦笋粉、茭白粉,结合正交实验对红枣早餐粉进行风味调配。研究了酶解条件对于红枣汁提

摘要:本课题以红枣为原料,采用酶法提取、真空干燥红枣汁加工成红枣粉。再以红枣粉为主要原料,复配芦笋粉、茭白粉,结合正交实验对红枣早餐粉进行风味调配。研究了酶解条件对于红枣汁提取效果的影响、干燥条件对于红枣汁干燥效果的影响以及早餐粉的配方设计。研究结果表明:采用果胶酶和纤维素酶的复配比例为5:1的复合酶时,红枣汁的提取效果较好。在料水比为6:1,加酶量为0.42%,酶解温度为51.53℃,酶解时间为4.22h的条件下,红枣汁浸提率可达到63.19%。在麦芽糊精添加量为55%,干燥温度为50℃,物料厚度为3mm的条件下,得到的红枣粉感官评分高且干燥时间短。通过正交实验得到最佳红枣早餐粉配方,红枣粉、芦笋粉、茭白粉的最佳复配比例为8:0.5:1.5,最佳风味调配比例为红枣早餐粉10g,蔗糖2.5g,柠檬酸0.03g,CMC1.0g。31999
毕业论文关键词:红枣汁;酶解;真空干燥;风味调配
The preparation process of jujube powder and formulation design of the nutritional breakfast powder
Abstract:In this study, the jujubes were taken as the raw material and processed into jujube powder through the enzymatic extraction and vacuum drying of jujube juice. Then the jujubes were taken as the main raw material, with asparagus powder and zizania aquatica powder. The flavor of jujube breakfast powder were optimized by orthogonal experiment. The study is the effect of hydrolysis conditions on the extraction rate of jujube juice, the effect of drying conditions on the drying results of jujube juice and the formulation design of the breakfast powder.Experimental results show that using pectinase and cellulase enzyme complex which proportion is 5:1, the extraction is well. Under the optimal preparing conditions of that compound enzyme 0.42%, hydrolysis temperature 51.53℃and extraction time 4.22 h with the ratio of material and water 1:6, the rate of extraction could attain 63.19%. Under the optimal preparing conditions of that maltodextrin 55%, drying temperature 50℃ and material thickness 3mm received jujube powder of the higher sensory value shorter drying time. By orthogonal experiment received that the optimal proportion of jujube powder, asparagus powder and zizania aquatica powder was 8:0.5:1.5 and the optimal flavor proportion was that jujube breakfast powder 10g, sugar 2.5g, citric acid 0.03g, CMC1.0g.

源`自*六)维[论*文'网www.lwfree.cn


Key Words:jujube juice;enzymolysis;vacuum drying;flavor
目录
1  绪论    1
1.1  本课题国内外研究现状概述    1
1.1.1  红枣概述    1
1.1.2  红枣的加工利用现状    1
1.2  固体果蔬饮品的特色和加工工艺    2
1.2.1  固体果蔬饮品的定义    2
1.2.2  固体果蔬饮品的特点    2
1.2.3  固体果蔬饮品的干燥工艺    2
1.3  红枣粉的加工现状    3
1.3.1  红枣汁浸提工艺    3
1.3.2  红枣浆制备工艺    4
1.3.3  红枣粉干燥工艺    4
1.4  复配固体果蔬饮品的营养原理    4
1.5  本课题的研究目的和意义    5
材料与方法    6
2.1  原料与试剂    6
2.2  仪器与设备    7
2.3  实验方法    7
2.3.1  红枣汁的提取    7
2.3.2  红枣汁的干燥    9
2.3.3  红枣早餐粉的配方设计    10
2.3.4  营养成分的测定    11
2.3.5  成本分析    11
3  结果与讨论    12
3.1  红枣的预处理    12 红枣粉的制备工艺及其营养早餐粉配方设计:http://www.lwfree.cn/shiping/20181227/28379.html
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