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糙米茶饮料的生产工艺及配方的设计

时间:2019-01-25 14:45来源:毕业论文
探讨了糙米与乌龙茶的处理工艺、单体稳定剂、均质以及杀菌工艺对产品稳定性的影响。结果显示:在30℃下经过8h浸泡,糙米吸水率达25.37%;在35℃下经过14h发芽,糙米发芽率达62%

摘要:本课题是以糙米与乌龙茶为原料研制开发的一款复合饮料。文中主要探讨了糙米与乌龙茶的处理工艺、单体稳定剂、均质以及杀菌工艺对产品稳定性的影响。结果显示:在30℃下经过8h浸泡,糙米吸水率达25.37%;在35℃下经过14h发芽,糙米发芽率达62%;在170℃下经过20min的烘烤,其工艺达到最佳;α-淀粉酶酶解条件为:pH=6,在2g底物中加0.05gα-淀粉酶,95℃下酶解20min;糖化酶酶解条件为:pH=4.5,在2g底物中糖化酶的添加量为0.003g,60℃下酶解100min;通过单因子和正交实验,获得乌龙茶的浸提的最佳条件为:95℃浸提20min,物料比1:70;设计得到的糙米茶饮料的配方为:茶汤:糙米浆为1∶2、2%白砂糖、0.025%HMBP-C;采用高速剪切机,中速均质10min;采用90℃下杀菌16min通过此配方和工艺制作可以获得一款营养丰富、风味独特的健康饮料。33037
毕业论文关键词:乌龙茶;糙米;浸泡;酶解;调配;稳定性
The Design of Process and Formula of Brown Rice Tea Beverage
Abstract: This topic is to Brown and as raw materials research and development of a compound beverage of oolong tea. This paper focused on the brown rice and tea processing, monomer, stabilizer, homogenization and sterilization effect of process on product stability. Results displayed: in 30 ℃ after 8h soaking, brown rice sucking water rate up 25.37%; in 35 ℃ after 14h germination, brown rice germination up 62%; in 170 ℃ after 20min of baking, its process reached best; Alpha-starch enzyme enzyme solutions conditions for: pH=6, in 2g end of real in the added 0.05g Alpha-starch enzyme, 95 ℃ enzyme solutions 20min; Glucoamylase enzyme solutions conditions for: pH=4.5, in 2g end of real in the mashing enzyme of added volume for 0.003g, 60 ℃ enzyme solutions 100min; through single factor and orthogonal experiment, get oolong tea of dip mention of best conditions for: 95 ℃ dip mention 20min, material than 1:70; design get of brown rice tea beverage of formula for: tea: Brown rice pulp for 1:2, and 2% sugar, and 0.025%HMBP-C; used high-speed shear machine, in the speed are quality 10min; used 90 ℃ sterilization 16min through this formula and process making can get a paragraph nutrition rich, and flavor unique of health beverage. 源`自*六)维[论*文'网www.lwfree.cn
KeyWords : oolong; brown rice; Process and formula; The compound beverage
目  录
1绪论    1
1.1 糙米茶饮料的国内外概况    1
1.2糙米概述    1
1.2.1 糙米的营养价值    1
1.2.2 糙米的药用价值    2
1.2.3 糙米的食用价值    2
1.2.4 糙米的开发前景    2
1.3茶叶概述    2
1.3.1 乌龙茶的营养价值    3
1.3.2 乌龙茶的保健价值    3
1.4 影响饮料品质的因素    3
1.4.1 甜味剂    3
1.4.2 增稠剂    4
1.4.3 酶制剂    5
1.4.4灭菌    5
1.4.5 均质    5
1.5 本课题的研究目的和意义    6
2 材料与方法    7
2.1 实验材料    7
2.2 仪器与设备    7
2.3 实验方法    8
2.3.1工艺流程及操作要点    8
2.3.2 乌龙茶的预处理    9
2.3.3糙米吸水率的测定    10
2.3.4糙米发芽率的测定    10
2.3.5 糙米茶饮料稳定性的研究    10
2.3.6 破坏性实验    10
2.3.7 感官评定    11
3 结果与讨论    12
3.1发芽糙米粉制备工艺的研究    12
3.1.1糙米浸泡条件的确定    12 糙米茶饮料的生产工艺及配方的设计:http://www.lwfree.cn/shiping/20190125/29890.html
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