木耳饮料的制备工艺设计+研究现状

摘要：黑木耳是一种营养丰富的食用菌，其营养成分丰富且具有多种生物活性。本论文主要研究了黑木耳浑浊型和悬浮型饮料的制备工艺，并通过实验确定其最佳工艺参数。通过选择β-环状糊精、柠檬酸、蔗糖、蜂蜜、等调剂对木耳饮料进行调配，制备出浑浊型和悬浮型两种饮料。结果表明，当黄原胶的添加量为0.10%、卡拉胶的添加量为0.10%、魔芋胶的添加量为0.10%、海藻酸钠的添加量为0.10%时，木耳浑浊型饮料的离心沉淀率最低，稳定性最好。对于木耳浑浊型饮料最佳的均质工艺条件为30MPa，3min，30℃。磨浆次数为2次为宜。黄原胶的添加量为0.14%、卡拉胶的添加量为0.13%、魔芋胶的添加量为0.16%、海藻酸钠的添加量为0.18%时，木耳悬浮型饮料的稳定性最好。当β-环状糊精的添加量为0.10%、柠檬酸的添加量为0.16%、蔗糖的添加量为4.0%、蜂蜜的添加量为2.0%时，木耳饮料的感官效果最佳。35933
毕业论文关键词：木耳；饮料；加工
Production of Auricularia Auricula Drink
Abstract: Auricularia Auricula is a kind of rich nutrition of edible fungi, its rich nutrients and has a variety of biological activity. This thesis mainly studies the Auricularia Auricula turbidity and suspended beverage preparation technology, and through the experiment to determine the optimum process parameters. By selecting the beta cricoids’ dextrin, citric acid, sugar, honey, such as flavoring to allocate, Auricularia Auricula beverage prepared turbidity and suspended two drinks. Results show that when the addition amount of 0.10% of xanthan gum and carrageen an content is 0.10%, konjac gum addition amount of 0.10%, the amount of adding sodium alginate 0.10%, Auricularia Auricula beverage muddy centrifugal sedimentation rate is the lowest, the stability is the best. For Auricularia Auricula muddy drink the best homogeneous process conditions for 30 MPa, 3 min, 30 ℃.Number of pulping for 2 times. Xanthan gum content of 0.14%, carrageen an content is 0.13%, konjac gum addition amount of 0.16%, the amount of adding sodium alginate was 0.18%, the stability of the Auricularia Auricula suspension beverages is best. When the beta cricoids’ dextrin addition amount of 0.10%, citric acid content of 0.16%, sucrose content of 4.0%, honeys the adding amount was 2.0%, Auricularia Auricula beverage best sensory effects.
Key Words: Auricularia Auricula; Beverages; Processing
目录
1. 绪论    1
1.1 木耳的研究概述    1
1.1.1 木耳资源的分布状况    1
1.1.2 木耳的开发及利用现状    2
1.2 饮料行业发展现状    2
1.2.1 国内饮料行业发展现状[8]    2
1.2.2 木耳饮料研究现状    3
1.3 浑浊型饮料制备的研究    3
1.3.1 均质及稳定剂在浑浊型饮料制备中的应用    3
1.3.2 浑浊型木耳饮料研究进展    4
1.4 悬浮型饮料制备的研究    4
1.4.1 悬浮饮料研究现状    4
1.4.2 悬浮稳定剂的种类及特性    4
1.4.3 悬浮饮料的常见问题及解决方法[23]    5
1.5 本课题研究目的意义及主要内容    6
1.5.1 研究目的意义    6
1.5.2 主要研究内容    6
2. 材料与方法    7
2.1 材料与试剂    7
2.2 主要仪器与设备    7
2.3 浑浊型木耳饮料的制备与稳定性研究    7
2.3.1 生产工艺流程    7
2.3.2 工艺描述    8
2.3.3 实验方法    8
2.3.4 不同稳定剂对浑浊型木耳饮料稳定性的影响    8 木耳饮料的制备工艺设计+研究现状:http://www.youerw.com/shiping/lunwen_34153.html