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摘要：本文以罗汉果和梨为主要原料，对罗汉果、梨复合饮料的制备工艺进行了研究。首先，主要通过浸提使罗汉果获得较高的固形物溶出；其次，使用纤维素酶对梨进行酶解，使梨获得较高的出汁率。在此基础上，对罗汉果、梨复合饮料进行了调配，并进行了稳定性研究。最后，对此款饮料进行了货架期研究实验。研究结果显示：罗汉果在不完全破碎的前提下，在料液比1:30的柠檬酸水（0.025g/100mL）介质中，于70℃条件下浸提45min效果最佳。常温保藏的苹果梨中加入1:1酶水混合液（其中，纤维素酶的添加量取梨干物质0.75%的剂量），于55℃下酶解120min可以显著提升苹果梨的出汁率。苹果梨汁与罗汉果汁以3:1进行调配，添加0.1% 的CMC-Na并结合剪切工艺（10,000rpm转速下剪切2min），可以获得色良好，具备一定稳定性的罗汉果、梨复合饮料。货架期：约22天。 48232
关键词： 罗汉果；梨；浸提；酶解；调配；稳定性
Preparation of Compound Beverage of Grosvenorii and Pear
Abstract: This paper is researched for preparation process of compound beverage of grosvenorii and pear by using grosvenorii and pear as the main material. Firstly, it is meant to obtain high solids dissolution of grosvenorii by extracting; Secondly, Enzymolysis is meant to obtain higher juice yield of pear by use of cellulose; On the basis, we set the deployment of compound beverage of grosvenorii and pear. And the stability was researched. Finally, we set shelf life experiments researched of compound beverage of grosvenorii and pear. Results of the research show that: under the premise of not completely broken, grosvenorii was extracted at 70℃ for 45min with 0.025% citric acid and water of 30 times, which is the best; Apple pear preserved at room temperature was hydrolyzed at 55℃ for 120min with mixture liquid of cellulose and water of 1 times (the amount of cellulose took the dose of 0.75% dry matter of pear), which can obviously improve the juice yield of apple pear. We set the deployment of grosvenorii juice and apple pear juice with 3:1 and add 0.1% CMC-Na. At the same time, we make it combined with shear process (we shear it for 2min under 10,000rpm.). Both of which enable us to get compound beverage of grosvenorii and pear with a certain stability and good color and taste. The shelf life of the compound beverage is about 22 days.
Key Words: grosvenorii;pear;extraction;enzymolysis;deployment;stability
目 录
1 绪论 1
1.2 罗汉果概述 2
1.2.1 罗汉果的营养价值 2
1.2.2 罗汉果的药用价值 3
1.2.3 罗汉果的食用价值 3
1.2.4 罗汉果开发利用前景 3
1.3 梨概述 4
1.3.1 梨的食用价值 4
1.3.2 梨的药用价值 4
1.3.3 梨开发利用的前景 5
1.4 影响饮料品质的因素 5
1.4.1 增稠剂 5
1.4.2 均质 6
1.4.3 杀菌 6
1.5 本课题的研究目的和意义 6
2 实验材料和方法 8
2.1 实验材料 8
2.2 仪器与设备 8
2.3 实验方法