红枣姜茶固体饮料工艺的研究【食工毕业作品】

BI YE SHE JI

（20 届）

红枣姜茶固体饮料工艺的研究

所在学院

专业班级食品科学与工程

学生姓名学号

指导教师职称

完成日期年月

随着人民生活质量日益提高，饮料新品种层出不穷。一直以来，固体饮料因品种多样、风味独特等优势而备受消费者青睐。尤其是复合型固体饮料，可以及时补充人体代谢所需营养，更成为了许多人生活中离不开的日需品。

本文以红枣、生姜为原料，研究生产红枣、生姜固体饮料的工艺技术。包括红枣去皮的方法、浸提所需温度以及时间的选择、红枣和姜汁含量的配比、加糖量和柠檬酸量的确定、均质和喷雾干燥条件的选择等。经多次调配后，得出最佳配方：红枣汁与姜汁的比列为4:1，加糖量为7.5%，柠檬酸量为0.25%，(羧甲基纤维素钠)CMC-Na添加量为1.5%、麦芽糊精添加量为85%。红枣、生姜固体饮料成品为浅粉色，粉末状，枣香浓郁姜味适中，无明显杂质，其中糖度为10%，酸度为0.5%，蛋白质为0.7%，脂类为0.83%，总固形物为12.9%。

关键词：红枣；生姜；固体饮料

With the continuous improvement of living standards, the number of new drinks species is huge. The powdered drink has many advantages such as abundant kinds and special tastes which makes them popular. Among all kinds of powdered drink ,the compound type is more widely known. It could provide people with nutrition for metabolism that makes it become the indispensable daily necessaries.

This article took red dates and ginger as main materials to study the technology of red dates and ginger powdered drink, including the way to remove the peel, the choices of time and temperature in digestion, the proportion of red dates and ginger, sugar and citric acid amount, the requirement of homogeneity and spray drying, etc. After several repeated tests, here is the result. The optimum recipe: red dates and ginger in the ratio of 4:1, sugar amount is 7.5%, citric acid amount is 0.25%, the stabilizer CMC-Na is 1.5%, maltodextrin is 85%. The red dates and ginger powdered drink finished product was light pink, powdered without any obvious impurities. It had good red date and ginger tastes. In the product, sugar degree is 10%, acid degree is 0.5%, protein is 0.7%, lipid is 0.83%, total solid particulate is 12.9%.

Keywords: Red dates; Ginger; Powdered drink

目录

摘要 .................................................................................................................................... I Abstract ............................................................................................................................. II 前言 .. (1)

第一章文献综述 (2)

1.1红枣 (2)

1.1.1红枣的化学成分 (2)

1.1.2 红枣的生理功能 (3)

1.1.3 红枣的营养价值和药用价值 (4)

1.1.4 红枣的食用禁忌 (4)

1.2生姜 (4)

1.2.1 生姜的化学成分[7] (5)

1.2.2生姜的功能活性因子 (5)

1.2.3生姜的生理功能[8] (6)

1.2.4生姜的营养价值以及药用价值 (6)

1.2.5生姜的食用禁忌 (6)

1.3红枣、生姜固体饮料 (7)

1.3.1红枣、生姜固体饮料的生产技术及加工要点 (7)

1.3.2我国固体饮料的开发现状 (7)

1.3.3我国固体饮料行业的发展趋势 (8)

第二章实验部分 (9)

2.1实验材料 (9)

2.1.1实验原材料 (9)

2.1.2实验试剂 (9)

2.1.3实验仪器与设备 (9)

2.2工艺流程与实验操作要点 (10)

2.2.1红枣、生姜固体饮料的生产工艺流程 (10)

2.2.2红枣汁的制备实验操作要点 (10)

2.2.3生姜汁的制备实验操作要点 (11)

2.2.4配方 (11)

2.2.5添加剂的调配 (12)

2.2.6均质 (12)

2.2.7喷雾干燥 (12)

2.2.8包装 (13)

2.3基本指标的测定 (13)

2.3.1 Vc含量的测定 (13)

2.3.2总糖的测定 (13)

2.3.3总酸的测定 (14)

2.3.4蛋白质含量的测定 (14)

2.3.5脂类含量的测定 (14)

2.3.6可溶性固形物含量的测定 (14)

2.3.7 铅的测定 (15)

2.3.8 铜的测定 (15)

2.3.9 感官分析方法 (15)