食品质量与安全毕业设计

本科生毕业设计 (论文)

红枣与生姜复合饮料的工艺研究

教学单位生命科学与技术学院

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学号

年级级

专业食品质量与安全

指导教师

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目录

中文摘要和英文摘要-------------------------------------------------------3 1.引言-------------------------------------------------------------------4 1.1 红枣---------------------------------------------------------------4 1.2 生姜---------------------------------------------------------------4 1.3 我国果蔬饮料现状---------------------------------------------------4

1.4 复合饮料的发展前景-------------------------------------------------4

2.材料与方法-------------------------------------------------------------6 2.1 原料---------------------------------------------------------------6 2.2 仪器设备-----------------------------------------------------------6 2.3实验步骤与方法-----------------------------------------------------6

2.3.1 红枣汁的制备--------------------------------------------------6

2.3.2 生姜汁的制备--------------------------------------------------7

2.3.3 调配----------------------------------------------------------7

2.3.4 杀菌、冷却----------------------------------------------------7

2.3.5 感官评价指标--------------------------------------------------7

3 结果与分析-------------------------------------------------------------8 3.1 红枣与生姜复合饮料配方的研究（单因素试验）-------------------------8 3.1.1 红枣汁与生姜汁复合比例的确定----------------------------------8 3.1.2白砂糖用量的确定-----------------------------------------------8 3.1.3柠檬酸用量的确定-----------------------------------------------9 3.2 正交试验-----------------------------------------------------------9 3.2.1 因素水平表的建立----------------------------------------------9 3.2.2 正交试验结果与分析--------------------------------------------9

3.3 产品质量指标-------------------------------------------------------10

4 结论-------------------------------------------------------------------10 参考文献-----------------------------------------------------------------11 致谢---------------------------------------------------------------------12

红枣与生姜复合饮料的工艺研究

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摘要：以红枣和生姜为主要原料研制复合饮料。以感官评价为指标，在单因素试验的基础上通过正交试验，确定红枣生姜复合饮料的最佳配方为：红枣汁与生姜汁的质量比为4∶1，白砂糖添加量为7.5%，柠檬酸添加量为0.25%。用该配方制成的复合饮料酸甜适口，具有浓郁的红枣香气和生姜的微辛辣味，是集营养和保健于一体的天然饮品。

关键词：复合饮料；红枣；生姜

Study on the Technology of Compound Beverage of

Red dates and Ginger

QIN Yi-mu

(Food Quality and Safety，College of Life Science and Technology，Southwest University for

Nationalities, Chengdu 610041)

Abstract:This paper studied a compound beverage formulas with red dates and ginger as materials. Using sensory evaluation indexes were determined， the formula for the compound beverage was confirmed by single factor experiment and orthogonal test as follows：the optimum proportion of red dates juice and ginger juice was 4∶1 （m:m）, and sugar and acid constitute 7.5% and 0.25% of the total contents respectively．It tasted sweetly and sourly，the flavor of strong red dates and spicy tasteless of ginger，which was a natural beverage with nutrition and health care．

Key words：compound beverage；red dates；ginger