苹果胡萝卜复合果蔬汁饮料的研究.doc

文档介绍：毕业生毕业论文
苹果胡萝卜复合果蔬汁饮料的研究
学生姓名
学号
所属学院生命科学学院
专业食品科学与工程
班级
指导教师
日期

目录
摘要 1
1前言 1
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胡萝卜的开发现状研究 3
胡萝卜的营养价值及保健功能 3
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、胡萝卜复合果蔬汁最佳配方研究 5
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3结果与分析 6
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4结论与讨论 9
参考文献 10
致谢 11
苹果胡萝卜复合果蔬汁饮料的研究

摘要本实验以当地盛产的市售阿克苏红富士苹果与胡萝卜为原料,采用单因素实验和正交试验设计,对复合果蔬汁与糖、酸、稳定剂的最佳配比及苹果的护色与胡萝卜去味进行研究。结果表明:苹果在2%的***化钠溶液中浸泡5分钟护色最佳,%%抗坏血酸煮5分钟除味效果最好,所制得苹果胡萝卜汁的最佳配比为:苹果汁:胡萝卜汁=1:3,白砂糖6%,%,CMC-%,原果汁含量40%。以上述配方进行试验加工,所得产品口感细腻,风味良好,结果令人满意。
关键词苹果;胡萝卜;复合果蔬汁
The Research posite Fruit and Vegetable Juice Drinks of Apple-carrot

Abstract:The subject, with using mercially available produced Fuji apple and carrot in Akesu as raw material, using the single factor experiment and the orthogonal experiment design, discuss the best ratio posite fruit and vegetable juice with sugar, acid, stabilizer and Apple color protection and carrots to taste. The results show that: the apple soaking in 2% sodium chloride solution for 5 minutes at the best color, In pre boiled carrots when add % citric acid and % ascorbic acid cook for 5 minutes in addition to taste the best effect, the best ratio of fresh carrot juice: apple to apple juice: fresh carrot juice 1:3, white sugar 6%, citric acid %, the amount of CMC-Na was %, the content of raw juice 40%. In production to test the above formula, the product delicate taste, taste good, the result is satisfactory.
Keywords:Apple; Carrots; Compound fruit and vegetable juice


1前言

苹果为蔷薇科落叶乔木,叶椭圆形,有锯齿,花白微红,果实球形,味甜,是普通的水果,是世界四大水果(苹果、葡萄、柑桔和香蕉)之冠。苹果通常为红色,不过也有黄色和绿色。苹果是双子叶植物,