沙棘小米复合营养饮料制备工艺 本课题以沙棘、小米为主要原料，添加辅料白砂糖和海藻酸钠，来研究沙棘小米复合营养饮料的最佳制备工艺。小米和沙棘分别制备成小米汁和沙棘汁以后，以小米汁、沙棘汁、白砂糖、海藻酸钠的加入量为单因素，以感官评分值为考察指标，进行单因素试验，在单因素试验的基础上进行正交试验得到最佳的工艺配方，然后检测沙棘小米复合营养饮料的部分理化指标和微生物指标。结果表明：小米汁加入量50%、沙棘汁加入量10%、白砂糖加入量15%、海藻酸钠加入量0.13%，此时制得的沙棘小米复合营养饮料的感官评分最高，为87分，具有小米的米香味和沙棘的独特香味，风味醇厚，口感协调，酸甜适中，流动性好，组织细腻，无可见杂质，呈现为橙黄色，色泽均匀。 关键词：沙棘；小米；饮料；加工工艺 Abstract Sea-buckthorn and millet were used as the main raw materials, and white granulated sugar and sodium alginate were added to study the optimal technological formula of sea-buckthorn millet compound nutritional beverage. Millet and sea-buckthorn juice preparation into millet and sea-buckthorn later respectively, juice, sea-buckthorn by millet, sugar, sodium alginate as the single factor, the dosage in sensory evaluation value of investigation, the single factor experiment was carried out, on the basis of single factor experiment with orthogonal test the best craft formula, and then test compound sea-buckthorn and millet nutrition beverage part of the physical and chemical indexes and microbial indexes. The results showed that: Millet juice content of 70%, add 10% of sea-buckthorn juice, the amount of the amount of white granulated sugar 15%, sodium alginate 0.13% of sea-buckthorn millet compound nutrition drinks, sensory score the highest to 87 points, with millet rice fragrance and sea-buckthorn unique aroma, mellow flavor, texture coordinate, sweet and sour moderate, good liquidity, organization is exquisite, no visible impurities, The appearance is orange yellow, the color is uniform. Key words: sea buckthorn; millet; drinks; the processing technology 目 录 1 前 言 1 1.1 课题来源及研究意义 1 1.2 国内外发展现状 2 1.3 研究目标及内容 2 2 材料与方法 3 2.1 材料与试剂 3 2.2 主要仪器和设备 3 2.3 试验方法 3 2.3.1 沙棘小米复合营养饮料制备工艺流程 3 2.3.2 操作要点 3 2.3.3 单因素试验 5 2.3.4 正交试验 5 2.3.5 感官评定 5 2.3.6 理化指标检测 6 2.3.7 微生物指标检测 6 3 结果与分析 7 3.1 单因素试验 7 3.1.1 小米汁加入量对沙棘小米复合营养饮料感官品质的影响 7 3.1.2 沙棘汁加入量对沙棘小米复合营养饮料感官品质的影响 7 3.1.3 白砂糖加入量对沙棘小米复合营养饮料感官品质的影响 8 3.1.4 海藻酸钠加入量对沙棘小米复合营养饮料感官品质的影响 9 3.2 正交试验 10 3.3 理化指标测定结果 12 3.4 微生物指标测定结果 12 4 结 论 12 5 展 望 12 参考文献 13
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