论文总字数：15253字

摘 要

近年来，由于南瓜具有的营养与保健功能，以南瓜为原材料开发含有营养和保健功效的南瓜饮料越来越受欢迎。

依据南瓜具有较好的加工适应性，实验选用南瓜、白砂糖以及柠檬酸为原料，海藻酸钠、山梨酸钾、甘露糖醇、山梨糖醇等添加剂为辅料，采用榨汁机方式榨汁。通过感官评定，可以获得最优的饮料配方。接下来，采用单因素实验和正交实验探究不同的稳定剂对饮料稳定性产生的影响，以此筛选出最佳的稳定剂。根据相关数据测定显示，我们得到了南瓜和水的最佳比例为南瓜∶水=1∶5，各成分的最优配料量为白砂糖8 %，柠檬酸0.04 %；用于南瓜饮料稳定作用的稳定剂最适用量：0.3 %甘露糖醇、0.3 %山梨酸钾、0.2 %山梨糖醇；这时饮料稳定性最佳。实验所得到的南瓜饮料风味佳，色泽美观，营养全面且丰富，稳定性良好。

按照最佳配方制作南瓜饮料并对其进行理化指标的测定。通过实验测定出南瓜饮料的pH值为6.06、总糖含量为36.92g/L、蛋白质含量为29.46mg/L和维生素C含量为58.33mg/L。

关键词:南瓜，复合稳定剂，稳定性，感官评价

Design and Development of Pumpkin Special Drink

Abstract

In recent years, due to the nutritional and health care functions of pumpkins, the use of pumpkins as a raw material to develop pumpkin beverages with nutritional and health benefits has become increasingly popular.

According to the better processing adaptability of pumpkin, pumpkin,granulated sugar and citric acid were selected as raw materials, sodium alginate, potassium sorbate, mannitol, sorbitol and other additives as auxiliary materials, and juicer was used for juicing. Through sensory evaluation, the optimal beverage formula can be obtained. Next, the single factor experiment and the orthogonal experiment are used to explore the relative influence of different stabilizers on the stability of the beverage, so as to select the best stabilizer. According to the measurement of relevant data, we have obtained that the optimal ratio of pumpkin to water is pumpkin∶ water = 1∶5, the optimal ingredient amount of each component is 8% white sugar, and citric acid is 0.04%; used for the stabilization of pumpkin beverage The most suitable amount of stabilizer: 0.3% mannitol, 0.3% potassium sorbate, 0.2% sorbitol; at this time, the beverage has the best stability. The pumpkin drink obtained by the experiment has good flavor, beautiful color, comprehensive and rich nutrition, and good stability.

Make pumpkin drink according to the best formula and measure its physical and chemical indexes. The pH value of the pumpkin drink was 6.06, the total sugar content was 36.92g / L, the protein content was 29.46mg / L and the vitamin C content was 58.33mg / L.

Key words:pumpkin,Compound stabilizer,stability,Sensory evaluatio

目录

摘要 I

Abstract II

第一章 文献综述 1

1.1井冈山南瓜农产品概况 1

1.1.1 南瓜简介 1

1.1.2 南瓜的营养和保健功能 1

1.2南瓜加工品开发与利用研究进展 5

1.2.1南瓜加工产品种类 5

1.2.2 南瓜加工技术 6

1.2.3 南瓜加工开发存在的问题及发展建议 6

1.3 课题来源和研究意义 7

第二章 实验内容 8

2.1实验设备和试剂 8

2.1.1实验材料与试剂 8

2.1.2实验设备 8

2.2 南瓜饮料加工工艺流程 9

2.2.1 工艺流程图 9

2.2.2南瓜饮料的主要加工步骤 9

2.3南瓜饮料配方优化 9

2.3.1南瓜与水比例的确定 9

2.3.2南瓜饮料中糖的比例的优化 10

2.3.3南瓜饮料中柠檬酸的比例的优化 10

2.3.4稳定剂的优化 10

2.4 南瓜饮料营养成分及理化指标的测定 10

2.4.1南瓜饮料pH的测定 10

2.4.2 南瓜饮料总糖含量的测定 10

2.4.3 南瓜饮料蛋白质含量的测定 11

2.4.4 南瓜饮料维生素C含量的测定 11

第三章 结果与讨论 13

3.1感官分析 13

3.1.1南瓜与水的比例的确定 13

3.1.2白砂糖用量的确定 14

3.1.3柠檬酸用量的确定 15

3.1.4稳定剂的优化 16

3.2南瓜饮料理化指标的测定 18

第四章 结论 21

4.1结论 21

参考文献 22

致谢 24

第一章 文献综述

1.1井冈山南瓜农产品概况

1.1.1 南瓜简介

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