紫薯红豆复合饮料加工工艺研究.docx

紫薯红豆复合饮料加工工艺研究

目录

1.内容综述................................................3

1.1研究背景.............................................4

1.2研究意义.............................................5

1.3国内外研究现状.......................................6

1.4本文研究内容与方法...................................7

2.紫薯红豆复合饮料概况....................................8

2.1紫薯的营养价值与加工特性............................10

2.2红豆的营养价值与加工特性............................10

2.3紫薯红豆复合饮料的营养与功能性......................12

3.加工工艺研究...........................................13

3.1原料处理............................................15

3.1.1紫薯原料的选择与处理............................16

3.1.2红豆原料的选择与处理............................17

3.2配料选择与配比......................................18

3.2.1添加剂种类......................................20

3.2.2不同配比对产品品质的影响........................21

3.3生产工艺流程........................................22

3.3.1原料预处理......................................23

3.3.2混合与均质......................................24

4.技术参数优化...........................................25

4.1物料混合均匀性......................................26

4.2灭菌效果............................................27

4.3灌装包装要求........................................28

4.3.1灌装速度........................................30

4.3.2包装材料选择....................................30

5.产品品质评价...........................................31

5.1感官品质评价........................................32

5.2理化指标检测........................................34

5.2.1营养成分分析....................................34

5.2.2抗氧化活性测试..................................36

5.3微生物分析..........................................37

6.综合评价与分析.........................................38

6.1综合品质评价体系....................................39

6.2工艺优化效果评价....................................40

6.3市场与潜在应用分析..................................41

7.结论与建议.............................................42

7.1研究总结.............................