金桔百香果复合饮料的研制.docx

金桔百香果复合饮料的研制

目录

1.内容概要................................................2

1.1研究背景.............................................2

1.2研究目的.............................................3

1.3研究意义.............................................4

2.文献综述................................................5

2.1金桔研究概述.........................................6

2.2百香果研究概述.......................................7

2.3复合饮料的工艺和配方研究.............................8

3.材料与方法.............................................10

3.1原材料选择..........................................10

3.2仪器和设备..........................................11

3.3实验方法与步骤......................................12

4.金桔百香果复合饮料的基本理化性质.......................13

4.1感官评定............................................14

4.2营养成分分析........................................15

4.3风味与口感评价......................................16

5.饮料制备工艺流程优化...................................18

5.1初步工艺流程设计....................................18

5.2优化试验设计与结果..................................20

5.3试验结果分析与讨论..................................21

5.4确定可行加工工艺....................................23

6.稳定性和储存性研究.....................................23

6.1稳定性实验..........................................25

6.2长期储存实验........................................26

6.3稳定性机理分析......................................27

7.产品安全性与质量标准...................................28

7.1安全性的检测与评价..................................29

7.2质量标准的制定......................................30

7.3保质期验证..........................................32

8.市场分析与策略规划.....................................33

8.1市场现状与消费者需求................................34

8.2产品市场定位与目标群体..............................36

8.3营销策略与预期收益分析..............................37

9.研究结论...............................................38

9.1主要研究贡献........................................38

9.2存在的问题与改进建议................................40

9.3未来研究方向.......................................