橙子菊花茶的研制(6500字)
摘 要：本文简述橙子、菊花、绿茶的营养价值和生理功能，以它们为主要原料，同时添加蔗糖、柠檬酸、CMC、黄原胶等辅料研制橙子菊花茶， 并研究了菊花及绿茶的浸提工艺、稳定剂对饮料的影响作用。其中菊花采用冷、热两步工序浸提；绿茶采用水浸提法。稳定剂采用复合稳定剂，发现0.2%的黄原胶和0.05%CMC组成的复合稳定剂对饮料的稳定效果最好。最后通过正交试验和感官评价确定了复合饮料的最佳配方为：12%橙子汁、34%菊花浸提液、34%绿茶浸提液、6%蔗糖、0.02%柠檬酸。按此配方生产的饮料产品，风味独特，口味清爽，适合年轻人的口味。
关键词：菊花；绿茶；甜橙；浸提工艺；复合茶饮料
Study on The Tea of Orange and Chrysanthemum
Abstract: This paper describes the oranges, chrysanthemum, green tea's nutritional value and physiological functions to them as the main raw material, while sucrose, citric acid, CMC, xanthan gum and other materials developed orange chrysanthemum tea, chrysanthemum and green tea and studied the extraction process , the impact of stabilizer on the role of beverages. Among them the chrysanthemum by cold, heat two-step process leaching mention; Green tea latifah immersion. Stabilizers adopted complex stabilizers, found the 0.2 percent xanthan gum and 0.05% CMC composed of composite stabilizers on the stability of beverage best effect.Finally by orthogonal experiment and sensual evaluation to determine the best formula of composite drinks for: orange juice, 34% chrysanthemum 12% baptized mention fluid, 34% green tea leaching mention fluid, 6% of sucrose, 0.02% citric acid. Click here to formula produce drink products, not only nutrition is rich, unique flavor, and has certain health care function.
Key words: chrysanthemum；green tea；volencia；extraction technology；mixed beverage
目 录
摘要………………………………………………………………………………1
关键词……………………………………………………………………………1
1 前言……………………………………………………………………………2
2 材料与方法……………………………………………………………………4
2.1 材料…………………………………………………………………………4
2.1.1 主要药品与试剂…………………………………………………………4
2.1.2 主要仪器设备……………………………………………………………4
2.2 试验方法……………………………………………………………………4
2.2.1 工艺流程…………………………………………………………………4
2.2.2 菊花浸提液的制备………………………………………………………4
2.2.3 绿茶浸提液的制备………………………………………………………4
2.2.4 橙子汁的制备……………………………………………………………5
2.2.5 饮料最佳配方试验………………………………………………………5
2.2.6 饮料稳定剂的筛选试验…………………………………………………6
2.3 产品质量的评定……………………………………………………………6
2.3.1 pH值测定…………………………………………………………………6
2.3.2 总糖的测定………………………………………………………………6
2.3.3 细菌总数的测定…………………………………………………………6
2.3.4 大肠菌群的测定…………………………………………………………6
2.3.5 致病菌的测定……………………………………………………………6
3 结果与分析……………………………………………………………………6
3.1 不同浸提时间对菊花浸提液的影响………………………………………6
3.2 饮料配方的确定……………………………………………………………7
3.3 饮料中稳定剂的筛选试验…………………………………………………8
3.4 产品的质量标准……………………………………………………………9
3.4.1 产品的感官评定…………………………………………………………9
3.4.2 产品的理化指标…………………………………………………………9
3.4.3 产品的微生物指标………………………………………………………9
4 结论……………………………………………………………………………9
5 讨论………………………………………………………………………… 10
5.1 影响产品质量的其他因素……………………………………………… 10
5.1.1 水质…………………………………………………………………… 10
5.1.2 设备仪器……………………………………………………………… 10
5.1.3 处理工序……………………………………………………………… 10
5.2 试验结束后有待探讨的问题…………………………………………… 10
5.2.1 橙肉与橙皮水的比例问题…………………………………………… 10
5.2.2 温度对品尝口感的影响……………………………………………… 10
参考文献……………………………………………………………………… 10
致谢…………………………………………………………………………… 12
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