摘要:本課題主要研究以玫瑰和紅棗為原料制作的新型功能性復合飲料。試驗通過挑選、清洗、烘烤、預煮、去核、打漿、酶解以及粉碎、浸提、離心、脫氣，然后加入白砂糖、檸檬酸、羧甲基纖維素鈉、β-環狀糊精、黃原膠調配，再經均質、精濾、殺菌、裝瓶，產出復合飲料。本實驗采用正交實驗和單因素實驗確定玫瑰紅棗汁飲料的的最佳工藝條件和最優配方。玫瑰汁的提取采用索氏抽提法，在單因素試驗基礎上，通過正交試驗得到玫瑰浸提的最佳工藝條件，實驗結果為：料液比1:100，檸檬酸0.60%，浸提溫度70℃，浸提時間為90min。紅棗汁的提取采用果膠酶酶解法，從而提取出澄清度高、營養成分高的紅棗汁。在單因素實驗的基礎上，通過正交實驗得到的最佳酶解條件為：加酶量0.20%，溫度為50℃，酶解時間為2.5h，料液比1:9。制得的紅棗汁滅酶后，添加玫瑰汁、白砂糖、檸檬酸、CMC-Na、β-環狀糊精、黃原膠，進行調配，使用正交試驗得到最優感官配方：紅棗汁35%，玫瑰汁15%，白砂糖10%，檸檬酸0.10%，CMC-Na0.04%，β-環狀糊精0.08%。復合液在均質壓力30、25MPa，溫度60℃條件下進行均質。將均質液趁熱灌裝后經90℃滅菌10min，迅速冷卻得到產品。對成品的理化指標進行檢測，含可溶性固形物13.00%、總糖129.128 mg/mL、還原糖5.173 mg/mL、pH值3.89、總酸2.6718 mg/mL、Vc 4.0838 mg/mL。本課題還設計了一個年產3.6萬噸的車間設計。

關鍵詞 玫瑰；紅棗；配方優化；車間設計

Abstract:This topic mainly studies about a new-style functional compound beverage, which is made up by rose and red date as the raw material. Test by slection, cleaning, baking, pre-cooked, enucleation, beating, enzymolysis and porphyrization, digestion, centrifugal, degassing, then add sugar, citric acid, sodium carboxymethyl cellulose, β-cyclodextrin, xanthan gum, to homogenize,filtrate sterilize, bottle of the compound beverage. By using orthogonal tests and single factor experiments, optimal process conditions and formula of the experiment can be determined. The extraction of rose is by Soxhlet extraction method. On the basis of single factor experiment, the optimum conditions which is obtained by the orthogonal experiment is that ，Solid-liquid ratio 1:100, 0.60% citric acid, extraction temperature 70℃, extraction time was 90min. The extraction of red dates, by enzymatic digestion, using the pectinase, can extracts high clarity, nutritious jujube juice. On the basis of single factor experiment, the optimum conditions which is obtained by the orthogonal experiment is 0.20% of the amount of enzyme, the temperature of 50℃, the hydrolysis time to 2.5 hours and the solid-liquid ratio of 1:9. After the enzyme inactivation, the obtained jujube and rose juice, deploy with soft white sugar, citric acid, CMC-Na, β-cyclodextrin, and xanthan gum, using the orthogonal test, and the optimal sensory formula is 35% of the juice, rose juice 15%, 10% of the soft white sugar, citric acid 0.10%, CMC-Na 0.04%, andβ-cyclodextrin0.08%. Compound fluid is homogenated in the pressure of 30、25MPa and temperature of 60℃. Rapidly fill the homogeneous liquid while it is hot, and sterilize for 10min in the 90℃, then it could be cooled immediately. The subject has detected the physicochemical indexes of yield, containing 30% of soluble solids, total sugar 129.128 mg/mL, reducing sugar 5.173 mg/mL, the pH value of 3.89, the total acid 2.6718mg/mL, Vc 4.0838mg/mL. The subject has designed an annual output of 36000 tons of workshop.

Keywords  Rose  Red date  Formulation optimization  Workshop design