本科毕业设计（论文）红枣姜汁复合饮料的研制学院：轻工化工学院专业：食品科学与工程摘要复合果蔬汁饮料营养价值高、食用方便、发展潜力大。选用具有药食同源效果、资源丰富的红枣和生姜作为原料，研制出一种营养丰富、风味特别，而且具有保健功能的红枣姜汁复合饮料。本文主要研究红枣姜汁复合饮料的工艺条件，并确定其最佳配方。通过对比不同烘烤温度对红枣香味的影响，确定出红枣的最佳烘烤温度；采用单因素实验分别研究红枣汁与姜汁的配用比，白砂糖、柠檬酸、羧甲基纤维素钠和明胶添加量对饮料的影响。从中选取影响较大的三个因素进行正交实验，通过感官方面的综合评分得到饮料的最优配方。实验结果表明，红枣姜汁复合饮料的最佳配方为：红枣汁姜汁配用比为100：12，白砂糖6%，柠檬酸0.06%。该产品酸甜适中，风味独特，营养丰富，且具有保健功能，适合各类人群饮用，符合现代人的健康追求标准，将会有广阔的发展空间。关键词:红枣，生姜，饮料，工艺AbstractThemixedfruitjuicehashighnutritious,edibleconvenienceandgreatHYPERLINK"http://www.iciba.com/potential/"\t"_blank"potentialfordevelopment.Choosethereddatesandgingerasrawmaterials,whicharenecessarycomponentsintraditionalChinesemedicineandabundantinnaturalresources,developthejuiceofreddatesandgingerwhichhasrichHYPERLINK"http://www.iciba.com/nutrition/"\t"_blank"nutrition,uniqueflavourandwhat’smore,healthcarefunction.Thispapermainlystudiesthetechnologyconditionofthejuiceofreddatesandginger,anddeterminetheoptimalformula.Basedonthecomparisionsofeffectsofdifferentbakingtemperatureonthefragranceofreddates,determinethebestbakingtemperature;single-factorexperimentisadoptedtostudytheinfluenceofportionofreddatesjuiceandjingerjuice,dosageofcustersugar，citricacid,sodiumcarboxymethylcelluloseandgelatinonthejuice.Thenselectthreecomparativelylargerfactorsamongthemtoconductthedirect-crossexperiment,afteractualtasteandgeneralevaluation,thebestformulaisachieved.Theexperimentalresultshowsthatthebestformulatoproducethejuiceofreddatesandgingeris:portionofreddatesjuiceandjingerjuice100:12,custersugar0.6%,citricacid0.06%.Thedrinkwithparticularflavorrichnutritionandhealthyfunctionisfitforallpeople.Itmeetsthemodernstandardsofhealthandwillhavewidespacedevelop.Keywords:reddates,ginger,drink,technology目录TOC\o"1-3"\h\z\uHYPERLINK\l"_Toc263062507"1绪论PAGEREF_Toc263062507\h1HYPERLINK\l"_Toc263062508"1.1红枣概况PAGEREF_Toc263062508\h1HYPERLINK\l"_Toc263062509"1.1.1红枣的来源与历史PAGEREF_Toc263062509\h1HYPE