长春工业大学学士学位毕业论文摘要本实验以山药、榛果、杏仁、茶叶为主要原料，依据山药榛果杏仁所特有的营养价值和保健价值，综合国内外茶饮料行业的发展状况，经过原料验收、粉碎、均质、调配、杀菌等一系列工艺操作制得成品，并确定最优生产工艺参数。本实验主要包括以下三方面的内容：1.山药护色条件的确定。通过实验得出将切好的山药薄片迅速放入已配制好的维生素C含量为0.10%，氯化钠含量为0.50%的溶液中，不时搅拌，护色时间30min。2.杏仁乳的稳定性研究。本实验具体探讨了通过均质、调整杏仁乳的酸度和加入乳化剂确定来提高杏仁乳的稳定性。均质采用温度65℃压力25MPa的二次均质法；加入柠檬酸调整PH值至4.30可有效防止杏仁乳中的蛋白质聚沉；复配乳化剂的最佳配比为0.15%单甘油酯，0.25%海藻酸丙二醇酯，0.10%大豆磷脂。3.成品杀菌条件的确定。通过实验发现当控制杀菌加热温度为85℃加热时间为20min时不仅能延长成品的保质期，还能最大程度上减少由于加热对成品品质的破坏。以上条件下制得的成品酸甜适中、口感细腻，营养价值高，兼具杏仁乳的香味和茶的香气。关键词：山药；榛果；杏仁；茶；工艺研究AbstractInthisexperiment,yam,hazel,almond,teaasthemainrawmaterial,combinethepeculiarnutritionvalueandhealthyvalueofthefourwiththedevelopmentsituationofteabeverageindustryathomeandabroad,throughtheselection,crushing,homogenization,allocate,sterilizationandsoontogetthefinalproduct,andtodeterminetheoptimalproductionparameters.Thisexperimentmainlyincludesthefollowingthreecontents:1.Protectthecolorofyam.Inthisexperiment,Icutyamintochipsthenquicklyputthemintocompoundsolutionof0.10%vitaminCand0.50%sodiumchloride,keepstiringfor30minutestokeepthebestprotectcoloreffect.2.Thestabilitystudiesofalmondmilk.Imainlyusehomogeneous,adjustthealmondmilkacidityandputemulsifierinittoimprovethestabilityofalmondmilk.Theexperimentshowsthebesthomogeneityconditions:homogenizationpressureof25MPa,twice,thetemperatureis65℃.Putcitricacidto4.30pHvaluecaneffectivelypreventtheproteinofmilkgettogethertodeposit;thebestproportionofcompoundemulsifieris0.15%singlecrosslinker,0.25%alginatepropyleneglycolesters,0.10%soybeanlecithin.3.Thesterilizationoffinalproduct.Itisfoundthatwhensterilizationconditionsare:sterilizationtemperatureof85℃,timeis20min.Notonlythequalityguaranteeperiodofthefinalproductcanbeextend,butalsoitcanmaximumlyreducethedestructionofheatingtothequality.Productsobtainedundertheseconditionshavewonderfultasteofsweetandsour,highnutritionvaluesandflavorwithalmondmilkandtea.Keywords:Chineseyam;Hazel;Almond;Technologyresearch目录TOC\o"1-3"\h\z\uHYPERLINK\l_Toc6