本科毕业设计（论文）桂花花生乳饮料的研制学院轻工化工学院专业食品科学与工程2010年6月摘要以花生、桂花为主要原料，应用正交实验设计优化桂花萃取工艺条件和花生乳制备工艺（包括花生烘烤、浸泡以及磨浆的最佳工艺的研究）。首先对各原料组分如乳化剂、桂花提取液、脱脂奶粉等进行单因素试验，在此基础上选出3个对产品质量影响最大的因素做正交试验，根据感官质量评价确定最佳配方。研究结果表明：桂花最佳浸提条件为在80℃下用60倍干桂花重量的水浸提60min；花生于烘箱中在120℃下烘烤20min，添加10%的NaHCO3在60℃下浸泡6h后用15倍花生干重的水磨浆可得最高出汁率6.2%。以每100g花生浆为基准，添加10g白砂糖、0.08g柠檬酸，0.1g甘油单硬脂酸酯、0.1g羟甲基纤维素钠、0.8g脱脂奶粉和25g桂花提取液，可调配出口感适合营养丰富的桂花花生乳饮料。关键词：桂花，花生，浸提，正交实验，最佳配方AbstractInthisstudy,takepeanutsandOsmanthusfragransasthemainrawmaterials,andsearchfortheoptimizationofextractionconditionsforOsmanthusandpreparationofpeanutmilk(includingpeanutroasting,soaking,andthebestrefiningtechnologystudies)intheapplicationoforthogonalexperimentaldesign.Conductsinglefactortestsonthecompositionofvariousrawmaterialssuchasemulsifiers,Osmanthusfragransextraction,skimmedmilkpowder.Selectthreefactorsaffectingproductqualitymostlyfororthogonaldesigns,finallydeterminethebestformulaaccordingtothesensoryqualityevaluation.Theresultsshowthat:Osmanthusoptimumextractionconditionswereat80℃for60minwithwaterequalingto60timesweightofOsmanthus;Bakepeanutsintheovenat120℃for20min,thenadd10%NaHCO3at60℃for6hsoaking,andgrindingpeanutswithwarmwaterwillgainthehighestextractionrateof6.2%.Takeper100gofpeanutslurryasthebase,adding10gsugar,0.08gcitricacid,0.1gglycerolmonostearate,0.1gCMC-Na,0.8gmilkpowderand25gOsmanthusfragransextractionsolution,thenutrientOsmanthusfragranspeanutmilkbeveragewithsmoothtastewillbepreparedKeywords:Osmanthusfragrans,Peauts,Extration,Orthogonalexperiment,optimumformul目录TOC\o"1-3"\h\z\uHYPERLINK\l"_Toc263798448"1绪论PAGEREF_Toc263798448\h1HYPERLINK\l"_Toc263798449"1.1概述PAGEREF_Toc263798449\h1HYPERLINK\l"_Toc263798450"1.1.1桂花简介PAGEREF_Toc263798450\h1HYPERLINK\l"_Toc263798451"1.1.2花生简介PAGEREF_Toc263798451\h1HYPERLINK\l"_Toc263798452"1.2资源分布和药用营养价值PAGEREF_Toc263798452\h1HYPERLINK\l"_Toc263798453"1.2.1桂花资源和药用营养价值PAGEREF_Toc263798453\h1HYPERLINK\l"_Toc26379845