长春工业大学学士学位毕业论文PAGEXXV摘要本实验以山药、土豆为主要原料，参照山药、土豆所独有的功能和所含的营养以及国内外关于山药、土豆相关饮料的发展状况，对山药、土豆固体饮料的配方、工艺及其稳定性进行了研究。本实验通过一系列的研究后制成山药、土豆固体饮料，测定了其各类营养元素，并确定了最优生产工艺参数。通过土豆的护色条件的选择的实验，最终得出：当维生素C含量为0.10%，氯化钠含量为0.50%，护色时间为30min时土豆的护色效果最好。通过甜度对山药、土豆饮料感官质量的影响的实验，可得出：白砂糖含量为6.0%时，山药、土豆饮料的感官评价效果为最好，甜度最为适宜。并且配以甜味剂复合使用，效果更佳。通过不同条件下对喷雾干燥的影响的实验，可得出：喷雾干燥的最佳条件为：进口温度170℃，出口温度70℃，水与山药的质量比1∶2，此时加工制取的干粉品质较好。通过山药、土豆饮料的均质条件及杀菌条件的确定的实验，可得出：最佳的均质条件为均质压力20MPa，次数3次，温度为65℃；杀菌条件为：杀菌温度121℃，时间15min。进过上述研究制得的山药、土豆固体饮料易冲喝，而且口感好，营养丰富。关键词：固体饮料；山药；土豆；配方；工艺研究AbstractInthepresentstudyyam,potatoesasthemainrawmaterial,combinethepeculiarfunctionandnutrition,andthedevelopmentsituationofaboutyam,potatoesrelateddrinksathomeandabroad,studyformulation,processanditsstabilityofyamandpotatosolidbeverage.Thisexperimentthroughaseriesofresearchtomaketheyam,potatoessoliddrink,determineallkindsofnutritionelements,anddeterminetheoptimalproductionprocessparameters.Throughthepotatoeslusterofthechoiceofexperimentalconditions,eventuallyget:VitaminCcontentis0.10%,sodiumchloridecontentis0.50%，theprotectcolortimeis30min，Atthistimeyamhasthebestprotectcoloreffect.Throughthesweetnessofyam,potatobeveragesensestheinfluenceonthequalityofexperiment,andcanbemade:Sugarcontentwas6.0%,yam,potatobeverageofsensoryevaluationforthebesteffect,thesweetnessofmostappropriate.Andmatchwithsweetenercompositeuse,theeffectisbetter.Throughthedifferentconditionsintheinfluenceofspraydryingexperiment,andcanbemade:Thespraydryingthebestconditionsoftemperature170℃forimportandexporttemperatureof70℃,waterandyamqualitythan1:2,thistimetheprocessingofdrypowderhasgoodquality.Throughtheyam,potatobeveragehomogeneousconditionsandsterilizationconditionofthedeterminationoftheexperiment,candraw:Thebesthomogeneousconditionsforhomogeneouspressure20MPa,number3times,temperatureof65℃;Sterilizationconditionforsterilizationtemperatureof121℃,time15min.Intheaboveresearchmadeyam,potatoessoliddrinkeasyrushedtodrink,andgoodtaste,richinnutrition.Keywords:so