长春工业大学学士学位毕业论文PAGEIV摘要随着人民生活质量日益提高，饮料新品种层出不穷。一直以来，固体饮料因品种多样、风味独特等优势而备受消费者青睐。尤其是复合型固体饮料，可以及时补充人体代谢所需营养，更成为了许多人生活中离不开的日需品。本文以红枣、生姜为原料，研究生产红枣、生姜固体饮料的工艺技术。包括红枣去皮的方法、浸提所需温度以及时间的选择、红枣和姜汁含量的配比、加糖量和柠檬酸量的确定、均质和喷雾干燥条件的选择等。经多次调配后，得出最佳配方：红枣汁与姜汁的比列为4:1，加糖量为7.5%，柠檬酸量为0.25%，(羧甲基纤维素钠)CMC-Na添加量为1.5%、麦芽糊精添加量为85%。红枣、生姜固体饮料成品为浅粉色，粉末状，枣香浓郁姜味适中，无明显杂质，其中糖度为10%，酸度为0.5%，蛋白质为0.7%，脂类为0.83%，总固形物为12.9%。关键词：红枣；生姜；固体饮料AbstractWiththecontinuousimprovementoflivingstandards,thenumberofnewdrinksspeciesishuge.Thepowdereddrinkhasmanyadvantagessuchasabundantkindsandspecialtasteswhichmakesthempopular.Amongallkindsofpowdereddrink,thecompoundtypeismorewidelyknown.Itcouldprovidepeoplewithnutritionformetabolismthatmakesitbecometheindispensabledailynecessaries.Thisarticletookreddatesandgingerasmainmaterialstostudythetechnologyofreddatesandgingerpowdereddrink,includingthewaytoremovethepeel,thechoicesoftimeandtemperatureindigestion,theproportionofreddatesandginger,sugarandcitricacidamount,therequirementofhomogeneityandspraydrying,etc.Afterseveralrepeatedtests,hereistheresult.Theoptimumrecipe:reddatesandgingerintheratioof4:1,sugaramountis7.5%,citricacidamountis0.25%,thestabilizerCMC-Nais1.5%,maltodextrinis85%.Thereddatesandgingerpowdereddrinkfinishedproductwaslightpink,powderedwithoutanyobviousimpurities.Ithadgoodreddateandgingertastes.Intheproduct,sugardegreeis10%,aciddegreeis0.5%,proteinis0.7%,lipidis0.83%,totalsolidparticulateis12.9%.Keywords:Reddates;Ginger;Powdereddrink目录TOC\o"1-3"\h\z\uHYPERLINK\l"_Toc327793249"摘要PAGEREF_Toc327793249\hIHYPERLINK\l"_Toc327793250"AbstractPAGEREF_Toc327793250\hIIHYPERLINK\l"_Toc327793251"前言PAGEREF_Toc327793251\h1HYPERLINK\l"_Toc327793252"第一章文献综述PAGEREF_Toc327793252\h2HYPERLINK\l"_Toc327793253"1.1红枣PAGEREF_Toc327793253\h2HYPERLINK\l"_Toc327793254"1.1.1红枣的化学成分PAGEREF_Toc327793254\h2HYPERLINK\l"_Toc327793255"1.1.2红枣的生理功能PAGEREF_Toc327793255\h3HYPERLINK\l"_Toc327793256"1.1.3红枣的营养价值和药用价值PAGEREF_Toc327