【正文】 甜橙的營養(yǎng)價值分析 ............................................................................................... 10 甜橙的藥用價值 ....................................................................................................... 10 甜橙的保健功效 ........................................................................................................11 復(fù)合果汁乳飲料生產(chǎn)技術(shù)要點 ...................................................................................11 乳飲料行業(yè)發(fā)展現(xiàn)狀 .................................................................................................. 12 乳飲料發(fā)展總體情況 .................................................................................................... 12 國內(nèi)外主要乳飲料產(chǎn)品 ................................................................................................. 13 我國發(fā)展乳飲料工業(yè)的優(yōu)勢 ................................................................................... 14 我國乳飲料工業(yè)的發(fā)展趨勢 ................................................................................... 15 解決乳飲料分離沉淀的問題 ...................................................................................... 16 常用的加工要點簡介 .................................................................................................. 17 均質(zhì) ............................................................................................................................ 17 脫氣 ........................................................................................................................... 17 滅菌 ........................................................................................................................... 17 2. 實驗部分 ........................................................................................................................ 18 實驗材料、實驗試劑和儀器設(shè)備 ............................................................................... 18 實驗材料 ................................................................................................................... 18 實驗試劑 ................................................................................................................... 18 儀器設(shè)備 ................................................................................................................... 18 工藝流程與實驗操作要點 .......................................................................................... 18 制作胡蘿卜 甜橙復(fù)合果汁乳飲料的工藝流程 ...................................................... 18 實驗操作要點 ........................................................................................................... 19 基本指標的測定 .......................................................................................................... 20 3 結(jié)果與討論 ...................................................................................................................... 25 橙汁與胡蘿卜汁配比實驗 .......................................................................................... 25 果汁與乳的配比試驗 .................................................................................................. 25 加糖量的確定 .............................................................................................................. 25 穩(wěn)定劑的選用 ............................................................................................................ 26 穩(wěn)定劑種類的確定 .................................................................................................... 26 穩(wěn)定劑用量的確定 .................................................................................................... 27 混合果汁護色工藝的研究 .......................................................................................... 27 長春工業(yè)大學本科畢業(yè)論文 5 最佳配方的確定 .......................................................................................................... 28 產(chǎn)品質(zhì)量指標 .............................................................................................................. 29 感官指標 ................................................................................................................... 29 理化指標 ................................................................................................................... 30 微生物指標 ............................................................................................................... 30 .......................................................................................................................... 31 致謝 ..................................................................................................................................... 32 參考文獻 ............................................................................................................................. 33 長春工業(yè)大學本科畢業(yè)論文 6 前 言 我國改革開放以來，居民生活水平大幅提高 ，消費者營養(yǎng)保健知識不斷增強，飲食結(jié)構(gòu)也不斷發(fā)生變化。對本研究提供過幫助和做出過貢獻的個人或集體，均已在文中作了明確的說明并表示了謝意。s function, longterm edible also has the anticancer treatment effect. In order to make full use of carrot and orange, the pound milk beverage with carrot and orange is developed. After being squeezed， carrot juice and orange juice are mixed with fresh milk，then added with granulated sugar and CMCNa， and then get homogenized， sterilized and canned， the final product is produced． Its optimal ingredients are as the followings： the ratio of carrot juice to orange juice is 2:3， the amount of pound juice is 45％， the amount of fresh milk is 45％， the amount of sugar is 10％， the amount of stabilization agent CMCNa is ％ With a light pink color． the beverage tastes sour and sweet． Its PH degree ～ ， sugar degree is 10％ ， protein ≥％ ， ratio≥85％， total solid particulate≥1l％ . Key Words： carrot juice； orange juice； pound milk beverage. 長春工業(yè)大學本科畢業(yè)論文 3 畢業(yè)設(shè)計（論文）原創(chuàng)性聲明和使用授權(quán)說明 原創(chuàng)性聲明 本人鄭重承諾：所呈交的畢業(yè)設(shè)計（論文），是我個人在指導(dǎo)教師的指導(dǎo)下進行的研究工作及取得的成果。s growth, and other functions. In addition, it with more calcium, phosphorus, iron and other minerals. Science shows that eating carrot frequently c