糙米茶饮料的生产工艺及配方的设计
毕业论文关键词：乌龙茶；糙米；浸泡；酶解；调配；稳定性
The Design of Process and Formula of Brown Rice Tea Beverage
Abstract: This topic is to Brown and as raw materials research and development of a compound beverage of oolong tea. This paper focused on the brown rice and tea processing, monomer, stabilizer, homogenization and sterilization effect of process on product stability. Results displayed: in 30 ℃ after 8h soaking, brown rice sucking water rate up 25.37%; in 35 ℃ after 14h germination, brown rice germination up 62%; in 170 ℃ after 20min of baking, its process reached best; Alpha-starch enzyme enzyme solutions conditions for: pH=6, in 2g end of real in the added 0.05g Alpha-starch enzyme, 95 ℃ enzyme solutions 20min; Glucoamylase enzyme solutions conditions for: pH=4.5, in 2g end of real in the mashing enzyme of added volume for 0.003g, 60 ℃ enzyme solutions 100min; through single factor and orthogonal experiment, get oolong tea of dip mention of best conditions for: 95 ℃ dip mention 20min, material than 1:70; design get of brown rice tea beverage of formula for: tea: Brown rice pulp for 1:2, and 2% sugar, and 0.025%HMBP-C; used high-speed shear machine, in the speed are quality 10min; used 90 ℃ sterilization 16min through this formula and process making can get a paragraph nutrition rich, and flavor unique of health beverage.
KeyWords : oolong; brown rice; Process and formula; The compound beverage
目 录
1绪论 1
1.1 糙米茶饮料的国内外概况 1
1.2糙米概述 1
1.2.1 糙米的营养价值 1
1.2.2 糙米的药用价值 2
1.2.3 糙米的食用价值 2
1.2.4 糙米的开发前景 2
1.3茶叶概述 2
1.3.1 乌龙茶的营养价值 3
1.3.2 乌龙茶的保健价值 3
1.4 影响饮料品质的因素 3
1.4.1 甜剂 3
1.4.2 增稠剂 4
1.4.3 酶制剂 5
1.4.4灭菌 5
1.4.5 均质 5
1.5 本课题的研究目的和意义 6
2 材料与方法 7
2.1 实验材料 7
2.2 仪器与设备 7
2.3 实验方法 8
2.3.1工艺流程及操作要点 8
2.3.2 乌龙茶的预处理 9
2.3.3糙米吸水率的测定 10
2.3.4糙米发芽率的测定 10
2.3.5 糙米茶饮料稳定性的研究 10
2.3.6 破坏性实验 10
2.3.7 感官评定 11
3 结果与讨论 12
3.1发芽糙米粉制备工艺的研究 12
3.1.1糙米浸泡条件的确定 12
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