摘要:本课题主要研究以玫瑰和红枣为原料制作的新型功能性复合饮料。试验通过挑选、清洗、烘烤、预煮、去核、打浆、酶解以及粉碎、浸提、离心、脱气，然后加入白砂糖、柠檬酸、羧甲基纤维素钠、β-环状糊精、黄原胶调配，再经均质、精滤、杀菌、装瓶，产出复合饮料。本实验采用正交实验和单因素实验确定玫瑰红枣汁饮料的的最佳工艺条件和最优配方。玫瑰汁的提取采用索氏抽提法，在单因素试验基础上，通过正交试验得到玫瑰浸提的最佳工艺条件，实验结果为：料液比1:100，柠檬酸0.60%，浸提温度70℃，浸提时间为90min。红枣汁的提取采用果胶酶酶解法，从而提取出澄清度高、营养成分高的红枣汁。在单因素实验的基础上，通过正交实验得到的最佳酶解条件为：加酶量0.20%，温度为50℃，酶解时间为2.5h，料液比1:9。制得的红枣汁灭酶后，添加玫瑰汁、白砂糖、柠檬酸、CMC-Na、β-环状糊精、黄原胶，进行调配，使用正交试验得到最优感官配方：红枣汁35%，玫瑰汁15%，白砂糖10%，柠檬酸0.10%，CMC-Na0.04%，β-环状糊精0.08%。复合液在均质压力30、25MPa，温度60℃条件下进行均质。将均质液趁热灌装后经90℃灭菌10min，迅速冷却得到产品。对成品的理化指标进行检测，含可溶性固形物13.00%、总糖129.128 mg/mL、还原糖5.173 mg/mL、pH值3.89、总酸2.6718 mg/mL、Vc 4.0838 mg/mL。本课题还设计了一个年产3.6万吨的车间设计。

关键词 玫瑰；红枣；配方优化；车间设计

Abstract:This topic mainly studies about a new-style functional compound beverage, which is made up by rose and red date as the raw material. Test by slection, cleaning, baking, pre-cooked, enucleation, beating, enzymolysis and porphyrization, digestion, centrifugal, degassing, then add sugar, citric acid, sodium carboxymethyl cellulose, β-cyclodextrin, xanthan gum, to homogenize,filtrate sterilize, bottle of the compound beverage. By using orthogonal tests and single factor experiments, optimal process conditions and formula of the experiment can be determined. The extraction of rose is by Soxhlet extraction method. On the basis of single factor experiment, the optimum conditions which is obtained by the orthogonal experiment is that ，Solid-liquid ratio 1:100, 0.60% citric acid, extraction temperature 70℃, extraction time was 90min. The extraction of red dates, by enzymatic digestion, using the pectinase, can extracts high clarity, nutritious jujube juice. On the basis of single factor experiment, the optimum conditions which is obtained by the orthogonal experiment is 0.20% of the amount of enzyme, the temperature of 50℃, the hydrolysis time to 2.5 hours and the solid-liquid ratio of 1:9. After the enzyme inactivation, the obtained jujube and rose juice, deploy with soft white sugar, citric acid, CMC-Na, β-cyclodextrin, and xanthan gum, using the orthogonal test, and the optimal sensory formula is 35% of the juice, rose juice 15%, 10% of the soft white sugar, citric acid 0.10%, CMC-Na 0.04%, andβ-cyclodextrin0.08%. Compound fluid is homogenated in the pressure of 30、25MPa and temperature of 60℃. Rapidly fill the homogeneous liquid while it is hot, and sterilize for 10min in the 90℃, then it could be cooled immediately. The subject has detected the physicochemical indexes of yield, containing 30% of soluble solids, total sugar 129.128 mg/mL, reducing sugar 5.173 mg/mL, the pH value of 3.89, the total acid 2.6718mg/mL, Vc 4.0838mg/mL. The subject has designed an annual output of 36000 tons of workshop.

Keywords  Rose  Red date  Formulation optimization  Workshop design