《乌梅桂花汤的研制本科论文》.doc

科类 工科 编号（学号） 2009310066 本科生毕业论文（设计） 乌梅桂花汤的研制 Research of Ebony Osmanthus Soup 指导教师： 职称 学 院： 专 业： 年级： 论 文（设计）提交日期： 答辩日期： 答辩委员会主任： 教授 2013年月 乌梅桂花汤的研制 高志红 （云南农业大学食品科学技术学院，昆明 650201） 摘 要 本试验以经过烘制的乌梅和新鲜的干桂花为原料，利用食品科学相关原理、通过科学的实验制得风味独特天然健康的饮品。首先将乌梅在不同的时间、料液比中进行浸提获得最佳浸提工艺；其次通过不同的试验获得桂花最佳的浸提留香加工工艺；最后通过正交试验获得制作此饮品的最佳加工工艺。将乌梅在料水比为1：25的冷水中浸提八小时，再熬煮一个小时，干桂花以1:20的料水比在30℃的恒温水浴锅中浸提3小时，红糖和冰糖以1:2的料水比融化，调配时其它各原辅料的最佳配比为：乌梅浸提汁用量为30﹪、15%冰糖、15红糖、10%桂花浸提汁。通过以上的配比所制得的乌梅桂花汤汤色呈棕褐色，均一性好，有桂花的清香味，乌梅淡淡的酸香味，酸味适中，甜度柔和，清新可口。 关键词：乌梅；桂花；红糖；冰糖；天然；浸提；风味调配 Research of Ebony Osmanthus Soup Gao Zhihong (College of Food Science and Technology,Yunnan Agriculture University, Kunming 650201) ABSTRACT In this experiment, after dark plum and fresh baked dry osmanthus raw materials, the use of the relevant principles of food science, by scientific experimental system was the unique flavor of natural health drinks.Ebony in a different time, solid-liquid ratio extraction to obtain the optimum extraction process; followed by different test the best extraction fragrant process; finally obtained by orthogonal experiment making this drink processingprocesses.The ebony in the material to water ratio of 1:25 in cold water extraction eight hours, and then boiled for one hour, dried osmanthus 1:20 of material to wate than 3 hours at 30 ° C in a constant temperature water bath extraction, brown sugar and sugar1:2 material to water than to melt, the deployment of the best ratio of raw materials: amount of ebony extraction juice 30%, 15% sugar, brown sugar, 15, 10% of the sweet-scented osmanthus extract juice.The ebony osmanthus obtained by the above ratio being buffeted Secheng the tan, uniformity, sweet-scented osmanthus flavor, acid flavor with a touch of ebony, moderate acidity, sweetness and