摘要：紫薯作为旋花科植物，其肉色呈紫红，含有丰富的硒和花青素，对人体健康有很大帮助。本实验用紫薯原浆来制作紫薯复合果汁饮料，比一般紫薯粉冲泡的口感更好，营养价值更高。由于紫薯的颜色和口感较好，在其中加入富含多酚化合物的苹果汁和梨汁配制成复合饮料。以紫薯汁，苹果汁和梨汁为主要原料，按照不同的比例，调配出最符合人们口的新型复合饮料；在获得最佳口感的紫薯复合饮料之后，进行感官评价和理化分析。理化分析包括直接滴定法测饮料中糖含量，用酸碱中和法测饮料中总酸含量，用罗朋比色仪测饮料色值。实验结果当饮料甜度为12°Brix，紫薯汁25%，苹果汁和梨汁为3:7时是最佳配比。51862
毕业论文关键词：紫薯，饮料,苹果汁，梨汁
Development of compound juice beverage using purple sweet potato juice
Abstract:Abstract: Purple sweet potato belong to Convolvulaceae, and their flesh was purple ,rich in selenium and anthocyanin. The object of this experiment is to develop a purple sweet potato compound juicewith better taste and nutrition.Purple sweet potato concentrate juice has bright color and sweet taste, and apple juice and pear juice which containing polyphenol compounds, they are used to develop the compound juice. In accordance with the different ratio of purple sweet potato juice, apple juice and pear juice, to make a new kind of compound beverage with good sensory base on better sensory evaluation. and then the physical and chemical analysis of compound juice such as direct titration to measure sugar content, acid-base neutralization to measure acid content and Luo Peng colorimetric instrument to measure color values.
The best ratio of compound juiceis that the sweetness of juice arrive to 12 ° Brix, purple sweet potato juice accounted for 25%, and the best ratio of apple juice and pear juice is 3:7.
Keywords: purple sweet potato；compound beverage, apple juice, pear juice
目 录
1 引言 1
1.1 紫薯的资源概述 1
1.2 紫薯的营养成分 1
1.2.1 花青素 1
1.2.2 植物蛋白与氨基酸等一系列成分 1
1.3.1 减少自由基抗氧化作用 2
1.3.2 抑制癌症的功效 2
1.3.3 降低血糖 2
1.3.4 抑菌效果 2
1.4 紫薯复合果汁饮料的发展前景 3
2 紫薯复合果汁饮料的制备工艺 3
2.1 实验材料及仪器 3
2.1.1 实验材料： 3
2.1.2 实验试剂： 3
2.1.3 实验仪器 4
2.2 实验方法 4
2.2.1 紫薯复合果汁饮料的调配 4
2.2.2 感官分析 4
2.2.3 理化分析 4
2.2.3.1 总糖测定:采用碱性铜盐法中的直接滴定法。 4
2.2.3.2 总酸的测定 5
2.2.3.3 色值的测定 6
2.3 实验结果与分析 6
2.3.1 不同紫薯汁添加量对果汁的感官评价影响 紫薯复配果汁的研制:http://www.751com.cn/shiping/lunwen_55638.html