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摘要：如今，果汁饮料正风靡市场，含醇饮料方兴未艾，但是，对于两者的结合，果汁含醇饮料仍缺乏的相关研究。本文根据已有相关信息和对10%，30%，50%浓度的蔓越莓汁，草莓汁，树莓汁及红葡萄汁在4.5°，8°，12°酒精含量的果汁饮料中进行稳定性实验，对果汁含醇饮料的稳定性进行初步探究。采用对照实验的方法，以筛选出适合的果汁与酒精度数搭配以及合适的保存环境。做到既能保证饮品的口感，又能拥有优异的稳定性。再得出最佳浓度搭配及储存条件之后，经过阅读通过相关文献，猜测花色素苷是影响果汁含醇饮料稳定性的重要因素之一，并通过pH差示法测定不同条件下果汁含醇饮料的花色素苷含量，证明猜测是否正确。经过一系列的的实验，最终得出以下结果：在其余条件相同情况下，红葡萄汁的稳定性最好，树莓汁稳定性最差；相同的贮存条件、相同的果汁种类与果汁浓度情况下，酒精度数越高，稳定性越强。其余条件相同，室温贮存稳定性最好。初次以外，研究发现花色素苷含量对沉淀有重要影响。沉淀越多，花色苷含量越高,说明花色素苷对沉淀多少有重要影响。稳定性问题这里只是沉淀的问题，不包括颜色，口等的变化。61979
毕业论文关键词：果汁含醇饮料 稳定性 花色素苷 储存
The Preliminary exploration about stability of fruit juice drinks containing alcohol
Abstract:Today, fruit juice beverage and alcoholic beverages are popular in the market, but, for a combination of both, fruit juice drinks containing alcohol still lacks related research. Based on the existing related information and the author respectively for 10%, 30%, 50% concentration of cranberry juice, strawberry juice, raspberry juice and red grape juice in 4.5 °, 8 ° and 12 ° alcohol content in fruit juice beverage stability experimentsAn initial investigation on the stability of fruit juice drinks contains alcohol. Adopt the method of controlled experiment, in order to select the suitable match with alcohol concentration fruit juice and appropriate preservation environment. Both can guarantee the taste of drink, and have excellent stability. After the best collocation of concentration and storage conditions, after reading through the literature, guess ing anthocyanidin glycosides is one of the important factors which influences the stability of fruit juice drinks containing alcohol, and through the PH differential methods under different conditions of fruit juice drinks containing alcohol contents of fanthocyanidin glycosides , providing that speculation is correct .After a series of experiments, finally obtains the following results: under the same other conditions, the stability of red grape juice best, stability of raspberry worst; the same storage conditions, the same juice types and concentration of fruit juice case, alcohol degrees higher, stronger stability. Other conditions were the same, storage stability at room temperature the best. First, the study found that the flowers anthocyanin content of precipitation which has an important influence. More precipitation, higher anthocyanin content that anthocyanin of precipitation has an important influence.
Key Words：fruit juice drinks containing alcohol stability anthocyanidin glycosides storage
目录
1绪论 1
1.1 果汁含醇饮料国内外概况 1
1.2 红葡萄概述 2
1.3 树莓概述 2
1.4 草莓概述 3
1.5 蔓越莓概述 4
1.6 影响果汁含醇饮料稳定性的因素 4