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摘要：为了丰富果汁乳饮料的品种多样性，同时为树莓果汁资源的利用打开新的市场，以牛乳和树莓果汁为主要原料，研制树莓中性奶饮料。选择树莓果浆、奶粉、蔗糖、小苏打的添加量四个因素进行单因素实验，根据单因素实验结果进行正交试验。以微晶纤维素（MCC）、羧甲基纤维素（CMC）、单硬脂肪酸甘油酯（单甘酯）三种稳定剂进行试验，研究稳定剂对乳饮料稳定性的影响。结果表明：树莓果浆含量0.5%，蔗糖含量4.0%，奶粉含量9.0%，小苏打含量0.1%时树莓中性乳饮料风最佳；以微晶纤维素（MCC）0.25%，羧甲基纤维素（CMC）0.02%，单硬脂肪酸甘油酯（单甘酯）0.15%复合使用时，产品稳定性最好。43135
毕业论文关键词：树莓；中性；乳饮料；稳定剂；
Preparation of raspberry neutral milk
Abstract：In order to broaden fruit juice milk beverage persity, also utilize raspberry fruit resources for food industry, raspberry neutral milk beverage is made with milk and raspberry fruit as the main raw materials.Single factor experiments with fruit juice, milk powder, sucrose, bicarbonate of soda were conducted, orthogonal tests based on the results of single factor experiment were conducted afterwards . Stability of beverage was evaluated with three stabilizers(Microcrystalline cellulose, Carboxy Methylated Cellulose, monoglyceride) .The best sensory result was achieved with the following conditions:0.5% raspberry puree content , 4% sucrose, 8% milk content , 0.10% sodium bicarbonate the best .stability result was achieved with the stabilizer combination: 0.25% Microcrystalline cellulose,0.02% Carboxy Methylated Cellulose, 0.15% monoglyceride.
Key words：raspberry；neutral；juice beverage；stabilizer；
目录 iii
1 绪论 1
1.1 树莓 1
1.2.1 树莓乳制品的开发研究 2
1.2.2 果料乳制品稳定性研究 3
1.3 研究的目的、意义和内容 4
2 实验与方法 6
2.1 使用的材料试剂、仪器设备 6
2.1.1 实验材料 6
2.1.2 仪器与设备 6
2.2 分析方法 6
2.2.1 Brix测试方法 6
2.2.2 Acidity测试方法 7
2.2.3 pH测方试法 7
2.2.4 感官指标测试方法 7
2.2.5 胶体稳定性沉淀量的测定方法 7
2.3 操作要点 8
2.3.1 果汁的选取 8
2.3.2 混合调配 8
2.3.3