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摘要：本文为解决公司的近水饮料褪色问题而展开。首先从β-胡萝卜素的乳化研究入手，以乳液透光率为指标，通过单因素和正交实验确定了β-胡萝卜素乳化时使用的复配乳化剂及乳化方法。结果显示：聚甘油脂肪酸酯和蔗糖脂肪酸酯作为复配乳化剂，二者最佳复配比例为2:1，复配用量16%；β-胡萝卜素乳液先在20000r/min的剪切速度下剪切2.5min，随后在120MPa（一级均质压力）、30MPa（二级压力）的均质压力下均质一次，可以获得均一的含β-胡萝卜素的乳剂。接着从β-胡萝卜素的影响因素进行分析，通过吸光度的测定，明确了饮料中的常用成分糖、柠檬酸、以及山梨酸钾对β-胡萝卜素乳剂的稳定性无明显影响。而β-胡萝卜素本身却易因光照而褪色，必须通过添加稳定剂以达到其护色效果。结果显示： 在相同浓度的β-胡萝卜素乳剂中，相同添加量的VC比异抗坏血酸钠护色效果更显著，若异抗坏血酸钠达到VC同样的护色效果，其用量必须达到600ppm。最终通过研究获得近水饮料的最终配方：在1000mL近水饮料中，高果糖浆50g、白砂糖28g、苹果汁5g、柠檬酸1g、Β-胡萝卜素乳剂0.2g、食盐0.5g、VC0.4g、山梨酸钾1g、西番莲香精0.03g、刺果番荔枝西番莲香精10g、水（RO水）929.87g。该产品在经过72小时氙灯照射后，未明显褪色，解决了该产品的色素褪色问题。48228
毕业论文关键字：β-胡萝卜素；近水饮料；乳化；影响因素；稳定剂
Application of the Beta-carotene used in near water
Abstract：The purpose of the paper is to solve the fade problem of near water in the company.First of all, by using emulsion transmittance as an index, we start to consider the emulsification of beta-carotene, and the compound emulsifier and emulsifying method were determined by single factor and orthogonal experiment. The results showed that, the fatty acid ester and sucrose fatty acid ester were used as compound emulsifier, the best proportion of the two compound was 2:1, and the compound dosage was 16%;To obtain a uniform beta-carotene emulsion, we shear it 2.5min at the speed of 20000r/min,and then homogenized in the pressures of 120MPa(a first-order homogeneous pressure) as well as 30MPa(secondary stress). Then, the influence factors of beta-carotene were analyzed by using absorbance measurement, we determined that sugar, citric acid, and potassium acid potassium in the beverage had no significant effect on the stability of the beta-carotene emulsion. However, the beta-carotene is easy to fade because of lightening, and it must be added to the stabilizer to achieve its color protection effect. The results showed that, in the same concentration of beta-carotene emulsion, the same amount of VC is more significant than sodium ascorbate in color protection, if sodium ascorbate to achieve the same effect as VC, the amount of its dosage must reach 600ppm.Through the research, the final formula of near water was obtained: in 1000mL near water, there are 50g HFCS,28g white sugar ,5g apple juice,1g citric acid,0.2g beta-carotene emulsion,0.5g salt,0.4g VC,1g potassium sorbate,0.03g passionfruit flavor ,10g soursop fruit flavor, 929.87g water(RO).After 72 hours under Xe lamp irradiation, the product didn’t obvious fade, so that the problem of pigment was finally solved.
Key Word: beta-carotene; near water; emulsification; influence factor; stabilizer
目 录
1绪论 1
1.1 β-胡萝卜素概述 1
1.1.1 β-胡萝卜素的定义 1
1.1.2 β-胡萝卜素的应用 1
1.1.3 β-胡萝卜素的检验方法 3
1.2 β-胡萝卜素剂型