南瓜復(fù)合果蔬汁制作工藝及其懸浮穩(wěn)定性研究.pdf

1、Y1215649分類號(hào)墼婆蒸叢學(xué)號(hào)塵Q鰱!壘墨螋Z南京蔑黃戈蓬碩士學(xué)位論文南瓜復(fù)合果蔬汁制作工藝及其懸浮穩(wěn)定性研究孫晶指導(dǎo)教師題拯塹數(shù)援專業(yè)名稱壅芒晶貯藏生加王研究方向生物拉苤墨盒晶童近直夔剩圈答辯日期三QQ土生態(tài)且一英文摘要STUDIESoNMANUFACTURINGPRoCESSANDSUSPNSIBLESTABILITYOFPUMPKINJUICEBLENDABSTRACTInthisdissertationEffectofthe

2、rmostatictaeatmentonthepectinextractionfrompumpkinandsuspensiblestabilityofpumpl(izljuicewasinvestigated，andprocessparametersofamylasetreatmenttostarchiIllotusrootsWasoptimizedTheformulaoptimizationtothemixedjuieemadeofp

3、ump№juice，lotusrootsjuice，applejuiceandpineapplejuiceindifferentpropositionwascardedoutThesuspensiblestabilityofthepumpkinjuiceblendwasinvestigatedTheresearchresultsandcorrespondingfindingsweresun吼arizedasfollows：Effecto

4、fthermostatictreatmentonpectinyieldfrompumpkinandsuspensiblestabilityofthejuiceWasinvestigatedTheresultsshowedthattherateofpectinextractionfrompump踟increasedatthebcginnitlgandreducedatfinalstage1)l，itllprolongingoftimean

5、delevationoftemperature，anditsjuicesuspensiblestabilityhadthesimilartrendSignificantinteractioneffectQo05)oftimeandpHonpumpl【illjuicesuspensiblestabil酊WasobservedusingResponseSurfaceMethodologyanalysisTheoptimumprocesspa

6、rametersforpumpkinjuicesuspensiblestabilityWeretemperature438“C，pH644andtime709minTheeffectoftemperature，timeandamylasedoseontherateofjuiceextractionfromlotusrootspulp，andthechangeofreducingsugarinlotusrootjuicewereobser

7、vedTheoptimumprocessparametersweredeterminedemployingasecondordercentralcompositerotatabledesignincombinafionwithresponsesurfacemethodologynleresultsshowedthatthereducingsugarsinlotusrootspulpincreasedwithtime，andtwohour

8、slaterthechangeofreducingsugarscontentwasnotsignificantThereducingsugarsincreasedatthebeginningandreducedatfinalstagewithelevationoftemperatureThereducingsugarsinlotusrootspulpincreasedwithincreaseofamylasedoseButthechan

9、geWasnotsignificantwhenamylaseconcentrationwasmorethanO15％Theoptimunlcombinationwastokeeptemperatureat667“Cfor1164minwhenamylasedosewasO15％Inthisconditionamaximumhydrolyticdegreeof769％ofthestarchWasobtainedThepreparation