摘要:本课题旨在研究一种增强体力、促进胃液分泌、增进食欲、改善皮肤血液循环、安定紧张情绪、缓解工作压力、解毒(重金属中毒)、保肝、健脑等作用的黑蒜枣汁饮料。通过队饮料中的基础成分进行包括成分比例、口感等正交测试，并对成分、比例进行优化，最后制作出来了黑蒜枣汁饮料。
采用大蒜、白砂糖、浓缩枣汁、β-环糊精、壳聚糖为成分的基本原料进行制作黑蒜枣汁饮料，在制作结束后并进行储藏实验----通过对饮料的PH、浊度、透光值、总酚、自由基的测定来检验.实验表明黑蒜枣汁可以在-4℃到40℃之间保存。
研究了温度、时间、浓度、壳聚糖对饮料色泽的影响和白砂糖、枣汁、β-环糊精对饮料口感的影响，结果表明在25℃下通过对加入0.04%的壳聚糖的饮料进行25min的水浴加热是最好的，同时饮料的成分在加入1：1的枣汁、7%的白砂糖和1.5%的β-环糊精口感是最佳的。
本课题研究表明1:1下的黑蒜和枣汁的比例在加入7%的白砂糖和1.5%的β-环糊精下饮料比较受欢迎，符合大众口味。并且在-4℃的冰箱、25℃的常温和37℃温度下进行储藏实验，研究表明黑蒜枣汁可以在-4℃到40℃之间保存并且储藏期在3个月左右。
关键词：黑蒜饮料;壳聚糖;澄清
Abstract:The purpose of this project is to study a build up their strength, promote the secretion of gastric juice, increase appetite, improve blood circulation, stability and tension, stress levels, detoxification of heavy metal poisoning, liver, brain, such as the role of the black garlic jujube juice. Through the basic ingredient in the team drinks orthogonal test, including the proportion of ingredients, taste and ingredients, the ratio is optimized, and finally produced a black garlic jujube juice.
Garlic, sugar, jujube juice concentrate, beta-cyclodextrin, chitosan as a component of basic raw materials for production of black garlic jujube juice, at the end of the production and storage experiment ---- drink PH turbidity, transmittance value, total phenols, the determination of free radicals to test! The experiments show that black garlic jujube juice can be stored between -4 ° C to 40 ° C。
The results showed that at 25 ℃ temperature, time, concentration of chitosan beverage color and white sugar, jujube juice, beta-cyclodextrin drinks taste by 0.04% chitosan the drink a 25min water bath heating is the best, the beverage ingredients in of jujube juice 1:1, 7% of the white sugar and 1.5% beta-cyclodextrin taste is the best。
Of this research show that the proportion of the 1:1 black garlic and jujube juice beverage white sugar added 7% and 1.5% beta-cyclodextrin and more popular, in line with the tastes of the public! And -4 ° C in the refrigerator, 25 ° C room temperature and 37 ° C temperature storage experiments, studies have shown that black garlic jujube juice can be saved and stored between -4 ° C to 40 ° C, in about 3 months。
Keywords: Black garlic beverage Preservation Storage
