摘要:本实验以芦笋为原材料，莴苣和菠萝为复合原料，通过单因素与正交实验，对芦笋、莴苣复合饮料制作进行探讨。研究了莴苣汁用壳聚糖进行澄清的最佳条件，通过单因素试验和正交试验得出了最佳的壳聚糖用量、时间、温度，确定了莴苣汁的最佳澄清参数为：0.15g/L壳聚糖、40℃、水浴时间30min，在最优参数下澄清，莴苣汁透光率达到96.8%，色差值a*为-0.44。同时，通过感观、理化等项目的测定，确定了复合芦笋汁的最佳配方为：芦笋汁、莴苣汁、菠萝汁的配比为6:3:1，混合汁所占饮料比为50%，糖用量(质量分数)为9%，酸用量(质量分数)为0.4%。
关键词：复合芦笋汁；莴苣；菠萝；加工工艺
Abstract:In this experiment, asparagus as raw material, lettuce and pineapple as composite materials, through the single factor experiments and orthogonal experiments, carries on the discussion to the asparagus lettuce, compound drink. The optimum conditions of lettuce juice using chitosan clarification, the optimum dosage of chitosan, time, temperature were obtained by single factor test and orthogonal test, the best parameters of lettuce juice clarification were determined as follows: 0.15g/L chitosan, 40℃, bath time 30min, clarify the optimal parameter, lettuce juice transmittance up to 96.8%, color value a* for -0.44. At the same time, the project was determined by sensory, physical and chemical, the optimum formula of composite asparagus juice: asparagus juice lettuce juice, pineapple juice, the ratio of 6:3:1, mixed juice for beverage ratio 50%, sugar content (mass fraction) of 9%, acid content (mass fraction) of 0.4%.
Keywords complex asparagus juice lettuce pineapple processing technology
本课题的研究意义及主要内容
本课题就芦笋的热烫和壳聚糖澄清工艺进行了详细研究，确定了合适的热烫和澄清工艺条件，后采用莴苣汁与芦笋汁复配，确定了最佳配方，为了科学地选择影响芦笋汁生产因素的大致范围，确定这些因素的合理水平，并为中心试验探索一套近似合理的工艺参数。因此，在该项实验中对天然芦笋汁饮料中芦笋汁的添加量、蔗糖添加量、柠檬酸添加量及灭菌条件进行了探索性选择，旨在为其资源的开发与利用提供强有力的理论依据和技术支持。
