万方数据 万方数据 椰子水的贮藏与浓缩工艺研究及其复原饮料开发i摘 要.....................................................................................................................................IABSTRACT.........................................................................................................................II1 绪论...................................................................................................................................11.1 引言.............................................................................................................................11.2 椰子水营养成分.........................................................................................................11.3 椰子水利用价值.........................................................................................................21.3.1 食用价值..............................................................................................................21.3.2 医药价值..............................................................................................................31.3.3 其它价值..............................................................................................................31.4 椰子水保存与加工研究进展.....................................................................................31.4.1 椰子果保鲜..........................................................................................................41.4.2 热处理..................................................................................................................51.4.3 非热处理..............................................................................................................61.4.4 添加剂处理..........................................................................................................71.5 椰子水贮藏时间研究进展.........................................................................................71.6 真空浓缩技术.............................................................................................................71.7 本课题研究目的、内容和意义.................................................................................81.7.1 研究目的及技术路线..........................................................................................81.7.2 研究内容与方法..................................................................................................91.7.3 本研究的意义......................................................................................................92 材料与方法.....................................................................................................................102.1 材料与设备...............................................................................................................102.1.1 材料....................................................................................................................102.1.2 试剂....................................................................................................................102.1.3 主要仪器............................................................................................................102.2 实验方法...................................................................................................................112.2.1 椰子水自然条件贮藏实验................................................................................112.2.1.1 原料处理与分装..........................................................................................112.2.1.2 不同温度贮藏..............................................................................................112.2.1.3 指标测定及感官记录..................................................................................112.2.2 椰子水非自然条件贮藏实验............................................................................112.2.2.1 原料处理与分装..........................................................................................112.2.2.2 热处理或添加剂处理..................................................................................112.2.2.3 不同温度贮藏..............................................................................................11万方数据 华中农业大学 2017 届专业学位硕士毕业论文ii2.2.2.4 指标测定及感官记录..................................................................................112.2.3 椰子水真空浓缩工艺........................................................................................122.2.3.1 真空浓缩椰子水的制备..............................................................................122.2.3.2 感官质量评价及颜色测定..........................................................................122.2.3.4 浓缩温度确定..............................................................................................122.2.3.4 浓缩倍率确定..............................................................................................122.2.3.5 椰子水初始 pH 确定...................................................................................122.2.3.6 亚硫酸氢钠添加量确定..............................................................................122.2.4 浓缩椰子水复原饮料开发................................................................................122.2.4.1 褐变指数测定..............................................................................................122.2.4.2 单因素试验设计..........................................................................................132.2.4.3 正交试验设计..............................................................................................133 结果与分析.....................................................................................................................133.1 自然贮藏条件下椰子水品质变化规律...................................................................133.1.1 24℃密封和敞口贮藏指标变化........................................................................133.1.2 14℃密封和敞口贮藏指标变化........................................................................143.1.3 37℃密封和敞口贮藏指标变化........................................................................153.1.4 4℃密封和敞口贮藏指标变化..........................................................................163.1.5 椰子水自然贮藏期间感官变化........................................................................163.1.6 结论....................................................................................................................163.2 非自然贮藏条件下椰子水品质变化.......................................................................173.2.1 37℃贮藏指标变化............................................................................................173.2.2 小结....................................................................................................................233.2.3 24℃贮藏指标变化............................................................................................233.2.4 小结....................................................................................................................273.2.5 14℃贮藏指标变化............................................................................................273.2.6 小结...................................................................................................................303.2.7 4℃冷藏指标变化..............................................................................................303.2.8 小结....................................................................................................................333.2.9 结论....................................................................................................................333.3 椰子水真空浓缩工艺研究.......................................................................................333.3.1 浓缩温度对椰子水感官品质的影响................................................................333.3.2 浓缩倍率对椰子水感官品质的影响................................................................343.3.3 初始 pH 对椰子水感官品质的影响.................................................................34万方数据 椰子水的贮藏与浓缩工艺研究及其复原饮料开发iii3.3.4 亚硫酸氢钠用量对椰子水感官品质的影响....................................................353.3.5 结论....................................................................................................................363.4 浓缩椰子水复原饮料...............................................................................................363.4.1 单因素试验........................................................................................................363.4.1.1 浓缩椰子水添加量确定..............................................................................363.4.1.2 pH 确定........................................................................................................363.4.1.3 白砂糖用量确定..........................................................................................373.4.1.4 褐变抑制剂及用量......................................................................................373.4.1.5 稳定剂及用量..............................................................................................383.4.2 正交试验............................................................................................................393.4.3 结论.....