【作者】 李小华；

【导师】 阮美娟；

【作者基本信息】 天津科技大学 ， 食品科学， 2004， 硕士

【摘要】 本论文以承德地区野生榛子为主要原料，研究了榛子蛋白饮料与主剂的加工工艺及特性，建立了主剂贮藏期预测动力学模型及颜色变化的动力学模型。 实验以蛋白质含量、得率及浸泡时间为主要考察指标，得出榛子仁浸泡的最佳工艺条件为：静水浸泡15h；采用不同的去皮方法及去皮剂进行去皮工艺研究，考察了色泽及得率等指标，确定了榛子的最佳去皮工艺为：1％的NaOH溶液，100℃处理0.5min。 从乳化剂、稳定剂、均质条件、杀菌条件等方面分析探讨影响榛子蛋白饮料稳定性的各因素，得出了使榛子蛋白饮料保持稳定的最佳工艺条件为：添加0.563％的复配稳定剂，80℃、30MPa／20MPa、2次均质，5～15min／121℃杀菌。通过响应面设计与分析，得出了榛子蛋白饮料的最优配方。从粘度、浓缩比等指标研究了榛子主剂的流变学特性，并确定了主剂的浓缩工艺条件。 榛子主剂的流变学特性表现为假塑性体系，其表观粘度会随剪切速率的不断增加而降低，出现剪切稀化现象。温度和浓度对其粘度的影响可分别用模型：η=K₀exp（E_a／RT）和η=K₀（C^A）来描述。 通过保温试验，检测过氧化值、色泽角、明度等指标，建立了主剂贮藏期预测及其颜色变化的动力学模型分别为： lgθ=-0.0222C+2.3913、Y=A₁t³+A₂t²+A₃t+B。更多还原

【Abstract】 The manufacture technology and property of hazelnut protein beverage and condensed liquid made from Cheng De were researched in this paper. The dynamitic model of life-time predication and color change during conservation were established.The best soaking technical conditions of hazelnut were obtained mainly by the analysis of protein, yield and time, which were soaking in stationary water at indoor temperature for 1 5 hours; Through the research by using different flaying ways and doses, and by the analysis of color and yield, the optimum flaying technologies were confirmed as follows: dose of NaOH, 1%; teniperature,100 C;reaction tine,0.5min.Different effects to the stability of hazelnut protein beverage were analyzed and discussed, such as emulsifier, stabilizer, homogenize condition, sterilize condition etc, the best technology to keep it stabilizing for long were obtained, that was dose of compound stabilizer, 0.563%; homogenize condition, 80 C, 30mPa/20mPa, 2times; sterilize condition, 5~15min/12rc. The optimized formulation of hazelnut protein beverage were determined through the RS A design and analysis. The theological properties of condensed liquid were studied and the condense conditions were achieved by the analysis of viscosity and concentration multiple.The rheological properties of hazelnut condensed liquid showed out pseudoplastic fluid. Its apparent viscosity went down as the rise of temperature. The effect to viscosity by temperature and concentration can be directed respectively by the following equation:Through the experiment of accelerating deterioration and conservation, testing peroxide value, huo and lightness of the hazelnut condensed liquid, the dynamitic model of life-time predication and color change during store were as follows: Ig =-0. 0222C+2. 3913 ,Y = A1t3 + A2t2 +A3t+B.更多还原