摘要枸杞含有甜菜碱、不饱和脂肪酸、氨基酸、等多种维生素，其具有滋补肝肾益精明目等功效，而玫瑰花含有300多种化学成分，如斛皮苷、脂肪油和有机酸等，还有人体需要的18种氨基酸和微量元素，其具有美白，保湿，养颜、调经等功效。本课题采用玫瑰花粉与枸杞为原料，通过单因素实验以及正交分析，以感官评价得分作为主要衡量指标，辅以其沉淀率，对玫瑰花粉枸杞复合饮料的的原辅料添加量进行试验，确定其最佳配方以及其稳定剂最佳配比。经饮料制备工艺过程，制得了组织形态良好、口感较好的玫瑰花粉枸杞复合饮料，之后通过理化指标实验测定其酸度与可溶性固形物含量。关键词：玫瑰花粉；枸杞；复合饮料；理化指标；感官评价ABSTRACTLyciumbarbarumcontainsbetaine,unsaturatedfattyacid,aminoacid,andmanyothervitamins.Ithasthefunctionsofnourishingliverandkidney,benefitingastringencyandeyesight.Rosecontainsmorethan300chemicalcomponents,suchasDendrobiumglycoside,fatoilandorganicacid,and18aminoacidsandtraceelementsneededbyhumanbody.Ithasthefunctionsofwhitening,moisturizing,nourishingthefaceandregulatingmenstruation.UsingrosepollenandLyciumbarbarumasrawmaterials,throughsinglefactorexperimentandorthogonalanalysis,sensoryevaluationscoreasthemainmeasurementindex,supplementedbyitsprecipitationrate,theexperimentwascarriedouttodeterminetheoptimalformulaandtheoptimalproportionofstabilizerforthecompoundbeverageofrosepollenandLyciumbarbarbarum.Throughtheprocessofbeveragepreparation,arosepollenLyciumbarbarumcompoundbeveragewithgoodtextureandtastewasprepared.Theacidityandsolublesolidscontentofthebeverageweredeterminedbyphysicalandchemicalexperiments.KeyWords:rosepollen;wolfberry;compoundbeverage;physicalandchemicalindicators;sensoryevaluation目录1前言.............................................................................................................................11.1玫瑰花粉、枸杞的功效作用..................................................................................11.2玫瑰花粉、枸杞复合饮料的研究意义..................................................................11.3国内外研究现状与发展趋势..................................................................................11.4研究内容..................................................................................................................22材料与方法.................................................................................................................22.1.1实验材料.......................................................................................................22.1.2实验仪器与设备...........................................................................................22.2实验设计及方法..............................................................................................32.2.1玫瑰花粉的制备...................................................................................32.2.2玫瑰花粉液的制备...............................................................................32.2.3枸杞的挑选与制备...............................................................................32.2.4枸杞汁的制备.......................................................................................32.2.7玫瑰花粉枸杞复合饮料稳定剂最佳配比的研究.......................................32.2.8玫瑰花粉枸杞复合饮料理化指标的测定...................................................43结果与分析............................................................................................
