杨梅核奶糖的研制

文档编号:SP079  文档字数:11658,页数:25

摘要:杨梅核中含有对人体有益的黄酮,为充分利用杨梅植物资源，探讨如何制作杨梅核奶糖,以及杨梅核总黄酮的最佳水浴提取方法.以杨梅核为原料,直接加入奶糖原料,根据奶糖工艺制作出奶糖.还设计正交实验,采用乙醇水浴提取法从杨梅核中提取黄酮类物质,并对所提取的黄酮类物质进行验证，用分光光度法测定其含量,最后根据奶糖的加工工艺制作将黄酮用逐级稀释办法加入奶糖,制作出黄酮保健奶糖.
实验结果表明杨梅核难和其他奶糖原料溶于一体,而采用提取黄酮加入奶糖是制作杨梅核奶糖的最好方法，加入总黄酮后,会使奶糖颜色变浅,增加硬度,而且水浴的最佳提取方案为：80%乙醇于60℃水浴提取3 h，所得总黄酮的浸出率最高。

Abstract :Flavonoids in the waxberry pit is beneficial to human body, in order to well make use of the plant resources in the waxberry, study how to make the waxberry toffee, and the best method to extraction flavonoids from waxberry . take waxberry pit as material, and put the material, of which are using in toffee-processing directly into the waxberry pit material, produce the toffee according to the toffee-processing technics.At the same time, design the Orthogonality Expreiment. And use Ethanol to extract the flavonoid from the waxberry pit, do verifying of the flavonoid, which is extracted from the waxberry pit. Use absorp-tion of the ultraviolet to test the flavonoid content, At last, use the dilute method to add the flavonoid into the toffee grandually according to the toffee processing technics. Then we can obtain the waxberry pit toffee, that is health flavonoid toffee.
Experiment result is that waxberry pit can not dissolve well with the toffee materials, use extracted flavonoid and add into the milk suguar is the best way to process the waxberry pit toffee ,and the color of sugar was changed by flavonoid, the best extraction plan to obtain the flavonoid is use 80% ethanol in the 3 hours calefaction at 60 ℃ water bathses.
关键词:杨梅核；总黄酮；奶糖;
Keyword:  waxberry;  flavonoids   ;  Toffee;

目  录
中文摘要………………………………………………………………………………………Ⅰ
英文摘要………………………………………………………………………………………Ⅱ
目录……………………………………………………………………………………………Ⅲ
1.  绪论
  1
     1.1  课题设计原因……………………………………………………………………1
     1.2  黄酮的作用与提取………………………………………………………………1
     1.3  奶糖的介绍………………………………………………………………………2
     1.4  本章小结…………………………………………………………………………3
2.  实验部分…………………………………………………………………………………4
 2.1  实验仪器…………………………………………………………………………4
 2.2  实验材料…………………………………………………………………………4
 2.3  奶糖的制作………………………………………………………………………4
 2.4  黄酮含量测定及计算……………………………………………………………5
 2.5  奶糖的加工工艺…………………………………………………………………7
 2.6  本章小结…………………………………………………………………………11
3  结果与讨论………………………………………………………………………………12
 3.1  芦丁标准曲线……………………………………………………………………12
 3.2  总黄酮水浴提取最佳工艺条件…………………………………………………12
 3.3  总黄酮对奶糖品质的影响………………………………………………………16
 3.4  本章小结…………………………………………………………………………16
4  总结与展望………………………………………………………………………………17
致谢……………………………………………………………………………………………18
参考文献………………………………………………………………………………………19

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