Processing Technology Of Carrot,Corn And Mango Compound Beverage And The Design Of Production Workshop

Carrot juice, corn juice and mango juice were chosen as raw material to prepare a new type of nutrient-rich and complementary flavor compound beverage. The compound beverage production process parameters were obtained by experimental analysis. An compound beverage production line was designed. The selection of related equipment and the site of the compound beverage factory were completed. The conclusion had been carried out in following test on the development of the compound beverage.(1)The best beverage formulation consisted was obtained by single factor experiment orthogonal test and sensory evaluation. The basic formula of compound beverage was:carrot juice:corn juice:mango juice:=4:2:4 (volume ratio), honey 40g/L, citric acid 1.0g/L, stevioside 0.15g/L, salt 0.8g/L.(2)The xanthan gum, arabic gum, CMC-Na were selected as stabilizer, through single factor experiment and orthogonal experiment of different stabilizers and their combined effect on compound beverage stability study. The results showed that using single stabilizer did not reach the best stability of beverage, and the best stability was obtained with adding xanthan gum 0.10%, arabic gum 0.10%, CMC-Na 0.10%. The single factor was adopt to test the effect of homogenizing condition on compound beverage stablity. The results showed that the optimum homogenizing condition was pressure 20Mpa, temperature 65 ℃,2 times. The sterilization of compound beverage was discussed, and result showed that the best sterilization process were 90℃,10 min. The detection results of the quality indexs of compound beverage, which showed that sensory index, microbial index as well as physical and chemical index met the national standards.(3)An annual output of 5000t carrot, corn and mango compound beverage processing production line and workshop were designed, the material balance and estimation of production with water steam and electricity consumption were completed. Draw a conclusion that daily dosage of carrot 2.5t, corn 1.8t, mango single puree 1.6t, honey 0.8t, packaging materials 4350 pieces, production water 55.5t, electricity 1514kw-h and gas 6.75t. Completed the selection of main equipment, provided guidance for compound beverage product practical production.