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Formula Optimization And Factory Design Of Annual Output Of 4200 Tons Of Passiflora Fruit Beverage

Posted on:2019-12-28Degree:MasterType:Thesis
Country:ChinaCandidate:H Y YangFull Text:PDF
GTID:2371330548987813Subject:Engineering
Abstract/Summary:PDF Full Text Request
In this paper,nutritional composition and volatile flavor of passiflora were analyzed.With passiflora as raw material,pectinase and cellulose as hydrolase,optimize the formula of passiflora beverage,and design the annual output of 4200 tons of passiflora beverage factory,this research provides the theoretical basis for the development of the passiflora beverage industry.The main findings are followed:(1)Passion fruit juice rate reached 59.38%(juice cell),the original juice is rich in organic acids,proteins,amino acids,vitamin C,total phenols,total flavonoids and a small amount of carotenoids.Through the use of headspace solid-phase microextraction and gas-mass spectrometry techniques,52 major volatile flavor compounds were detected.It was found through analysis that the content and type of esters were the most,accounting for 69.28%,among which the compound with the highest content was it is the sum of the contents of ethyl hexanoate,ethyl butyrate,4-hydroxy-2-butanone and ethyl octanoate that reach 62.06%.This is the main source of the fragrance of passion fruit.Passion fruit flavor,soluble solids(SSC=17.4%)and total acid content(pH=2.96)are higher,is a high-quality raw materials for the development of juice drinks.(2)Determined by single factor test,the better quality of passiflora beverage with10% ~ 14% of juice,3% ~ 5% fructose syrup,5% ~ 7% sucrose and 0.20% ~ 0.28%CMC-Na.Based on the single factor experiment,orthogonal experiment was carried out to optimize the formula.The results showed that the optimum formula was 12% of fruit juice,4% of fructose syrup,7% of sucrose and 0.20% of CMC-Na.The product obtained under the optimum formulation conditions has attractive color,bright yellow color,sweet and sour taste,and fruity flavor unique to passion fruit.(3)Design the annual output of 4200 tons of passiflora beverage factory,the program analyzed and studied from the aspect of the site selection,general graphic design,production process,quality standards,material balance,energy balance,equipment selection,staffing,engineering solutions,environmental sanitation management to cost and profit estimation.It is estimated that the total original investment is 1422.48 million yuan,the production cost is 2566.27 million yuan and the net profit is 1225.30 million yuan.the output reached 1178.62 tons can be guaranteed with a guaranteed operating,safety rate of71.94%.The payback period is 2.95 years.
Keywords/Search Tags:Passiflora, Flavor, Technology, Formula, Factory design, Economic budget
PDF Full Text Request
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