摘要：本课题以南瓜为主要原料，研制一种有降血糖功能的南瓜果蔬软饮料。首先，通过感官实验来进行单因素实验和正交试验，以感官实验的综合评分为标准，确定出最佳配方，试验结果表明：本产品的最佳配方为稳定剂0.15%（卡拉胶：CMC-Na 2:1）、冲调浓度12%、南瓜粉75%（山药粉25%）、奶粉2%、蔗糖2%。其次，再进行保藏实验，通过对不同防腐剂和不同温度环境下测定的样品pH和OD值，反映出样品的保藏状况，以此研究防腐剂和环境对产品保藏的影响。实验结果表明：苯甲酸钠和山梨酸钾作为饮料防腐剂都有着较好的防腐作用，两者的作用效果无显著差异，而且温度越高产品越容易腐败变质。然后进行动物实验，通过对测定小鼠服用样品后的血糖的变化，来验证本产品的功能性。实验结果表明：该南瓜饮料对降低小鼠血糖有着显著作用。最后利用调查问卷，对产品的市场进行调查，调查结果表明：南瓜的大众接受度非常高，产品中所用到的山药粉和奶粉等，也较为受欢迎，此款南瓜保健饮料有着很大的市场发展空间。

关键词：南瓜；山药；保健功能；降血糖；感官评定

Development of a pumpkin fruit and vegetable soft drink

Abstract:This topic uses pumpkin as the main raw material to develop a pumpkin fruit and vegetable soft drink with hypoglycemic function. First, single-factor experiments and orthogonal experiments were conducted through sensory experiments. The best formula was determined based on the comprehensive score of sensory experiments. The test results showed that the best formula for this product was stabilizer 0.15% (carrageenan: CMC-Na 2:1), reconstitution concentration 12%, pumpkin powder 75% (yam powder 25%), milk powder 2%, sucrose 2%. Next, the preservation experiment was performed to reflect the preservation status of the sample by measuring the pH and OD valuesof the sample under different preservatives and different temperature environments. The effect of the preservative and the environment on the preservation of the product was studied. The experimental results show that sodium benzoate and potassium sorbate have good antiseptic effect as a beverage preservative, and there is no significant difference in the effect of the two, and the higher the temperature, the more susceptible the product to spoilage and deterioration. An animal experiment was then conducted to verify the functionality of the product by measuring the change in blood glucose after taking the sample from the mouse. The experimental results show that the pumpkin drink has a significant effect on reducing blood glucose in mice. Finally, a questionnaire was used to investigate the product market. The survey results showed that the public acceptance of pumpkin is very high, and the yam powder and milk powder used in the product are also relatively popular. This pumpkin health drink has a large market. Expansion capacity.

Keywords：Pumpkin;Chinese yam; Health function; Hypoglycemic; Sensory evaluation

目录

1 绪论 1

1.1原料概述 1

1.1.1南瓜概述 1

1.1.2山药概述 1

1.1.3南瓜的营养价值 2

1.2保健饮料概述 2

1.2.1软饮料概述 2

1.2.2保健饮料的发展现状 3

1.2.3降糖保健饮料的发展前景 3

1.3试验内容概述 3

1.3.1感官评定 3

1.3.2保藏实验 4

1.3.3动物实验 4

1.3.4问卷调查 5

1.4本课题研究现状 5

1.5本课题研究目的和意义 6

2 实验材料和方法 7

2.1 实验材料与设备 7

2.1.1实验材料与试剂 7

2.1.2 实验仪器及设备 8

2.2 实验方法 8

2.2.1配方制定 8

2.2.2保藏实验 10

2.2.3动物实验 10

2.2.4产品问卷调查 11

3 结果与讨论 13

3.1配方的制定 13

3.1.1稳定剂比例的单因素试验 13

3.1.2冲调浓度的单因素试验 14