1. 毕业设计（论文）的内容和要求
本设计主要为年产万吨山楂果味碳酸饮料的工厂设计，设计包括厂址选择、制定产品方案、工艺流程的确定、物料衡算、行设备选型，车间平面布置等。
2. 参考文献
［1］Aghajanzadeh S，Ziaiifar A M，ashaninejad M.Influence of thermal treatment，homogenization and xanthan gum onphysicochemical properties of watermelon juice: A response surface approach［J］.LWT－ Food Science and Technology，2017，85: 66－74.［2］Caporaso N，Genovese A，Burke Ｒ，et al.Effect of olive mill wastewater phenolic extract，whey protein isolate and xanthan gumon the behaviour of olive O/W emulsions using response surface methodology［J］.Food Hydrocolloids，2016，61: 66－76.［3］Xu K，Guo M，Du J H，et al.Okra polysaccharide: Effect on the texture and microstructure of set yoghurt as a new naturalstabilizer［J］.International Journal of Biological Macromolecules，2019，133: 117－126.
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