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蕎麥乳酸菌飲料的研制+文獻綜述

時間:2019-06-14 20:59來源:畢業論文
以蕎麥為主要原料,工藝過程包括酶解、配料、均質、殺菌、發酵等,來制備蕎麥乳酸菌飲品。旨在通過研究,得到蕎麥乳酸菌的最佳配方,應用現代食品科技將其轉化為適應市場需要

摘要:本論文以蕎麥為主要原料,工藝過程包括酶解、配料、均質、殺菌、發酵等,來制備蕎麥乳酸菌飲品。旨在通過研究,得到蕎麥乳酸菌的最佳配方,應用現代食品科技將其轉化為適應市場需要的大眾化產品。先進行單因素實驗,再進行正交實驗。先進行中溫α-淀粉酶酶解,其條件為料液比1:5,酶解溫度為:60℃,酶解pH:5.5,加酶量:150U/g;再進行木瓜蛋白酶酶解,其條件為料液比1:20,酶解溫度為:50℃,酶解pH:7,加酶量為:15000U/g;使用增稠劑,添加量為CMC:0.15%和卡拉膠:0.18%。原料乳加熱到70~80℃,將其置于均質機中均質2 次,初次均質壓力為23MPa,第二次均質壓力為25MPa,得到的飲料組織狀態細膩。發酵條件是乳酸菌接種量2%,發酵時長6h,發酵溫度42℃。最佳配方是蕎麥和水的料液比4:1,蔗糖添加量0.4%,檸檬酸添加量0.02%。結果表明:成品中的蛋白質含量為1.1g,乳酸菌活菌數為1.2x1010CFU/mL,均符合國家規定,是一種可以被大眾喜歡的蕎麥乳酸菌飲料。36249
畢業論文關鍵詞:蕎麥;乳酸菌;酶解;發酵;穩定性
The Research and Development of buckwheat Lactobacillus beverage
Abstract:In this thesis, the buckwheat Lactobacillus beverage were made by enzymatic hydrolysis,blending,homogenizing,sterilization,fermentation process and etc.And the main raw material of the buckwheat Lactobacillus beverage were buckwheat and Lactobacillus. This thesis aims to research the best formula of the buckwheat Lactobacillus beverage, converting the application of modern food science and technology to the popular food which adapts to the needs of the market. Firstly doing single factor experiments and then orthogonal experiments. The optimum conditions were: processing conditions of buckwheat were the ratio of material to liquid 1:5;The optimum conditions of α-amylase hydrolysis were 60℃,pH:5.5,the amount of adding were 150U/g.Processing conditions of buckwheat were the ratio of material to liquid 1:20;The optimum conditions of papain were 50℃, pH:7,the amount of adding were 15000U/g.Mixed thickener and emulsifier.Adding 0.15% CMC and 0.18% carrageenan.Heating the raw milk to 70~ 80℃,the homogenization of homogenizing twice times,first time homogeneous pressure is 23MPa,the second homogeneous pressure 25MPa,the organization state of beverage was exquisite.The fermentation conditions were lactic acid bacteria inoculum2%,fermentation time 6h,fermentation temperature 42℃.The best formula of buckwheat and water were ratio of 4:1, sucrose 0.4%, citric acid 0.02%.The results show that: the protein content was 1.1g and Lactobacillus was1.2x1010CFU/mL, they were both in accordance with the provisions of the state, and the drinks were a popular- loved buckwheat Lactobacillus beverage. 源`自*六:維.論^文'網www.aftnzs.live
Key Words: buckwheat ; Lactobacillus; enzymatic hydrolysis; fermentation ; stability
目錄
1 緒論    1
1.1 蕎麥概述    1
1.1.1 蕎麥的營養價值    1
1.1.2 蕎麥的藥用價值及保健功效    1
1.1.3 蕎麥開發利用前景    2
1.2 乳酸菌概述    3
1.2.1 益生細菌的特性和種類    4
1.3 影響飲料品質的因素    5
1.3.1 增稠劑    5
1.3.2 均質    6
1.3.3 殺菌    6
1.4本課題的研究目的和意義    6
2 實驗材料與方法    8
2.1 原料與試劑    8
2.2 儀器與設備    9
2.3蕎麥乳酸菌飲料的制備工藝流程    9
2.4 蕎麥乳酸菌飲料的制作    9
2.4.1 過濾    9
2.4.2 酶解    9
2.4.3 滅酶    10
2.4.4 穩定劑的確定    10 蕎麥乳酸菌飲料的研制+文獻綜述:http://www.aftnzs.live/shiping/20190614/34606.html
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