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苦蕎植物發酵乳的研制

時間:2019-06-16 20:44來源:畢業論文
通過大豆與蕎麥的比例、發酵時間、發酵溫度、發酵劑接種量以及蔗糖添加量的單因素優化得出,在制作苦蕎植物發酵乳的過程中,大豆與蕎麥的比例、發酵時間

摘要:本課題將苦蕎和大豆作為原料通過乳酸菌發酵制成一款具有蕎麥香味、營養價值較高的植物發酵乳。所用的發酵菌種由嗜熱鏈球菌和保加利亞乳桿菌組成,本試驗通過大豆與蕎麥的比例、發酵時間、發酵溫度、發酵劑接種量以及蔗糖添加量的單因素優化得出,在制作苦蕎植物發酵乳的過程中,大豆與蕎麥的比例、發酵時間、發酵劑添加量以及蔗糖添加量對發酵過程有主要的影響,而發酵溫度對其的影響不大。通過工藝優化的正交實驗得出最佳配方為大豆與蕎麥的最適比例為3:1,菌種最佳接種量為每一百克原料添加0.3g,白砂糖最佳添加量為6%,發酵時間為6h,發酵溫度42°C。苦蕎植物發酵乳不僅具有獨特的蕎麥香味也帶有乳酸菌發酵產生的濃郁風味,并且該產品口感細膩、組織狀態良好。本實驗中,成品的蛋白質含量為2.56%,總菌數為4×107CFU/mL,酸度為76°T,均達到GB 19302-2010的要求。根據產品在4°C貯藏期間感官及總菌數的變化,推測苦蕎植物發酵乳的貨架期為10天。36420
畢業論文關鍵詞: 苦蕎麥;大豆;發酵工藝;正交;理化指標
The development of Tartary Buckwheat fermented milk
Abstract:This topic will tartary buckwheat and soybean as raw material by lactic acid bacteria fermented with a buckwheat flavor, nutritional value higher vegetable fermented milk. The fermentation of Streptococcus thermophilus and Lactobacillus bulgaricus by neutrophils and the test by soybean than the amount of buckwheat, fermentation time, fermentation temperature, fermentation inoculation amount and the amount of sucrose added by single factor optimization is obtained in the process of making of Tartary Buckwheat fermented milk, to the pH of the product value, the proportion of soybean and buckwheat, fermentation time, fermentation agent adding amount and sucrose addition has major effects on the, and fermentation temperature had little effect on the. Through the orthogonal experiment to optimize the process that best formula for soybean and buckwheat optimum ratio of 3:1, strain is the best inoculum was 0.3 g, white sugar optimum adding amount of 6%, fermentation time is 6h, fermentation temperature to 42 DEG C. Tartary buckwheat fermented milk not only has the unique flavor of buckwheat with lactic acid bacteria fermentation to produce a rich flavor, and the delicate taste, good organization. In this experiment, the protein content of the finished product was 2.56%, the total bacteria number was 4 * 107CFU/ml, and the acidity was 76 T, and the requirement of 19302-2010 GB was reached.. According to the change of the product during the storage at 4 ~ C sensory and total number of bacteria, that of Tartary Buckwheat fermented milk shelf-life for 10 days.
源¥自%六:維;論-文'網=www.aftnzs.live

KeyWords: Buckwheat; soybean; fermentation; orthogonal; physicochemical index
目  錄
1 緒論    1
1.1 大豆及其發酵制品的營養價值    1
1.1.1 大豆的營養價值    1
1.1.2 大豆發酵乳的營養價值    2
1.2 蕎麥的營養價值    3
1.3 發酵劑的介紹    4
1.3.1 嗜熱鏈球菌    4
1.3.2 保加利亞乳桿菌    5
1.4 植物發酵乳的研究現狀    5
1.5 研究意義及主要內容    6
1.5.1 研究意義    6
1.5.2 主要內容    7
2 材料與方法    7
2.1 實驗材料與儀器設備    7
2.1.1 實驗主要材料    7
2.1.2 實驗主要儀器    7
2.2 實驗方法    7
2.2.1 苦蕎豆漿原料液制備    7
2.2.2 苦蕎植物發酵乳制作的工藝流程    7
2.2.3 苦蕎植物發酵乳發酵工藝優化    8 苦蕎植物發酵乳的研制:http://www.aftnzs.live/shiping/20190616/34862.html
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