黑豆酸奶的生产工艺研究

单位代码：10204吉林工程技术师范学院生物与食品工程学院毕业论文学生姓名：黑豆酸奶的生产工艺研究Studyonblackbeanyogurtproductionprocess学生姓名：指导教师：教授专业名称：食品质量与安全答辩时间：2013.6吉林工程技术师范学院学术委员会2013年6月吉林工程技术师范学院毕业论文摘要I摘要黑豆酸奶是以黑豆浆、鲜牛奶、白砂糖等为原料，经保加利亚乳酸杆菌和嗜热链球菌发酵制成的一种高蛋白、低脂肪的营养保健食品。在酸奶丰富的营养基础上加入祛火解毒的黑豆浆，以满足多重营养和风味的需求。本试验以研究黑豆酸奶的最佳生产工艺入手，分别对黑豆沙与黑豆浆的选用、黑豆浆在酸奶发酵的不同时期加入、黑豆浆与酸奶的质量比例、混合后酸奶与水的质量比例、酸奶中糖含量、柠檬酸含量、稳定剂CMC含量等因素对黑豆酸奶风味的影响进行了研究。结果表明：制作混合酸奶的过程中，黑豆浆调兑出的混合酸奶在口感和外观上均优于黑豆沙调兑出的混合酸奶；制作豆浆时，黑豆与水的比例至少在1:8以上，否则会影响酸奶的口感及凝乳状态。采用正交试验法对于混合酸奶中豆浆与酸奶的质量配比、混合酸奶与水的质量配比、酸奶中白砂糖和柠檬酸含量进行四因素三水平试验。试验所选出的最优参数为：发酵酸奶时，黑豆浆与鲜牛奶以1：2的质量比例发酵成混合酸奶为宜；混合酸奶与水以1：8的比例，白砂糖含量为5%，稳定剂含量为2%，酸奶口感适中。加入3%的稳定剂生产出的产品凝乳状态良好，质地细腻均匀，酸甜适中，口感与色泽均为最佳状态。关键词：黑豆；酸奶；工艺研究吉林工程技术师范学院毕业论文英文摘要IIAbstractBlackbeanyogurtisblacksoya-beanmilk,milk,sugar,etcastherawmaterial,bytheBulgarianstreptococcusthermopilesandlactobacillusfermentedahigh-protein,low-fatnutritionalhealthfoodproducts.Basedonyogurtrichnutritiontoremovefiredetoxificationofblacksoybeanmilk,inordertomeettheneedsofmultiplenutrientsandflavor.Thistestistostudythebestproductionprocessofblackbeanyogurt,respectivelyfortheselectionofblackbeanpasteandblacksoybeanmilk,blacksoybeanmilkatdifferenttimestojoinintheyogurtfermentation,blacksoybeanmilkandyogurtqualityproportion,mixproportionoftheyogurtandthewaterqualityafter,yogurt,sugar,citricacidcontentinstabilizerCMCcontentontheinfluenceoftheblackbeanyogurtflavorwasstudied.Resultsshowthattheproductionprocessofyogurtmixtureofblacksoybeanmilkmixingthemixtureofyogurtintasteandappearancearebetterthantheblackbeanpastemixingthemixtureofyogurt;Whenmakingsoya-beanmilk,blackbeansandtheproportionofwaterforatleast8above,otherwiseitwillaffectthetasteofyogurtcurdsandstate.Usingorthogonaltestmethodformixsoya-beanmilkandyogurtintheyogurtqualityratio,ratioofmixedyogurtwiththequalityofthewater,sugarandcitricacidcontentintheyogurtfourfactorsthreelevelsoftestsarecarriedout.Selectedtheoptimalparametersforthetest:fermentedyogurt,2-1blacksoya-beanmilk吉林工程技术师范学院毕业论文英文摘要IIIandfreshmilkfermentedintomixedproportionofthequalityofyogurtadvisable;Yogurtmixedwithwaterinaratioof1:8,sugarcontentis5%,stabilizercontentis2%,yogurttastemoderate.Add3%ofthestabilizingagenttoproduceaproductthecurdsingoodshape,finetexture,sweetandsourmoderate,lookandtastearethebest.Keywords：BlackbeanYogurtProductionprocess吉林工程技术师范学院毕业论文目录IV目录摘要...............................................................................................IAbstract................................................................................................II目录............................................................................................IV第一章引言..................................................................................11.1黑豆的简介..................................................................................11.1.1黑豆的营养价值.................................................................11.1.2生理功能.............................................................................21.1.3在食品中的应用.................................................................41.2酸奶的营养价值..........................................................................61.2.1饮用酸奶可克服乳糖不适应症.........................................61.2.2可降低胆固醇.....................................................................61.2.3酸奶对便秘和细菌性腹泻有预防作用.............................61.2.4能抑制癌症.........................................................................61.2.5酸奶具有美容保健作用.....................................................61.3国内外对黑豆酸奶的研究现状及发展前景..............................71.4酸奶生产技术要点......................................................................81.4.1生产原料............................................................................81.4.2选择优良的酸奶发酵剂....................................................91.4.3做好产品生产中的卫生管理............................................9第二章材料与方法........................................................................102.1材料...........................................................................................102.2设备与器具...............................................................................102.3工艺流程...................................................................................102.4实验内容...................................................................................102.4.1菌种的活化与驯化...........................................................102.4.2黑豆沙与黑豆浆的选用..................................................112.4.3黑豆成分在混合酸奶中的加入时间的确定...................112.4.4黑豆灭酶方法及条件的选择...........................................112.4.5黑豆与水的混合比例的确定...........................................112.4.6混合酸奶中黑豆成分含量的确定...................................112.4.7黑豆浆与鲜牛奶的发酵乳与水配比的确定...................112.4.8酸奶中稳定剂（CMC）含量的确定...............................112.4.9酸奶中白砂糖含量的确定...............................................122.4.10酸奶中柠檬酸含量的确定.............................................12第三章结果与分析........................................................................13吉林工程技术师范学院毕业论文目录V3.1试验结果分析...........................................