发酵果蔬汁---科技创新论文

1科技创新论文（设计）题目：湖南传统食品蔬菜发酵汁的开发与利用2目录摘要································································································31前言·····························································································42材料与方法····················································································42.1试验材料··················································································42.1.1原料····················································································52.1.2试验试剂··············································································52.1.3试验设备与仪器····································································52.2试验方法··················································································52.2.1工艺流程··············································································52.2.2发酵香瓜饮料的制备······························································52.2.3发酵香瓜汁饮料配方确定························································62.2.4发酵香瓜汁饮料感官评定························································63结果与分析····················································································83.1感官评价确定香瓜汁与牛奶配比····················································83.2不同发酵时间对香瓜发酵饮料感官评价的影响··································83.3不同发酵时间香瓜发酵饮料的蛋白质含量变化··································93.4不同发酵时间香瓜发酵饮料的乳酸含量变化····································103.5不同发酵时间香瓜发酵饮料的糖度变化··········································114结论····························································································11参考文献·························································································123湖南传统食品发酵蔬菜汁的开发与利用周子靓周顺杨倩倩卜涓于柏花（衡阳师范学院生命科学系指导老师：陈晓华）摘要:本研究以香瓜为原材料，经乳酸菌发酵而制成香瓜乳酸菌发酵饮料，并通过感官评价和理化指标测定得出了最佳香瓜发酵饮料的配方为：香瓜汁与牛奶的配比为4:1，发酵时间为4h。最终产品黏度适当、口感协调、具较高的稳定性。关键词:香瓜；发酵饮料；感官评定；ThedevelopmentandutilizationofHunantraditionalfermentedvegetablejuiceZhouzijing、ZhouShun、YangQianqian、BuJuan、YuBaihua(hengyangnormalcollegelifescienceteacher:ChenXiaoHua)Abstract:Melonwithlacticacidbacteriawasmadeoffermentedbeverageinthisstudy.Theoptimumformulawasobtainedbythemethodsofsensoryevaluationandphysicalandchemicalinspection.Theresultsshowedthattheproductoptimumformulafortheratioofmelonjuiceandmilkwas4:1andforfermentedtimewas4hs.Thefinalproducthadmoderateviscosity,texturecoordinatesandappropriatewithhighstability.Keywords:Melon;fermentedbeverage;sensoryevaluation;41前言有史以来水果和蔬菜就是人类食品中不可缺少的重要组成部分。许多口头和书面流传的远古文学证实了古代人类已经开始用简单的方法如用手挤压、用水浸提等方法获得水果和蔬菜的汁液。香瓜又称甜瓜,属葫芦科,一年蔓生草本植物[1]。香瓜营养丰富,100g香瓜含水92.4g、蛋白质0.4g、脂肪0.1g、碳水化合物6.2g、热量27kcal,粗纤维0.4g、灰分0.5g、钙29mg、磷10mg、铁0.2mg、胡萝卜素0.03mg、硫胺素0.02mg、核黄素0.03mg、烟碱酸0.3mg、抗坏血酸13kg[2]。香瓜的果肉可以生食,有清热、除烦、解毒,消除口臭的功效。小孩子喝了,对防治软骨病有一定作用。香瓜所含的转化酶可以将不溶性蛋白质转变成可溶性蛋白质为人体吸收。另外,香瓜含有葫芦素B能明显增加肝脏内糖原的储备量,可及时补充大脑与血液中的血糖浓度,对人的精力有明显的补充作用。目前,市场上的果汁乳酸饮料绝大部分是以果汁、柠檬酸、乳酸为原料调制而成[3-6]。乳酸菌发酵食品因可增加食品的营养成份，提供特殊芳香味，并具有助消化及整胃的功效，渐为消费者所青睐[7]。研制开发营养、功能性乳酸菌发酵香瓜汁饮料符合食品向安全、营养、功能性、多样化发展方向，是消费市场的客观要求，前景广阔[8]。香瓜主要是鲜吃,深加工报道较少。开发研制发酵香瓜汁,不仅可为饮料消费市场提供新的饮料品种,对提高香瓜的经济价值都有十分重要的意义[9]。2材料与方法2.1试验材料52.1.1原料衡阳的本地新鲜香瓜、雀巢全脂奶粉、白砂糖：市售、菌株：保加利亚乳杆菌和嗜热链球菌2.1.2试验试剂氢氧化钠，酚酞，2,6-二氯酚靛酚，草酸，标准抗坏血酸，G250考马斯亮蓝，氯化钠，浓磷酸，牛清白蛋白，95%乙醇等均为分析纯。2.1.3试验设备与仪器榨汁机，恒温水浴锅，电子天平，冰箱，超净工作台，722型分光光度计，离心机，酸度计等。2.2试验方法2.2.1工艺流程香瓜→去瓤→洗净→切块护色→榨汁→过滤→澄清的香瓜汁→（添加柠檬酸、稳定剂、牛乳等）↓（菌种→驯化）调配→杀菌→冷却→接种→发酵→→装瓶→检验→成品2.2.2发酵香瓜饮料的制备a.认真挑选新鲜、成熟的香瓜，清洗干净，用刨皮刀去皮去瓤后，6用水果刀将其切成片状；b.护色及热烫用0.05%的柠檬酸和0.1%的VC护色20分钟左右，，用清水冲洗两遍，除去护色液，在沸水(95-100℃)热烫2-3min，漂烫后立即用冷水冷却室温[10];c.榨汁将块状新鲜香瓜放入榨汁机进行榨汁，用80目过滤筛进行过滤；d.调配：加入一定量的柠檬酸，按香瓜汁：牛奶=4:1配比，调整香瓜汁pH至6.0-6.5，再加入10%的牛乳、一定量的3%的白砂糖和适量的稳定剂，搅拌混匀。e.灭菌将调配好的香瓜汁，置于80℃水浴锅加热杀菌15分钟；f.菌种制备将保加利亚乳杆菌和嗜热链球菌菌粉加入灭菌后的5%蔗糖溶液，作为菌种母液，放置到42℃培养箱中恒温培养15分钟，于4℃下冷藏备用g．接种。将已灭菌的澄清的香瓜汁冷却至40℃左右，接入一定量的菌种母液[11]，放到37℃培养箱里发酵4h，制成产品，置于冰箱冷藏[12]。2.2.3发酵香瓜汁饮料配方确定将香瓜原汁与牛奶按照不同比例进行配比，分别配制成香瓜汁：牛奶=4:1、5:1、23:7混合汁，经灭菌后放到37℃培养箱分别发酵4h、5h、6h、7h、12h等时段，对不同配比不同发酵时间发酵果蔬汁进行感官评定，同时根据测定各个理化指标并得出数据，得出口感最佳配方。2.2.4发酵香瓜汁饮料感官评定产品的感官评定：由食品加工专业人员10人组成评定小组，按评定标准进行综合评定。评定标准为：分别从组织状态及稳定性、风味、滋味和口感、色泽气味、等四个方面进行评分，每个项目分成三个等级，满分为30分或20分，根据评定小组的评定得分结果，统计7整理出十个小组的感官评价得分情况详情,以总分计，见表1为最终确定方案感官评定表数据表。表1发酵饮料感官果蔬汁评分标准评分项目评分标准得分组织状态及稳定性均匀乳状流体,无沉淀,无凝块,不分层；均匀乳状流体,有少量沉淀,有少量凝块,不分层；乳状流体,有少量沉淀,有凝块,分层；20~30分10~20分0~10分风味风味协调,有甜瓜清香和乳酸发酵饮料特有的香味风味基本协调,典型乳酸发酵饮料风味,甜瓜味不足风味不协调,甜瓜味过浓20~30分10~20分0~10分滋味和口感滋味和口感酸甜适口、细腻、圆润、柔和酸甜适中、细腻、欠柔和甜味、酸味显淡或偏浓,口感粗糙20~30分10~20分0~10分色泽气味色泽明亮色泽一般色泽有点略带灰暗13~20分7~13分0~7分83结果与分析3.1感官评价确定香瓜汁与牛奶配比图1果汁配比对香瓜发酵饮料感官评价的影响通过将香瓜原汁与牛奶按照不同比例进行配比，配制成（香瓜汁：牛奶）=4:1、5:1、23:7混合汁，分别发酵5和6个小时。经感官评定得出其最佳配比为4:1，该配比的香瓜发酵饮料口感最佳。3.2不同发酵时间对香瓜发酵饮料感官评价的影响香瓜汁与牛奶配比为4:1时，不同发酵时间下感官评分的变化。9感官评定分数的平均分与时间的关系01020304050607080904小时5小时6小时7小时12小时24小时时间感官评定分数和平均分感官评定分数和图2不同发酵时间对香瓜发酵饮料感官评价的影响以上图2可得最佳配比香瓜汁进行不同时间的发酵，发酵时间为4小时的香瓜发酵饮料口感最佳。3.3不同发酵时间香瓜发酵饮料的蛋白质含量变化不同发酵时间下，香瓜汁与牛奶配比为4:1的蛋白质含量变化蛋白质含量00.10.20.30.40.50.60.70.84小时5小时6小时7小时12小时24小时时间蛋白质含量蛋白质含量图3不同发酵时间对香瓜发酵饮料蛋白质的影响10通过图3可得知发酵香瓜汁蛋白质的含量变化规律。在发酵过程中在一定时间范围内蛋白质含量逐步减少,但随着时间推移蛋白质含量的变化趋势为先上升然后下降。（图表中出现一点突然升高，原因不明，有待继续研究）。3.4不同发酵时间香瓜发酵饮料的乳酸含量变化不同发酵时间下，香瓜汁与牛奶配比为4:1的乳酸含量变化乳酸含量测定0510152025304小时5小时6小时7小时12小时24小时时间乳酸