草莓酸味布丁粉的研发+文献综述
毕业论文关键词： 布丁粉；草莓粉；调配温度；pH
The Development of Sour Strawberry Pudding Powder
Abstract:This paper studied and develop of intensive type of pudding powder which is dissolved by milk. The pudding powder is mainly made of strawberry powder, thickener, proteins coagulant,flavor and some other powders . Under low acidic conditions,the protein of product are not denaturation of so that the protein is not destroyed, and to maximum extent can keep the nutritional value.By adjusting the amount and type of thickener, get the best stabilizing system and gel time was obtained . According to the sensory test to perfumer, the product more can be made attractively .The best proportion of pudding powder are: strawberry powder A 1.5%, sugar 7.0%, whole milk78.95%, modified starch 2.0%, GDL 4.0% , xanthan gum 0.2%, creamer 3.0% , litesse 3.0% , strawberry flavor 0.1% , yogurt flavor 0.15% , cheese flavor 0.1%.By adding strawberry pudding powder into the milk with stirring at room temperature , it is more easily dissolved, and eventually can get better texture, delicate taste , and obtain a suitable fermentation and sweetness flavor, rich strawberry, obvious yogurt-flavored product.
Key Words:pudding powder;strawberry powder;temperature;pH
目录
1 绪论 1
1.1 草莓的概况 1
1.1.1 草莓的价值 1
1.1.2 草莓开发利用前景 2
1.2 牛奶的概述 2
1.2.1 牛奶营养价值 2
1.2.2 牛奶种类 2
1.3 影响布丁粉品质的因素 3
1.3.1原料对布丁品质的影响 4
1.3.2调制方法及牛奶的温度 7
1.4 本课题的研究目的和意义 7
2 实验材料和方法 9
2.1 实验材料 9
2.1.1 原料与试剂 9
2.1.2 仪器与设备 9
2.2 实验方法 10
2.2.1 工艺流程及操作要点 10
2.2.2 pH的测定 10
2.2.3 粘度的测定 10
2.2.4 感官评定 11
3 结果与讨论 12
3.1 原料的筛选 12
3.1.1 蛋白质凝固剂的筛选 12
3.1.2 草莓粉的筛选 13
3.1.3增稠剂对草莓酸布丁粉增稠效果的影响14
3.1.4填充物对草莓酸布丁凝胶效果和质构的影响21
3.1.5甜剂对草莓酸布丁口感的影响 28
3.2 工艺方法的确定 29
3.2.1 调制方法对草莓酸布丁调配效果的影响.28
3.2.2 冲泡牛奶的温度对草莓酸布丁调配效果的影响 30
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