芡实混合杂粮发酵乳的研制
毕业论文关键词： 杂粮；营养；发酵乳；感官评定
The Research on Fermented Milk of Gorgon and Mixed Grains
Abstract: Gorgon and other grains are rich in vitamins, nutrients and trace elements which not only plays a very important role in human health also has some medicinal value.Meanwhile,fermented milk has their unique flavor and rich in nutrients, and also can promote gastrointestinal peristalsis to help digestion.Therefore,this project aim to create a new kind of fermented milk with gorgon and grains,which add grains powder,sugar and bacteria,then ferment at a suitable temperature.Every single factor such as fermentation temperature, time,amount of sugar and colloids, bacteria,should be controlled during the fermentation to determine the optimum ratio.Then have orthogonal test with the amount of sugar and bacteria,grains powder and colloids to determine the final formulate as 6% mixed grain powder,0% water,0.4% bacteria,6% sugar,0.1% colloids,in 5 hours and 42℃,and frozen one day.The final product has acidity of 74ºT, a protein content of 2.4%, lactic acid bacteria 2.5×109CFU/mL.
Keywords: Grains;Nutrition;Fermented Milk;Sensory Evaluation
目录
1 绪论 1
1.1 发酵乳的概念、分类与功能特性 1
1.1.1 发酵乳的概念 1
1.1.2 发酵乳的分类 1
1.1.3 发酵乳的功能特性 2
1.2 发酵剂 3
1.2.1 菌种的构成 3
1.2.2 嗜热链球菌的特性 3
1.2.3 保加利亚乳杆菌的特性 4
1.2.4 乳酸菌发酵原理 5
1.3 杂粮的概念、分类及作用 6
1.3.1 杂粮的概念及分类 6
1.3.2 杂粮的作用 7
1.3.3 芡实的营养成分及功效 7
1.3.4 紫薯的营养成分及功效 8
1.4 国内外杂粮发酵乳发展现状 8
1.5 本实验课题的研究目的与意义 9
2实验材料与方法 10
2.1 实验材料与仪器 10
2.2 实验方法 10
2.2.1 实验过程与步骤 10
2.2.2 感官评价方法 11
2.2.3 酸度的测定 12
2.2.4 蛋白质的测定 12
2.2.5 乳酸菌数测定 12
3实验结果与讨论 13
3.1 芡实与紫薯粉添加量对产品品质的影响 13
3.1.1 芡实粉与紫薯粉比例对产品的影响 13
3.1.2 芡实与紫薯混合粉的添加量对产品品质的影响 13
3.2 水的添加对产品品质的影响 14