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薏米乳酸菌发酵饮料的制备工艺研究

时间:2018-01-11 16:24来源:毕业论文
论文研究了以薏米为主要原料研制乳酸菌发酵饮料的工艺。薏米乳酸菌饮料是将优质薏米与水混合磨浆,经糖化酶酶解取汁后用蔗糖、奶粉、CMC混合调味,再接种乳酸菌发酵而成
摘要:本毕业论文研究了以薏米为主要原料研制乳酸菌发酵饮料的工艺。薏米乳酸菌饮料是将优质薏米与水混合磨浆,经糖化酶酶解取汁后用蔗糖、奶粉、CMC混合调味,再接种乳酸菌发酵而成。以可溶性固形物含量为试验指标,在酶底比、酶解温度、酶解pH值等单因素试验的基础上通过正交优化确定了薏米浆的酶解工艺参数。以感官质量评价为试验指标,通过正交试验确定了饮料中蔗糖、奶粉、CMC的添加量。以总酸量与感官评价为试验指标,在接种量、发酵时间、发酵温度等单因素实验的基础上确定了薏米乳酸菌饮料发酵的工艺参数。研究结果表明,薏米浆酶解工艺为:在料液比1:5(薏米:水=1:5),酶底比400U/g,酶解温度60℃,酶解pH为4.5下酶解1h;薏米汁调配工艺为薏米汁中添加蔗糖2%,奶粉3%,CMC 0.1%;薏米乳酸菌饮料发酵工艺为:接种量0.1%,42℃下发酵6h。制成的薏米乳酸菌发酵饮料酸甜适口,具有薏米的特有香味,是一种低脂肪、低热值的健康乳酸菌饮料。17492
关键词: 薏米;乳酸菌饮料;酶解;发酵 
Study on the Lactic Acid Fermentation Beverage with Job’s tears seed
Abstract: In this paper, the technology of making lactic acid fermentation beverage with Job’s tears seed as the chief raw materials is studied. The lactic acid drink was made through lactic acid bacteria fermentation of drink extracted from the seed of Job’s tears by refining, hydrolyzing and blending flavors. With the help of orthogonal test, the temperature, the pH value and the proportion of enzyme in Job’s tears seed hydrolysis were determined according to the soluble solid contents. With sugar, milk powder and CMC as experimental factors, with sensory quality evaluation as index, the best formula of the mixed drink was determined by orthogonal test. Then, Lactobacillus was inoculated for lactic acid fermentation to make a beverage. With the quantity of inoculum, the temperature and the time as experimental factors, with the content of Lactobacillus and sensory quality evaluation as index, the best fermentation parameters were determined. The results showed that the optimal parameters of hydrolysis of Job’s tears seed were liquid ratio 1:5(Job’s tears seed: water=1:5), the proportion of enzyme of 400U/g, temperature 60℃ and the pH value of 4.5, hydrolysis time 1 h. The best formula of the compound drink was sugar 2%, milk powder 3% and CMC 0.1%. The best formula of fermentation was inoculum 0.1%, fermentation time 6h, fermentation temperature 42℃.The results showed that the beverage, characterized by pleasant sweetness and sourness and the special flavor of Job’s tears seed, is a low-fat, low-calorie Lactobacillus drink.
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Key word: Job’s tears seed;Lactobacillus beverage;Enzyme;Fermentation
 目  录
1  绪论1
1.1  薏米的利用现状及发展前景1
1.1.1  薏米的基本成分1
1.1.2  薏米的价值1
1.1.3   薏米的开发与利用现状2
1.2  谷物饮料及乳酸菌饮料的研究现状及发展趋势3
1.2.1  谷物饮料的研究现状及发展趋势3
1.2.2  乳酸菌饮料的研究现状及发展趋势4
1.3  模糊数学法5
1.4  本课题的研究现状和意义7
材料和方法8
2.1  试验材料8
2.2  试验试剂8
2.3  试验仪器设备9
2.4  试验方法9
2.4.1  薏米乳酸菌发酵饮料的制备工艺流程9
2.4.2  可溶性固形物含量的测定11
2.4.3  pH值的测定11
2.4.4  总酸量的测定11
2.4.5  感官评定11
2.4.6  蛋白质含量的测定12
2.4.7  水分含量的测定13
3  结果与讨论 14
3.1  薏米的预处理14
3.2  薏米的基本成分的测定14 薏米乳酸菌发酵饮料的制备工艺研究:http://www.lwfree.cn/shiping/20180111/19174.html
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