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杂粮胚芽乳饮料的开发研究

时间:2018-03-30 16:20来源:毕业论文
发酵条件是乳酸菌接种量0.10%,发酵时长10h,发酵温度40℃。最佳配方是荞麦胚芽乳和燕麦乳的比例为1:2,蔗糖添加量0.3%,NaCl添加量0.03%,牛奶0.1%

摘要:本设计以荞麦胚芽和燕麦为主要原料,经浸提、磨浆、酶解、配料、均质、灌装、杀菌等工艺制得胚芽乳饮料成品。荞麦胚芽和燕麦种子浸提的最佳工艺条件分别为:荞麦胚芽的处理条件为料液比1:4,Ph6.5,温度50℃,浸泡时间2h;燕麦种子的处理条件为料液比1:12,Ph7,温度50℃,磨浆时间3min。增稠剂和乳化剂混合使用,添加量为三单甘酯:0.15%、CMC:0.12%、黄原胶:0.18%和蔗糖酯:0.15%。原料乳加热到70℃~80℃,将其置于均质机中均质2次,初次均质压力为23MPa,第二次均质压力为25MPa,得到的饮料组织状态细腻。发酵条件是乳酸菌接种量0.10%,发酵时长10h,发酵温度40℃。最佳配方是荞麦胚芽乳和燕麦乳的比例为1:2,蔗糖添加量0.3%,NaCl添加量0.03%,牛奶0.1%。结果表明:饮料中的蛋白质含量符合国家规定,是一种营养丰富的荞麦燕麦乳植物蛋白饮料。20366
关键词:荞麦胚芽;燕麦;酶解;调配;稳定性
Research and Development of Cereal Germ Milk Beverage
Abstract: In this experiment, the germ milk beverage products were made by soaking, grinding,enzymatic hydrolysis,blending,homogenizing,filling,sterilization process.And the main raw material of the germ milk beverage were germ and oats buckwheat.The optimum conditions were:processing conditions of buckwheat germ were the ratio of material to liquid 1:4,solution Ph6.5,temperature 50 ℃,soaking time 2h;processing conditions of oat seeds were the ratio of 1:12,solution Ph7,temperature 50 ℃,grinding time 3min.Mixed thickener and emulsifier.Adding monoglyceride 0.15%,CMC0.12%, 0.18% xanthan gum and 0.15% sucrose ester.Heating the raw milk to 70 ~ 80 ℃,the homogenization of homogenizing 2 times,first time homogeneous pressure is 23MPa, the second homogeneous pressure 25MPa,the organization state of beverage was delicate.The fermentation conditions were lactic acid bacteria inoculum 0.10%, fermentation time 10h,fermentation temperature 40 ℃.The best formula of buckwheat germ milk and oat milk were ratio of 1:2, sucrose 0.3%, NaCl concentration 0.03%, milk 0.1%.The results show that: the protein content in soft drinks was in accordance with the provisions of the state, and the drinks were a nutrient rich buckwheat oats milk vegetable protein beverage. 源¥自%六:维;论-文'网=www.lwfree.cn
Key Words: buckwheat germ; oat; enzymatic hydrolysis; preparation; stability
目录
1绪论    1
1.1 荞麦简介    1
1.1.1 荞麦的食用价值    1
1.1.2 荞麦胚芽    1
1.1.3 荞麦的研究现状    2
1.2 燕麦简介    2
1.2.1 燕麦的食用价值    3
1.2.2 燕麦研究现状    3
1.3 研究目的和意义    3
2实验器材与过程    5
2.1 原料与试剂    5
2.2 仪器与设备    6
2.3 胚芽乳的制备工艺流程    6
2.4 胚芽乳饮料的制作    6
2.4.1 荞麦种子的萌发    6
2.4.2 磨浆    6
2.4.3 过滤    7
2.4.4 酶解    7
2.4.5 混合    7
2.4.6 稳定剂的确定    7
2.4.7 均质    7
2.4.8 灭菌灭酶    7
2.4.9 冷却    8
2.4.10 接种    8
2.4.11 发酵    8
2.4.12 后熟    8
2.4.13 饮料的配制    8
2.5 各物质含量的测定    9
2.5.1 黄酮测定    9
2.5.2 蛋白质测定    9
2.5.3 总糖含量测定    10
2.5.4 GABA测定    10
2.5.5 β-葡聚糖的测定:刚果红法    11 杂粮胚芽乳饮料的开发研究:http://www.lwfree.cn/shiping/20180330/12120.html
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