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胡萝卜紫薯发酵蔬菜汁工艺研究

时间:2019-08-05 13:10来源:毕业论文
通过单因素实验和正交实验研究了胡萝卜紫薯汁的配比、发酵时间、发酵温度、蔗糖添加量、接种量等对胡萝卜紫薯发酵蔬菜汁品质的影响

摘  要:以胡萝卜、紫薯为原料,经乳酸菌发酵制备胡萝卜紫薯发酵蔬菜汁。通过单因素实验和正交实验研究了胡萝卜紫薯汁的配比、发酵时间、发酵温度、蔗糖添加量、接种量等对胡萝卜紫薯发酵蔬菜汁品质的影响。结果表明:胡萝卜紫薯发酵蔬菜汁的最佳工艺参数为:紫薯汁与胡萝卜汁的配比3:2、发酵温度30 ℃、发酵时间6 h、蔗糖添加量6%、接种量5.0%、海藻酸钠添加量0.2%,在此条件下,所制得的胡萝卜紫薯发酵蔬菜汁颜色为鲜艳的橘红色,质地均匀,酸甜适中,口感较好,且兼有胡萝卜和紫薯的混合香味,经检验其理化指标和微生物指标均符合国家标准。38125
毕业论文关键词胡萝卜;紫薯;发酵蔬菜汁;工艺
The Research of Vegetable Juice Fermented by Carrot and Purple Sweet Potato
Abstract: Using carrots and purple sweet potato as raw materials, vegetable juice was prepared by lactic acid bacteria fermentation. Through single factor experiment and orthogonal test, the effect of parameters, such as the ratio of carrots and purple sweet potato juice, the fermentation time, the fermentation temperature, sucrose content and inoculun size, were studied on the quality of vegetable Juice fermented by carrot and purple sweet potato. The results showed that vegetable Juice fermented by carrot and purple sweet potato can be made most perfectly when the ratio of purple sweet potato juice and carrot juice was 3:2, fermentation temperature was 30℃, fermentation time was 6 hours, sucrose content was 6% , inoculun size was 5%, and sodium alginate addition amount was 0.2%. Under these conditions, the prepared vegetable Juice fermented by carrot and purple sweet potato is bright-coloured orange,  its quality of a material is uniform, its sweet and sour is moderate,it has good taste, and it has a mixture smell of carrots and purple sweet potato. The physical and chemical indexes, microbial indexes were tested, which  meet the requirements prescribed by national standards. 源-自*六'维:论.文]网[www.lwfree.cn
Key words: Carrots; Purple Sweet Potato; Fermented Vegetable Juice; Technology
目    录
摘  要    1
Abstract    1
引言    2
1材料与方法    2
1.1实验材料    2
1.1.1实验原料    2
1.1.2 实验试剂    3
1.2仪器与设备    3
    1.3方法    3
1.3.1 工艺流程    3
1.3.2 操作要点    3
1.4实验设计    4
1.4.1单因素实验设计    4
1.4.2 正交试验设计    5
1.5 成品检验方法    5
1.5.1 感官评定    5
1.5.2 理化指标    6
1.5.3 微生物指标    6
2结果与分析    6
2.1单因素实验    6
2.1.1紫薯汁与胡萝卜汁的配比的确定    6
2.1.2稳定剂的确定    7
2.1.3发酵时间的确定    7
2.1.4发酵温度的确定    7
2.1.5接种量的确定    8
 
2.1.6蔗糖添加量的确定    8
2.2正交试验    9
2.2.1发酵最佳参数的确定    9
2.2.2配方最佳参数的确定    10
3 产品指标    11
3.1 感官指标    11
3.2 理化指标    12
3.3 微生物指标    12
4结论    12
参考文献    12
致谢    ..14
胡萝卜紫薯发酵蔬菜汁工艺的研究
引言
发酵蔬菜汁是以蔬菜汁为原料,经乳酸菌发酵而成的发酵菜汁,是一种新兴的蔬菜加工品,被誉为长寿饮品[1]。蔬菜汁中含有丰富的矿物质元素和维生素,是其他食品所不具有的[2]。对于蔬菜而言收获期比较短,产销距离较远,且大量的原汁固形物含量难以保存,常温下保质期较短,存在很多问题,然而蔬菜汁不仅能常温保存,还能与果汁、牛奶等其它原料调配成复合饮品,还可以进一步加工成蔬菜粉,作为一种天然的调味料。乳酸菌具有能降低血清胆固醇、维持肠道菌群平衡、抑制腐败菌生长等作用,经乳酸菌发酵能使乳酸菌的保健功能与其原料所具有的营养、保健成分同时作用于人体[3-5]。因此,乳酸菌发酵蔬菜汁具有广阔的发展前景。 胡萝卜紫薯发酵蔬菜汁工艺研究:http://www.lwfree.cn/shiping/20190805/37054.html
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