魔芋白扁豆酸奶的研制 大学毕业论文.docVIP

本科毕业设计(论文) 魔芋白扁豆酸奶的研制 学 院 轻工化工学院 专 业 食品科学与工程 年级班别 摘 要 功能性乳品饮料的市场发展趋势，强调了三个主要的趋势：营养健康、感官、经济和便携性。因此根据原料风味、营养及经济性，选择魔芋精粉、白扁豆、牛奶作为原料，研制出一种白扁豆与酸奶香气协调，同时具有魔芋功效的营养、保健功能性酸奶。本文通过对比不同方法处理白扁豆对酸奶的品质的影响，选出较优的白扁豆预处理工艺；研究酶解白扁豆浆对酸奶质量的影响；采用单因素实验分别研究白扁豆乳与牛奶比例，魔芋粉的添加量对酸奶的影响。选取影响较大的三个因素进行正交实验，通过感官方面的综合评分得到酶解白扁豆乳的最佳工艺条件；选取影响较大的四个因素进行正交实验，通过感官方面的综合评分得到酸奶的最佳配方。实验结果表明白扁豆乳酶解反应最佳条件是：a-淀粉酶用量为0.05% 、温度为80℃ 、时间为50 min。白扁豆经100℃烘烤1h，再用温水浸泡。打浆后，用中温α-淀粉酶将其中的淀粉降解，得到的白扁豆乳与鲜牛奶以2:10(v/v)混合，加入6的蔗糖和0.2%的魔芋精粉，接入4%的菌种。在42℃发酵4 h，最后放于冰箱(0℃5℃)中冷藏16h，可制得优质白扁豆酸奶。 Abstract The market trends of functional dairy productions are summarized.The three mainly trends are emphasized:health,pleasure,economies and convenience.According to the needed flavor,nutrition and inexpensiveness, Konjak refined powder, Dolichos Lablab, and milk are selected as the raw materials of the complex yogurt. The goal is to produce a new,nuritional and functional yogurt with the nice smell and Konjak function .The best method of Dolichos Lablab pretreatment was determined by contrast experiment. The effect on yogurt quality which was produced by the hydrolysate of Dolichos Lablab,was studied. Single-factor experiment is adopted to study the influence of the proportion between the thick liquid of hydrolysate and the milk, and dosage of Konjak refined powder on the yogurt. I selected four comparatively larger factors among them to conduct the direct-cross experiment, after actual taste and general evaluation, the optimal condition of enzyme hydrolysis was determined.Then I select four comparatively larger factors among them to conduct the direct-cross experiment, after actual taste and general evaluation, the best formula of Konjak Dolichos Lablab yogurt is achieved. The optimal condition of Dolichos Lablab milk process by enzyme hydrolysis were as follows：hydrolyzed by α-amylase under 80℃ for 50 min.The results showed that the good quality Dolichos Lablab yog