大学毕业设计薏苡仁枣汁酸奶的研制.docVIP

本科毕业设计（论文） 薏苡仁枣汁酸奶的研制 学 院 轻工化工学院 专 业 食品科学与工程 2010年6g干枣中含碳水化合物72.8g、蛋白质3.3g、脂肪0.4g，另外还含有较丰富的Vc、VA、VB P、Ca、Fe1：12%，10%红枣汁，6%白砂糖和4%发酵剂，在42℃条件下发酵5 h，制得的发酵酸奶色香味俱佳，具有一定的营养保健功能。 关键词：薏苡仁，红枣汁，乳酸发酵，酸奶 Abstract Coix seed had a good efficacy of tumorous resistance and immunization,another function which people well known about it is it also can be an anthydropic.If use it in our day-to-day meals,it can make our body more heath and strong. Jujube not only tastes sweet and delicious but also full of nutrition.There are 72.8g carbohydrate,3.3g protein,0.4g fattiness in per 100g dry jujubes,another it contains much Vc、VA、VB and P、Ca、Fe and so on.People who often intake the jujube which can produce these Chinese medical value and heath care efficacy such as improve the immune system,resist cancer,and tonifying five organs.So far,the jujube is not very widely used in our country,many people only regard it as a medicinal materials.Jujune yogurt’s produce provide a new way for jujube’s application development. The coix seed-jujube Yogurt is a new healthy drink made from fresh coix seed,jujube and whole milk power. Extracted juice of semen coicis and jujube and whole miIk were mixed together,lactic acid fermentation with 1：1of actobacillus bnlgaricus and streptococcus thermophiluas mixed starter. the nutritious and healthy yogurt with fragrance of strong Chinese date and frankincense were produced through fermentation. The technological parameter of fermentation was determined by a means of orthogonal experimental design and the prodnets of optimum combination were screened．The result demonstrated that the fermented yogurt was good in eolour．smell and taste and had nutritive funetion under fermentation at 42℃ for 5h when added 2% coix seed juice 10% jujube juice，6% sucrose and 4% mixed femented agent． Key words：Semenoicis，Jujube juice，Lactic acid fermentation，Yogurt 目 录 1.绪论 1 1.1 前言 1 1.1.1 酸奶的发展历史及现状 1 1.1.2 酸奶的保健功能 2 1.1.3