大学学位论文红豆蜂蜜酸奶的研制.docVIP

本科毕业设计（论文） 红豆蜂蜜酸奶的研制 学 院_ 轻工化工学院 专 业 食品科学与工程 摘 要 红豆蜂蜜酸奶是以红豆，蜂蜜，牛奶结合，利用乳酸菌发酵制得的一种新型酸奶。 其具有可口的酸甜味和特有的清香味，并具有蜂蜜，红豆双重的营养保健作用，同时红豆蜂蜜酸奶的开发，也为红豆和蜂蜜的开发利用提供了一条新途径。本文研究了红豆蜂蜜酸奶的研制过程，主要从蜂蜜的用量、红豆用量、发酵时间、稳定剂用量和培养温度等各方面进行探索，确定最佳的工艺参数，并进行了产品质量检测。试验结果表明，红豆浆与牛奶以3:2比例混合，加6%蜂蜜、2.5%蔗糖，0.15%的CMC和0.15%卡拉胶，接0.1%的菌种量，在42℃下发酵8h，可以制得优质红豆蜂蜜酸奶。 关键词：红豆，蜂蜜，酸奶，发酵 Abstract Adzuki bean and honey fermentation yogurt is a new type yogurt fermented by lactobacillus, which used adzuki bean, honey and milk.The new type yogurt has the taste of acid and sweet and special faint scent. Its primary material is adzuki bean, honey and milk, so the yogurt has double medical and health functions. Meanwhile, it is also a new path to exploit the honey and the adzuki bean. The technology is about how to make the adzuki bean and honey fermentation yogurt. It has been studied about honey dosage, adzuki bean dosage, fermentation time, stability dosage,cultivation temperature. And after the optimum procedure is determined, the quality of the adzuki bean and honey fermentation yogurt is tested. The result showed that the good quality yoghurt when the adzuki bean thick liquid was mixed into milk in the proportion of 3:2, added 6%honey, 2.5%sucrose,0.15%CMC and 0.15% carrageenan, then inoculated with Str thermophilus and Lac bulgaricus by0.1%,and was fermented for 8h at 42℃. Key words: adzuki bean, honey, yogurt, fermentation 目 录 1 绪论………………………………………………………………………………………1 1.1 蜂蜜及其加工现状…………………………………………………………………1 1.1.1 蜂蜜的营养功能……………………………………………………………1 1.1.2 蜂蜜的发展前景……………………………………………………………2 1.2 红豆乳的营养功能与应用概况…………………………………………………3 1.3酸奶发展概况及趋势………………………………………………………………5 1.4红豆蜂蜜酸奶课题的立题意义及内容……………………………………………6 2. 材料与方法………………………………………………………………………………8 2.1实验材料2.2实验仪器2.3 红豆蜂蜜酸奶加工工艺流程………………………………………………………9 2.3.1 红豆蜂蜜酸奶工艺中单因素的研究………………………………………10 2.3.2 红豆蜂蜜酸奶工艺中主要影响因素的综合研究…………………………11 2.3.3 感官评定……………………………………………………………………12 3. 结果与分析………………………………………………………………………………13 3.1 红豆蜂蜜酸奶工艺中单因素的研究结果分析…………………………………