大学学位论文花生可可酸奶的研制.docVIP

本科毕业设计（论文） 花生可可酸奶的研制 学 院 轻工化工学院 专 业 食品科学与工程 2010年6月 摘 要 本文研究了以花生、可可粉和全脂奶粉为主要原料，经1:1的保加利亚乳杆菌和嗜热链球菌混合发酵后制作花生可可酸奶。通过多组单因素实验，确定了花生预处理的条件，使花生在酸奶中的滋味和气味等方面协调。可可浆和稳定剂的选择解决了酸奶的悬浮体系，改善了酸奶的口感。确定了酸奶发酵时间与温度，控制发酵的最佳点，使酸奶的质量达到最好。通过正交试验，结果表明花生可可酸奶最优的工艺配方为花生乳40%、可可浆3%、蔗糖量7%、接种量0.10g/100时，酸奶的综合质量最佳。花生可可酸奶是一种新型的奶制品，产品中既含有营养价值高的花生，又有独特的巧克力香味，具有很大的市场前景。 花生、可可、酸奶、发酵 Abstract In this paper, with peanuts, cocoa powder and whole milk as the main raw material, 1:1 Lactobacillus bulgaricus and Streptococcus thermophilus produce mixed fermented cocoa peanut yogurt. Through multiple single-factor experiment, the pretreatment conditions for peanuts, peanuts in the yogurt to taste and smell in the coordinate. Cocoa paste, and stabilizing agent in the suspension system to solve the yogurt improved the taste of yogurt. Set yogurt fermentation time and temperature, the best point of fermentation control, to achieve the best quality of yogurt. Orthogonal test, the results show that the optimal process peanut cocoa yogurt recipe for peanut milk 40%, 3% of cocoa paste, sugar content 7%, inoculum0.10g/100ml, the comprehensive quality of the best yogurt. Cocoa peanut milk yogurt is a new product with high nutritional value in both the peanut, but also unique chocolate flavor, great market prospects. Key words: peanut, cocoa, yogurt, fermented 目录 1 绪论……………………………………………………………………………………1 1.1 酸奶的研究背景…………………………………………………………………1.2 国内外发展趋势…………………………………………………………………1.3 营养特点…………………………………………………………………………3 1.3.1 酸奶的营养特点…………………………………………………………4 1.3.2 花生的营养特点…………………………………………………………可可粉的营养特点………………………………………………………1.4 题目的目的及意义… ………………………… ………………………………1.5 论文构成及研究内容……… …………………………………………………2 实验材料与方法………………………………………………………………………11 2.1 实验材料………………………………………………………………………………………………………………………………………………11 2.3 工艺流程………………………………………………………………………2.4 花生可可酸奶的制作工艺……………………………………………………11 2.4.1 制作花生乳……………………………………………………………2.4.2 调配可可浆……………………………………………………………2.4.3 制作工艺………………………………………………………………12 2.5 实验方法……………………………………