芒果酸奶的研制 本科毕业论文.docVIP

本科毕业设计（论文） 芒果酸奶的研制 学 院 轻工化工学院 专 业 食品科学与工程 2010年6 月 摘 要 利用保加利亚乳杆菌和嗜热链球菌共同作用，使按要求配制的复原牛乳或芒果味复原牛乳制品进行发酵而制成酸奶饮料，并对芒果味发酵酸奶的工艺进行了研究。通过正交实验确定出发酵工艺的各个工艺参数和酸奶的最佳配方，制成一种不仅口味独特，而且富含营养物，极易被人体吸收利用的酸奶饮料，实验结果表明，该酸奶最佳配方为芒果汁10％，蔗糖量7％ ，乳酸茵接种量4％ ，选用保加利亚乳杆菌和嗜热链球菌混合菌种，稳定剂用量0.2％。最佳复合稳定剂为卡拉胶：海藻酸钠：CMC—Na：1：1：2，发酵温度43℃，发酵时间4.5h。 关键词：保加利亚乳杆菌、嗜热链球菌、复原牛乳、发酵、酸奶、富含营养、芒果汁 Abstract The aim of this paper is to investigate the techniques of manufacturing mango-flavored yogurt by analyzing a specific experiment, that is, by using Lactobacillus bulgaricus and Streptococcus thermophilus together. The synergy of Lactobacillus bulgaricus and Streptococcus thermophilus will enable the reconstituted milk prepared according to a formula and the mango-flavored reconstituted milk ferment and finally turn into a specific kind of yogurt. Besides, the orthogonal experiment reveals the best process parameters of zymotechnics and formula of producing yogurt which is very pleasing to the taste and full of nutrition, moreover, it is good for people’s health. Last but not least, the results have showed that the optimal formula of the yogurt containing 1O % mango juice，7 % sucrose，4% lactobacillus, 0.2%stabilizer．Furthermore, the proper proportion between Lactobacillus bulgaricus and Streptococcus thermophilus will be balanced. And the best combination of compound stabilizer was carrageenan and alginate together with CMC—Na, proportion being 1：1：2．The fermentation temperature and time being 43℃ and 4．5 hour respectively. Keywords：BulgaricusStreptococcus thermophilus、recombined milk、fermentation、Yogurt、nutritious、mango juice 目录 1 绪论．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．． ．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．． 1.2 关于酸奶的介绍．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．． 1.2.2 酸奶的发展史．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．． 1.2.3 酸奶行业的现状．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．． 1.2.4 酸奶的发展趋势．．．．．．．．．．．．．．．．．．