仙人掌酸奶的工艺的研究.docVIP

仙人掌酸奶的工艺研究 Cactus yogurt Technology 毕 业 论 文 （设 计） 专 业：乳品生产与加工 班 级：乳 品 06 姓 名：杨 臣 虎 指 导 老 师：殷 尔 康 摘要 以鲜牛奶和仙人掌为主要原料，再配合其它辅料进行乳酸菌发酵，制成仙人掌酸奶，产品中最大限度地保留仙人掌的各种有效成分。研制出仙人掌保健酸奶, 获得了具有仙人掌清香气味, 口感纯正的保健酸奶。通过正交试验选择出最佳配方，并探讨了生产仙人掌酸奶的工艺条件。 关键词 仙人掌 酸奶 发酵 工艺 Abstract To fresh milk and cactus as the main raw materials, combined with other materials for lactic acid bacteria fermentation, yogurt made from cactus products to maximize the retention of the active ingredients of various cacti. Developed health yogurt cactus, cactus with access to fresh smell, taste pure health yogurt. By orthogonal test to select the best formulation, and to explore the production process conditions cactus yogurt. Keywords Cactus Yogurt Fermentation Technology 目录 摘要.........................................................................2 关键词.......................................................................2 前言.........................................................................5 材料与方法................................................................6 1.1材料与试剂................................................................6 1.2工艺流程..................................................................6 1.2.1仙人掌汁的制备流程......................................................6 1.2.2仙人掌生产工艺流程......................................................6 2 操作要点..................................................................6 2.1发酵剂制备................................................................6 2.2仙人掌汁的制备............................................................6 2.3仙人掌酸奶发酵............................................................6 2.4产品品质评定方法..........................................................6 2.4.1滴定酸度................................................................6 2.4.2感官质量评分............................................................6 2.4.3理化指标................................................................7 2.4.4微生物指标............