《大豆酸奶的工艺及物理性能研究》.docVIP

目　　录 1　　前言……………………………………………………………………………１ 2　　实验材料与方法………………………………………………………………２ 2.1　实验仪器………………………………………………………………………２ 2.2　实验材料………………………………………………………………………３ 2.3　主要试剂及其配制……………………………………………………………３ 2.4　实验方法………………………………………………………………………３ 3　　结果分析………………………………………………………………………５ 3.1　发芽率及吸水率………………………………………………………………５ 3.2　初步驯化………………………………………………………………………５ 3.3　菌种选育………………………………………………………………………６ 3.4　产品指标测定…………………………………………………………………８ 4　　讨论……………………………………………………………………………10 4.1　原料的影响……………………………………………………………………10 4.2　多代培养对驯化的影响………………………………………………………11 4.3 豆乳含量对感官的影响………………………………………………………11 5　　结论……………………………………………………………………………11 参考文献…………………………………………………………………………… 12 致谢………………………………………………………………………………… 13 附录1外文文献原文……………………………………………………………… 14 附录2外文文献中文译文………………………………………………………… 23 摘　　要 实验以大豆和海河纯牛奶为原料，在适宜温度下对大豆进行发芽处理，制成豆乳。以保加利亚乳杆菌和嗜热链球菌（1:1）为发酵剂，在相同发酵条件下，对发酵剂进行驯化并比较酸奶的物理性能。结果表明，豆水比为1:5的大豆酸奶其pH和酸度优于豆水比1:7的大豆酸奶；选择豆水比为1:5的豆乳与牛乳混配成不同比例，对发酵剂进行驯化，继代培养五代后的发酵剂制成的大豆酸奶pH，酸度和菌数均优于初代；牛乳比豆乳为3:7的大豆酸奶口味最佳。 关键词：　发芽大豆；乳酸菌；大豆酸奶 ABSTRACT The experiment takes the soybean and the sea river pure milk as raw material, carries on a germination processing to the soybean under the feat temperature and makes into a bean milk.With L.Bulgaricus and S.Thermophilus(1:1) for ferment, tame to turn towards fermenting to carry on under the sistuation that the homology ferments and yogurt of physical function.The result expresses that bean water compares to 1:5 soybeans are yogurt its pH and acidity surpass bean water compare 1:7 soybeans yogurt;Choose that bean water compares to 1:5 of bean milk and milk mix to go together with into a different comparison and carry on taming to turn towards fermenting, after generation develop five empress of ferment a soybean yogurt pH for making into, acidity and the germ number all better than early generation;The milk compares a bean milk to 3:7 soybeans yogurt tastes are the best. Keywords：Sproutlace soybean; Lactobacillus; Soybean yogurt 发芽大豆酸奶的工艺及物理性能研究 １　前言 大豆是我国主要的植物性蛋白食物资源，营养丰