紅枣论文红枣葛根凝固型酸奶加工工艺研究.docVIP

红枣论文：红枣葛根凝固型酸奶加工工艺研究 【中文摘要】酸奶是由乳酸菌或其他益生菌通过发酵牛奶得到的一种饮品,其具有多种生理功能和保健效用。红枣和葛根是我国特有的药食两用的食材,红枣具有益气补血,增强免疫力的作用,葛根中含有的葛根黄酮具有抗氧化抗衰老的作用。本研究将这两种食材应用于凝固型酸奶中,制成复合凝固型酸奶,产品营养丰富,易于吸收。当前我国酸奶市场竞争激烈,但仍以搅拌型酸奶为主,其他类型如凝固型酸奶,冰冻酸奶较少。本研究针对市场中日渐流行的凝固型酸奶,采用红枣葛根复合基料发酵,满足乳品厂商和消费者对酸奶新产品的需求。本研究采用红枣和葛根作为复合添加物,研究了其加工工艺,同时针对酸奶配方的中加糖量,稳定剂添加量等进行了相关研究,结果如下：1、通过对红枣浆加工工艺中煮制条件的分析,得出最佳煮制条件为：煮制温度70℃,时间20min,料液比1/3,此时红枣浆中可溶性固形物13.3,总酸含量18.71%, 【英文摘要】Yogurt is a kind of milk drink which is fermented by lactic acid bacteria or other probiotic. It has a variety of physiological function and health effects.Red jujube and Kudzu root are both used in food and medicine field. Red jujube can helps our body improve immune system in Traditional Chinese Medical Science.Kudzu root which contains puerarin is treated as antioxidation and antiatheroscloresis food.The paper mainly discuss process of the compound set yogurt of red jujude and kudzu foot.It arms to develop a new kind of yogurt within more nutrient substance.Currently,the compreition of yogurt is so fiercely and there are varied kinds of flavour yogurt. But most of them are stirring yoghurt which is given priority to consumers, and other types such as set yogurt and frozen yogurt are much less than it. Based on the growing popularity of set yogurt in the market, the research adopt complex substrate to ferment yogurt, which product contains mixed nutrients from red jujube and kudzu root, meet dairy manufacturers’ and consumers’demand for new product.This study uses red jujube and kudzu root as compound additives into milk so that to study its production technology. Meanwhile it also considers the amount added candy of the mixed yoghurt, so as to stabilizer additives. The results are as follows:1. Though researching the red jujube paste’s process of its heating conditions, We obtains the best conditions which temperature is 70℃, time is 20min and the ratio of material and volume is 1/3. At that time,the SCC is 13.3%, total acid content 18.71% and the reducing