薏米芝麻美容酸奶的研制 大学论文.docVIP

本科毕业设计（论文） 薏米芝麻美容酸奶的研制 学 院 轻工化工学院 专 业 食品科学与工程 2010年6月 摘 要 薏米又称薏苡仁，含有优质蛋白、多种氨基酸、维生素及矿物元素，同时还含有薏米素、薏米脂等多种药用成分，具有滋补、强身、去疣、消炎和利尿等功效。据现代药理研究，薏米还有一定的抗癌作用。芝麻营养价值很高，蛋白质含量丰富，是完全蛋白质和氨基酸。特别是含硫氨基酸(蛋氨酸，半胱氨酸和色氨酸等)丰富，这是其他植物蛋白无法比拟的。薏米和芝麻在营养和药用价值上，是我国传统的健康与美容食品，且来源丰富，值得深度开发利用。为此，本研究特选择在以奶粉为主要原料的基础上添加薏米和芝麻研制凝固型酸奶，探讨其最优配方及加工工艺，使该产品具薏米和芝麻的有益成分和酸奶的双重优点。主要内容包括芝麻烘炒最佳条件的确定；不同稳定剂对产品质量的影响及最优稳定剂加入量的确定；从薏米芝麻酸奶制作的几个因素（薏米添加量、芝麻添加量、加糖量及接种量）出发，先从单因素方面考虑以试验和感官评定的方法得出各个因素大致的添加范围，再在单因素试验的基础上，通过四因素三水平正交试验得出最优配方；保温发酵温度和时间的优选。试验结果表明芝麻的最佳烘炒条件为160℃8min；最优稳定剂为复合稳定剂（羧甲基纤维素钠：卡拉胶：果胶=1:1:1），添加量为0.%；通过正交试验确定的薏米添加量、芝麻添加量、用糖量、接种量分别为%、%、%、0.%；保温发酵温度为42℃，发酵时间为h；在-5℃条件下冷藏后熟12-24h成为产品该产品在-5℃的条件下冷藏，营养丰富，风味独特、酸甜适口、符合国家食品卫生标准，是一种纯天然营养保健美容乳品关键词： 酸奶 薏米 芝麻 稳定性 Abstract Coix Lachryma-Jobi, also known as Yiyiren, with high-quality protein, amino acids, vitamins and minerals, but also contain barley factors, barley lipid and other medicinal ingredients with nourishing their bodies, to warts, inflammation and diuretic and other effects. According to modern pharmacological research, Coix Lachryma-Jobi have certain anti-cancer effect. Sesame have high nutritional value, rich in protein content, and they are complete protein and amino acids. Particularly sulfur amino acids (methionine, cysteine and tryptophan, etc), that rich protein is unmatched by other plants. Coix Lachryma-Jobi and sesame in the nutritional and medicinal value, is the health and beauty of our traditional food, and the source of rich, worthy of the depth of exploitation. To do this, especially chosen for this study, milk powder as raw materials based on adding Coix Lachryma-Jobi and sesame yoghurt developed to explore the optimal formulation and processing technology, makes it useful with Coix Lachryma-Jobi and sesame ingredients and the dual benefits of yogurt. The main contents include the best baking conditions of sesame to be confirmed; Of different stabilizers on the impact of product quality and optimal do