食品科学与工程专业—杏鲍菇酸奶的研制_毕业设计.docVIP

杏鲍菇酸奶的研制 摘要：本试验以鲜牛乳为主要原料, 添加杏鲍菇菌汁进行乳酸发酵制成保健酸奶, 通过单因素试验和正交试验确定出最佳配方, 结果表明菌汁添加量15%、 蔗糖用量7%、接种量、发酵时间为4.5小时,产品的风味和组织状态较好, 色泽微黄, 酸甜适中, 口感细腻, 具有杏鲍菇特有的清香味和淡淡的乳香味,同时具有一定的保健功效。 关键词：杏鲍菇；酸奶；保健食品 Development of a Sanitarian Sour Milk with Pleurotus cryngii Quel Abstract: In this experiment, fresh milk was used as main material and after sterilization it was inoculated by lactobacillus. Extract of Pleurotus cryngii Quel, then came the lactic acid fermentation fragrance.Then sanitarian sour milk was made and the best formula was determined by single factor experiment and orthogonal experiment. The result showed that when the proportion of extract of Pleurotus cryngii was 15%, cane sugar was 7%, inoculation quantity was 4% and fermentation time was 4.5 hours, the flavor and structure situation of the products were both at their best.It was light yellow in colour, sweet and sour, tasty and delicious. It had the special flavor of Pleurotus cryngii and at the same time it had some sanitarian effects. Key words: Pleurotus crvngii; sour milk; health-care food; 目录 前言………………………………………………………………………………………1 1 材料与设备……………………………………………………………………………2 1.1 原材料以及辅助材料……………………………………………………………2 1.2 仪器设备…………………………………………………………………………3 2 工艺方法及要点………………………………………………………………………3 2.1 工艺流程…………………………………………………………………………3 2.2 操作要点…………………………………………………………………………3 2.2.1 杏鲍菇菌汁的制备…………………………………………………………3 2.2.2 原料乳的处理………………………………………………………………4 2.2.3 菌种活化……………………………………………………………………4 2.2.4 接种 发酵 后熟……………………………………………………………4 2.2.5 质量指标及评分标准………………………………………………………4 3 结果与分析……………………………………………………………………………5 3.1 单因素试验………………………………………………………………………5 3.1.1 杏鲍菇菌汁添加量对产的影响……………………………………………5 3.1.2 接种量对产品的感官影响…………………………………………………6 3.1.3 蔗糖添加量的影响…………………………………………………………6 3.1.4 发酵时间的影响……………………………………………………………7 3.2 凝固型杏鲍菇酸奶正交试验……………………………………………………8 3.3 复合稳定剂对产品的影响………………………………………………………8 4 讨论……………………………………………………………………………………9 5 结论……………………………………………………………………………………10 参考文献…………………………………………………………………………………11 致谢………………………………………………………………………………………12 前言 杏鲍菇[Pl