食品专业毕业论文--菌种和工艺对燕麦酸奶品质的研究.docVIP

菌种和工艺对燕麦酸奶品质的研究 摘　要 随着人们生活水平的逐步提高，大家对健康生活的要求也越来越迫切，对于酸奶这一公认的健康食品来说，消费者也已经不再满足于简单的口感，而是将更多的注意力放在营养与健康上面。在这种形势下，各种功能性酸奶应运而生，极大地满足了消费者的愿望。 本试验就是以纯牛奶和燕麦为主要原料，接入不同的发酵剂进行发酵。分别在发酵前后加入处理过的燕麦（即生产凝固型和搅拌型酸奶），以燕麦添加量、白糖添加量和菌种为3个因素，采用L9(34)正交表进行试验，以酸奶的酸度、粘度和感官评分为三个试验指标，来探讨这三个因素对酸奶感官及理化品质的影响，并找出其最优组合。 研究结果表明：对于凝固型燕麦酸奶：三个因素的显著性为：加糖量＞燕麦量＞菌种，最佳的试验配方为以180ml的纯奶为基准，加入燕麦12.6g，白糖14.4g，接入883发酵剂9ml。 对于搅拌型燕麦酸奶：三个因素的显著性为：燕麦量＞菌种＞加糖量，最佳的试验配方为以180ml的纯奶为基准，加入白糖16.2g，接入883发酵剂9ml。 关 键 词：燕麦，粘度，酸度，菌种 The influence of inoculum and technology on the quality of oat yoghourt College of Food Bioengineering Food Science Engineering 084 Xie Hongyan Supervisor: Chen Shuxing ABSTRACT Along with people’s life standard enhancing step by step, the require of healthy life becomes more and more urgent.Yoghourt,the admitted healthy food, ordinary taste can’t satisfy the request of customer any more，and more attention is paid on nutrition and health.Under the topographical features,various kinds of yoghourt rise in response to the proper time and conditions,which meet the desire of consumer vastly. This experiment was made with pure milk and oat as main raw materials, mixing the lactic acid bacteria to ferment.Put the cooked oat before or after the fermentation to produce the clotting or churning yoghourt.With three factors of inoculum and accretion quantity of oat and white sugar,and three indicators of acidity,viscosity and the mark of yoghourt,carry out the experiment according to L9(34) orthogonal table test.Then explore the influence about sensory and physical and chemistical quatity,and find out the best formula. The result show that the influence of three factors score clottig yoghurt senses the primary and secondary order:sugar oat inoculum.And the best combine is A2B2C3,namely in a 180g pure milk base,adding oat 12.6g, granulated sugar 14.4g,when 883 yoghourt flavors 9g. However,the influence of three factors score churning yoghourt senses the primary and secondary order:oat sugar inoculum,And the bes