无糖凝固型酸奶制作研究及工艺设计 毕业论文.docVIP

届毕业生 毕业论文 题 目:院系名称： 专业班级： 学生姓名：学 号：指导教师：教师职称： 年 月日  摘 要 不同。 关键词 发酵 感官评价 Title The study of sugar-free set yoghurt and process design Abstract Yogurt is referred to the milk with Lactobacillus bulgaricus and Streptococcus thermophilus lactic acid fermentation and made the curdy product, the finished product must contain a lot of microorganisms, their nutritional value is relatively high. Surar-free set yoghurt is not real without sugar, but in yogurt production with different sugar alcohol instead of sucrose to produce sugar-free set yogurt, yogurt is low in calories. In the yogurt making respectively using xylitol, maltitol, sorbitol to replace sucrose experiment, finally draw the xylitol is added to the yogurt flavor more, with different sugar content of the experiment and the sensory evaluation of experiment evaluation, finally determined to add 13% xylitol sugar is the most appropriate. This topic through single factor experiments: the fermentation time of 6h, Lactobacillus bulgaricus and Streptococcus thermophilus mixed strain fermentation temperature, adding 0.12%40-43C, xylitol added13% when making the sensory score high; at the same time yogurt flavor best best best, organization, color. Thus the use xylitol production of yoghurt without sugar added13% xylitol made yogurt is quite easy to be accepted by people. Keywords: Yoghurt Sugar free Fermentation Sensory evaluation 目录 1．引言…………………………………………………………………………………5 1.1研究目的和意义…………………………………………………………………5 1.2研究现状…………………………………………………………………………6 1.2.1国内外发展历史及前景展望…………………………………………………6 1.2.2无糖凝固型酸奶工业现状分析………………………………………………7 1.3无糖凝固型酸奶…………………………………………………………………9 1.3.1无糖凝固型酸奶的简介………………………………………………………9 1.3.2无糖凝固型酸奶的保健功能…………………………………………………9 1.3.3本课题研究（解决）的问题和拟采用的研究手段…………………………10 2．实验材料和方法…………………………………………………………………11 2.1原料……………………………………………………………………………11 2.2主要实验仪器和设备…………………………………………………………11 2.3实验方法………………………………………………………………………12 2.3.1无糖凝固型酸奶实验室制作工艺…………………………………………12 2.3.2发酵条件对酸奶制作过程中的影响的实验方案…………………………12 2.3.3