《绿豆酸奶的研制》-毕业论文.docVIP

精品 PAGE 黑龙江东方学院 本 科 生 毕 业 论 文（设 计） 绿豆酸奶的研制 姓 名 学 号 专 业 食品科学与工程 班 级 指导教师 学 部 食品与环境工程学部 答辩日期 年5月23日 精品 绿豆酸奶的研制 摘 要 绿豆的营养价值高，在我国产量丰富品种多，如何利用绿豆生产营养食品来提高人们饮食质量是具有现实意义的。酸奶以其可贵的营养及其医疗疾病的价值而享誉全球。而绿豆酸奶不单单仅有酸奶本身的优点还结合的绿豆自身的益处，例如清热、解毒、抗癌等等。本课题主要是绿豆主要原料，将直投式菌种作为发酵剂进行乳酸发酵。通过试验研究绿豆酸奶的最佳工艺配比。 通过单因素试验确定绿豆浆的处理的最佳工艺，同时通过单因素试验确定出绿豆浆的最佳添加量范围及果胶最适稳定剂，最后采用三因素三水平正交试验，以感官评价为指标，确定绿豆酸奶的最佳配方：即绵白糖7.5%、稳定剂0.3%、绿豆浆32%。 关键词：酸奶；绿豆；稳定剂 The Study of Mung-bean Yogurt Abstract Mung beans nutritional value is high, are many in our country output rich variety, how to improve the people diet quality using the mung bean production nutritious foods to have the practical significance. The yogurt enjoys a good reputation the whole world by its valuable nutrition and the medical diseases value. But the mung bean yogurt not solely only has mung bean own profit which yogurts merit also unifies, for example refrigeration, disintoxicating, anticancer treatment and so on. This topic is mainly the mung bean primary data, will throw the type mold mushroom spawn to carry on the lactic fermentation straight as the hametz. Through experimental study mung bean yogurt best craft allocated proportion. By the fact that the Shan factor tests the best handicraft ascertaining green Soybean Milk treatment, the factor tests that the best ascertaining out green Soybean Milk adds amounts range and the most suitable stabilizer of pectin at the same time by Shan , the at last adopt three factor three level orthogonality experiments, take the organoleptic evaluation as an index , ascertain the best of mung bean leben formula: 7.5%, stabilizes namely lithe white sugar agent 0.3%, green Soybean Milk 32%. Keywords: Yogurt；Mung bean；Stabilizer 目　　录 TOC \o 1-3 \h \z \u HYPERLINK \l _Toc230752600 摘要 PAGEREF _Toc230752600 \h i HYPERLINK \l _Toc230752601 Abstract PAGEREF _Toc230752601 \h ii HYPERLINK \l _Toc230752602 第1章