《番茄酸奶发酵条件优化研究》-毕业设计论文（学术).docVIP

番茄酸奶发酵条件优化研究 　　　　　　　　　　　　　　 　　　　　 黔南民族师范学院 生命科学系 贵州 都匀 558000 摘要：采用L9（34）设计，以保加利亚乳杆菌和嗜热链球菌为发酵剂（1:1），以番茄汁和纯牛奶为原料进行乳酸发酵，结果表明，番茄汁量加入40%、蔗糖8%、接种量6%、采用酸奶工艺制作在40℃温度下培养6h.生产的酸奶最佳。其呈均匀一致的乳白色，稍带微红色番茄类色泽。呈乳浊状，均匀一致不分层，无气泡，无异物。口感细腻，甜度适中，酸而不涩，番茄汁味适中，具有该酸乳饮料应有的滋味和气味，无异味。各项理化指标和微生物指标均符合国家标准。 关键词：番茄; 发酵；酸奶 Study on the optimization of fermentation conditions of tomato yoghurt Luo Yong ya Number: 2009101217 Qiannan Normal College for Nationalities Department of life sciences, Guizhou Tuyun 558000 Abstract: :by using the L9(34) design, with Lactobacillus bulgaricus and Streptococcus thermophilus as ferment (1:1), tomato juice and pure milk as a raw material for the fermentation of lactic acid, the results show that adding amount, tomato juice40%, sucrose 8%,6% inoculation quantity, using yogurt production process in 40 degrees Celsius temperature culture the production of yoghurt optimal6h. A uniform white, slightly reddish color of tomatoes. A milky appearance, uniform no delamination, no bubbles, no foreign body. Delicate taste, moderate sweetness, acid and not astringent, tomato juice taste is moderate, with the yoghurt drink the flavor and taste, no smell. The physical and chemical indicators and microbiological indicators are in line with national standards. Key words: tomato; fermentation; yogurt 引言：番茄在我国栽培普遍，产量高，营养丰富，老少皆宜。番茄除含有蛋白质、脂肪、碳水化合物外，粗纤维、钙、磷、铁、胡萝卜素、VB和VC等矿物质和维生素含量也较高，特别是生物碱番茄啶及其甙、芦丁和新绿原酸及呋喃香豆精等。其味酸甜，性微寒，制成酸奶具有生津止渴、健胃、消食、美容之功效，