毕业论文——绿豆酸奶饮料生产工艺研究.doc

PAGE PAGE 1 PAGE XXI 毕业论文 题 目: 绿豆酸奶饮料生产工艺研究 院系名称： 生物工程学院 专业班级： 生工F0702班 学生姓名： 张 弢 学 号： 20074850421 指导教师： 乔发东 教师职称： 副教授 2011年6月1日  摘 要 绿豆酸奶是以绿豆浆、鲜牛奶、白砂糖等为原料，经保加利亚乳酸杆菌和嗜热链球菌发酵制成的一种高蛋白，低脂肪的营养保健食品。在酸奶丰富的营养基础上加入消暑去火的绿豆浆，以满足多重营养和风味的需求。本试验以研究绿豆酸奶饮料的最优生产工艺入手，又分别对绿豆浆在酸奶发酵的不同时期加入、绿豆浆与酸奶的质量比例、混合后酸奶与水在饮料中的质量比例、饮料中糖含量、柠檬酸含量、稳定剂CMC含量等因素对绿豆酸奶饮料风味的影响进行了研究。结果表明：制作混合酸奶的过程中，绿豆浆调兑出的混合酸奶在口感和外观上均优于绿豆沙调兑出的混合酸奶；制作豆浆时，绿豆与水的比例至少在1:8以上，否则会影响酸奶饮料的口感及凝乳状态。采用正交试验法对于混合酸奶中豆浆与酸奶的质量配比、混合酸奶与水在饮料中的质量配比、饮料中白砂糖和柠檬酸含量进行四因素三水平试验。试验所选出的最优参数为：发酵酸奶时，绿豆浆于鲜牛奶以1：2的质量比例发酵成混合酸奶为宜混合酸奶与水在饮料中以1：8的比例，白砂糖含量为5%，柠檬酸含量为8%，酸奶口感，酸甜度为最好。生产出的产品凝乳状态良好，质地细腻均匀，酸甜适中，口感与色泽均为最佳状态。 关键词：绿豆 酸奶 饮料 生产工艺 Title Production Process of mung bean yogurt drink Abstract Yogurt is a green bean soybean milk, fresh milk, sugar and other raw materials, the Lactobacillus bulgaricus and Streptococcus thermophilus fermentation of a high protein, low fat nutrition and health food. Rich in nutrients in yogurt summer heat on the basis of a goal of joining the green soy milk to meet the needs of multiple nutrients and flavor. The mung bean experiment to study the optimal production process yogurt drink to start, and green respectively in yogurt fermented soybean milk by adding different times, the quality of the green the proportion of milk and yogurt, mixed with yogurt drinks and water quality in the proportion of sugar in beverages content, citric acid, stabilizer CMC content on the flavor of yogurt drink mung bean was studied. The results showed that: the process of making yogurt mixture, green milk transferred against the mixed yogurt in taste and appearance are better than green bean transferred against the mixed yogurt; making soy milk, green beans and water ratio of 1:8 or above in at least , otherwise it will affect the taste of yogurt drink and curd state. Orthogonal test method for the sour milk and yogurt mixture mass ratio, mix yogurt and water quality in the