糜米活性乳酸菌发酵饮料加工工艺的研究食品科学专业毕业论文.docx

2.2.9 发酵过程中活菌数的变化···························································· 16 2.2.10 保质期·················································································· 16 2.2.11 保质期内活菌数的变化 ····························································· 16 2.3 主要测定指标及方法···································································· 16 2.3.1 离心分层率的测定 ···································································· 16 2.3.2 总酸的测定 ············································································· 17 2.3.3 NaOH 标准溶液的标定 17 2.3.4 pH 值 17 2.3.5 蛋白质 ··················································································· 17 2.3.6 固形物含量 ············································································· 17 2.3.7 大肠菌群测定 ·········································································· 17 3 结果与分析 18 3.1 料液预处理工艺参数的确定 ··························································· 18 3.1.1 料水比的确定 ·········································································· 18 3.1.2 蔗糖添加量的确定 ···································································· 19 3.1.3 均质条件的确定 ······································································· 19 3.1.4 料液预处理工艺参数的正交试验··················································· 20 3.2 稳定剂调配添加量的确定······························································ 22 3.2.1 单一稳定剂的稳定性试验···························································· 22 3.2.2 复合稳定剂的稳定性试验···························································· 22 3.3 试验菌株益生特性研究································································· 24 3.3.1 低 pH 值对试验菌株存活率的影响 24 3.3.2 胆汁对试验菌株生长的影响························································· 25 3.3.3 菌株耐胆盐试验 ······································································· 25 3.3.4 菌株胆固醇降解试验 ································································· 26 3.4 发酵菌株的确定······················································