中温发酵酸奶的工艺研究及生产线设计.docVIP

PAGE II 中温发酵酸奶的工艺研究及生产线设计 摘 要 酸乳的品质在很大程度上取决于所选用的菌种，而温度对所选用的菌种有着很大的影响。酸乳的发酵温度会影响酸乳的整体品质。高温发酵能更快生产酸乳，对乳制品企业来说更为经济。而中温发酵能提供给微生物更多的时间产生风味物质，甚至产生更多的风味物质。 本文首先通过对所得到的菌种进行活化，得到3种菌7个菌株。菌株经过30℃ 对初步优选出的组合进行再次优化。以IL-Le3之间的最佳比例为依据，最终确定Le3在MC-IL的组合中的最佳添加比例为2：10：5。经感官评定，在此比例下，中温发酵酸奶的凝乳状态粘稠，细腻，香气浓郁纯正，酸甜适口，表观粘度更大。 根据实验中所选用的工艺，建立起工业化生产中的生产工艺，并根据不同的工艺进行设备选型。由于厂房的选址和大小不同，选用的设备也不尽相同，所以本设计以生产1吨酸乳的规模为要求，来选定相应的设备。通过对不同的生产设备的选择，基本确定选用设备的预算，并以其规格来确定相应的水、电、汽的要求。然后对生产线的布置和人员的确定进行选择，设计一个高品质酸奶的自动化、节能、环保型工厂。 关键词：中温发酵； 酸乳； 风味； 生产线 Abstract The quality of Yogurt mainly depends on the selected strains, and the selected strains are controled by their growth conditions, among which, the temperature is a very important factor. Incubation temperature affects overall yogurt quality.There are high temperature and low temperature incubation methods for yogurt making.Generally,the high temperature incubation method is used in yogurt production since it allows faster production of yogurt,and thus is more economical for dairy plants.The middle temperature incubation method is applied to give microorganisms more time to produce aroma substance,even more flavour substance. There are three kinds of bacteria ,which was seven strains.The strains had been cultivated for continuous six generations using skim milk after activation,the acidity,time of curd,viscosity and sensory value were comprehensively studied,then 5 strains of cocci and bacilli were selected. The strains are in the combination of two different strains. According to recover full-fat milk mixed fermentation acidity, curd time, viscosity and sensory indicators to select the best combination . As Le3’s productivity of acid are relatively strong, so add Le3 to MC-IL. IL-Le3 is the best ratio ,so the best add ratio between MC-IL and Le3 is 2:10:5. The sensory evaluation, in this ratio, the temperature state of viscous fermented milk curds, delicate, pure ar