金菊酸奶的发酵工艺及品质特性研究.docxVIP

金菊酸奶的发酵工艺及品质特性研究

目录

1.内容描述................................................2

1.1研究背景.............................................2

1.2研究意义.............................................3

1.3国内外研究概况.......................................4

1.4研究内容与方法.......................................6

2.金菊酸奶概述............................................7

2.1金菊的药用价值.......................................8

2.2酸奶的发酵原理.......................................9

2.3金菊酸奶的定义与特点................................11

3.发酵工艺研究...........................................12

3.1原料选择与处理......................................14

3.2菌种选择与培养......................................14

3.3发酵条件的优化......................................16

3.4发酵过程监控........................................17

3.5发酵结束指标........................................18

3.6后处理技术..........................................20

4.品质特性分析...........................................21

4.1外观与感官品质......................................22

4.2理化性质测定........................................23

4.3微生物检定..........................................23

4.3.1菌落总数........................................24

4.3.2大肠杆菌........................................25

4.3.3酵母菌和霉菌....................................26

4.4抗氧化性研究........................................27

4.5金菊活性成分残留....................................28

5.稳定性与货架期研究.....................................29

5.1不同贮存条件对品质的影响............................30

5.2货架期预测模型......................................32

5.3包装材料的影响......................................33

6.产品开发与市场潜力分析.................................34

6.1产品定位与消费需求..................................36

6.2竞争优势分析........................................37

6.3市场潜力评估........................................38

7.结论与建议.............................................40

7.1研究总结............................................41

7.2建议与展望..........................................42

1.内容描述

通过对不同发酵温度