黑豆酸奶的生产工艺的研究.doc

单位代码:10204
吉林工程技术师范学院
生物与食品工程学院
毕业论文
学生姓名:
黑豆酸奶的生产工艺研究
Study on black bean yogurt production process
学生姓名:
指导教师: 教授
专业名称:食品质量与安全
答辩时间:
吉林工程技术师范学院学术委员会
2013年 6 月
摘要
黑豆酸奶是以黑豆浆、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祛火解毒的黑豆浆,以满足多重营养和风味的需求。
本试验以研究黑豆酸奶的最佳生产工艺入手,分别对黑豆沙与黑豆浆的选用、黑豆浆在酸奶发酵的不同时期加入、黑豆浆与酸奶的质量比例、混合后酸奶与水的质量比例、酸奶中糖含量、柠檬酸含量、稳定剂CMC 含量等因素对黑豆酸奶风味的影响进行了研究。
结果表明:制作混合酸奶的过程中,黑豆浆调兑出的混合酸奶在口感和外观上均优于黑豆沙调兑出的混合酸奶;制作豆浆时,黑豆与水的比例至少在 1:8 以上,否则会影响酸奶的口感及凝乳状态。采用正交试验法对于混合酸奶中豆浆与酸奶的质量配比、混合酸奶与水的质量配比、酸奶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,黑豆浆与鲜牛奶以1:2的质量比例发酵成混合酸奶为宜;混合酸奶与水以1:8的比例,白砂糖含量为5%,稳定剂含量为2%,酸奶口感适中。加入3%的稳定剂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:黑豆;酸奶;工艺研究
Abstract
Black bean yogurt is black soya-bean milk, milk, sugar, etc as the raw material, by the Bulgarian us thermopiles and lactobacillus fermented a high-protein, low-fat nutritional health food products. Based on yogurt rich nutrition to remove fire detoxification of black soybean milk, in order to meet the needs of multiple nutrients and flavor.
This test is to study the best production process of black bean yogurt, respectively for the selection of black bean paste and black soybean milk, black soybean milk at different times to join in the yogurt fermentation, black soybean milk and yogurt quality proportion, mix proportion of the yogurt and the water quality after, yogurt, sugar, citric acid content in stabilizer CMC content on the influence of the black bean yogurt flavor was studied.
Results show that the production process of yogurt mixture of black soybean milk mixing the mixture of yogurt in taste and appearance are better than the black bean paste mixing the mixture of yogurt; When making soya-bean milk, black beans and the proportion of water for at least 8 above, otherwise it will affect the taste of yogurt curds and state. Using orthogonal test method for mix soya-bean milk and yogurt in the yogurt quality ratio, ratio of mixed yogurt with the quality of the wa