文档介绍：黑龙江东方学院
本科生毕业论文(设计)
绿豆酸奶的研制
姓名殷辉莉
学号 054131425
专业食品科学与工程
班级 2005-B
指导教师张筠
学部食品与环境工程学部
答辩日期 2009年5月23日
绿豆酸奶的研制
摘要
绿豆的营养价值高,在我国产量丰富品种多,如何利用绿豆生产营养食品来提高人们饮食质量是具有现实意义的。酸奶以其可贵的营养及其医疗疾病的价值而享誉全球。而绿豆酸奶不单单仅有酸奶本身的优点还结合的绿豆自身的益处,例如清热、解毒、抗癌等等。本课题主要是绿豆主要原料,将直投式菌种作为发酵剂进行乳酸发酵。通过试验研究绿豆酸奶的最佳工艺配比。
通过单因素试验确定绿豆浆的处理的最佳工艺,同时通过单因素试验确定出绿豆浆的最佳添加量范围及果胶最适稳定剂,最后采用三因素三水平正交试验,以感官评价为指标,确定绿豆酸奶的最佳配方:%、%、绿豆浆32%。
关键词:酸奶;绿豆;稳定剂
The Study of Mung-bean Yogurt
Abstract
Mung bean's nutritional value is high, are many in our country output rich variety, how to improve the people diet quality using the mung bean production nutritious foods to have the practical significance. The yogurt enjoys a good reputation the whole world by its valuable nutrition and the medical disease's value. But the mung bean yogurt not solely only has mung bean own profit which yogurt's merit also unifies, for example refrigeration, disintoxicating, anticancer treatment and so on. This topic is mainly the mung bean primary data, will throw the type mold mushroom spawn to carry on the lactic fermentation straight as the hametz. Through experimental study mung bean yogurt best craft allocated proportion.
By the fact that the Shan factor tests the best handicraft ascertaining green Soybean Milk treatment, the factor tests that the best ascertaining out green Soybean Milk adds amounts range and the most suitable stabilizer of pectin at the same time by Shan , the at last adopt three factor three level orthogonality experiments, take anoleptic evaluation as an index , ascertain the best of mung bean leben formula: %, stabilizes namely lithe white sugar agent %, green Soybean Milk 32%.
Keywords: Yogurt;Mung bean;Stabilizer
目录
摘要 i
Abstract ii
第1章绪论 1
研究的目的与意义 1
绿豆的营养价值 1
国内外研究现状及前景展望 4
酸奶的简介 4
绿豆酸奶保健功能研究现状 4
前景展望 6
第2章材料与方法 8
实验材料与主要仪器设备 8
原料 8
实验设备 8
实验仪器 8
试验方法 9
绿豆酸奶的工艺流程 9
操作要点 10
绿豆浆处理条件优化 10
绿豆浆