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发酵对青麦仁乳酸菌饮料品质的影响_食品科学与工程.rar

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摘要:本论文主要讨论的是以青麦仁为原料,并以纯牛奶为辅料,再利用驯化的乳酸菌菌种进行发酵,制备出具有较高的营养价值的乳酸菌饮料。对青麦仁乳酸菌饮料加工中的乳酸菌菌种驯化、青麦仁乳的发酵条件以及饮料的调配进行了研究。实验中运用感官评分法对青麦仁乳酸菌饮料进行评分,确定最佳的工艺参数。实验结果表明,青麦仁打浆时加水量为原料的4倍,菌种驯化最终选用纯牛奶与青麦仁乳比例为4:6进行发酵剂的制备,最佳发酵条件为:青麦仁乳添加量为60%,发酵温度41℃,接种量4%,培养时间4h。确定了青麦仁乳酸菌发酵饮料的最佳调配配方:柠檬酸添加量为0.05%,蔗糖添加量为7%,黄原胶添加量为0.15%,耐酸型羧甲基纤维素钠CMC-Na添加量为0.20%,藻酸丙二醇酯PGA添加量为0.45%,果胶添加量为0.15%。本实验选用青麦仁为原料,通过乳酸菌发酵制成了营养保健的饮料,从而找到一条加工青麦仁的新途径。

关键词 青麦仁;乳酸菌;发酵;调配

 

Abstract:This study focused on the green wheat kernels as raw materials, supplemented with skim milk, domesticated lactic acid bacteria fermentation, lactic acid fermented beverage prepared with some nutritional value. The lactic acid bacteria domestication, the fermentation conditions of green wheat kernels and the beverages deployment were also discussed in this paper. The use of lactic acid bacteria beverage sensory score was assessed to determine the optimum process conditions. Experimental results showed that the amount of water in the green wheat kernels beating when raw materials was four times, strains domesticated final selection of skim milk with a 4:6 ratio of green wheat kernels milk fermentation preparation. Optimum fermentation conditions: green wheat kernels milk the addition amount of 60%, fermentation temperature 41  ° C, inoculation amount of 4%, and the culture time 4H. Determine the best allocation of beverages recipe: sucrose was 7%, citric acid added in an amount 0.05%,0.15% xanthan gum, acid proof type CMC-Na add an amount of 0.20%, PGA addition amount of 0.45%, 0.15% pectin. The test selection of green wheat kernels as raw material by lactic acid bacteria fermented nutritional healthcare drinks, in order to find a new way of processing green wheat kernels.

Keywords  Green wheat kernels  Lactic acid bacteria  Fermentation  Deployment

论文资料贡献者对本文的描述:在粮食不充足的时期,人们通过进食青麦仁来增强饱腹感,而现在青麦仁大多作为一种休闲的食品,在城镇颇受欢迎。青麦仁它的营养比较丰富,又具有非常独特的农家风味,人们对它......
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