木瓜山药酸奶的研制-本科毕业论文.doc

本科毕业设计（论文） 木瓜山药酸奶的研制 学 院_ 轻工化工学院 专 业 食品科学与工程  摘 要 木瓜山药酸奶是以新鲜的木瓜和山药、以及全脂奶粉为原料，用主要成分为保加利亚乳杆菌和嗜热链球菌的酸奶发酵剂进行乳酸发酵，研制出一种集木瓜香甜的味道、山药丰富的营养于一体的新型保健酸奶饮料，增强了原味酸奶的营养价值。本文通过采用单因素试验，分别研究白砂糖添加量、发酵剂接种量、发酵时间、木瓜汁的添加量和山药汁的添加量对木瓜山药酸奶的影响。选取四个影响较大的因素进行正交试验，通过感官方面的综合评分得到木瓜山药酸奶的最优配方。研究表明，木瓜山药酸奶的最佳配方为：发酵剂的接种量为1.5U，白砂糖的添加量为6%，木瓜汁的添加量为14%，山药汁的添加量为10%。木瓜山药酸奶口感细腻、柔和，风味好，酸甜适口，有浓郁的酸奶风味、香甜的木瓜味和爽口的山药味，而且组织状态稳定，黏稠性好，乳质均匀，无乳清析出。在人们不断追求吃得健康的今天，这样一款美味、营养、健康的木瓜山药酸奶一定会受到消费者的喜爱。 关键词：木瓜 山药 酸奶 发酵 Abstract The papaya -yam yogurt beverage is a new type of healthy drink made from fresh papaya and yam and whole milk powder by lactic acid fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus as mixed starter. Single-factor experiment is adopted to study the influence of dosage of white sugar、leaven、papaya juice、yam juice and the time of fermentation on the papaya -yam yogurt. Then we select four comparatively larger factors among them to conduct the direct-cross experiment, after actual taste and general evaluation, the best formula is achieved. The experiment shows that the best formula to produce the papaya -yam yogurt is the adding of white sugar is 6%, leaven as 1.5U, 14% papaya juice and 10% yam juice. The product was proved to be good on texture and flavor with a yogurt、papaya and yam taste．stabilization and viscosity but no whey separate out. In the day of people hankering for healthy food, such a papaya -yam yogurt with delicious、healthy and nutritious will be favour. Key words: papaya yam yogurt fermentation 目 录 1 绪论………………………………………………………………………………1 1.1 题目背景及目的……………………………………………………………1 1.2 国内外研究状况……………………………………………………………2 1.3发展热点……………………………………………………………………5 1.4 论文构成及研究内容………………………………………………………6 2 原理、材料与方法………………………………………………………………7 2.1 原理…………………………………………………………………………7 2.2 实验材料……………………………………………………………………7 2.2.1 原料…………………………………………………………………7 2.2.2 化学试剂……………………………………………………………7 2.3 实验仪器和设备……………………………………………………………8 2.4 工艺流程………………………………………………