雪莲果发酵乳生产工艺的研究大学学位论文.doc

毕业设计（论文） 题目： 雪莲果发酵乳生产工艺的研究 姓名： 学号： 二级院系部： 食品科技系 班级: 食品安全与检验 专业： 食品安全与检验 指导教师： 王梅 职称： 二0一三年六月 【摘要】 本文研究了雪莲果发酵乳的生产工艺，以感官评价为指标，通过单因素实验分析蔗糖添加量、接种量、果浆含量和发酵时间对发酵乳品质的影响。根据单因素实验结果设计正交试验，以得出雪莲果发酵乳的最优生产工艺条件，文章研究了（1）蔗糖在添加不同量的时候对发酵乳的风味影响；实验表明6%的蔗糖添加量最为适宜。（2）果浆含量对发酵乳的影响；实验表明雪莲果果浆含量为10％最为适宜。（3）接种量对发酵乳品质的影响；实验表明接种量为5％时最为适宜。（4）通过实验表明最佳发酵时间为4h。 【关键词】 雪莲果；发酵乳；生产工艺 Abstract This paper studies the production process of yacon fermented milk, with sensory evaluation indicators, through the single factor experiment analysis of sucrose, inoculation amount, fruit pulp content and fermentation time on the fermentation of milk quality. According to the results of single factor experiments of orthogonal test design, the optimal process conditions that yacon fermented milk (1), the effects of sugar on fermented milk flavor when adding different amount of; experiment showed that 6% sucrose was the most suitable. (2) the effect of plasma content of fermented milk; experiments show that yacon pulp content of 10% was most suitable for the. (3) effect of inoculation amount on fermentation milk quality; experiment showed that the inoculation was 5% when the most appropriate. (4) through the experimental results show that the optimum fermentation time is 4h. Key words Yacon; fermented milk; production process 目录 摘要......................................................................I Abstract..................................................................II 目录......................................................................Ⅲ 第一章 前言...............................................................1 第二章 材料方法...........................................................2 1.1试验材料..........................................................2 1.2主要试验仪器设备............................................