（毕业论文毕业设计）-(无糖凝固型酸奶).docVIP

PAGE II PAGE 1 届毕业生 毕业论文 题 目: 无糖凝固型酸奶制作研究及工艺设计 院系名称： 专业班级： 学生姓名： 学 号： 指导教师： 教师职称： 年 月日 河南工业大学毕业论文 摘 要 酸奶是指在添加乳粉的乳中加入保加利亚乳杆菌和嗜热链球菌使乳酸发酵而制成的凝乳状产品，成品中必须含有大量的、相应的活性微生物，其营养价值相对较高。本实验将用一些糖醇代替蔗糖制作开发一种无糖凝固型酸奶制作工艺和方法。 无糖凝固型酸奶并不是真正的无糖，而是在酸奶的制作过程中用不同的糖醇代替蔗糖制作出无糖的酸奶，是低热量的酸奶。在酸奶的制作过程中分别用木糖醇，麦芽糖醇，山梨糖醇代替蔗糖进行实验，最后得出木糖醇添加到酸奶中其风味更加，再用不同糖量进行实验并通过感官评价来对实验品进行评价，最终确定添加13%木糖醇糖量是最合适的。 本课题通过单因素实验得出：发酵时间6h、保加利亚乳杆菌和嗜热链球菌混合菌种添加量为0.12%、发酵温度40-43℃、木糖醇添加量13%时制作出的酸奶感官评分高；同时酸奶的风味最好，组织状态最好，色泽最好。从而得出用木糖醇制作无糖酸奶添加13%木糖醇做出来的酸奶比较容易被人接受。 关键词：酸奶 无糖 发酵 感官评价 Title The study of sugar-free set yoghurt and process design Abstract Yogurt is referred to the milk with Lactobacillus bulgaricus and Streptococcus thermophilus lactic acid fermentation and made the curdy product, the finished product must contain a lot of microorganisms, their nutritional value is relatively high. Surar-free set yoghurt is not real without sugar, but in yogurt production with different sugar alcohol instead of sucrose to produce sugar-free set yogurt, yogurt is low in calories. In the yogurt making respectively using xylitol, maltitol, sorbitol to replace sucrose experiment, finally draw the xylitol is added to the yogurt flavor more, with different sugar content of the experiment and the sensory evaluation of experiment evaluation, finally determined to add 13% xylitol sugar is the most appropriate. This topic through single factor experiments: the fermentation time of 6h, Lactobacillus bulgaricus and Streptococcus thermophilus mixed strain fermentation temperature, adding 0.12%40-43C, xylitol added13% when making the sensory score high; at the same time yogurt flavor best best best, organization, color. Thus the use xylitol production of yoghurt without sugar added13% xylitol made yogurt is quite easy to be accepted by people. Keywords: Yoghurt Sugar free Fermentation Sensory evaluation 目录 TOC \o 1-3 \p \h \z \u HYPERLINK \l _Toc32477