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ID:16431447
大小:45.00 KB
页数:27页
时间:2018-08-09
《工艺参数对无添加酸奶的影响研究》由会员上传分享,免费在线阅读,更多相关内容在教育资源-天天文库。
1、---------------------------------------------------------------范文最新推荐------------------------------------------------------工艺参数对无添加酸奶的影响研究27/27---------------------------------------------------------------范文最新推荐------------------------------------------------------工艺参数对无添加酸奶的影响研究27/27-------------
2、--------------------------------------------------范文最新推荐------------------------------------------------------工艺参数对无添加酸奶的影响研究27/27---------------------------------------------------------------范文最新推荐------------------------------------------------------摘要:酸奶的发展是从改善风味和有益于健康开始的。现如今,发展“无添加&rdquo
3、;或“少添加”的产品,是食品行业理性回归的一种选择。本文以粘度,感官评定为评价指标,研究了蛋白质含量、发酵终点酸度、乳酸乳球菌添加量,背压压力与背压温度对无添加发酵乳质构粘度和口感风味的影响,并在单因素基础上对关键工艺参数进行正交优化,开发出一种质地稠厚的无添加发酵乳。最终得到的优化参数为:降膜浓缩后原料乳蛋白质含量4.64%,发酵终点酸度95°T,乳酸乳球菌菌种添加量1.2×107cfu/g,背压压力为0.4Mpa,背压温度为24℃。该条件下生产的无添加酸奶粘度最为合适,有较好的口感与风味。关键词:蛋白质;发酵终酸;背压温度;乳酸乳球菌;感官评价
4、4277InfluenceofprocessparametersonwithoutaddingyoghurtAbstract:Yogurtdevelopmentbeginstoimproveflavorandhealthy.Developmentwithoutadditivesoraddlessproductsisanoptionfortherationalregressionofthefoodindustry.Theviscosityandsensoryevaluationofyoghurtwithoutadditiveswaschosenastheestimatedindex,theef
5、fectsofproteincontent,lactococcuslactisadditionamount,pressureandtemperatureofback-pressureontextureandflavorofyoghurtwithoutadditiveswerecomparedbysingle-factortest.Eventuallygettheoptimalparameterswere:proteincontent4.64%,fermentationacidity85°T,lactococcuslactisadditionamount1.2×107cfu
6、/g,pressureofback-pressure0.4Mpa,temperatureofback-pressure24℃.Theproductionunderthisconditionhasappropriateviscosityandgoodtasteand27/27---------------------------------------------------------------范文最新推荐------------------------------------------------------flavor.KeyWords:Protein;Finalacidfermen
7、tation;Backpressuretemperature;lactococcuslactis;Sensoryevaluation目录I摘要IIIAbstractI27/27---------------------------------------------------------------范文最新推荐-------------------------------------------------
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