毕业论文--雪莲果发酵乳生产工艺的研究

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1、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V【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

2、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VAbstractThispaperstudiestheproductionprocessofyaconfermentedmilk,withsensoryevaluationindicators,throughthesinglefactorexperimentanalysisofsucrose,inoculationamount,fruitpulpcontentandfermentationtimeonthefermentationofmilkquality.Accordingtotheresul

3、tsofsinglefactorexperimentsoforthogonaltestdesign,theoptimalprocessconditionsthatyaconfermentedmilk(1),theeffectsofsugaronfermentedmilkflavorwhenaddingdifferentamountof;experimentshowedthat6%sucrosewasthemostsuitable.(2)theeffectofplasmacontentoffermentedmilk;experimentsshowthatyaconpulpcon

4、tentof10%wasmostsuitableforthe.(3)effectofinoculationamountonfermentationmilkquality;experimentshowedthattheinoculationwas5%whenthemostappropriate.(4)throughtheexperimentalresultsshowthattheoptimumfermentationtimeis4h.KeywordsYacon;fermentedmilk;productionprocessV目录摘要.......................

5、...............................................IAbstract..................................................................II目录......................................................................Ⅲ第一章前言...............................................................1第二章材料方法..................

6、.........................................21.1试验材料..........................................................21.2主要试验仪器设备...................................................21.3试验工艺流程.......................................................21.4工艺操作要点..............................................

7、.........21.5试验设计..........................................................21.5.1果浆含量对雪莲果发酵乳的影响....................................31.5.2蔗糖添加量对雪莲果发酵乳的影响...................................31.5.3接种量对雪莲果发酵乳的影响.......................................31.5.4发酵时