工艺参数对无添加酸奶的影响研究

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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-------------------------------------------------