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1、实用标准文案红枣论文：红枣葛根凝固型酸奶加工工艺研究【中文摘要】酸奶是由乳酸菌或其他益生菌通过发酵牛奶得到的一种饮品,其具有多种生理功能和保健效用。红枣和葛根是我国特有的药食两用的食材,红枣具有益气补血,增强免疫力的作用,葛根中含有的葛根黄酮具有抗氧化抗衰老的作用。本研究将这两种食材应用于凝固型酸奶中,制成复合凝固型酸奶,产品营养丰富,易于吸收。当前我国酸奶市场竞争激烈,但仍以搅拌型酸奶为主,其他类型如凝固型酸奶,冰冻酸奶较少。本研究针对市场中日渐流行的凝固型酸奶,采用红枣葛根复合基料发酵,满足乳品厂商和消费者对酸奶新产品的需求。本研究采用红
2、枣和葛根作为复合添加物,研究了其加工工艺,同时针对酸奶配方的中加糖量,稳定剂添加量等进行了相关研究,结果如下：1、通过对红枣浆加工工艺中煮制条件的分析,得出最佳煮制条件为：煮制温度70℃,时间20min,料液比1/3,此时红枣浆中可溶性固形物13.3,总酸含量18.71%,【英文摘要】Yogurtisakindofmilkdrinkwhichisfermentedbylacticacidbacteriaorotherprobiotic.Ithasavarietyofphysiologicalfunctionandhealtheffects.R
3、edjujubeandKudzurootarebothusedinfoodandmedicinefield.RedjujubecanhelpsourbodyimproveimmunesysteminTraditionalChineseMedicalScience.Kudzurootwhichcontainspuerarinistreatedasantioxidationandantiatheroscloresis精彩文档实用标准文案food.Thepapermainlydiscussprocessofthecompoundsetyogurto
4、fredjujudeandkudzufoot.Itarmstodevelopanewkindofyogurtwithinmorenutrientsubstance.Currently,thecompreitionofyogurtissofiercelyandtherearevariedkindsofflavouryogurt.Butmostofthemarestirringyoghurtwhichisgivenprioritytoconsumers,andothertypessuchassetyogurtandfrozenyogurtarem
5、uchlessthanit.Basedonthegrowingpopularityofsetyogurtinthemarket,theresearchadoptcomplexsubstratetofermentyogurt,whichproductcontainsmixednutrientsfromredjujubeandkudzuroot,meetdairymanufacturers’andconsumers’demandfornewproduct.Thisstudyusesredjujubeandkudzurootascompoundad
6、ditivesintomilksothattostudyitsproductiontechnology.Meanwhileitalsoconsiderstheamountaddedcandyofthemixedyoghurt,soastostabilizeradditives.Theresultsareasfollows:1.Thoughresearchingtheredjujubepaste’sprocessofitsheatingconditions,Weobtainsthebestconditionswhichtemperatureis
7、70℃,timeis20minandtheratioofmaterialandvolumeis1/3.Atthattime,theSCCis13.3%,totalacidcontent18.71%andthereducingsugarcontent9.257%intheslurrydates.Puerarinzymolysingprocessbyalpha—amylaseandbeta—amylasealsodrawaconclusion.:Additivesforboth精彩文档实用标准文案alpha-amylaseandbeta—amyl
8、aseare0.08%.InzymolysingliquidtheDEvalueis25.77andflavonoidscontent0.0438mg/mL2.Th
