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1、摘要菌种和工艺对燕麦酸奶品质的研究摘 要随着人们生活水平的逐步提高，大家对健康生活的要求也越来越迫切，对于酸奶这一公认的健康食品来说，消费者也已经不再满足于简单的口感，而是将更多的注意力放在营养与健康上面。在这种形势下，各种功能性酸奶应运而生，极大地满足了消费者的愿望。本试验就是以纯牛奶和燕麦为主要原料，接入不同的发酵剂进行发酵。分别在发酵前后加入处理过的燕麦（即生产凝固型和搅拌型酸奶），以燕麦添加量、白糖添加量和菌种为3个因素，采用L9(34)正交表进行试验，以酸奶的酸度、粘度和感官评分为三个试验指标，来探讨这三个因素对酸奶感官及理化品质的影响，并找出其最优组合。研究结果表
2、明：对于凝固型燕麦酸奶：三个因素的显著性为：加糖量＞燕麦量＞菌种，最佳的试验配方为以180ml的纯奶为基准，加入燕麦12.6g，白糖14.4g，接入883发酵剂9ml。对于搅拌型燕麦酸奶：三个因素的显著性为：燕麦量＞菌种＞加糖量，最佳的试验配方为以180ml的纯奶为基准，加入白糖16.2g，接入883发酵剂9ml。关键词：燕麦，粘度，酸度，菌种IIABSTRACTTheinfluenceofinoculumandtechnologyonthequalityofoatyoghourtCollegeofFood&BioengineeringFoodScience&Engineer
3、ing084XieHongyanSupervisor:ChenShuxingABSTRACTAlongwithpeople’slifestandardenhancingstepbystep,therequireofhealthylifebecomesmoreandmoreurgent.Yoghourt,theadmittedhealthyfood,ordinarytastecan’tsatisfytherequestofcustomeranymore，andmoreattentionispaidonnutritionandhealth.Underthetopographica
4、lfeatures,variouskindsofyoghourtriseinresponsetothepropertimeandconditions,whichmeetthedesireofconsumervastly.Thisexperimentwasmadewithpuremilkandoatasmainrawmaterials,mixingthelacticacidbacteriatoferment.Putthecookedoatbeforeorafterthefermentationtoproducetheclottingorchurningyoghourt.With
5、threefactorsofinoculumandaccretionquantityofoatandwhitesugar,andthreeindicatorsofacidity,viscosityandthemarkofyoghourt,carryouttheexperimentaccordingtoL9(34)orthogonaltabletest.Thenexploretheinfluenceaboutsensoryandphysicalandchemisticalquatity,andfindoutthebestformula.Theresultshowthatthei
6、nfluenceofthreefactorsscoreclottigyoghurtsensestheprimaryandsecondaryorder:sugar>oat>inoculum.AndthebestcombineisA2B2C3,namelyina180gpuremilkbase,addingoat12.6g,granulatedsugar14.4g,when883yoghourtflavors9g.However,theinfluenceofthreefactorsscorechurningyoghourtsensestheprimaryandsecondaryo
7、rder:oat>sugar>inoculum,AndthebestcombineisA3B1C3,itmeansthatevery180gramsofpuremilkaddinggranulatedsugar16.2gand883yoghourt9g.Afterthefermentation,mixoat9gwhilestiringthestuff.KEYWORDS：Oat,viscosity,acidity,inoculumII前言前言乳是哺乳动物产仔后有乳腺分泌的一种具有胶体特性、均匀的生物学液体
