不同種米發(fā)酵生產(chǎn)米奶的工藝研究

生物工程論文編號(hào):SW147  論文字?jǐn)?shù):14871,頁數(shù):28

目錄
摘要 І
ABSTRACT П
目錄 III
緒論 1
 1．1研究的目的與意義 1
 1．2酸奶的營(yíng)養(yǎng)保健功能及其產(chǎn)品的研究進(jìn)展 2
 1．3乳酸菌 3
 1．4大米及小米的營(yíng)養(yǎng)與功能 4
2、實(shí)驗(yàn)材料和方法 6
  2．1菌種 6 2．2主要試劑 6
 2．3主要儀器 6
 2．4固體培養(yǎng)基（平板培養(yǎng)基,測(cè)定乳酸菌數(shù) 7
 2．5發(fā)酵生產(chǎn)米奶的工藝流程 7
 2．6、米奶理化性質(zhì)測(cè)定 8
 2．6．4乳酸菌活菌數(shù)計(jì)數(shù)法 9
3、結(jié)果和討論 10
 3．1實(shí)驗(yàn)正交因素 10
 3．2發(fā)酵結(jié)果 10
 3．3 pH測(cè)定 12
 3．4糖度測(cè)定 13
 3．5活菌數(shù)測(cè)定 14
 3．6感官評(píng)定結(jié)果 17
4、結(jié)論與展望 20
 4．1結(jié)論 20
 4．2、展望 20
致謝 22
參考文獻(xiàn) 23

摘要：本文試研究了一種新型的乳飲料——米奶。實(shí)驗(yàn)以大米粉、小米粉、無抗生素牛奶等為主要原料，經(jīng)乳酸菌發(fā)酵后制得米奶。對(duì)米粉添加量、米粉種類、蔗糖添加量、牛奶添加量這個(gè)四個(gè)因素進(jìn)行探討；對(duì)四個(gè)因素作正交優(yōu)化，通過測(cè)定理化性質(zhì)（pH值、糖度、活菌數(shù)）和感官評(píng)定（口感、香氣和滋味、穩(wěn)定性）綜合評(píng)分，選出最佳實(shí)驗(yàn)流程及原料配方。最后得出最佳組合為：流程：米（大米、小米）→粉碎→添加蔗糖→糊化→滅菌→冷卻→接種→加入牛奶→發(fā)酵→后熟→成品。配方：牛奶添加量為10%、米粉添加量為3%、米粉種類為小米、蔗糖添加量為5%。得到的米奶口感細(xì)膩，爽口滑潤(rùn),甜度和酸度適中，有濃郁的奶香味，略帶米香味，無異味，不分層，均勻，稀稠度好，顏色為淡乳黃色。

關(guān)鍵詞：大米粉;小米粉;米奶;正交實(shí)驗(yàn)

The manufacturing technology of rice milk ,which fermented from different kinds of rice

ABSTRACT:The manufacturing technology of fermented nutrient rice milk and influenced ingredient of taste were studied in this paper.
 We used rice flour ,no antibiotics milk and so on as the main raw materials which were fermented by the lactobacillus to produce rice milk.The optimum conditions, such as the composition of rice flour, the kind of rice flour, the contents of sucrose and milk, these four factors were studied by orthogonal test. Choose the best group by testing the physico-chemical property(pH, sugar degree, viable count) and organoleptic eva luation(mouthfeel, perfume and flavor, stability).The result of this study showed that the optimized procedure was: rice→crash→append sucrose→gelatinization→sterilization→cooling→inoculation→adding milk→fermentation→ripening→product. The best proportions were: milk10%、rice flour3%、millet、sucrose 5%.The rice milk tastes delicate, refreshing lubricants, moderate sweetness and acidity, rich taste of fresh milk and light rice flavor, no abnormal flavor, not hierarchical, uniform, with the color of light milky yellow.

Key words: rice flour ;millet flour ;rice milk ;orthogonal test