發酵型乳飲料中穩定劑的選擇和應用研究

食品科學論文編號:SP132  論文字數:31338,頁數:66

目  錄
中文摘要....................................................................I
英文摘要...................................................................II
目錄......................................................................III
1.緒論......................................................................1
1.1發酵型含乳飲料.......................................................1
1.2發酵型乳酸乳飲料.....................................................1
1.3發酵型乳酸乳飲料的穩定性.............................................2
1.4本課題的研究內容.....................................................3
2.實驗部分..................................................................4
2.1實驗材料與主要設備...................................................4
2.1.1實驗材料.......................................................4
2.1.2主要設備.......................................................4
2.2試驗工藝和方法.......................................................4
2.2.1試驗工藝.......................................................4
2.2.2試驗方法.......................................................6
2.2.3試驗說明.......................................................7
2.3穩定劑試驗...........................................................8
2.3.1單因素試驗.....................................................8
2.3.2穩定劑復配試驗.................................................9
    2.4本章小結............................................................10
3.結果和討論...............................................................11
3.1氫氧化鈉的標定實驗數據..............................................11
3.2發酵奶酸度的測定....................................................11
3.3 穩定劑單因素試驗...................................................13
3.3.1 穩定劑物性比較...............................................13
3.3.2  PGA單因素穩定性.............................................14
3.3.3  CMC單因素穩定性............................................16
3.3.4  明膠單因素穩定性............................................17
3.3.5黃原膠單因素穩定性............................................17
3.3.6瓜兒豆膠單因素穩定性..........................................17
3.3.7 海藻酸鈉單因素穩定性.........................................18
3.3.8卡拉膠單因素試驗..............................................18
3.3.9 果膠單因素穩定性.............................................18
3.3.10單因素試驗比較...............................................19
3.4 穩定劑復配試驗.....................................................19
3.4.1 PGA、CMC、海藻酸鈉復配........................................19
3.4.2 PGA、CMC、瓜兒豆膠復配........................................20
3.4.3  PGA、CMC復配.................................................21
3.4.4穩定劑添加量0.9克，PGA和CMC比例1：4時穩定性試驗............23
    3.5本章小結............................................................25
4．總結與展望...............................................................26
4．1總結................................................................26
4．2展望................................................................26
致謝.......................................................................28
參考文獻...................................................................29
附錄A (氫氧化鈉標準溶液配制與標定) ........................................30

摘要：發酵型乳酸乳飲料是一種客觀不穩定分散體系，既有蛋白質及果汁微粒形成的懸浮液、脂肪的乳濁液，又有以糖類、鹽類形成的真溶液。實際生產中采用最先進的加工機械和加工工藝，也很難達到飲料的質量要求，常發生油脂上浮和蛋白質沉淀等質量問題。所以要添加適量的乳化劑、穩定劑等，使飲料保持穩定。本課題主要是針對發酵型乳酸乳飲料，進行穩定劑選擇和添加量方面研究。通過多次的單因素試驗，選出較為適合發酵型乳酸乳飲料的穩定劑有CMC 、PGA和果膠，當穩定劑占乳飲料總量的0.4%～0.45%時，乳酸乳飲料達到穩定狀態。而后在單因素試驗基礎上進行多種復配試驗，得到的最佳配方是：穩定劑占乳飲料總量的0.45%，兩種穩定劑 PGA與CMC的比例為1：4。
關鍵詞：發酵型;乳飲料;穩定劑;選擇;應用;

Abstract: Fermentation lactic acid young drink is an unstable dispersion system, because in this system ,it both has the suspending liquid, the fat emulsion which the protein and the fruit juice particle form, and it has solution that is caused by  the carbohydrate and the salts . In the actual production, if using the most advanced processing machinery and the processing craft, it is also inaccessibility to acquire the drink quality requirement .For example ,the fat going up , protein precipitation and such as the quality questions may often happen inevitably. Therefore by accessing the suitable amount of emulsifiers, the thickening agents and so on, thus it can cause the drink maintenance to be stable.This topic mainly does research on the stabilizer and its adding amount of fermentation lactic acid young drink, through this research, we selects suitable stabilizer for the fermentation lactic acid young drink.Through numerous single-factor test, we know that CMC and the PGA and the Pectin are suitable stabilizers for the fermentation lactic acid young drink, also when the stabilizer accounts for the young drink total quantity 0.4%～0.45%,the lactic acid young drink achieves the steady state. Then after the single-factor tests, we do the compound test, thus we obtain the best recipe is: The stabilizer accounts for the young drink total quantity 0.45, also two kinds of stabilizers PGA and the CMC proportion is 1:4.
Keywords: Fermentation;Young drink; Stabilizer;Select; Using