活菌型乳酸菌乳飲料的研究

食品科學(xué)論文編號:SP082  論文字?jǐn)?shù):15580,頁數(shù):34

目  錄
中文摘要 I
英文摘要 II
目錄 III
1. 緒論 1
 1.1  活菌型乳酸菌乳飲料 1
 1.2  發(fā)酵型乳酸菌乳飲料的一些標(biāo)準(zhǔn)及作用 1
 1.3  發(fā)酵型乳酸菌乳飲料的穩(wěn)定性以及作用機(jī)理 2
 1.4  試驗(yàn)研究的主要內(nèi)容 3
2. 實(shí)驗(yàn)部分 4
 2.1  實(shí)驗(yàn)材料與儀器設(shè)備 4
 2.2  試驗(yàn)工藝和方法 4
 2.3  穩(wěn)定劑試驗(yàn) 8
3. 結(jié)果與討論 10
 3.1   發(fā)酵奶酸度的測定 10
 3.2   穩(wěn)定劑單因素穩(wěn)定性試驗(yàn) 11
 3.3   穩(wěn)定劑復(fù)配試驗(yàn) 19
4. 總結(jié)與展望 27
 4.1   總結(jié) 27
 4.2   展望 27
致謝 29
參考文獻(xiàn) 30

摘 要：本課題以奶粉復(fù)原奶為原料，采用保加利亞乳桿菌和嗜熱鏈球菌等乳酸菌進(jìn)行發(fā)酵，再經(jīng)稀釋，輔以蔗糖、檸檬酸、穩(wěn)定劑等進(jìn)行調(diào)配而制成的活菌型乳酸菌乳飲料。通過單因素試驗(yàn)，以產(chǎn)品的感官、理化指標(biāo)和乳酸菌活菌數(shù)為分析依據(jù)，對PGA、黃原膠、CMC、果膠、海藻酸鈉以及卡拉膠等用作活菌型乳酸菌乳飲料穩(wěn)定劑進(jìn)行了比較和選擇研究，得出PGA是乳酸菌乳飲料最佳單用穩(wěn)定劑，用量為0.5%，產(chǎn)品呈乳白色，形態(tài)呈均勻的流體，總固形物含量為12%。再進(jìn)一步進(jìn)行了穩(wěn)定劑復(fù)配試驗(yàn)，得出PGA與CMC是活菌型乳酸菌乳飲料最佳復(fù)合穩(wěn)定劑，兩種穩(wěn)定劑的最適比例為1：4，穩(wěn)定劑用量占乳飲料總量的0.45%，產(chǎn)品的組織結(jié)構(gòu)和狀態(tài)穩(wěn)定，4℃冷鏈條件下保質(zhì)期可達(dá)兩個(gè)星期。

關(guān)鍵詞：活菌型；乳酸菌；乳飲料；穩(wěn)定劑
The option of stabilizer in Viable type Lactococcus drink

Abstract: Through single factor experiments were conducted to study the best stabilizer beverage choices for the type of viable Lactococcus, to determine the amount of stabilizer on this basis, and analysis for product sensory, physical and chemical indicators and the number of lactic acid bacteria. For the use of stabilizers, I chose the PGA, xanthan gum, pectin, alginate and carrageenan. Finally, through single factor test to draw the best stabilizer for the PGA, the dosage of 0.5%. Product was white, the form was uniform fluid, the total solids content of 12%. Further carried out the test of stabilizer compound,then obtained PGA and CMC is the best compound stabilizer of live lactic acid bacteria milk-type, two optimum stabilizer ratio is 1:4, the organizational structure and state of the product is stable, and with stabilizer accounted for 0.45% of total milk beverages, and the Shelf life can be to two week,when stored 4℃ cold-chain conditions.

Keywords：Viable type；Lactic acid bacteria ； Milk drinks；Stabilizers