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1、---------------------------------------------------------------范文最新推薦------------------------------------------------------工藝參數(shù)對(duì)無添加酸奶的影響研究27/27---------------------------------------------------------------范文最新推薦------------------------------------------------------工藝參數(shù)對(duì)無添加酸奶的影響研究27/27-------------
2、--------------------------------------------------范文最新推薦------------------------------------------------------工藝參數(shù)對(duì)無添加酸奶的影響研究27/27---------------------------------------------------------------范文最新推薦------------------------------------------------------摘要：酸奶的發(fā)展是從改善風(fēng)味和有益于健康開始的?，F(xiàn)如今，發(fā)展“無添加&rdquo
3、;或“少添加”的產(chǎn)品，是食品行業(yè)理性回歸的一種選擇。本文以粘度，感官評(píng)定為評(píng)價(jià)指標(biāo)，研究了蛋白質(zhì)含量、發(fā)酵終點(diǎn)酸度、乳酸乳球菌添加量，背壓壓力與背壓溫度對(duì)無添加發(fā)酵乳質(zhì)構(gòu)粘度和口感風(fēng)味的影響，并在單因素基礎(chǔ)上對(duì)關(guān)鍵工藝參數(shù)進(jìn)行正交優(yōu)化，開發(fā)出一種質(zhì)地稠厚的無添加發(fā)酵乳。最終得到的優(yōu)化參數(shù)為：降膜濃縮后原料乳蛋白質(zhì)含量4.64%，發(fā)酵終點(diǎn)酸度95°T，乳酸乳球菌菌種添加量1.2×107cfu/g，背壓壓力為0.4Mpa，背壓溫度為24℃。該條件下生產(chǎn)的無添加酸奶粘度最為合適，有較好的口感與風(fēng)味。關(guān)鍵詞：蛋白質(zhì)；發(fā)酵終酸；背壓溫度；乳酸乳球菌；感官評(píng)價(jià)
4、4277InfluenceofprocessparametersonwithoutaddingyoghurtAbstract：Yogurtdevelopmentbeginstoimproveflavorandhealthy.Developmentwithoutadditivesoraddlessproductsisanoptionfortherationalregressionofthefoodindustry.Theviscosityandsensoryevaluationofyoghurtwithoutadditiveswaschosenastheestimatedindex,theef
5、fectsofproteincontent,lactococcuslactisadditionamount,pressureandtemperatureofback-pressureontextureandflavorofyoghurtwithoutadditiveswerecomparedbysingle-factortest.Eventuallygettheoptimalparameterswere:proteincontent4.64%,fermentationacidity85°T,lactococcuslactisadditionamount1.2×107cfu
6、/g,pressureofback-pressure0.4Mpa,temperatureofback-pressure24℃.Theproductionunderthisconditionhasappropriateviscosityandgoodtasteand27/27---------------------------------------------------------------范文最新推薦------------------------------------------------------flavor.KeyWords:Protein;Finalacidfermen
7、tation;Backpressuretemperature;lactococcuslactis;Sensoryevaluation目錄I摘要IIIAbstractI27/27---------------------------------------------------------------范文最新推薦-------------------------------------------------
