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1、本科毕业设计（论文）本科毕业设计（论文）胡萝卜玉米酸奶的研制胡萝卜玉米酸奶的研制学学 院院 轻工化工学院轻工化工学院 专专 业业 食品科学与工程食品科学与工程 摘要摘要胡萝卜有“小人参”之称，它富含 -胡萝卜素及人体必需的多种维生素、氨基酸，是预防近视及增强抗病能力的保健食品。玉米是营养比较全面的粮食，其营养丰富，含有较多的蛋白质、脂肪、氨基酸、有机酸、碳水化合物和矿物质，还含有一种特殊抗癌物质-谷肤甘肽及多种不饱和脂肪酸的油脂，对抗癌、降低血浆胆固醇浓度及预防冠心病有一定的药用价值。酸奶能够维持肠道菌群生态平衡、抑制致病菌和抗感染、降低血中固醇含量、改善便秘、预防衰老、降低乳糖含量，缓解乳糖
2、不耐症、提高人体对钙磷铁的吸收。以奶粉、胡萝卜汁、玉米汁为主要原料，以保加利亚乳杆菌和嗜热链球菌 1：1 混合为发酵剂，配以白砂糖、稳定剂等辅料，利用正交实验确定胡萝卜玉米酸奶的最佳工艺参数，研制出一种色香味营养俱全的具有保健功能的酸奶。实验结果表明最佳工艺参数为胡萝卜汁：玉米汁=1：4，蔗糖量 6，乳酸菌接种量 4，稳定剂 CMC 0.40，发酵温度 42，发酵时间 4.5h。以胡萝卜、玉米为原料生产的酸奶，组织细腻，风味独特，生产成本降低，对胡萝卜、玉米的深加工有一定作用，具有一定的商业推广价值。关键词：关键词：胡萝卜、玉米、酸奶、营养保健AbstractCarrot is also ca
3、lled little ginseng.It is rich in -carotene、vitamins which are essential to human beings and amino acids.Its the health food to prevent myopia and enhance disease resistance. Corn is a more comprehensive nutrition food, it is nutrient-rich, contain more protein, fat, amino acids, organic acids, carb
4、ohydrate and minerals. It lso contains a special anti-cancer substances-Glutathione and and a variety of unsaturated fatty acids in oils and fats, and have some medicinal value in prevention of cancer, decreased plasma cholesterol levels and CHD. Yogurt can maintain the ecological balance of intesti
5、nal flora, inhibit bacteria and infection, reduce the steroid content of blood, constipation, prevent aging, reduce the lactose content, ease lactose intolerance, helping the body to absorb calcium and phosphorus iron.The dry mile,carrot and corn were used as the main materials to develop the yoghur
6、t.Use Lactobacillus bulgaricus and Streptococcus thermophilus as starter, together with sugar and stabilizer. The optimum technical conditions are determined by orthogonal test. The results showed that the optimal parameters of the fermented process were: The proportion of carrots and corn is 1:4, 6
7、% sucrose, inoculation size dose 4%, stabilizer of CMC is 0.4%. Fermentation temperature was 42 and fermentation time was 4.5h.The carrots and corn yogurt has delicate organization, unique flavor, reduce production costs, on the carrots, has a role on deep processing, has commercial popularization v
8、alue.Keywords：carrot，corn，yoghurt，nutrition and health目目 录录1 绪论绪论.11.1 前言.11.1.1 酸奶的发展现状.11.1.2 酸奶的储存方式及保质期.21.1.3 酸奶的消费群体.21.1.4 酸奶的展望.31.1.5 酸乳的营养价值及保健功能.31.1.6 胡萝卜的营养特点.41.1.7 玉米的营养特定.91.2 立题的依据及意义.101.3 重点研究内容.112 实验部分实验部分.122.1 实验材料和仪器.122.1.1 实验材料.122.1.2 实验仪器与设备.122.2 实验工艺.132.3 实验操作.142.4 实验方法.142.4.1 不同混合法的酸奶组织状态.142.4.2 萝卜汁、玉米汁添加比例确定的单因素试.142.4.3 砂糖添加量确定的单因素试验.142.4.4 稳定剂添加量确定的单因素试验.142.4.5 发酵时间对酸奶质量影响的单因素试验.142.4.6 发酵温度对酸奶质量影响的单因素试验.152.4.7 胡萝卜玉米酸奶配方优化实验.152.5 胡萝卜玉米酸奶感官评定项目和方法.163 结果与讨论结果与讨论.
