不同种米发酵生产米奶的工艺研究

论文编号:SW147  论文字数:14871,页数:28

摘要：本文试研究了一种新型的乳饮料——米奶。实验以大米粉、小米粉、无抗生素牛奶等为主要原料，经乳酸菌发酵后制得米奶。对米粉添加量、米粉种类、蔗糖添加量、牛奶添加量这个四个因素进行探讨；对四个因素作正交优化，通过测定理化性质（pH值、糖度、活菌数）和感官评定（口感、香气和滋味、稳定性）综合评分，选出最佳实验流程及原料配方。最后得出最佳组合为：流程：米（大米、小米）→粉碎→添加蔗糖→糊化→灭菌→冷却→接种→加入牛奶→发酵→后熟→成品。配方：牛奶添加量为10%、米粉添加量为3%、米粉种类为小米、蔗糖添加量为5%。得到的米奶口感细腻，爽口滑润,甜度和酸度适中，有浓郁的奶香味，略带米香味，无异味，不分层，均匀，稀稠度好，颜色为淡乳黄色。

关键词：大米粉;小米粉;米奶;正交实验

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 evaluation(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

目录
摘要 І
ABSTRACT П
目录 III
绪论 1
 1．1研究的目的与意义 1
 1．2酸奶的营养保健功能及其产品的研究进展 2
 1．3乳酸菌 3
 1．4大米及小米的营养与功能 4
2、实验材料和方法 6
  2．1菌种 6 2．2主要试剂 6
 2．3主要仪器 6
 2．4固体培养基（平板培养基,测定乳酸菌数 7
 2．5发酵生产米奶的工艺流程 7
 2．6、米奶理化性质测定 8
 2．6．4乳酸菌活菌数计数法 9
3、结果和讨论 10
 3．1实验正交因素 10
 3．2发酵结果 10
 3．3 pH测定 12
 3．4糖度测定 13
 3．5活菌数测定 14
 3．6感官评定结果 17
4、结论与展望 20
 4．1结论 20
 4．2、展望 20
致谢 22
参考文献 23

相关论文