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摘要：本论文以荞麦为主要原料，工艺过程包括酶解、配料、均质、杀菌、发酵等，来制备荞麦乳酸菌饮品。旨在通过研究，得到荞麦乳酸菌的最佳配方，应用现代食品科技将其转化为适应市场需要的大众化产品。先进行单因素实验，再进行正交实验。先进行中温α-淀粉酶酶解，其条件为料液比1:5，酶解温度为:60℃，酶解pH:5.5，加酶量:150U/g；再进行木瓜蛋白酶酶解，其条件为料液比1:20，酶解温度为:50℃，酶解pH:7，加酶量为:15000U/g；使用增稠剂，添加量为CMC：0.15%和卡拉胶：0.18%。原料乳加热到70～80℃，将其置于均质机中均质2 次，初次均质压力为23MPa，第二次均质压力为25MPa，得到的饮料组织状态细腻。发酵条件是乳酸菌接种量2%，发酵时长6h，发酵温度42℃。最佳配方是荞麦和水的料液比4:1，蔗糖添加量0.4%，柠檬酸添加量0.02%。结果表明：成品中的蛋白质含量为1.1g，乳酸菌活菌数为1.2x1010CFU/mL，均符合国家规定，是一种可以被大众喜欢的荞麦乳酸菌饮料。36249
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毕业论文关键词：荞麦；乳酸菌；酶解；发酵；稳定性
The Research and Development of buckwheat Lactobacillus beverage
Abstract:In this thesis, the buckwheat Lactobacillus beverage were made by enzymatic hydrolysis,blending,homogenizing,sterilization,fermentation process and etc.And the main raw material of the buckwheat Lactobacillus beverage were buckwheat and Lactobacillus. This thesis aims to research the best formula of the buckwheat Lactobacillus beverage, converting the application of modern food science and technology to the popular food which adapts to the needs of the market. Firstly doing single factor experiments and then orthogonal experiments. The optimum conditions were: processing conditions of buckwheat were the ratio of material to liquid 1:5;The optimum conditions of α-amylase hydrolysis were 60℃,pH:5.5,the amount of adding were 150U/g.Processing conditions of buckwheat were the ratio of material to liquid 1:20;The optimum conditions of papain were 50℃, pH:7,the amount of adding were 15000U/g.Mixed thickener and emulsifier.Adding 0.15% CMC and 0.18% carrageenan.Heating the raw milk to 70~ 80℃,the homogenization of homogenizing twice times,first time homogeneous pressure is 23MPa,the second homogeneous pressure 25MPa,the organization state of beverage was exquisite.The fermentation conditions were lactic acid bacteria inoculum2%,fermentation time 6h,fermentation temperature 42℃.The best formula of buckwheat and water were ratio of 4:1, sucrose 0.4%, citric acid 0.02%.The results show that: the protein content was 1.1g and Lactobacillus was1.2x1010CFU/mL, they were both in accordance with the provisions of the state, and the drinks were a popular- loved buckwheat Lactobacillus beverage.
Key Words: buckwheat ; Lactobacillus; enzymatic hydrolysis; fermentation ; stability
目录
1 绪论 1
1.1 荞麦概述 1
1.1.1 荞麦的营养价值 1
1.1.2 荞麦的药用价值及保健功效 1
1.1.3 荞麦开发利用前景 2
1.2 乳酸菌概述 3
1.2.1 益生细菌的特性和种类 4
1.3 影响饮料品质的因素 5
1.3.1 增稠剂 5
1.3.2 均质 6
1.3.3 杀菌 6
1.4本课题的研究目的和意义 6
2 实验材料与方法 8
2.1 原料与试剂 8
2.2 仪器与设备 9
2.3荞麦乳酸菌饮料的制备工艺流程 9
2.4 荞麦乳酸菌饮料的制作 9
2.4.1 过滤 9
2.4.2 酶解 9
2.4.3 灭酶 10
2.4.4 稳定剂的确定 10