摘要：本课题拟用荞麦和全脂奶粉作为主要原料，通过超高压灭菌减少荞麦功能活性损失， 研制兼具荞麦与发酵乳营养价值，具有独特口感的新型发酵乳。经过单因素与正交等优化 实验办法,对荞麦的超高压处理条件与发酵工艺进行了优化。结果表明,荞麦提取液制作工 艺优化:于 70℃下进行糊化 30min,α-淀粉酶加入其中,添加量为 40 IU/g,于 70℃下酶解 30min。超高压处理条件:压力为 300Mpa,保压时间为 20 分钟。发酵工艺优化：荞麦酶解 液的量为 25％，白砂糖的含量为 6％，发酵剂量为 0.15％，发酵所需时间为 6h，发酵所 需的温度为 42℃。研制的荞麦发酵乳色泽均匀一致,具备荞麦特有色泽,具有发酵乳以及荞 麦的特殊味道气味,组织细腻均匀,无肉眼可见分层,口感细腻美味,酸甜可口,滋味均匀。乳 酸菌数为 8.5×107CFU/m L,酸度值为 78oT，ABTS 自由基清除率为 79.34%，风味较巴氏杀 菌更清新可口，具有“原汁原味”的特点。67340

毕业论文关键字：超高压；荞麦；发酵。

The development of Fermented Buckwheat Milk under the Ultra high pressure

Abstract:This study used buckwheat and whole milk powder as the main raw material, the development of both the nutritional value of buckwheat and fermented milk, fermented milk with a new unique taste.By optimizing the test methods of single factor and orthogonal to enzymatic  hydrolysis  and  fermentation  conditions  were  optimized  buckwheat.The     results

showed that the optimum conditions pasting buckwheat:gelatinizate 30 mins under 70 ℃ ,a-

amylase dosage of 40IU / g,enzymatic hydrolysis at 70 ℃ under 30min.Ultra - high pressure sterilization conditions:the pressure is 300mpa,the time is 20 min.Optimization of fermentation conditions were:25% of buckwheat paste dosage, dosage 6% sugar,0.15% addition level of

ferment,  fermentation  time  is  6h,  the  fermentation  temperature  is  42 ℃ .Development   of

fermented milk color uniform buckwheat, buckwheat has a unique color, with fermented milk and buckwheat special smell taste, delicate tissue uniform,  non-hierarchical,  delicate taste, sweet and sour, taste uniform. Lactic acid bacteria was 8.5×107CFU/m L, an acid value of 78oT,

in line with national standards.

Key Word:Ultra high pressure;Buckwheat;Fermentation

目 录

1 引言 1

1.1.1  荞麦的营养价值 1

1.1.2  荞麦的保健与药用价值 2

1.1.3  荞麦的开发情况 2

1.2  发酵乳概述 3

1.2.1  酸奶的分类 3

1.2.2  酸奶的开发前景 4

1.3  超高压概述 4

1.3.1  超高压技术的原理 5

1.3.2  超高压技术的特点 5

1.3.3  发酵乳应用超高压杀菌的功效 5

1.4  本课题的研究目的和意义 6

2. 实验材料与方法 7

2.1  实验材料 7

2.1.1  实验材料与试剂 7

2.1.2  实验仪器设备 7

2.2  实验工艺流程