摘要：本文主要研究益生菌在糖果中的应用及其在糖果中的存活率。首先研究不同蛋白的起泡性及泡沫稳定性，以及蛋白的浓度和蛋白的溶解时间对其起泡性及泡沫稳定的影响，通过实验确定使用浓度为15%的大豆蛋白760溶液，溶解时间为60min，蛋白670与奶粉混合后在搅拌后期加入。然后对不同配方的益生菌糖果进行质构测试，通过分析其弹性，粘聚性，咀嚼度，回复性来选择最合适的配方。最后以活菌数为评判指标，研究水分活度、益生菌的添加量和添加方式及储存温度等对益生菌糖果品质的影响。通过实验与分析，确定糖果水分活度为0。55，益生菌的添加量为10‰，加菌温度40℃，益生菌糖果于4℃冷藏储存。研制出的益生菌糖果中益生菌存活率可高达84%，且经过五周的冷藏储存后，益生菌存活率可达到60%。79808

毕业论文关键字：益生菌；大豆蛋白；糖果；影响因素；存活率

Study on the Application of Probiotics in Candy 

Abstract：This paper mainly studies the application of probiotics in candy and its survival rate in candy。 First, the foaming and foaming stability of different proteins and the effect of protein concentration and protein dissolution time on the foaming and foaming stability were studied。 The concentration of 15% soybean protein 760 was determined by experiment。 The dissolution time was 60 min, protein 670 was added at a later stage of stirring。 Then the texture of different formulations of probiotics candy test, by analyzing its elasticity, cohesion, chewing degree, recovery to select the most suitable formula。 Finally, the effects of water activity, the amount of probiotics and the adding method and storage temperature on the quality of probiotic candies were studied。 Through the experiment and analysis, the water activity of candy was 0。55, the dosage of probiotics was 10‰, the adding temperature was 40℃, and the probiotic candies were stored at 4℃。 The survival rate of probiotics in probiotics can be as high as 84%, and after five weeks of storage, probiotic survival rate can reach 60%。

Key Word: probiotics; soy protein; candy; influencing factors; survival rate

目  录

1绪论 1

1。1益生菌概述 1

1。1。1 益生菌的分类 1

1。1。2 益生菌的活与死 3

1。1。3 益生菌的营养功效 3

1。2糖果概述 3

1。2。1 糖果分类 4

1。2。2 糖果的特性 4

1。3 植物蛋白 4

1。4 食品添加剂 5

1。4。1 明胶 5

1。4。2 利体素 6

1。5 本课题的研究目的和意义 6

1。5。1 研究价值 6

1。5。2 应用价值 7

2 材料与方法 8

2。1 实验材料 8

2。2 仪器与设备 8

2。3 实验方法 9

2。3。1工艺流程及操作要点 9

2。3。2 大豆蛋白起泡能力的测定 10

2。3。3 大豆蛋白泡沫稳定性的测定 10

2。3。4 水分活度的测定