摘要：本课题将苦荞和大豆作为原料通过乳酸菌发酵制成一款具有荞麦香、营养价值较高的植物发酵乳。所用的发酵菌种由嗜热链球菌和保加利亚乳杆菌组成，本试验通过大豆与荞麦的比例、发酵时间、发酵温度、发酵剂接种量以及蔗糖添加量的单因素优化得出，在制作苦荞植物发酵乳的过程中，大豆与荞麦的比例、发酵时间、发酵剂添加量以及蔗糖添加量对发酵过程有主要的影响，而发酵温度对其的影响不大。通过工艺优化的正交实验得出最佳配方为大豆与荞麦的最适比例为3:1,菌种最佳接种量为每一百克原料添加0.3g,白砂糖最佳添加量为6%,发酵时间为6h,发酵温度42°C。苦荞植物发酵乳不仅具有独特的荞麦香也带有乳酸菌发酵产生的浓郁风,并且该产品口感细腻、组织状态良好。本实验中，成品的蛋白质含量为2.56%，总菌数为4×107CFU/mL，酸度为76°T，均达到GB 19302-2010的要求。根据产品在4°C贮藏期间感官及总菌数的变化,推测苦荞植物发酵乳的货架期为10天。36420
毕业论文关键词： 苦荞麦；大豆；发酵工艺；正交；理化指标
The development of Tartary Buckwheat fermented milk
Abstract：This topic will tartary buckwheat and soybean as raw material by lactic acid bacteria fermented with a buckwheat flavor, nutritional value higher vegetable fermented milk. The fermentation of Streptococcus thermophilus and Lactobacillus bulgaricus by neutrophils and the test by soybean than the amount of buckwheat, fermentation time, fermentation temperature, fermentation inoculation amount and the amount of sucrose added by single factor optimization is obtained in the process of making of Tartary Buckwheat fermented milk, to the pH of the product value, the proportion of soybean and buckwheat, fermentation time, fermentation agent adding amount and sucrose addition has major effects on the, and fermentation temperature had little effect on the. Through the orthogonal experiment to optimize the process that best formula for soybean and buckwheat optimum ratio of 3:1, strain is the best inoculum was 0.3 g, white sugar optimum adding amount of 6%, fermentation time is 6h, fermentation temperature to 42 DEG C. Tartary buckwheat fermented milk not only has the unique flavor of buckwheat with lactic acid bacteria fermentation to produce a rich flavor, and the delicate taste, good organization. In this experiment, the protein content of the finished product was 2.56%, the total bacteria number was 4 * 107CFU/ml, and the acidity was 76 T, and the requirement of 19302-2010 GB was reached.. According to the change of the product during the storage at 4 ~ C sensory and total number of bacteria, that of Tartary Buckwheat fermented milk shelf-life for 10 days.
KeyWords： Buckwheat; soybean; fermentation; orthogonal; physicochemical index
目 录
1 绪论 1
1.1 大豆及其发酵制品的营养价值 1
1.1.1 大豆的营养价值 1
1.1.2 大豆发酵乳的营养价值 2
1.2 荞麦的营养价值 3
1.3 发酵剂的介绍 4
1.3.1 嗜热链球菌 4
1.3.2 保加利亚乳杆菌 5
1.4 植物发酵乳的研究现状 5
1.5 研究意义及主要内容 6
1.5.1 研究意义 6
1.5.2 主要内容 7
2 材料与方法 7
2.1 实验材料与仪器设备 7
2.1.1 实验主要材料 7
2.1.2 实验主要仪器 7
2.2 实验方法 7
2.2.1 苦荞豆浆原料液制备 7
2.2.2 苦荞植物发酵乳制作的工艺流程 7
2.2.3 苦荞植物发酵乳发酵工艺优化 8 苦荞植物发酵乳的研制:http://www.751com.cn/shiping/lunwen_34862.html