黄瓜酸奶加工工艺研究

摘  要：以黄瓜、奶粉，白砂糖为原料，对凝固型黄瓜酸奶加工工艺进行了研究。确定了黄瓜汁护色的最佳条件为烫漂温度为85℃，时间4min。黄瓜酸奶的生产最佳配方为奶粉10%，黄瓜汁的添加量为20%，白砂糖添加量为6%，最佳工艺参数为发酵温度42℃，发酵时间16h。乳酸菌接种量4%。

关键词：黄瓜；酸奶；发酵；加工工艺
 
Researches on the technology of Cucumber and yogurt processing
Abstract：cucumber,milk powder , white sugar were used as raw material, the processing technology of Coagulation-type cucumber yogurt was studied. It was identified that the Optimum conditions Of cucumber juice’s color protection as following：the blanching temperature of 85℃, time of 4 min.The best recipe to produce cucumber yogurt is as following：the addition level of milk is 10% , the add content of cucumber juice is 20%，the addition level of white sugar is 6%.The fermentation temperature of 42℃,the fermentation time of 16h and the lactobacillus inoculum of 4% were the Optimum process parameters.

Keywords: Cucumber;yogurt ;ferment;process technology

目  录     6700字
摘  要    1
关键词    1
1  前言    1
2  材料与方法    3
2.1  材料    3
2.2  主要仪器和设备    3
2.3  方法    4
2.3.1  工艺流程    4
2.3.2  操作要点    4
2.3.3  实验设计    5
2.3.4 检测项目及方法    5
3  结果与分析    7
3.1 护色工艺研究    7
3.2 最佳配方及发酵工艺研究    8
4 产品质量指标    10
4.1 理化指标    10
4.2 微生物指标    10
4.3 感官指标    10
5 结论    10
参考文献    11
致    谢    12