黄浆水酸味饮料的研制

黄浆水酸味饮料的研制(7000字)
摘  要：对黄浆水乳酸菌发酵饮料的配方和生产工艺进行了试验，使用驯化过的保加利亚乳杆菌和嗜热链球菌为菌种，采用正交实试验定该饮料的最佳配方和工艺条件。蔗糖添加量为1O％，乳糖用量为1.2％，接种量4％ ，发酵温度43℃,发酵时间16h。产品口感细腻，酸味可口，风味独特，是营养保健型发酵饮品。
关键词：黄浆水；酸味饮料；乳酸菌；发酵

Processing of a Beverage Made with Waste Liquid During Bean Curd Processing
Abstract：ln this paper, the formulation and process of  lactobacillus fermented beverage from              
waste liquid during bean curd was studied，Lactobacillus bulgaricus and Streptococcus thermophillus were used as the culture starter. The fermented beverage’s optimum formula and processing conditions were selected by orthogonal test．The optimum formula of  fermented  beverage is that：the additive od  cane sugar is 10％, inoculation is 4 %, and lactose is 1.2％, fermented at a temperature of  43℃ after 16 hours fermentation.  The fermented product  have excellence taste and unique flavor．
Key words：waste liquid during bean curd；sour beverage; lactobacillus; fermentation

目    录
摘要……………………………………………………………………………………1
关键词…………………………………………………………………………………1
1 前言…………………………………………………………………………………1
2 材料与方法…………………………………………………………………………3
  2.1 材料……………………………………………………………………………3
    2.1.1 试验材料…………………………………………………………………3
    2.1.2 试验菌种…………………………………………………………………3
    2.1.3 主要试剂…………………………………………………………………3
    2.1.4 仪器与设备………………………………………………………………3
  2.2 方法……………………………………………………………………………5
    2.2.1 工艺流程…………………………………………………………………5
    2.2.2 操作要点…………………………………………………………………5
    2.2.3 发酵剂准备………………………………………………………………6
2.2.4 试验方法…………………………………………………………………6
3 结果与分析…………………………………………………………………………7
    3.1饮料稳定性结果……………………………………………………………7
3.2果肉风味的选择……………………………………………………………8
3.3  正交实验选择最佳发酵条件……………………………………………9
4 结论 ………………………………………………………………………………9
参考文献 ……………………………………………………………………………10
致谢 …………………………………………………………………………………11