摘要：本课题对一种新型保健酸奶的工艺进行了优化，并对研制出的酸奶进行了质构、流变、香气分析与感官评定分析。以酸奶的感官和持水力为指标进行了前处理方式及添加方式的优化，通过正单因素和交实验确定了添加物的最佳比例，即红糖添加量为8%、山楂添加量为8%、枸杞添加量为3.3%、桂皮添加量为0.6%、姜添加量为0.55%，并在此基础上进行了验证实验，酸奶的持水力为72.65%，感官得分为96。通过产品的质量评定，得出酸奶的理化指标测定结果为：酸度85°T，粘度4125 m·Ps， 持水力72.65%，pH4.3，脂肪2.7g/100g，蛋白质2.6g/100g，感官为嫩黄色凝固型发酵乳，气与滋均与添加物符合，以上指标均符合GB 19302—2010标准。采用顶空固相微萃取/气相色谱-质谱联用技术(HS-SPME/GC-MS)测定了酸奶的香气成分。酸奶中检测出香气物质为51种，其中酯类化合物4种，醇类化合物9种，醛类化合物鉴定出3种，酚类化合物鉴定出3种，酮类化合物鉴定出11种，烷烃类化合物鉴定出4种，烯烃类化合物鉴定出11种。在贮藏期内酸奶的pH值与粘度都随时间的延长而降低。61969

毕业论文关键词：保健酸奶；工艺研究；香气分析

Development of a new type of health-care yoghurt

Abstract: the research of a new kind of health yogurt process were optimized. And the development of yogurt for the texture and rheological analysis, aroma analysis and sensory evaluation. To yogurt sensory and water holding capacity as an index of pre treatment and adding method of optimization, by is the single factor and orthogonal experiments to determine the optimal proportion of additives, brown sugar, add the amount of 8%, hawthorn dosage is 8%, Chinese wolfberry adding amount was 3.3%, cinnamon dosage was 0.6%, add ginger the amount of 0.55%, and on this basis were experimentally verified and yogurt to hydraulic 72.65%. Sensory score is 96. By the quality of the product Evaluation, it is concluded that the physicochemical index of yogurt is the result of determination: acidity 85 ~ t, viscosity 4125 m - PS to hydraulic 72.65%, ph4.3, fat 2.7g/100g, protein 2.6g/100g, sensory tender yellow solidified fermented milk, odor and taste and additives with, above indexes were meet GB 19302 - 2010 standard. By headspace solid phase micro extraction and gas chromatography - mass spectrometry combined with technology (HS-SPME / GC-MS) determination of the aroma components of yogurt, yogurt detected aroma 51 species, including esters four. Alcohol compounds 9 and aldehyde compounds identified the three, phenolic compounds identified the three, ketone compounds identified 11, alkane compounds identified a four and olefin compounds identified 11. In the storage period yogurt pH value and viscosity with the extension of time and reduce.

Key words: health yoghurt; technology research; aroma analysis

1引言 1

1.1 选用添加物的营养价值 1

1.2 国内外研究现状概述 2

1.2.1 国外研究现状 2

1.2.2 国内研究现状 2

1.3 本文研究目的和研究内容 3

1.3.1 研究目的与意义 3

1.3.2研究内容 3

1.3.3技术线路图 4

2.1 实验材料与仪器 5

2.1.1 实验材料与试剂 5

2.1.3 仪器设备 5

2.2 实验方法 6

2.2.1原料前处理及添加方式选择