摘要：发酵乳大多由乳酸菌发酵而来，其对人体有平衡肠道菌群、整肠、清除血清中胆固醇、抗衰老、延长寿命、防止和降低乳糖不耐症、提高人体对钙、磷、铁的吸收等作用。本课题在各类发酵乳（饮用型发酵乳、凝固性发酵乳、搅拌性发酵乳、高蛋白发酵乳）的蛋白，脂肪，碳水化合物含量一定的情况下，探究不同类型脂肪（全脂乳粉、无水奶油、无盐黄油、冷冻稀奶油、椰子油）对其品质的影响，以进一步说明油脂的存在形式对在贮藏期内发酵乳的pH值、粘度、乳清析出率和感官品质的影响。研究结果显示：就其油脂的乳化性而言，在有效的贮藏期内，四组发酵乳体系中，冷冻稀奶油的发酵乳体系其理化性质的变化相对稳定，即酸度、粘度的变化小，乳清析率低。就其口感、风味和组织结构而言，冷冻稀奶油能赋予产品味道柔和，细腻光滑，有酸奶特有风味。80334

毕业论文关键词：油脂；乳化性；发酵乳

To investigate the effects of different oils on the quality of fermented milk

Abstract：Fermented milk mostly by the fermentation of lactic acid bacteria and the balance of intestinal flora, on human intestinal clearance, serum cholesterol, anti aging, prolong life, prevent and reduce lactose intolerance, improve the body of calcium, phosphorus, iron absorption effect。 In this paper all kinds of fermented milk (drinking type fermentation the solidification of milk, fermented milk, mixing fermented milk, fermented milk protein) protein, fat, carbohydrate content is certain, explore the different types of fat (whole milk powder, anhydrous butter, butter, frozen cream, coconut oil) on its quality, in order to further explain the existence of fermented milk in the storage period of P oil The H value, the viscosity effect of whey precipitation rate and sensory quality。 The results show: the emulsification of oil, in the storage period of effective system in four groups of fermented milk, fermented milk cream frozen dilute system the changes of the physicochemical properties of relatively stable, namely, acidity, viscosity changes little whey analysis rate is low。 The taste, flavor and structure, frozen cream can give the products taste soft, smooth and delicate, yogurt flavor。

KeyWords：Grease；emulsifying；fermented milk

目录

1。绪论 1

1。1 本课题国内外研究现状概述 1

1。2 酸奶营养价值及其保健功能 1

1。2。1酸奶的营养价值 1

1。2。2 酸奶的保健功能 2

1。3 发酵乳的类型 2

1。3。1 饮用型发酵乳 2

1。3。2 凝固型发酵乳 2

1。3。3 搅拌型发酵乳 2

1。3。4 高蛋白（希腊）型发酵乳 2

1。4 影响发酵乳品质的因素 3

1。4。1 pH值 3

1。4。2 乳清析出率 3

1。4。3 粘度 3

1。5 油脂概述 3

1。5。1 乳脂肪 3

1。5。2 植物油 6

2。 实验材料和方法 8

2。1实验材料 8

2。2 仪器与设备 8

2。3 实验方法