畢業(yè)論文——綠豆酸奶飲料生產(chǎn)工藝研究

1、1畢業(yè)論文 畢業(yè)論文題 目: 綠豆酸奶飲料生產(chǎn)工藝研究 綠豆酸奶飲料生產(chǎn)工藝研究 2011 年 6 月 1 日IIITitle Production Process of mung bean yogurt drinkAbstractYogurt is a green bean soybean milk, fresh milk, sugar and other raw materials, the

2、 Lactobacillus bulgaricus and Streptococcus thermophilus fermentation of a high protein, low fat nutrition and health food. Rich in nutrients in yogurt summer heat on the basis of a goal of joining the green soy milk to

3、meet the needs of multiple nutrients and flavor. The mung bean experiment to study the optimal production process yogurt drink to start, and green respectively in yogurt fermented soybean milk by adding different times,

4、the quality of the green the proportion of milk and yogurt, mixed with yogurt drinks and water quality in the proportion of sugar in beverages content, citric acid, stabilizer CMC content on the flavor of yogurt drink mu

5、ng bean was studied. The results showed that: the process of making yogurt mixture, green milk transferred against the mixed yogurt in taste and appearance are better than green bean transferred against the mixed yogurt;

6、 making soy milk, green beans and water ratio of 1:8 or above in at least , otherwise it will affect the taste of yogurt drink and curd state. Orthogonal test method for the sour milk and yogurt mixture mass ratio, mix y

7、ogurt and water quality in the ratio of beverages, sugar and citric acid in beverages content of four factors and three levels of testing. Test the optimal parameters are selected: fermented yogurt, fresh milk, green mil

8、k in the mass ratio of 1:2 is appropriate mixture of yogurt fermented into yogurt mixed with water in the drink to 1:8 ratio, sugar content 5%, 8% citric acid, sour taste, sweet and sour for the best. Curd to produce the

9、 product in good condition, fine texture, uniform, moderate sweet and sour taste and color are the best. Keywords Green beans Yogurt Beverage Production process目 次1 引言 引言..........................................

10、....................................................................................................................V1.1 酸奶的營養(yǎng)價值............................................................................................

11、.......................VI1.2 綠豆的營養(yǎng)價值...................................................................................................................VI1.3 綠豆酸奶的營養(yǎng)價值......................................................