红枣论文：红枣葛根凝固型酸奶加工工艺研究【中文摘要】酸奶是由乳酸菌或其他益生菌通过发酵牛奶得到的一种饮品,其具有多种生理功能和保健效用。

红枣和葛根是我国特有的药食两用的食材,红枣具有益气补血,增强免疫力的作用,葛根中含有的葛根黄酮具有抗氧化抗衰老的作用。

本研究将这两种食材应用于凝固型酸奶中,制成复合凝固型酸奶,产品营养丰富,易于吸收。

当前我国酸奶市场竞争激烈,但仍以搅拌型酸奶为主,其他类型如凝固型酸奶,冰冻酸奶较少。

本研究针对市场中日渐流行的凝固型酸奶,采用红枣葛根复合基料发酵,满足乳品厂商和消费者对酸奶新产品的需求。

本研究采用红枣和葛根作为复合添加物,研究了其加工工艺,同时针对酸奶配方的中加糖量,稳定剂添加量等进行了相关研究,结果如下：1、通过对红枣浆加工工艺中煮制条件的分析,得出最佳煮制条件为：煮制温度70℃,时间20min,料液比1/3,此时红枣浆中可溶性固形物13.3,总酸含量18.71%,【英文摘要】Yogurt is a kind of milk drink which is fermented by lactic acid bacteria or other probiotic. It has a variety of physiological function and health effects.Red jujube and Kudzu root are both used in food and medicine field. Red jujube can helps our body improve immune system in Traditional Chinese Medical Science.Kudzu root which contains puerarin is treated as antioxidation and antiatheroscloresisfood.The paper mainly discuss process of the compound set yogurt of red jujude and kudzu foot.It arms to develop a new kind of yogurt within more nutrient substance.Currently,the compreition of yogurt is so fiercely and there are varied kinds of flavour yogurt. But most of them are stirring yoghurt which is given priority to consumers, and other types such as set yogurt and frozen yogurt are much less than it. Based on the growing popularity of set yogurt in the market, the research adopt complex substrate to ferment yogurt, which product contains mixed nutrients from red jujube and kudzu root, meet dairy manufacturers’ and consumers’demand for new product.This study uses red jujube and kudzu root as compound additives into milk so that to study its production technology. Meanwhile it also considers the amount added candy of the mixed yoghurt, so as to stabilizer additives. The results are as follows:1. Though researching the red jujube paste’s process of its heating conditions, We obtains the best conditions which temperature is 70℃, time is 20min and the ratio of material and volume is 1/3. At that time,the SCC is 13.3%, total acid content 18.71% and the reducing sugar content 9.257% in the slurry dates. Puerarin zymolysing process by alpha—amylase and beta—amylase also draw a conclusion.:Additives for bothalpha-amylase and beta—amylase are 0.08%. In zymolysing liquid the DE value is 25.77 and flavonoids content 0.0438 mg/mL2. The optimal proportion of mix fermentation substrate for red jujube paste, puerarin zymolysing liquid and milk is 1:1:8; The best sucrose additives is 6% and stabilizer which ratio of composite stabilizer and modified starch is 2:3 for adding 0.4%.3. Experimental research base on composite milk to ferment out set yogurt.The final process condition includes:fermentation temperature 42℃, fermentation time 6h, inoculation quantity 0.13‰.The physics and chemistry target, sensory index and microbiological indicator are determinated too.4. The paper also design brief description of production operations,flow sheets and charts specifying important parameters,which can provide heip for set yogurt production.【关键词】红枣葛根复合凝固酸奶工艺设计【英文关键词】Red jujube Kudzu root Compound set yogurt Process Design【目录】红枣葛根凝固型酸奶加工工艺研究摘要3-4 ABSTRACT 4-5 目录6-10 第1章引言10-23 1.1 酸奶概述10-17 1.1.1 酸奶定义10 1.1.2 酸奶分类10-12 1.1.3 发酵乳制品对人体的生理功能12-13 1.1.4 国内外乳业发展情况13-17 1.2 红枣概述17-19 1.2.1 红枣简介17 1.2.2 红枣加工利用现状17-18 1.2.3 红枣中的功能成分18-19 1.3 葛根概述19-20 1.3.1 葛根简介19 1.3.2 葛根的功效成分19-20 1.3.3 葛根在食品中加工利用现状20 1.4 本论文的主要研究内容、创新点及研究意义20-23 1.4.1 主要研究内容20-21 1.4.2 创新点21 1.4.3 研究意义21-23 第2章红枣浆葛根汁制作工艺研究23-38 引言23 2.1 实验材料23-25 2.1.1 红枣浆加工工艺实验材料、试剂和设备23-24 2.1.2 葛根汁制作工艺实验材料、试剂和设备24-25 2.2 实验方法25-27 2.2.1 红枣浆加工实验方法25-26 2.2.2 葛根汁制作工艺实验方法26-27 2.3 实验设计27-29 2.3.1 红枣浆加工工艺流程27-28 2.3.2 葛根汁制作工艺流程28-29 2.4 结果与分析29-37 2.4.1 红枣处理结果与分析29-34 2.4.2 葛根处理结果与分析34-37 2.5 本章结论37-38 第3章酸奶工艺配方优化38-53 引言38 3.1 实验材料38-39 3.2 实验方法39-40 3.2.1 酸度测定39 3.2.2 乳酸菌检验39 3.2.3 感官评价39-40 3.2.4 酸乳硬度、黏度、弹性40 3.3 实验设计40-42 3.3.1 原料配比对凝固型酸奶的影响41 3.3.2 蔗糖添加量对凝固型酸奶的影响41-42 3.3.3 稳定剂对凝固型酸奶的影响42 3.4 结果与分析42-52 3.4.1 原料配比对凝固型酸奶的影响结果42-44 3.4.2 蔗糖添加量对酸奶的影响44-45 3.4.3 不同稳定剂添加量对酸奶感官性质的影响45-52 3.5 本章结论52-53 第4章酸奶发酵工艺研究53-60 引言53 4.1 实验材料53-54 4.2 实验方法54 4.2.1 酸度测定54 4.2.2 乳清析出量54 4.3 实验设计54-55 4.3.1 发酵温度的选择54 4.3.2 发酵时间的选择54-55 4.3.3 接种量的选择55 4.3.4 正交设计优化实验55 4.4 结果分析55-59 4.4.1 发酵温度对酸奶酸度和乳清析出量的影响55-56 4.4.2 发酵时间对酸奶酸度和乳清析出量的影响56 4.4.3 接种量对酸奶酸度和乳清析出量的影响56-57 4.4.4 正交设计发酵工艺优化57-59 4.4.5 酸奶产品指标的确定59 4.5 本章结论59-60第5章红枣葛根凝固型酸奶生产线设计60-71 引言60 5.1 工艺流程设计60-61 5.1.1 产品方案60 5.1.2 红枣浆加工工艺60 5.1.3 葛根汁加工工艺60-61 5.1.4 凝固型酸奶加工工艺61 5.2 工艺过程说明61-64 5.2.1 红枣浆加工工艺61 5.2.2 葛根汁加工工艺61 5.2.3 原料乳的验收、运乳61-62 5.2.4 原料乳预处理62 5.2.5 预热均质62-63 5.2.6 杀菌63 5.2.7 接种63 5.2.8 灌装63 5.2.9 发酵63 5.2.10 冷却63 5.2.11 冷藏后熟63-64 5.2.12 冷链运输销售64 5.3 物料衡算64-65 5.3.1 原料乳标准化64 5.3.2 物料衡算64-65 5.3.3 原辅材料预算65 5.4 设备选型和辅助设计65-68 5.4.1 设备选型65-67 5.4.2 辅助设计部分67-68 5.5 水、电、汽能耗计算68-69 5.5.1 用水量估算68 5.5.2 用电量估算68-69 5.5.3 用汽量估算69 5.6 管径的确定69-70 5.6.1自来水管管径的确定69 5.6.2 冰水管管径的确定69 5.6.3 蒸汽管管径的确定69 5.6.4 CIP清洗管路69-70 5.7 本章结论70-71 第6章结论与展望71-73 6.1 结论71 6.2 展望71-73 致谢73-74 参考文献74-78 附图78-79。