发酵型乳饮料中稳定剂的选择和应用研究

食品科学论文编号:SP132  论文字数:31338,页数:66

目  录
中文摘要....................................................................I
英文摘要...................................................................II
目录......................................................................III
1.绪论......................................................................1
1.1发酵型含乳饮料.......................................................1
1.2发酵型乳酸乳饮料.....................................................1
1.3发酵型乳酸乳饮料的稳定性.............................................2
1.4本课题的研究内容.....................................................3
2.实验部分..................................................................4
2.1实验材料与主要设备...................................................4
2.1.1实验材料.......................................................4
2.1.2主要设备.......................................................4
2.2试验工艺和方法.......................................................4
2.2.1试验工艺.......................................................4
2.2.2试验方法.......................................................6
2.2.3试验说明.......................................................7
2.3稳定剂试验...........................................................8
2.3.1单因素试验.....................................................8
2.3.2稳定剂复配试验.................................................9
    2.4本章小结............................................................10
3.结果和讨论...............................................................11
3.1氢氧化钠的标定实验数据..............................................11
3.2发酵奶酸度的测定....................................................11
3.3 稳定剂单因素试验...................................................13
3.3.1 稳定剂物性比较...............................................13
3.3.2  PGA单因素稳定性.............................................14
3.3.3  CMC单因素稳定性............................................16
3.3.4  明胶单因素稳定性............................................17
3.3.5黄原胶单因素稳定性............................................17
3.3.6瓜儿豆胶单因素稳定性..........................................17
3.3.7 海藻酸钠单因素稳定性.........................................18
3.3.8卡拉胶单因素试验..............................................18
3.3.9 果胶单因素稳定性.............................................18
3.3.10单因素试验比较...............................................19
3.4 稳定剂复配试验.....................................................19
3.4.1 PGA、CMC、海藻酸钠复配........................................19
3.4.2 PGA、CMC、瓜儿豆胶复配........................................20
3.4.3  PGA、CMC复配.................................................21
3.4.4稳定剂添加量0.9克，PGA和CMC比例1：4时稳定性试验............23
    3.5本章小结............................................................25
4．总结与展望...............................................................26
4．1总结................................................................26
4．2展望................................................................26
致谢.......................................................................28
参考文献...................................................................29
附录A (氢氧化钠标准溶液配制与标定) ........................................30

摘要：发酵型乳酸乳饮料是一种客观不稳定分散体系，既有蛋白质及果汁微粒形成的悬浮液、脂肪的乳浊液，又有以糖类、盐类形成的真溶液。实际生产中采用最先进的加工机械和加工工艺，也很难达到饮料的质量要求，常发生油脂上浮和蛋白质沉淀等质量问题。所以要添加适量的乳化剂、稳定剂等，使饮料保持稳定。本课题主要是针对发酵型乳酸乳饮料，进行稳定剂选择和添加量方面研究。通过多次的单因素试验，选出较为适合发酵型乳酸乳饮料的稳定剂有CMC 、PGA和果胶，当稳定剂占乳饮料总量的0.4%～0.45%时，乳酸乳饮料达到稳定状态。而后在单因素试验基础上进行多种复配试验，得到的最佳配方是：稳定剂占乳饮料总量的0.45%，两种稳定剂 PGA与CMC的比例为1：4。
关键词：发酵型;乳饮料;稳定剂;选择;应用;

Abstract: Fermentation lactic acid young drink is an unstable dispersion system, because in this system ,it both has the suspending liquid, the fat emulsion which the protein and the fruit juice particle form, and it has solution that is caused by  the carbohydrate and the salts . In the actual production, if using the most advanced processing machinery and the processing craft, it is also inaccessibility to acquire the drink quality requirement .For example ,the fat going up , protein precipitation and such as the quality questions may often happen inevitably. Therefore by accessing the suitable amount of emulsifiers, the thickening agents and so on, thus it can cause the drink maintenance to be stable.This topic mainly does research on the stabilizer and its adding amount of fermentation lactic acid young drink, through this research, we selects suitable stabilizer for the fermentation lactic acid young drink.Through numerous single-factor test, we know that CMC and the PGA and the Pectin are suitable stabilizers for the fermentation lactic acid young drink, also when the stabilizer accounts for the young drink total quantity 0.4%～0.45%,the lactic acid young drink achieves the steady state. Then after the single-factor tests, we do the compound test, thus we obtain the best recipe is: The stabilizer accounts for the young drink total quantity 0.45, also two kinds of stabilizers PGA and the CMC proportion is 1:4.
Keywords: Fermentation;Young drink; Stabilizer;Select; Using