黄瓜酸奶加工工艺研究
摘 要：以黄瓜、奶粉，白砂糖为原料，对凝固型黄瓜酸奶加工工艺进行了研究。确定了黄瓜汁护色的最佳条件为烫漂温度为85℃，时间4min。黄瓜酸奶的生产最佳配方为奶粉10%，黄瓜汁的添加量为20%，白砂糖添加量为6%，最佳工艺参数为发酵温度42℃，发酵时间16h。乳酸菌接种量4%。
关键词：黄瓜；酸奶；发酵；加工工艺
Researches on the technology of Cucumber and yogurt processing
Abstract：cucumber,milk powder , white sugar were used as raw material, the processing technology of Coagulation-type cucumber yogurt was studied. It was identified that the Optimum conditions Of cucumber juice’s color protection as following：the blanching temperature of 85℃, time of 4 min.The best recipe to produce cucumber yogurt is as following：the addition level of milk is 10% , the add content of cucumber juice is 20%，the addition level of white sugar is 6%.The fermentation temperature of 42℃,the fermentation time of 16h and the lactobacillus inoculum of 4% were the Optimum process parameters.
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Keywords: Cucumber;yogurt ;ferment;process technology
目 录 6700字
摘 要 1
关键词 1
1 前言 1
2 材料与方法 3
2.1 材料 3
2.2 主要仪器和设备 3
2.3 方法 4
2.3.1 工艺流程 4
2.3.2 操作要点 4
2.3.3 实验设计 5
2.3.4 检测项目及方法 5
3 结果与分析 7
3.1 护色工艺研究 7
3.2 最佳配方及发酵工艺研究 8
4 产品质量指标 10
4.1 理化指标 10
4.2 微生物指标 10
4.3 感官指标 10
5 结论 10
参考文献 11
致 谢 12
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