【正文】 本 科 生 畢 業(yè) 論 文（設(shè) 計(jì)） 綠豆酸奶的研制 姓 名 學(xué) 號(hào) 專 業(yè) 食品科學(xué)與工程 班 級(jí) B 指導(dǎo) 筠 學(xué) 部 食品與環(huán)境工程學(xué)部 答辯日期 2021 年 5 月 23 日 本科生畢業(yè)論文（設(shè)計(jì)） i 綠豆酸奶的研制 摘 要 綠豆的營養(yǎng)價(jià)值高，在我國產(chǎn)量豐富品種多，如何利用綠豆生產(chǎn)營養(yǎng)食品來提高人們飲食質(zhì)量是具有現(xiàn)實(shí)意義的 。酸奶以其可貴的營養(yǎng)及其醫(yī)療疾病的價(jià)值而享譽(yù)全球。而綠豆酸奶不單單僅有酸奶本身的優(yōu)點(diǎn)還結(jié)合的綠豆自身的益處，例如清熱、解毒、抗癌等等。本課題主要是綠豆主要原料，將直投式菌種作為發(fā)酵劑進(jìn)行乳酸發(fā)酵。通過試驗(yàn)研究綠豆酸奶的最佳工藝配比。 通過單因素試驗(yàn)確定綠豆?jié){的處理的最佳工藝，同時(shí)通過單因素試驗(yàn)確定出綠豆?jié){的最佳添加量范圍及 果膠 最 適穩(wěn)定劑，最后采用三因素三水平正交試驗(yàn)，以感官評(píng)價(jià)為指標(biāo)，確定綠豆酸奶的最佳配方：即綿白糖 %、穩(wěn)定劑 %、綠豆?jié){ 32%。 關(guān)鍵詞 ： 酸奶；綠豆；穩(wěn)定劑 本科生畢業(yè)論文（設(shè)計(jì)） ii The Study of Mungbean Yogurt Abstract Mung bean39。s nutritional value is high, are many in our country output rich variety, how to improve the people diet quality using the mung bean production nutritious foods to have the practical significance. The yogurt enjoys a good reputation the whole world by its valuable nutrition and the medical disease39。s value. But the mung bean yogurt not solely only has mung bean own profit which yogurt39。s merit also unifies, for example refrigeration, disintoxicating, anticancer treatment and so on. This topic is mainly the mung bean primary data, will throw the type mold mushroom spawn to carry on the lactic fermentation straight as the hametz. Through experimental study mung bean yogurt best craft allocated proportion. By the fact that the Shan factor tests the best handicraft ascertaining green Soybean Milk treatment, the factor tests that the best ascertaining out green Soybean Milk adds amounts range and the most suitable stabilizer of pectin at the same time by Shan , the at last adopt three factor three level orthogonality experiments, take the anoleptic evaluation as an index , ascertain the best of mung bean leben formula: %, stabilizes namely lithe white sugar agent %, green Soybean Milk 32%. Keywords: Yogurt； Mung bean； Stabilizer 本科生畢業(yè)論文（設(shè)計(jì)） 0 目 錄 摘要 ............................................................................................................................................ i Abstract......................................................................................................................................ii 第 1 章 緒論 ............................................................................................................................ 1 研究的目的與意義 ....................................................................................................... 1 綠豆的營養(yǎng)價(jià)值 ........................................................................................................... 1 國內(nèi)外研究現(xiàn)狀及前景展望 ....................................................................................... 4 酸奶的簡介 ................................................................................................................ 4 綠豆酸奶保健功能研究現(xiàn)狀 .................................................................................... 4 前景展望 .................................................................................................................... 6 第 2 章 材料與方法 ................................................................................................................ 8 實(shí)驗(yàn)材料與主要儀器設(shè)備 ........................................................................................... 8 原料 ............................................................................................................................ 8 實(shí)驗(yàn)設(shè)備 .................................................................................................................... 8 實(shí)驗(yàn)儀器 .................................................................................................................... 8 試驗(yàn)方法 ....................................................................................................................... 9 綠豆酸奶的工藝流程 ................................................................................................ 9 操作要點(diǎn) .................................................................................................................. 10 綠豆?jié){處理?xiàng)l件優(yōu)化 .............................................................................................. 10 綠豆?jié){加量的確定 ................