菊芋論文：菊芋凝固型酸奶響應(yīng)面分析生態(tài)轉(zhuǎn)化化學(xué)性增稠劑

1、菊芋論文：菊芋凝固型酸奶響應(yīng)面分析生態(tài)轉(zhuǎn)化化學(xué)性增稠劑【中文摘要】通過現(xiàn)釀酸奶的發(fā)酵模式，添加菊芋釀制功能性菊芋酸奶；探討菊芋替代酸奶化學(xué)增稠劑的可行工藝及其營養(yǎng)價(jià)值，為菊芋的綜合利用提供可行途徑。方法1.采用單因素實(shí)驗(yàn)和響應(yīng)面分析法優(yōu)化菊芋酸奶的發(fā)酵工藝。2.對菊芋酸奶與普通酸奶的粗蛋白、粗脂肪、粗纖維、鈣、鐵、銅、鋅、鎂、維生素B1、維生素B2營養(yǎng)成分進(jìn)行分析評價(jià)。3.對分別添加了菊芋和化學(xué)增稠劑的酸奶進(jìn)行穩(wěn)定性的分析評價(jià)。結(jié)果1.菊芋酸奶的最佳工藝條件為：全脂奶粉12%,菊芋添加量為7.2%，菌種添加量為8.8%,發(fā)酵時(shí)間為5h。2.含菊芋7.2%的發(fā)酵酸奶中粗纖維含量為0.25g/10

2、0g、鈣的含量為81.59mg/100g、鎂的含量為18.01mg/100g、鐵的含量為0.55mg/100g、鋅的含量為1.11mg/100g、銅的含量為0.04mg/100g、維生素B1的含量為0.13mg/100mg維生素B2的含量為0.16mg/100mg含量均高于普通酸奶,且隨菊芋添加比例的增大有增加的趨勢，差異具有統(tǒng)計(jì)學(xué)意義(PV0.05)。3.含5%菊芋的發(fā)酵酸奶的乳清析出率為8%,模擬運(yùn)輸后乳清析出率為5%,4。C貯藏1d后乳清析出率為5%,5d后乳清析出率為2%,10d后乳清析出率為5%結(jié)論1.菊芋酸奶的最佳工藝條件為：全脂奶粉12%菊芋添加量為7.2%,菌種添加量為8.8%

3、,發(fā)酵時(shí)間為5h。2.菊芋發(fā)酵酸奶中粗纖維、鈣、鎂、鐵、鋅、銅、維生素B1、維生素B2含量均高于普通酸奶，且隨菊芋添加比例的增大有增加的趨勢，差異具有統(tǒng)計(jì)學(xué)意義（PV0.05）。3.添加了菊芋的酸奶在感官評價(jià)和保水性方面要優(yōu)于添加了增稠劑的酸奶。【英文摘要】sTobrewJerusalemartichokeyogurtthroughtheclassicalfermentationpatternsofyogurtbyaddingJerusalemartichokeinordinaryyogurtis;evaluatingthefeasibletechnologyandnutritionalval

4、ueaboutthesubstitutingJerusalemartichokeforthechemicalthickeningagent;providingafeasiblewaytocomprehensiveutilizationofJerusalemartichoke.Methods1.OptimizingtheJerusalemartichokeyogurtfermentationprocessbyusingsinglefactorexperimentsandresponsesurfacemethod.2.Analyzingandevaluatingthenutritionalcomp

5、onentsbetweentheJerusalemartichokeyoghurtandordinaryyoghurt.Thetestednutritionalconstituentswerecrudeprotein,crudefat,crudefiber,calcium,iron,copper,zinc,magnesium,vitaminB1,vitaminB2.3.AnalyzingandevaluatingthestabilityofyogurtwhichaddJerusalemartichokeorchemicalthickeningagentrespectively.Results1

6、.ThebestprocessconditionsforJerusalemartichokeyogurtwere:12%wholemilkpowder,7.2%Jerusalemartichokeadditionlevel,8.8%additionlevelstrain,fermentationtimewas5hours.2.Theyogurtwith7.2%Jerusalemartichokecontains0.25g/100gcrudefiber,81.59mg/100gcalcium,18.01mg/100gmagnesium,0.55mg/100giron,1.11mg/100gzin

7、c,0.04mg/100gcopper,0.13mg/100mgvitaminB1and0.16mg/100mgvitaminB2,whichwerehigherthanthoseofordinaryyogurt.WiththeincreasingamountofJerusalemartichoke,thedifferencesbecomeobviousandtheresultwerestatisticallysignificant(P<0.05).3.Thesweatingrateoffermentativeyogurtcontaining5%Jerusalemartichokewas

8、8%.Thesweatingratewas5%afterthetestofsimulatedtransportion,In4Cstoragefor24h,thesweatingratewas5%,for5dthesweatingratewas2%,forlOdthesweatingrateis5%.Conclusions1.ThebestprocessconditionsforJerusalemartichokeyogurtare:12%wholemilkpowder,7.2%Jerusalemartichokeadditionlevel,8.8%additionlevelstrain,fermentationtimewas5hours.2.Thecrudefiber,calcium,magnesium,iron,zinc,copper,vitaminB1andvitaminB2inJerusalemartichokeyogurtwerehigherthanthoseofordinaryyogurt,withtheincreasingamountofJerusalemartichoke,thedifferencesbecomeobviousandtheresultsarestatisticallysignificant(P<0.05).3.