菊芋论文：菊芋凝固型酸奶响应面分析生态转化化学性增稠剂

1、菊芋论文：菊芋凝固型酸奶响应面分析生态转化化学性增稠剂【中文摘要】通过现酿酸奶的发酵模式，添加菊芋酿制功能性菊芋酸奶；探讨菊芋替代酸奶化学增稠剂的可行工艺及其营养价值，为菊芋的综合利用提供可行途径。方法1.采用单因素实验和响应面分析法优化菊芋酸奶的发酵工艺。2.对菊芋酸奶与普通酸奶的粗蛋白、粗脂肪、粗纤维、钙、铁、铜、锌、镁、维生素B1、维生素B2营养成分进行分析评价。3.对分别添加了菊芋和化学增稠剂的酸奶进行稳定性的分析评价。结果1.菊芋酸奶的最佳工艺条件为：全脂奶粉12%,菊芋添加量为7.2%，菌种添加量为8.8%,发酵时间为5h。2.含菊芋7.2%的发酵酸奶中粗纤维含量为0.25g/10

2、0g、钙的含量为81.59mg/100g、镁的含量为18.01mg/100g、铁的含量为0.55mg/100g、锌的含量为1.11mg/100g、铜的含量为0.04mg/100g、维生素B1的含量为0.13mg/100mg维生素B2的含量为0.16mg/100mg含量均高于普通酸奶,且随菊芋添加比例的增大有增加的趋势，差异具有统计学意义(PV0.05)。3.含5%菊芋的发酵酸奶的乳清析出率为8%,模拟运输后乳清析出率为5%,4。C贮藏1d后乳清析出率为5%,5d后乳清析出率为2%,10d后乳清析出率为5%结论1.菊芋酸奶的最佳工艺条件为：全脂奶粉12%菊芋添加量为7.2%,菌种添加量为8.8%

3、,发酵时间为5h。2.菊芋发酵酸奶中粗纤维、钙、镁、铁、锌、铜、维生素B1、维生素B2含量均高于普通酸奶，且随菊芋添加比例的增大有增加的趋势，差异具有统计学意义（PV0.05）。3.添加了菊芋的酸奶在感官评价和保水性方面要优于添加了增稠剂的酸奶。【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.