【篇一：食品专业毕业设计】
食品与生物工程学院
指导教师
摘 要
随着人们生活水平的逐步提高，大家对健康生活的要求也越来越迫切，对于
酸奶这一公认的健康食品来说，消费者也已经不再满足于简单的口感，而是将更多的注意力放在营养与健康上面。在这种形势下，各种功能性酸奶应运而生，极大地满足了消费者的愿望。
本试验就是以纯牛奶和燕麦为主要原料，接入不同的发酵剂进行发酵。分别
在发酵前后加入处理过的燕麦（即生产凝固型和搅拌型酸奶），以
燕麦添加量、白糖添加量和菌种为 3 个因素，采用 l9(34) 正交表进行试验，以酸奶的酸度、粘度和感官评分为三个试验指标，来探讨这三个因素对酸奶感官及理化品质的影响，并出其最优组合。西安管材研究所
研究结果表明：对于凝固型燕麦酸奶：三个因素的显著性为：加糖量＞燕麦
量＞菌种，最佳的试验配方为以 180ml 的纯奶为基准，加入燕麦
12.6g ，白糖 14.4g ，接入 883 发酵剂 9ml 。
对于搅拌型燕麦酸奶：三个因素的显著性为：燕麦量＞菌种＞加糖量，最
佳的试验配方为以 180ml 的纯奶为基准，加入白糖 16.2g ，接入
883 发酵剂 9ml 。 关 键 词：燕麦，粘度，酸度，菌种
the influence of inoculum and technology on the quality of oat yoghourt
福山沙纪college of food bioengineering food science engineering
084xie hongyan
supervisor: chen shuxing abstract
along with people ’slife standard enhancing step by step, the
require of healthy life becomes more and more
hourt,the admitted healthy food, ordinary taste can
satisfy the request of customer any more 奔跑女孩钱运星现状，and more attention
’ t
is paid on nutrition and health.under the topographical
裴开元
features,various kinds of yoghourt rise in response to the proper time and conditions,which meet the desire of consumer vastly.
韩闻放this experiment was made with pure milk and oat as main raw materials, mixing the lactic acid bacteria to ferment.put the cooked oat before or after the fermentation to produce the clotting or churning yoghourt.with three factors of inoculum and accretion quantity of oat and white sugar,and three indicators of acidity,viscosity and the mark of yoghourt,carry out the experiment according to l9(34) orthogonal table test.then explore the influence about sensory and physical and chemistical quatity,and find out the best formula.
the result show that the influence of three factors score clottig yoghurt senses the primary and secondary order:sugar oat inoculum.and the best combine is a2b2c3,namely in a 18
0g pure milk base,adding oat 12.6g, granulated sugar 14.4g,when 883 yoghourt flavors 9g.
however,the influence of three factors score churning yoghourt senses the primary and secondary order:oat sugar inoculum,and the best combine is a3b1c3,it means that every 180 grams of pure milk adding granulated sugar 16.2g and 883 yoghourt 9g.after the fermentation, mix oat 9g while stiring the stuff.
key words ：oat,viscosity,acidity,inoculum前 言
乳是哺乳动物产仔后有乳腺分泌的一种具有胶体特性、均匀的生物学液体， 其泽呈白或略微带微黄，不透明，味微甜并具有香气。它含有幼仔（羔）生长发育所需要的全部营养成分，是哺乳动物出生后最适于消化吸收的全价食物
[1]。各种动物奶的营养成分组成有一定的差别。奶类食品对于婴幼儿、儿童和孕妇等生理状态下的人有十分重要的作用，也适合于病人和老年人。现代乳品业已成为食品工业的重要支柱，其中主要
为牛奶，其次为羊奶。在发达国家中，奶与奶制品成为人们饮食的重要组成内容，也是钙及维生素马兰士cd6003 a、d、 b2 等的主要供给来源。
酸奶是在消毒的鲜奶中接种选定的细菌并使在控制的条件下生长繁殖，常用
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