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红薯纤维面包的研制与开发_食品科学与工程论文范文
食品科学与工程论文范文 目 录 中文摘要I 英文摘要II 目录III 1. 绪论1 1.1 红薯的营养价值2 1.2 红薯的保健作用 1.3 膳食纤维简介 1.4 红薯纤维面包的现状和发展前景 1.5 技术问题 2. 实验部分 2.1 材料与设备 2.2 试验方法 3. 结果与讨论 3.1 数据 3.2 分析 3.3 试验中遇到的问题 3.3.1 4．总结与展望 致谢 参考文献 摘 要：本文简要地介绍了红薯的营养价值，保健功能，以及纤维面包的现状，发展前景等；本面包产品是以红薯的渣作为原料烘焙而成的纤维面包。红薯渣丰富的营养成分和所具有的保健功能都很好的适应了面包市场发展的需求。在当今一切以健康为重的观念下，红薯纤维面包的优势是显而易见的。本文描述了红薯纤维面包制作的工艺流程，原料配方，实验步骤以及实验结果。并通过分析总结前一次的实验结果进行配方、工艺的不断改良，从而得到在口感，质地，色泽上都令人较为满意的面包。 关键词：红薯；纤维；面包 Abstract: This article briefly describes the nutritional value of sweet potato, health functions, as well as fiber bread status, development prospects; This bread is baked sweet potato in the slag as a raw material made of fiber bread. Sweet potato residue rich in nutrients and the health care functions with very good adaptation of the bread market demand. In today's health-re-all concept, the sweet potato fiber bread advantage is obvious. This article describes the technological process of making bread, sweet potato fiber, raw materials formulations, experimental procedures and results. Conclusion by analyzing the experimental results of the previous formula, the continuous improvement process to get the taste, texture, and color of bread were very satisfactory. Keywords：Sweet potato; fiber; Bread
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活菌型乳酸菌乳饮料的研究_食品科学与工程论文范文
食品科学与工程论文范文 目 录 中文摘要I 英文摘要II 目录III 1. 绪论1 1.1 活菌型乳酸菌乳饮料1 1.2 发酵型乳酸菌乳饮料的一些标准及作用1 1.3 发酵型乳酸菌乳饮料的稳定性以及作用机理2 1.4 试验研究的主要内容3 2. 实验部分4 2.1 实验材料与仪器设备4 2.2 试验工艺和方法4 2.3 稳定剂试验8 3. 结果与讨论10 3.1 发酵奶酸度的测定10 3.2 稳定剂单因素稳定性试验11 3.3 稳定剂复配试验19 4. 总结与展望27 4.1 总结27 4.2 展望27 致谢29 参考文献30 摘 要：本课题以奶粉复原奶为原料，采用保加利亚乳杆菌和嗜热链球菌等乳酸菌进行发酵，再经稀释，辅以蔗糖、柠檬酸、稳定剂等进行调配而制成的活菌型乳酸菌乳饮料。通过单因素试验，以产品的感官、理化指标和乳酸菌活菌数为分析依据，对PGA、黄原胶、CMC、果胶、海藻酸钠以及卡拉胶等用作活菌型乳酸菌乳饮料稳定剂进行了比较和选择研究，得出PGA是乳酸菌乳饮料最佳单用稳定剂，用量为0.5%，产品呈乳白色，形态呈均匀的流体，总固形物含量为12%。再进一步进行了稳定剂复配试验，得出PGA与CMC是活菌型乳酸菌乳饮料最佳复合稳定剂，两种稳定剂的最适比例为1：4，稳定剂用量占乳饮料总量的0.45%，产品的组织结构和状态稳定，4℃冷链条件下保质期可达两个星期。 关键词：活菌型；乳酸菌；乳饮料；稳定剂 The option of stabilizer in Viable type Lactococcus drink Abstract: Through single factor experiments were conducted to study the best stabilizer beverage choices for the type of viable Lactococcus, to determine the amount of stabilizer on this basis, and analysis for product sensory, physical and chemical indicators and the number of lactic acid bacteria. For the use of stabilizers, I chose the PGA, xanthan gum, pectin, alginate and carrageenan. Finally, through single factor test to draw the best stabilizer for the PGA, the dosage of 0.5%. Product was white, the form was uniform fluid, the total solids content of 12%. Further carried out the test of stabilizer compound,then obtained PGA and CMC is the best compound stabilizer of live lactic acid bacteria milk-type, two optimum stabilizer ratio is 1:4, the organizational structure and state of the product is stable, and with stabilizer accounted for 0.45% of total milk beverages, and the Shelf life can be to two week,when stored 4℃ cold-chain conditions. Keywords：Viable type；Lactic acid bacteria ； Milk drinks；Stabilizers
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纳他霉素和乳酸链球菌素复合防腐剂在香肠中的应用_食品科学与工程论文
食品科学与工程论文范文 摘要：食品的腐败变质主要是指以微生物的作用为主，从而导致食品品质下降或失去食用价值。近年来，全世界农副产品、水产品、果蔬等食品腐烂变质而引起的经济损失十分巨大。如何防止食品的腐败变质越来越引起人们的重视，有关食品防腐剂的研究也日趋完善。天然防腐保鲜剂具有抗菌性强、安全无毒、水溶性好、热稳定性好、作用范围广等优点。因此，近年来，天然防腐剂的研究和开发利用成了食品工业的一个热点。乳酸链球菌素（Nisin）和纳他霉素（Natamycin）是两种新型的食品防腐剂，在国外已广泛应用与食品防腐，而在国内的应用尚属起步阶段。为了了解生物食品防腐剂在肉制品中的应用，我们以香肠为实验，将乳酸链球菌素和纳他霉素添加其中，通过在37℃恒温恒湿条件下培养，定期作微生物检测及观察产品的色泽、气味和结构情况，了解肉制品的生产工艺，掌握微生物检测的基本方法。通过抑菌效果的研究，得出乳酸链球菌素在肉制品中与纳他霉素的最佳配比方案。实验结果显示：在用0.3g/L以上的乳酸链球菌素溶液浸泡的肠衣生产的香肠保质期可比普通香肠长2倍以上，尤其对散装出售的香肠特别有效； 从乳酸链球菌素和纳他霉素的抑菌效果及产品成本等方面综合考虑，使用0.3g/L乳酸链球菌素溶液浸泡肠衣，并同时使用2—4mg/L纳他霉素抑菌效果最好。 Abstract:Food rots mainly refers to the role of microorganisms mainly resulting decline food quality or lose food value. In recent years, the world of agricultural and sideline products, aquatic products, vegetables and other food spoilage caused by the enormous economic losses. How to prevent food spoilage has attracted people's attention, food preservatives in the study are also being perfected. Natural preservative has antimicrobial strongly, safe and non-toxic, water-soluble, and good thermal stability, the role of the advantages of scope. Therefore, in recent years, natural preservatives in the research and development of the food industry has become a hot spot. Nisin and Natamycin are two kind of new foods preservatives, in overseas has widely used as food preservatives, but still was the start stage in the domestic application. In order to understand the organic presevatives in meat product application. We take the sausage as the experiment,put the nisin and natamycin in it. Through raises under 37 ℃ constant temperatures constant humidity condition, decides the seasonal cropping microorganism examination and the observation product luster, the smell and the structure situation. grasps the essential method of the microorganism examination . Through bacteriostasis effect research, obtains nisin in the meat product and the natamycin best allocated proportion plan. Experimental result demonstration: Is using 0.3g/L nisin solution soaks the sausage casing produces sausage shelf life may be longer 2 times above than the ordinary sausage. To the sausage which bulk sells is especially effective. From aspect synthesis consideration ,the bacteriostasis effe of nisin and natamycin and the product costs, the best bacteriostasis effect is use 0.3g/L nisin solution soaks the sausage casing, and at the same time uses 2 --4mg/L natamycin 关键词：乳酸链球菌； 纳他霉素； 肉制类； 天然防腐剂； 保质期 Keywords：nisin; meat products; Natamycin; Natural Preservatives; shife life
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甘薯颗粒全粉回填法关键工艺及其游离淀粉的研究_食品科学与工程论文
食品科学与工程论文范文 目 录 中文摘要I 英文摘要II 目录III 绪论1 1.1 实验目的和背景1 1.2 甘薯全粉2 2.1 实验材料与仪器4 2.2 方法4 3.1 鲜薯泥与回填粉按不同比例进行回填的结果与分析7 3.2 薯泥与不同粒径的回填粉按1：1回填的结果与分析10 3.3 甘薯淀粉标准曲线绘制12 3.4 各类甘薯全粉在不同条件下淀粉含量的比较13 3.5 各类甘薯全粉在不同条件下淀粉含量的变化规律15 3.6 RVA结果16 3.7 结论17 4．总结与展望19 致谢21 参考文献22 摘 要：本论文介绍了甘薯的营养价值、保健功能以及甘薯颗粒全粉的加工工艺，研究了甘薯颗粒全粉回填法的关键工艺，对其工艺条件进行了分析。研究结果表明, 采用回填法制备甘薯颗粒全粉时，鲜薯泥和回填粉的最佳回填比例为1：1到1：1.25，在该比例下回填时，用40-80目的回填粉回填效果最好。由于国内甘薯全粉加工技术并不成熟，本文中甘薯全粉制备参照马铃薯全粉的制备过程，故所得结果具有较高的参考价值。论文还对各类甘薯全粉在不同条件下其游离淀粉含量进行了比较。实验数据显示，颗粒粉是所有甘薯粉中游离淀粉含量最低的。通过对各类甘薯的RVA测定也验证了上述结果。因此，甘薯颗粒粉在食品加工方面具有很大的优越性。 关键词：甘薯；颗粒全粉；回填；游离淀粉 Abstract: This article introduced the nutrition and health function of sweet potato and the processing technology of sweet potato granule were. The key technology of sweet potato granule by backfilling is referred ,and analyzed its technological process in this paper. The results show that the ratio of 1:1 or 1:1.25 is the most appropriate condition for backfilling. And the best mesh number of backfilling granule is 40-80 mesh.Because of the sweet potato granule processing technology is not perfect,We carry on this work by finding information of potato powder.so The results we worked out are valuale and contribute to further experiments.This article compared the content of free starch in sweet potato granule with other sweet potato powder.The result shows that the content of free starch in sweet potato granule is the lowest.The results of RVA experiments also validate the conclusion we worked out.Therefore,the sweet potato granule are better used than other sweet patato powder in food process field. Keywords:Sweet Potato; Granule; Backfill;free starch
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HACCP在嘉兴真真老老粽子生产中的应用_食品科学与工程论文
食品科学与工程论文范文 目 录 中文摘要I 英文摘要II 目录III 1.前言1 2.HACCP的介绍和应用前景1 2.1 HACCP的发展和内容1 2.2 HACCP的应用前景和发展趋势2 2.3 HACCP在食品企业中的重要性3 本章小结3 3.HACCP实施4 3.1 必备条件4 3.2 组建HACCP实施小组4 3.3 危害分析与关键控制点4 3.3.1 生产原辅料特征4 3.3.2 危害分析的方法4 3.3.3 鲜粽子工艺流程6 3.3.4 对粽子的危害分析及关键控制点的确定6 3.4 建立关键限值和制定HACCP监控计划8 3.4.1 关键限值的确定和CCP的监控11 3.4.2 建立监控程序系统12 3.5 建立纠偏行动程序和验证、记录措施12 3.5.1 建立纠偏行动程序12 3.5.2 对HACCP计划的验证12 3.5.3 对各个CCP点的验证13 3.5.4 建立记录保持程序13 本章小结13 4.结论和展望13 致谢15 参考文献16 摘 要：食品安全是当前世界范围内普遍存在的问题，保证食品的安全对人类健康十分必要。危害分析与临界控制点(HACCP)体系是一种预防性的质量控制体系，对建立现代食品安全系统具有重要的指导意义。本文简要地介绍了HACCP 的由来、框架、基本原理与计划实施的基本过程以及在食品安全控制中的发展趋势和应用前景。为了保证鲜粽子的产品质量,可以通过分析鲜粽子生产流程中可能存在的潜在危害.应用HACCP确定关键控制点,并制定相应的解决方法和途径.通过在生产过程中对危害的有效控制,确保鲜粽子的安全性. HACCP，其实质就是一个食品质量控制体系。通过采取预防性措施，将影响食品安全、卫生的微生物因素、理化因素消灭在加工过程中，可最大程 度地保证食品的安全、卫生。但它并不是一个零风险的体系。 关键词：HACCP；鲜粽子;食品安全危害;控制措施 Abstract: Food safety becomes a widely existed problem in the world. It is necessary to ensure food safety for human health. Hazard Analysis Critical Control Point (HACCP) system is a preventive system for quality control and a guide to build moden food safety system. This article simply introduced the origin, frame, basic principles and practicing process of HACCP, discussed the trends and foreground of HACCP system in controlling food safety, and emphasized that we should put HACCP systemintopracticepositively. order to guarantee the product quality of Fresh steamed rice dumpling, the potential hazards that might exist in the production flow of Fresh steamed rice dumpling were analyzed by using of HACCP to define the key control points, and to make out the corresponding solution and way. The effective hazard control dur-ing production could guarantee the safety of Fresh steamed rice dumpling. Key words: HACCP; Fresh steamed rice dumpling; food hazard; control measure
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乳清小肽免疫调节作用及抗过敏功效初步实验_食品科学与工程论文
食品科学与工程论文范文 目 录 中文摘要I 英文摘要II 目录III 1. 绪论1 1.1 乳清小肽2 1.2实验目的2 2. 实验过程2 2.1 试验目的2 2.2受试药物 2 2.3试验动物2 2.3.1大鼠2 2.3.2小鼠2 2.3.3豚鼠2 2.4实验条件3 2.5剂量组别3 2.5.3给药途径与剂量3 2.6主要仪器与试剂3 2.7实验方法5 2.8观察指标8 2.9统计学分析8 3. 结果与讨论8 3.1实验结果8 3.2讨论14 4.结论与展望15 4.1结论15 4.2展望15 致谢17 参考文献18 摘 要：用18-22g的ICR小鼠进行碳粒廓清试验和血清溶血素测定，用18-22g的BALB/c小鼠进行淋巴细胞增殖反应试验和NK细胞活性试验，用180-220g的SD大鼠进行被动皮肤过敏试验（PCA）。观察乳清小肽对小鼠碳粒吞噬指数、小鼠血清半数溶血值的影响，观察乳清小肽对小鼠淋巴细胞增殖反应的刺激指数和NK细胞活性的影响，观察乳清小肽对被动皮肤过敏大鼠的蓝斑面积、蓝斑OD值的影响。 试验结果表明，乳清小肽对免疫有调节作用；能轻微增强小鼠单核巨噬细胞系统的功能，具有轻微的增强小鼠的非特异性免疫功能的作用，乳清小肽可抑制SRBC免疫小鼠的溶血素抗体的产生，抑制小鼠的特异性体液免疫功能；能抑制小鼠淋巴细胞的增殖反应，抑制小鼠的特异性细胞免疫功能；并且能抑制大鼠被动皮肤过敏反应的作用。 关键词：乳清小肽，碳粒廓清试验，血清溶血素测定，淋巴细胞增殖反应试验，NK细胞活性试验，PCA Abstract: The experiment is tested with 18-22g of ICR mice carbon clearance test and serum hemolysin, with 18-22g of BALB / c mice lymphocyte proliferation and NK cell activity test, with 180-220g of SD rats were passive cutaneous anaphylaxis test (PCA).Observing the Whey peptides’ impacts on carbon phagocytic index in mice and serum hemolysin.meanwhile,obtaining the results through the observation of whey peptides on lymphocyte proliferation stimulation index and NK cell activity,and the Observation of whey peptides on the passive cutaneous anaphylaxis in rat locus coeruleus area of OD value of blue spots. The results show that whey peptides has the effects on the immune regulatory; can slightly enhance the mouse monocyte-macrophage system function, mice with mild non-specific enhancement of immune function,whey peptide can inhibit the immune SRBC hemolysin antibodies, inhibition of specific humoral immune function in mice; can inhibit the proliferation of lymphocytes, inhibition of specific cellular immune function in mice; and could inhibit the role of passive cutaneous anaphylaxis. Keywords:Whey peptides; Carbon clearance test; Determination of serum hemolysin; Lymphocyte proliferation test; NK cell activity tests; PCA
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AD万年青罐头加工技术研究_食品科学与工程论文范文
食品科学与工程论文范文 目 录 中文摘要I 英文摘要II 目录III 1. 绪论1 1.1 蔬菜护绿的现状1 1.2 海藻糖的性质、功能和应用1 1.3 蔬菜罐头加工的技术要求 2 1.4 本章小结2 2. 实验部分3 2.1 工艺流程3 2.2 仪器和试剂3 2.1.1 仪器3 2.1.2 实验试剂 3 2.3 万年青罐头的工艺要求3 2.3.1 万年青复水3 2.3.2 护色3 2.3.3 浸泡3 2.3.4 装罐3 2.3.5 排气4 2.3.6 密封4 2.3.7 杀菌和冷却4 2.4 影响叶绿素稳定的因素5 2.5 叶绿素的提取和测定6 2.5.1 叶绿素提取方法6 2.5.2 叶绿素提取步骤6 2.5.3 叶绿素A,叶绿素B测定方法6 2.5.4 叶绿素A,叶绿素B吸光度测定步骤6 2.6 护色研究7 2.6.1 不同海藻糖浓度对万年青罐头护色效果的影响7 2.6.2 海藻糖和氯化锌组合试剂对万年青罐头护色效果的影响 7 2.6.3 海藻糖和氯化钙组合试剂对万年青罐头护色效果的影响 8 2.6.4 不同浸泡时间时的护色效果8 2.7 研究杀菌温度和时间对万年青色泽、品质和微生物的影响8 2.7.1 杀菌温度和时间对叶绿素的影响8 2.7.2 万年青感官测定9 2.7.3 微生物检测9 2.8 本章小结11 3. 结果和讨论12 3.1 叶绿素A，叶绿素B和叶绿素总含量计算公式12 3.2 实验结果12 3.2.1 叶绿素A，叶绿素B吸光度测定结果12 3.2.2 叶绿素A，叶绿素B和叶绿素总含量15 3.2.3 万年青感官测定结果17 3.2.4 微生物检测结果18 3.3 结果分析19 3.3.1 护色研究的结果分析19 3.3.2杀菌温度和时间对叶绿素影响的结果分析21 3.3.3万年青罐头感官测定的结果分析22 3.3.4 微生物检测结果分析22 3.4 本章小结23 4. 总结和展望24 4.1 总结24 4.2 展望24 致谢25 参考文献26 摘 要：本论文是研究AD万年青罐头加工技术，以AD万年青为原料，开展AD万年青的护色试剂研究。万年青是一种经过脱水（干燥）处理后的特色蔬菜。蔬菜脱水除了可基本保持其原有品味外，还有许多特点。万年青季节性短，严重制约其发展，目前在浙江主要加工成干燥的产品，产品单一，不利于销售。在实验中主要是先研究海藻糖对万年青罐头的护色效果，再分别用Zncl2,Cacl2等和海藻糖混合对万年青罐头进行护色研究，进一步寻找适合万年青罐头护色的试剂组合。最后实验得出了海藻糖对万年青有很好得护色效果，万年青在0.6％海藻糖和0.5％氯化钙组合护色剂中浸泡时间60min时护色效果最好。本实验还研究了杀菌温度和时间对万年青色泽，品质和贮藏中为微生物的的影响，通过叶绿素测定、感官测定和和微生物检测结果，从而得到了最佳杀菌条件(杀菌温度85℃，杀菌时间20min)。 Abstract: This article study of AD Rhodea Roth processing techniques to AD Rhodea Roth for raw materials,develop the research of color reagents to AD Rhodea Roth . Rhodea Roth is a dehydrating (dry) handling of a feature vegetables. Dehydrated vegetables in addition to the basic kept its original taste, there are have many features. It seasonal short, seriously hampering their development. Currently in Zhejiang mainly processed into dry products, a single product, not to sell the product. In the experiment is the first major study of the trehalose color effects to Rhodea Roth canned, and then using Zncl2, Cacl2 and other mixed with trehalose to studies the color effect for Rhodea Rothcanned , Further look for the suitable of color composite reagent for Rhodea Roth canned .Experimental reached find that trehalose have a good color effects to Rhodea Roth, Rhodea Roth at 0.6% trehalose and 0.5% calcium chloride color combinations agent soaking the time of 60 minutes when have the best color effective .This study also Research the impact of sterilizing temperature and time on Rhodea Roth color, quality and storage of microorganisms. Though the test results of that the Determination of chlorophyll , sensory and microorganisms,hence the best sterilization conditions(85 ℃of Sterilizing temperature and 20min for Sterilization time). 关键词：海藻糖浓度；浸泡时间；杀菌温度；杀菌时间；微生物检测 Keywords：trehalose concentration; soaking time; sterilizing temperature; sterilization time; microbial detection.
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乳酸杆菌的优化培养_食品科学与工程论文范文
食品科学与工程论文范文 目 录 中文摘要I 英文摘要II 目录III 1. 绪论1 1.1 研究背景和意义1 1.2乳酸菌概况2 1.3 营养要素3 1.4 培养基优化3 1.5 影响微生物生长的主要因素3 1.6展望4 2. 实验部分5 2.1 实验材料5 2.2 实验设备6 2.3 实验方法6 2.4 本章小结8 3. 结果与讨论9 3.1 乳酸杆菌在液体培养基中的生长状况9 3.2 乳酸杆菌在平皿中的生长状况9 3.3 培养基的营养优化10 3.4培养基的生长促进因子优化14 3.5培养基优化结论18 3.6培养条件优化18 3.7生长曲线21 3.8应用22 3.9 结论23 4．总结与展望25 致谢26 参考文献27 摘 要：本论文主要研究的是奶酪用乳酸杆菌的优化培养。乳酸杆菌的生长繁殖受其营养成分及生长环境的影响。基础培养基的适用者是一类菌属，但对于个别的乳酸杆菌来说，基础培养基还不能达到它的最佳营养环境，它生长的状况也不是最佳。通过在基础培养基上，探索性的添加一些矿物质、生长促进因子等手段，从而在一定程度上，得到奶酪用的乳酸杆菌的最适培养基。一般生产奶酪时，牛奶或羊奶中添加的发酵剂的培养环境为：pH在6.8，培养温度42℃，添加量为4%。在此基础上，对乳酸杆菌在培养基中培养的环境因素进行研究，从而得出它的最适生长环境。通过研究乳酸杆菌的最佳培养基及最适生长环境，测绘出它的生长曲线，以致在具体的奶酪生产中的应用有一定的参考价值。采用处于对数生长期的乳酸杆菌作为生产奶酪的发酵剂，可以缩短生产时间，从而对实际的生产达到效益提高的作用。 关键词：乳酸杆菌；改良TJA培养基；营养优化；生长促进因子；奶酪 Abstract: This article is a study of optimizing culture of Lactic acid bacteria isolated from cheese. Lactic acid bacteria growth was influence by the nutrition and growth environment. The appropriate basic culture medium is a kind of genus, but for individual Lactobacillus, the basal culture medium can not achieve its best nutritional environment，the growth also can not be achieved optimally. To a certain extent, culture medium was the best for Lactic acid bacteria applied in cheese by exploratory adding to the basal culture medium some minerals, growth-promoting factor or other means. General production of cheese, culture environment of starter added milk or goat milk: pH 6.8; incubation temperature 42℃; add content 4%. On this basis, to study the environmental factors of the lactic acid bacteria in the culture medium obtained its optimum growth environment. Lactic acid bacteria was mapped out its growth curve by studying the best medium and the optimum growth environment, then the growth curve have some reference value in a specific cheese production. Used lactic acid bacteria in the logarithmic phase as starter cultures for cheese production, can reduce production time and thus improve economic performance of production . Keywords：Lactobacillus; improved TJA medium; nutrition; growth-promoting factor; cheese;
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日处理100吨搅拌型酸奶生产线设计_食品科学与工程论文
食品科学与工程论文范文 目 录 中文摘要………………………………………………………………………………I 英文摘要…………………………………………………………………………… IV 目录…………………………………………………………………………………VII 1 总论……………………………………………………………………………… 1 1.1概述………………………………………………………………………… 1 1.2文献综述…………………………………………………………………… 1 1.3设计任务的依据或项目来源……………………………………………… 2 1.4设计产品所需的主要原材料规格、来源………………………………… 3 1.5水、电、汽等的供应情况………………………………………………… 3 1.5.1工厂的供水情况……………………………………………………… 3 1.5.2工厂的供电情况……………………………………………………… 3 1.5.3工厂的供热计算……………………………………………………… 4 1.5.4工厂的制冷设备的计算……………………………………………… 4 2 搅拌型酸奶工厂的设计………………………………………………………… 5 2.1工厂的厂址选择与总平面布置…………………………………………… 5 2.2工厂工艺设计……………………………………………………………… 6 2.2.1生产流程或生产方案的确定………………………………………… 6 2.2.2生产流程简述………………………………………………………… 7 2.2.3工艺计算书…………………………………………………………… 7 2.2.4主要设备的工艺计算和设备选型…………………………………… 8 2.2.5生产车间的工艺布置………………………………………………… 9 2.2.6本节小结……………………………………………………………… 10 2.3工厂生产性辅助设施……………………………………………………… 10 2.4原材料、动力消耗定额及消耗量………………………………………… 10 2.5车间成本估算……………………………………………………………… 11 2.6总投资概算………………………………………………………………… 12 2.7环境保护与安全措施……………………………………………………… 12 2.8工程图纸（附录） 3 工厂设计的总结与展望………………………………………………………… 13 致谢………………………………………………………………………………… 14 参考文献…………………………………………………………………………… 15
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乳酸杆菌及凝乳酶在奶酪生产中的应用_食品科学与工程论文
食品科学与工程论文范文 目 录 中文摘要Ⅰ 英文摘要Ⅱ 目录Ⅲ 1. 绪论1 1.1 微生物发酵法制作奶酪的基本原理1 1.2 影响微生物发酵法制作奶酪的主要因素1 1.3 酶法制作奶酪的基本原理2 1.4 影响酶法制作奶酪的主要因素2 2. 实验部分4 2.1 原料及试剂4 2.2 菌种4 2.3 主要仪器及设备4 2.4 实验步骤4 3. 结果与讨论18 4. 总结与展望19 致谢20 参考文献21 摘 要：目前，奶酪基本采用菌种发酵、酶、酸味剂、加热等方法进行生产。传统奶酪大多使用发酵剂生产，且风味较好。奶酪里所用的发酵剂主要为乳酸杆菌。微生物发酵法可加速脂肪水解，赋予奶酪独特的风味和香味。酶法主要是将大分子蛋白质分解为小分子蛋白质，提高奶酪的风味和香气。本次研究的是将微生物发酵法和酶法相结合，使之生产出更具独特风味的奶酪。实验室保藏乳酸杆菌的发酵产酸能力一般，此菌发酵所得的凝乳风味独特，质地均匀光滑，组织结构细腻。奶酪呈奶油状、粘稠，色泽乳白色，味微苦，咸淡适中。实验成品的各项主要指标和总体的评价都较不错，说明实验中以实验室保藏乳酸杆菌为奶酪发酵剂的尝试是可行的。 关键词：乳酸杆菌；凝乳酶；奶酪；微生物发酵. Abstract: At present,Microbial fermentation,enzymes,sour agents,heating and other methods are used in cheese production.In traditional cheese production,fermentation agents are used frequently, and the flavor is very good.The stater culture used in cheese production almostly is lactobacillus. Microbial Fermentation can accelerate the fat hydrolysis,and gives the cheese a unique flavor and aroma.Macromolecular proteins can be breaken down into small molecular proteins by enzymes, it will improve the flavor and aroma of cheese.This study is a mixture of microbial fermentation and enzymes. The fermentation capacity of this kind of Lactobacillus is common.The flavor of clabber is unique.The texture is uniform and smooth.The structure is exquisite.The cheese is creamy and thick.Color of cheese is milky.The taste is a little bitter and moderate.The main indicators and overall rating of the end product is very good.This Lactobacillus used in cheese production is feasible. Keywords：Lactobacillus；Chymosin；cheese；Microbial Fermentation.
