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摘要：植物蛋白乳酸菌发酵饮料是可为人们提供大量优质蛋白，是将健康、方便、可口与时尚的特性相结合的乳酸菌饮料。本文选用大米为主要原料，利用复合乳酸菌发酵技术，通过单因素和正交实验，对植物蛋白乳酸菌饮料加工工艺及配方进行了优化，并以感官评价为指标对产品稳定性进行了研究。实验结果表明：大米乳酸菌发酵饮料的最佳条件为：米粉0.4%，全脂乳粉1.6%，α-淀粉酶0.00075%，糖化酶0.00105%，蔗糖7%，柠檬酸0.03%，CMC-Na0.1%，瓜尔豆胶0.15%，经验证试验证明产品品质及风达到市售产品要求。49728
毕业论文关键词： 大米；发酵；饮料；感官评价
Vegetable protein fermentation Lactic acid bacteria beverage
Abstract：Plant protein lactic acid bacteria fermentation beverage is to provide people with a large number of high quality protein, is healthy, convenient, delicious and stylish characteristics of the combination of lactic acid bacteria beverage. In this paper, the processing technology and formula of lactic acid bacteria beverage of vegetable protein were optimized, and the stability of the products was studied. By using single factor and orthogonal experiment, the optimum process and formula of the plant protein lactic acid bacteria fermentation beverage were determined by sensory evaluation,. The best conditions for the vegetable protein fermentation of lactic acid bacteria beverage: Flour 0.4%, 1.6% of whole milk powder, alpha amylase 0.00075%, saccharifying enzyme 0.00105%. 7% sucrose, citric acid 0.03%, CMC-Na0.1%, 0.15% guar gum, and flavor of the products reached the city sold product requirements.
Keywords：Rice; fermentation; beverage; sensory evaluation
目录
1 绪论 1
1.1 概述 1
1.1.1 植物蛋白概述 1
1.1.2 大米概述 1
1.1.3 乳酸菌概述 2
1.1.4乳酸菌发酵菌种的选择 2
1.1.5乳酸菌生理功能 3
1.1.6 乳酸菌饮料概述 3
1.1.7植物蛋白发酵乳酸菌研究 3
1.1.8植物蛋白发酵乳酸菌稳定性研究 4
1.3本课题的研究的目的和意义 5
2 实验材料与方法 7
2.1 实验材料与试剂 7
2.2实验仪器与设备 7
2.3 实验方法 8
2.3.1 植物蛋白乳酸菌饮料的基本加工工艺 8
2.3.2植物蛋白乳酸菌饮料加工工艺的优化 9
2.3.3 植物蛋白乳酸菌饮料发酵菌种的活化 10
2.3.4植物蛋白乳酸菌饮料发酵条件的确定 10
2.3.5植物蛋白乳酸菌饮料的调配 11
2.3.6植物蛋白乳酸菌饮料品质的测定 11
3实验结果与讨论 13
3.1植物蛋白乳酸菌饮料加工工艺的优化 13
3.1.1液化单因素 13
3.1.2液化正交实验 15
3.1.3糖化单因素