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摘要：本文主要研究酸奶冰淇淋的最佳配方及生产工艺。本研究以黏度、乳酸酸度、膨胀率及融化率为主要理化指标，并结合感官评价，按照打分原则即感官评定（含乳酸酸度）占总分比例40%，膨胀率占总分比例30%，融化率占总分比例20%，黏度占总分比例10%，以总分为指标，通过单因素及正交实验，并使用SPSS软件进行正交分析及极差分析，对得到的结果再次筛选，得出酸奶冰淇淋的最佳配方为白砂糖8%、麦芽糖浆8%、乳粉10%、麦芽糊精3%、酸奶冰淇淋专用复配添加剂0.5%和0.075%的复配香精（乳化牛奶香精:香草香精为2:1），并且通过研究发现酸奶冰淇淋料经过6h（42°C）发酵和6h（4°C）老化后再凝冻效果最佳。最终产品口感丝滑，酸甜适宜，酸奶香气持久，并且生产成本较低。62265
毕业论文关键词：凝冻甜品；酸奶；冰淇淋；乳制品；发酵
Study on Production process and Formula of Frozen Yogurt
Abstract: This study is mainly about the best formula of frozen yogurt and the best way of manufacturing this product. The experiments based on the data of viscosity, lactic acid, inflation rate and melting rate as the main physical and chemical indicators. Meanwhile, sensory evaluation of the product played a roll part. In accordance with the principle of grading, sensory evaluation accounted for 40% of total score, inflation rate accounted for 30% of total score, melting rate accounted for 20% of total score, viscosity accounted for 10% of total score. Through the single factor experiments and orthogonal experiment with SPSS analysis, after the screening of the experiments’ results, the optimum formula of frozen yogurt is sugar 8% of total, malt syrup 8% of total, milk powder 10% of total, maltodextrin powder 3% of total, additives for frozen yogurt 0.5% of total, compound flavors 0.075% of total including emulsification milk flavor: vanilla flavor 2:1. According to the results of the experiments, best production process is 6h under 42°C of fermentation time and 6h under 4°C of aging time. The product tasted smooth with suitable sour and sweet, yogurt fragrance lasting, and low production cost.
Key words: Frozen Dessert; Yogurt; Ice Cream; Dairy Products; Fermentation
1 绪论 1
1.2 酸奶的概述 1
1.3 冰淇淋的概述 2
1.4 酸奶冰淇淋的概述 3
1.4.1 酸奶冰淇淋的配料 3
1.4.2 酸奶冰淇淋的生产 5
1.4.3 影响酸奶冰淇淋品质的因素 6
1.5 本课题的研究目的和意义 7
2 材料与方法 9
2.1 实验材料 9
2.2 实验仪器与设备 9
2.3 实验方法 9
2.3.1 工艺流程 9
2.3.2 乳酸酸度的测定 10
2.3.3 黏度的测定 10
2.3.4 融化率的测定 10
2.3.5 膨胀率的测定 10
2.3.6 感官评分 11
2.3.7 总评分的计算 11
3 结果与讨论 12
3.1 各种主料对酸奶冰淇淋品质的影响 12
3.1.1 白砂糖含量对酸奶冰淇淋品质的影响