河 南 科 技 大 学
毕 业 设 计（论 文）
题目 香蕉酸奶加工工艺及工厂设计
姓 名 谈宇辉 院 系 食品与生物工程学院 专 业 乳品工程 指导教师 于慧春
2016年 6 月 14 日
摘要
香蕉酸奶加工工艺及工厂设计
食品与生物工程学院 乳品122班 谈宇辉
指导老师 于慧春
摘 要
香蕉酸奶作为一种新型酸奶在市场有非常大的开发价值，但是在香蕉酸奶制作过程中受到很多因素的制约和影响，这些因素有香蕉泥添加量、蔗糖使用量、发酵剂使用量、发酵时间、发酵温度，以及在储藏期和后熟期温度和时间对产品口感风味以及理化指标的影响。所以实验的过程中先采取单因素实验，测定每个因素对产品的影响并进行理化指标的测定和感官评定，理化指标测定主要是对酸奶的Ph以及粘度的测定。然后根据搜集和查阅资料设定一个感官评定标准。再找有感官评定经验的同学或者老师进行感官评定，最后记录各组数据。完成单因素试验之后进行正交实验，取单因素实验中最优的三组进行设定正交实验表。然后进行正交实验，实验完成后进行粘度以及Ph测定,测定完成后进行感官评分。经过香蕉酸奶制作的正交和单因素试验及分析得到最佳发酵水平：香蕉泥添加量为8ml,蔗糖的添加量为6g,发酵剂添加量为10ml，发酵温度为42摄氏度，发酵时间为4.5个小时。
完成单因素和正交实验之后，得出最佳的成品组分及用量。然后进行后熟以及储藏实验的测定。实验通过单一变量的原则的方式，控制时间作为唯一变量。然后进行后熟期理化指标测定，测定完成记录结果并分析。接着进行储藏期实验，实验的过程中测定不同时期酸奶的Ph，从实验中测定酸奶Ph开始发生变化是在第七天附近，说明酸奶最佳保质期为七天左右。然后进行感官评定，得出所有感官评定者最喜欢的口感和风味的储藏期。通过数据看出酸奶在制作出来最初三天内口感和风味都比较受欢迎，得分比较高。然后在进行工厂设计，做出工厂设计CAD图。
关键词：香蕉酸奶，发酵，香蕉，发酵剂，工厂设计
Abstract
Banana yogurt processing technology and plant design
College of Food & Bioengineering Dairy Engineering 122 class
TanYuhui Instructor Yu huichun
ABSTRACT
Banana yogurt as a new type of yogurt has great development value in the market, but is restricted by many factors in banana yogurt production process, these factors have added mashed banana, sucrose consumption, fermentation agent amount, fermentation time, fermentation temperature, and the influence of the storage period and the ripening period and temperature time to taste and physicochemical indexes. So the process of the experiment adopts single factor experiment, determination of each factor on the influence and determination of physicochemical index and sensory evaluation, physicochemical index determination is mainly on yogurt Ph and determination of viscosity. Then according to the collection and access to a data set the sensory evaluation standard.,Then find a sensory experience of the students or teachers of sensory evaluation, finally recorded data. After single factor experiment, orthogonal experiment, single factor experiment In the best of the three groups were set of orthogonal experimental table. Then the orthogonal experiment, after completion of the experiment were the viscosity and ph determination was completed after the sensory score. After banana yogurt made by orthogonal and single factor test and analysis obtained the best fermentation level: banana mud dosage for 8ml, sucrose dosage 6g, fermentation agent dosage 10ml, fermentation temperature of 42 degrees Celsius, the fermentation time is 4.5 hours.
After the completion of single factor and orthogonal experiments, the optimal product composition and dosage is obtained. Then the determination and ripening storage experiments, Experiments by single variable principle, control time as the only variable. Then the ripening period of physicochemical index determination, determination to complete the record and analysis results. Then the storage period of experiment, Determination of Ph in different periods of yogurt in the experiment process, determination of yogurt Ph from the experiment began to change in the near seventh days, that the best yogurt for a period of seven days. Then the love of all sensory evaluation, sensory evaluation of the taste and flavor of the storage period, The first three days and the taste of yogurt flavor is more popular in the production through the data, score relatively high. And then in the plant design, make plant design CAD map.
KEY WORDS : fermentation, banana, fermentation agent, plant design
目录
目录
前 言 .................................................... 1 第1章 文献综述 .......................................... 2
1.1香蕉酸奶的价值 .............................................. 2
1.1.1香蕉的营养 ............................................ 2 1.1.2 酸奶的营养 ............................................ 3 1.1.3酸奶营养分析 .......................................... 3 1.1.4香蕉的保健作用 ........................................ 4 1.1.5香蕉酸奶的营养 ........................................ 4 1.2酸奶的研究现状 .............................................. 4
1.2.1 酸奶历史 .............................................. 4 1.2.2 酸奶机理 .............................................. 5 1.2.3当代发展 .............................................. 6 1.3 香蕉酸奶的市场分析 ......................................... 7 1.4新型水果酸奶的市场及未来前景 ................................ 8
第2章香蕉酸奶制作过程中影响因素研究 ............ 10
2.1 实验材料及设备 ............................................ 10 2.2发酵工艺流程及操作要点 ..................................... 10 2.3实验步骤： ................................................. 10 2.4产品品质感官评价标准 ....................................... 11 2.5试验影响因素分析结果 ....................................... 11
2.5.1不同香蕉泥添加量的实验结果 ........................... 11 2.5.2 不同蔗糖含量实验结果 ................................. 13 2.5.3不同发酵剂含量实验结果 ............................... 15 2.5.4发酵温度对发酵条件影响实验结果 ....................... 16 2.5.5 不同发酵时间实验结果 ................................. 18 2.6正交优化试验 ............................................... 20
第3章 香蕉酸奶的后疏与储藏研究 ................. 25
3.1 香蕉酸奶的后疏实验 ........................................ 25
3.1.1后熟期香蕉酸奶理化指标测定 ........................... 25 3.2 香蕉酸奶的储藏机制研究 .................................... 26
3.2.1储藏期香蕉酸奶Ph指标测定 ............................ 26 3.2.2储藏期香蕉酸奶感官评定 ............................... 27
第4章 香蕉酸奶工厂设计说明书 ................... 29
目录
4.1 厂址选择 .................................................. 29
4.1.1 厂址选择的原则 ....................................... 29 4.1.2 厂址选择 ............................................. 29 4.2 产品方案 .................................................. 30
4.2.1 方案确定 ............................................. 30 4.2.2 人员配备及工资 ....................................... 30 4.3 物料衡算 .................................................. 30
4.3.1 香蕉酸奶生产的物料衡算 ............................... 30 4.3.2 厂区水、电 ........................................... 31 4.4 机械选型 .................................................. 31
4.4.1 选型原则 ............................................. 31 4.4.2 选型依据 ............................................. 31 4.4.3 机械清单 ............................................. 32 4.5.1 设计要求 ............................................. 33 4.5.1 厂区主要建筑及面积 ................................... 33 4.5.3 工厂平面图 ........................................... 34
第5章 总 结 ............................................ 35 参考文献 ................................................ 36 致 谢 ................................................... 36 附录 .................................................... 38