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黑龙江东方学院本科生毕业论文（设计）脱脂大豆粉生产大豆冰淇淋的工艺研究学部食品科学与环境工程专业食品科学姓名韩星学号054131414班级05级B班指导教师钱镭答辩日期2009年5月24日黑龙江东方学院本科生毕业论文（设计）评语（一）姓名学号专业班级总成绩毕业论文（设计）题目：答辩委员会评语答辩成绩主任签字：年月日答辩委员会成员签字学部毕业论文（设计）领导小组意见组长签字：年月日学部公章黑龙江东方学院本科生毕业论文（设计）评语（二）姓名学号专业班级毕业论文（设计）题目：指导教师评语指导教师成绩指导教师签字：年月日黑龙江东方学院本科生毕业论文（设计）评语（三）姓名学号专业班级毕业论文（设计）题目：评阅教师评语评阅教师成绩评阅教师签字：年月日黑龙江东方学院本科生毕业论文（设计）任务书姓名学号专业班级毕业论文（设计）题目：毕业论文（设计）的立题依据主要内容及要求进度安排学生签字：指导教师签字：年月日本表一式三份，学生本人、指导教师、学部各一份。黑龙江东方学院学士学位毕业论文i脱脂大豆粉生产大豆冰淇淋的工艺研究摘要冰淇淋口感细腻、营养丰富、易于消化，长期以来深受消费者的喜爱。目前，乳粉作为冰淇淋中的主要原料，价格呈上涨趋势，使得冰淇淋的成本逐年提高。冷饮企业都在加强研发力度，寻找乳粉替代品，保证产品质量的同时，降低成本，提高市场竞争力。本文以脱脂大豆粉为原料，替代配方中的部分奶粉，并对稳定剂和乳化剂的用量进行适量调整，经过混料、均质、巴氏杀菌、冷却、老化、凝冻、硬化等工艺过程，制出新型大豆冰淇淋，并对其质构特性、膨胀率、融化率、感官指标等进行品质分析。最后对其原料成本进行核算，同时与普通冰淇淋进行对照。结果表明，用脱脂大豆粉代替配方中10%的奶粉制作冰淇淋，其膨胀率、口感、风味均与普通冰淇淋相似，用脱脂大豆粉代替奶粉不但增加了产品的营养价值，而且使原料成本降低了2445-4890元/t，但有微量的豆腥味。关键词：脱脂大豆粉；冰淇淋；质构特性。黑龙江东方学院学士学位毕业论文iiStudyontheicecreamproducedbyenzymaticHydrolysisfromnonfatbeanpulpAbstractTheicecreaminthemouthisexquisite,thenutritionisrich,easytodigest,sincelongisdeepconsumer'saffection.Atpresent,thepowderedmilktakesintheicecreamtheprimarydata,thepriceassumestheupwardtrend,causestheicecreamthecosttoenhanceyearbyyear.Thecolddrinkenterpriseinstrengthenstheresearchanddevelopmentdynamics,seeksforthepowderedmilksubstitute,qualityassuranceatthesametime,reducesthecost,enhancesthemarketcompetitiveness.Thisarticletakethedegreasingsoyflourasarawmaterial,substitutesintheformulathepartialpowderedmilk,andmakestherightamountadjustmenttothestabilizerandtheemulsifieramountused,afterthemixture,isotropic,thepasteurization,cooling,theaging,freezes,technologicalprocessesandsoonhardening,generatesthenewsoybeanicecream,andtoitsnatureconstructioncharacteristic,theexpansionrate,themeltingrate,thesensoryindexandsooncarriesonthequalityanalysis.Finallycarriesonthecalculationtoitsmaterialcost,simultaneouslycarriesonthecomparisonwiththeordinaryicecream.theresultindicatedthatreplacesintheformulawiththedegreasingsoyflour15%powderedmilkmanufactureicecream,itsexpansionrate,thefeelinginthemouth,theflavorandtheordinaryicecreamissimilar,notonlyreplacedthepowderedmilkwiththedegreasingsoyflourtoincreasetheproductnutritionalvalue,moreovercausedthematerialcosttoreduce2445-4890Yuan/t,buthadmicrobeanfishysmellKeywords:degreasingsoyflour;icecream;texture黑龙江东方学院学士学位毕业论文目录摘要.................................................................................................................................ⅰAbstract...................................................................................................................................ⅱ第一章绪论...........................................................................................................................11．1冰淇淋的概述............................................................................................................11.1.1概念........................................................................................................................11.1.2冰淇淋的特点及分类............................................................................................11.1.3冰淇淋的发展历史...................................................................................................41.1.4加工工艺...................................................................................................................41.1.5冰淇淋在我国的发展现状及展望...........................................................................61.2.大豆制品与脱脂大豆粉..................................................................................................61.2.1大豆制品...................................................................................................................61.2.2脱脂大豆粉...............................................................................................................71.3大豆冰淇淋的研究现状..................................................................................................71.3.1脱脂大豆粉在冰淇淋中的应用..............................................................................81.4研究目的和意义.............................................................................................................8第二章材料与方法...........................................................................................................92.1实验材料.........................................................................................................................92.1.1仪器与设备..............................................................................................................92.1.2原料与主要试剂....................................................................................................92.2试验方法.......................................................................................................................92.2.1脱脂大豆粉制作大豆冰淇淋的工艺流程............................................................92.2.2冰淇淋的品质分析..............................................................................................11第三章结果与分析...........................................................................................................153.1冰淇淋的品质分析...........