畢業論文

打賞
當前位置: 畢業論文 > 食品科學 >

即食果蔬粉的制備工藝路線及參數設計

時間:2018-04-09 22:54來源:畢業論文
通過比較不同干燥方法對于蘋果和胡蘿卜的含水量、VC含量以及pH值變化的影響分析,確定了真空冷凍干燥是一種較佳的即食果蔬粉制備加工工藝方法

摘要:本課題是以蘋果與胡蘿卜為原料研制開發即食果蔬粉。文中主要探討了蘋果與胡蘿卜的預處理、護色及制備工藝路線對果蔬粉品質的影響。采用L9(34)正交實驗發現:在燙漂3min、常溫以及浸泡15min的條件下,蘋果片的最優護色條件為:0.5%的半胱氨酸、0.3%的檸檬酸、0.5%的草酸和0.5%的氯化鈉復配;在常溫和15min浸泡條件下,胡蘿卜的最優復合護色條件為:濃度為0.2%的半胱氨酸、1.4%的檸檬酸、0.5%的草酸和1.0%的氯化鈉的復配。通過比較不同干燥方法對于蘋果和胡蘿卜的含水量、VC含量以及pH值變化的影響分析,確定了真空冷凍干燥是一種較佳的即食果蔬粉制備加工工藝方法。另外,通過正交實驗和感官評定,將經過護色處理后的蘋果漿和胡蘿卜漿按1:1混合,添加白砂糖2%,經冷凍干燥后再次粉碎得到的果蔬粉風味、色澤、維生素C含量均較佳,可作為即食型食品。20838
畢業論文關鍵詞: 果蔬粉;蘋果;胡蘿卜;護色;制備工藝路線
 
Preparation process and parameter design of the fruit and vegetable powder
Abstract: This research was focused on the development of fruit and vegetable powder based on apple and carrot as raw materials. This article mainly was discussed the apple and carrot processing technology, color protection, routes for preparing effects on the quality of the product. The results indicated that the quality of the apple power was the best after was dealt with 0.5% L-cys , 0.3% citric acid, 0.5% oxalic acid and 0.5% NaCl for color protecting ,blanching lasts 2min and ,immersion at nomal temperature for 15min . Under orthogonal factor treament of the carrot power, the best composion of them was 0.2% L-cys , 1.4% citric acid , 0.5% oxalic acid  and 1.0% NaCl after immersion at nomal temperature for 15min. Results different dry methods had different effect on the moisture content, VC content and pH of apple and carrot power. To analysis these to determine the vacuum freeze drying is a kind of good preparation process of fruit and vegetable powder. In addition, mix up apple pulp and carrot pulp according a certain proportion through orthogonal experiments and sensory evaluation research to get a formulation for the compound fruit and vegetable powder:apple: carrots ratio of 1:1 and sugar content was 2%. 源¥自%六:維;論-文'網=www.mmeqir.tw
KeyWords : fruit and vegetable powder ; apple ; carrot ; color protection ; routes
 
目  錄
1緒論    1
1.1果蔬的概述    1
1.1.1果蔬的營養價值    1
1.1.2蘋果的營養保健價值    1
1.1.3胡蘿卜的營養保健價值    1
1.2果蔬的加工現狀概述    2
1.3果蔬粉概述    2
1.3.1果蔬粉的營養價值    3
1.3.2果蔬粉加工的國內外研究現狀概述    3
1.3.3果蔬粉的應用前景    4
1.4影響果蔬粉產品質量品質的因素    4
1.4.1護色劑    5
1.4.2干燥方式    6
1.5 本課題的研究目的和意義    6
2 材料與方法    7
2.1 實驗材料    7
2.2 儀器與設備    7
2.3 實驗方法    8
2.3.1工藝流程及操作要點    8
2.3.2果蔬的預處理    9
2.3.3護色正交實驗設計    11
2.3.4果蔬粉中水分含量的測定    12
2.3.5果蔬粉中維c含量的測定    12
2.3.6果蔬粉pH值的測定    12
2.3.7感官評定    12
3 結果與討論    14
3.1蘋果護色工藝的研究    14
3.1.1蘋果護色條件的確定    14 即食果蔬粉的制備工藝路線及參數設計:http://www.mmeqir.tw/shiping/20180409/12767.html
------分隔線----------------------------
推薦內容
体彩22选5