魔芋糕毕业设计论文.doc

摘 要 XXX 本课题根据风味魔芋糕的定义和要求，通过添加剂（如卡拉胶，琼脂，大豆分离蛋白）的单因素实验和脱水率实验，可以得出当魔芋精粉为1.2g时，加入1.2g卡拉胶，0.8g琼脂时，得到的魔芋凝胶脱水率在30%以上，成型较好，粘弹性等可以达到预期要求；通过添加食盐，椰子粉，木糖醇等调味剂，使魔芋糕的口味达到要求，并得出当添加1.0g椰子粉，0.8g奶粉时。具有明显的椰奶香味，而且适当的添加大豆分离蛋白可以突出椰奶的香味，并且通过感官评价实验，研制出色泽、均一度、香味、口味及粘弹性均达到要求的魔芋糕制品。通过实验过程，确定切实可行的魔芋糕加工工艺。 关键词：魔芋糕，凝胶强度，透明度，成型度，粘弹性，口味，脱水率，感官评价。ABSTRACT This subject according to the definition of cake flavor konjac and requirement, through the additives (e.g. carrageenan, AGAR, soybean protein isolated) of the single factor experiment and dehydration rate experiment, it can be concluded that when konjac purified powder is 1.2 g, add 1.2 g carrageenan, 0.8 g AGAR, get konjac gel dehydration rate at 30% or more, a good forming, viscoelastic, etc, can be expected to reach; By adding salt, coconut powder, xylitol and flavoring, make konjac cake tastes to meet the requirements, and the conclusion that when adding 1.0 g coconut powder, 0.8 g milk powder. Has the obvious coconut milk fragrance, and the appropriate to add the soy protein isolated can highlight coconut milk fragrance, and through the sensual evaluation experiment, developed the color, fragrance, taste all once, and viscoelastic all meet the required konjac cake products. Through the experimental process, determine the feasible konjac cakes processing technology. Key WORD: Konjac gel strength, transparency, molding degrees, viscoelastic, taste, dehydrationrate,sensoryevaluation目录 摘 要 I ABSTRACT II 目 录 3 第一章 绪论 2 1.1 魔芋简介 2 1.1.1魔芋的历史 2 1.2 魔芋的性质 3 1.2.1魔芋的食疗作用 3 1.2.2魔芋的药用疗效 3 1.3魔芋粉的用途 4 1.4魔芋胶及其应用 5 1.5魔芋的资源分布、开发现状及前景………………………………………………………………….6 第二章 风味魔芋糕的研制 7 2.1材料与方法 7 2.1.1主要材料与试剂 7 2.1.2主要仪器和设备 7 2.1.3试验方法 7 2.2 单因素实验……………………………………………………………………………………………………....7 2.2.1卡拉胶的单因素实验………………………………………………………………………………....7 2.2.2 琼脂的单因素实验………………………………………………………………………………….…8 2.2.3 大豆分离蛋白的单因素实验……………………………………………………………….…….8 2.3 调味实验…………………………………………………………………………………………………………8 2.3.1食盐对口味的影响……………………………………………………………………………………..8 2.3.2 椰子粉对口味