—本科毕业设计论文蘑菇杯汤加工工艺的研究.docVIP

摘 要实验以香菇为主要原料，配以虾米及混合蔬菜为辅料，参照香菇所具有的功能性及营养性，以及国内外方便汤的发展状况，对香菇杯汤配方、工艺及其稳定性进行了系统的研究，确定了其最优生产工艺参数，经过烤制、两次调配、均质、杀菌、浓缩、干燥、包装等工艺制作出口感好，风味佳，营养丰富的方便汤品。主要工作包括以下三个方面的内容： 香菇杯汤中各种调味剂添加量的确定。通过正交试验研究得出葱粉、蒜粉、胡椒粉、姜粉的最佳配比是5%、2%、2%、0.4%。此时，香菇杯汤的感官评价效果最优，口味香气适宜。 香菇杯汤的稳定性和复合稳定剂的研究。该实验通过稳定剂复合使用的正交实验表讨论出最佳稳定剂配比方案，CMC为0.10%，蒸馏单甘酯为0.10%，海藻酸钠为0.20%。探讨了香菇杯汤中可能存在的各个不稳定因素，分析了影响杯汤的稳定性因素，并且通过对各稳定剂稳定机理的掌握对实验结果进行分析讨论。 香菇杯汤的均质条件和杀菌条件的确定。通过反复试验得出最佳均质的条件是：均质压力为20Mpa均质温度为50℃。探讨了香菇杯汤在不同均质条件下的各自特点，系统的分析了影响香菇杯汤均质条件和杀菌条件的主要因素，并对结果进行分析讨论。 通过上述一系列的研究，制作出复水性好、口感顺滑、营养丰富的香菇杯汤方便食品。 关键词香菇粉营养方便汤工艺研究 Abstract The experiment with mushroom as the main raw material, match with dried shrimp and mixed vegetables as the auxiliary materials, with reference to the functional sex of the mushroom and nutrition, both at home and abroad and the development situation of convenient soup, mushroom soup recipe for cup, technology and its stability of the system, has confirmed its optimal production process parameters, after roasting, two deployment, uniform, sterilization, concentration, dry and so on packing, the export of the production process are good, better taste, rich in nutrition of the convenience of the soup. The main work includes the following three aspects: The mushroom soup all kinds of flavoring cup add quantity of. Through orthogonal test research that onion powder, garlic powder, pepper, ginger powder the best ratio is 5%, 2%, 2%, 0.4%. At this time, mushrooms cup of soup sensual evaluation optimal effect, taste aroma is suitable. A cup of soup and the stability of the mushroom compound stabilizers research. This experiment through the stabilizer composite use of orthogonal experiment table talk about best stabilizer ratio scheme, CMC is 0.10%, distillation single Kennedy ester of 0.10%, sodium alginate is 0.20%. Mushrooms cup of soup homogeneous conditions and the determination of sterilization condition. By repeatedly concluded that the best homogeneous condition: homogeneous pressure for 20 Mpa,