藠头副产物制备葱香调味品技术研究.docVIP

藠头副产物制备葱香调味品技术研究 藠头副产物制备葱香调味品技术研究(8000字) 摘 要：本文对盐渍藠头副产物的回收与利用问题进行了探讨。探究盐渍藠头废弃物高效低成本脱盐的条件，将藠头、腌制好的剁辣椒及水以一定的配料比打浆，通过感官评价得出最适配料比；分别添加不同种类的天然葱属类 ... p藠头副产物制备葱香调味品技术研究(8000字)br / 摘nbsp; 要：本文对盐渍藠头副产物的回收与利用问题进行了探讨。探究盐渍藠头废弃物高效低成本脱盐的条件，将藠头、腌制好的剁辣椒及水以一定的配料比打浆，通过感官评价得出最适配料比；分别添加不同种类的天然葱属类增香酶制剂提高产品的风味及营养成分，通过测定，再比较。研究表明：高效低成本脱盐最适条件为以料液比1:2，常温浸泡1h或以常温流水冲洗30min可以获得咸味适中的产品；辣椒、藠头、水的配料比为1:1.2:0.6时，稠度适中，气味协调；添加了1％蒜汁增香酶制剂的产品蒜素含量最高，藠香浓厚。br / 关键词：盐渍藠头；回收利用；调味料；蒜素br / br / Study on the technique of making shallot flavoring with wastes of pickled Allium chinensebr / Abstract: This paper is discussed about the question of recycling and utilizing Allium by-products. To explore the best conditions of desalting in high efficiency, low cost of salinized Allium by-products, and to use Chili, Allium chinense, water on different proportion to beat and break ,then throug the sense evaluation of products to get the moderate viscosity. Through addingnbsp; different kind of natural allium zymin to improve the content of allicin and to increase flavor and nutrition,then to determinate and to compare the products. Research shows that the optimal conditions of High efficiency, low cost for desalting is material liquid on the proportion of 1:2, under normal temperature soaking one hour or using water to wash half an hour. Chili, Allium chinense, water on proportion of 1:1. 2:0.6 can get the product of moderate viscosity, coordinate smells and through adding natural enzyme of 1% allicin can get a product with the highest content of Allicin . span class=Fnb894/span br / Key words: Pickled allium chinense；Recycling and Utilizing；Flavoring condiment；Allicin /p pP/P P因为有两个水箱，所以把它分成两个部分来分别设计。BR系统设计BR1 上水箱液位的自动调节BR在这个部分中控制的是上水箱的液位。系统原理图如图2-1所示。单相泵正常运行，打开阀1和阀2，打开上水箱的出水阀，电动调节阀以一定的开度来控制进入水箱的水流量，调节手段是通过将压力变送器检测到的电信号送入中，经过A/D变换成数字信号，送入数字PID调节器中，经PID算法后将控制量经过D/A转换成与电动调节阀开度相对应的电信号送入电动调节阀中控制通道中的水流量。BR当上水箱的液位小于设定值时，压力变送器检测到的信号小于设定值，设定值与反馈值的差就是PID调节器的输入偏差信号。经过运算后即输出控制信号给电动调节阀，使其开度增大，以使通道里的水流量变大，增加水箱里的储水量，液位升高。当液位升高到设定