香蕉花生酱的加工工艺研究.docVIP

学号 200405825327 毕业论文（设计） 香蕉花生酱的加工工艺研究 Peanut butter banana processing research XXX XXXXX 指导老师： XXX 班 级： XXXX 系 （部）： 食品科技系 专 业： 食品安全与检验 答辩时间： 二○○九X年X月 目录 前 言·····································································1 1? 试验材料与方法························································2 1.1 试验原料·····························································2 1.2 香蕉粉加工工艺流程 1.3 香蕉花生酱制作工艺流程···············································2 1.4 试验方法·····························································2 1.4.1 香蕉护色方法筛选试验················································2 1.4.2 香蕉酱干燥条件筛选试验··············································2 1.4.3 花生烘烤工艺条件的筛选试验··········································2 1.4.4 香蕉粉添加量确定的单因素试验········································2 1.4.5 乳化剂添加量确定的单因素试验········································2 1.4.6 植物油添加量确定的单因素试验········································3 2 结果与分析······························································3 3 结 论··································································5 致 谢··································································6 参考文献··································································7 摘? 要：本试验以香蕉和花生为原料对香蕉的护色、干燥方法及香蕉花生酱的加工工艺进行了研究。 试验证明单甘酯添加量为2.5％，香蕉粉的添加量为20％，植物油的添加量为7％。在此最佳工艺下制作出的产品口感细腻，涂沫性及口融性较好，组织形态呈浓稠状，无油析，沉降或结晶现象，色泽酱体呈黄棕色，均匀一致，具有浓郁的花生香味和香蕉的清香味，酱香浓郁。 关 键 词：香蕉；花生；香蕉花生酱；加工工艺 Abstract: In this study, to bananas and peanuts as raw material for banana color, dry peanut butter and banana processing technology was studied. Monoglyceride its adding 2.5%, bananas 20% of its adding flour, vegetable oil 7% of its adding. In the best technology to produce products under the delicate taste, and I涂沫better financial, organizational form was thick like oil-free analysis, sedimentation, or crystallization phenomena, these lanes are yellow-brown color of butter, uniform, with rich peanut flavor and ar