速冻饺子的加工技术及发展详解.doc

河南质量工程职业学院毕业设计（论文）　 速冻饺子的加工技术及发展 系 别：食品与化工系 专 业：食品营养与检测 班 级：13级食检1班 学生姓名：聂玉荣 指导教师：马振兴 完成日期：2016-3-17 河南质量工程职业学院 毕业设计（论文）任务书 班 级 13级食检1班 学生姓名 聂玉荣 指导教师 马振兴 设计（论文）题目 速冻饺子的加工技术及前景 主要 研究 内容 速冻饺子的加工技术及前景 主要技 术指标 或研究 目标 主要研究速冻饺子的加工技术、影响制作速冻饺子 的因素以及速冻饺子的发展前景。 基本 要求 1学会查阅文献资料 2 掌握书写论文的基本要求，能独立完成论文写作 3 能够独立进行研究工作 主要参 考资料 及文献 【1】许秀峰． 速冻食品（水饺、汤圆）生产缺陷的改善[J].中外食品，2004:26—29． 【2】张锦丽，侯汉学，鲁墨森． 改善速冻水饺品质的研究[J]食品工业科技，2005:79—81． 【3】李昌文，岳青，张文叶． 影响速冻水饺品质的因素[J]粮油加工与食品机械 2005:5—7． 目录 摘要·······························································1 前言·······························································2 1速冻水饺概述······················································2 2速冻水饺的加工工艺················································2 2.1原料的预处理·····················································2 2.1.1蔬菜的预处理···················································2 2.1.2肉类预处理·····················································3 2.2配料·····························································3 2.3面团的调制······················································4 2.4饺子面皮的辊压成型··············································5 2.5饺子的成型（包制）················································5 2.6速冻·····························································6 2.7速冻饺子加工工艺一览表···········································7 3速冻水饺的营养价值·················································7 4速冻水饺生产中常见问题及解决措施···································8 4.1水饺色泽差 ······························8 4.2速冻后成品水饺形状不够完整饱满 ··································8 4.3水饺风味差 ······················································8 5速冻食品的发展趋势·················································8 5.1加工技术更加先进·················································9 5.2向绿色食品方向发展···············································9 5.3产品开发“民族特色”与“统一风味”共存···························9 5.4业务和集团消费的速冻食品比例增加·································9 5.5流通和消费领域的冷链将日益完善···································9 参考文献············