鱼肚非油炸膨化术研究-毕业论文.docxVIP

毕业论文论文题目： 鱼肚非油炸膨化技术研究 所在学院： 食品工程分院 专业班级： 学生： 指导教师： 二0一五年 四 月目 录题目1摘要及关键词11前言11.1鱼肚及其功能简介11.2国内外研究现状及发展趋势31.3本课题研究的意义和目的32材料与方法42.1实验材料42.2鱼肚的含水量测定42.3膨化方法42.4鱼肚膨化后的判定指标53结果与分析53.1微波的膨化时间对鱼肚膨化的影响53.2微波对不同含水量的鱼肚膨化的影响63.3微波的膨化功率对鱼肚膨化的影响73.4盐炒、沙炒对不同含水量的鱼肚膨化的影响73.5盐炒、沙炒的时间对鱼肚膨化的影响83.6盐炒、沙炒的温度对鱼肚膨化的影响94结论9参考文献10致谢12鱼肚非油炸膨化技术研究摘 要： 该文以鱼肚为原料，并采取直接干燥法测定鱼肚的含水量，研究鱼肚在微波、盐炒、沙炒膨化后的效果，在每个不同的膨化温度，每个不同的膨化时间里进行膨化，膨化之后的鱼肚进行膨化度的测定，色泽是否正常，外形是否饱满。本实验室采用膨化度测定，利用鱼肚膨化前与膨化后的体积比，来确定鱼肚膨化过程的最佳温度、时间和含水量。膨化度能反映出鱼肚的膨化程度，比例越小，膨化度越高；反之，膨化度则越低。结果表明：膨化度最高，色泽最好的，外形饱满的那一份鱼肚的膨化温度、膨化时间和所含水量，即为鱼肚在这一方法膨化过程中的最佳膨化温度、时间和含水量。本实验得到鱼肚在微波膨化的最佳功率、时间和含水量分别为700W、100s和15%；在盐炒和沙炒膨化的最佳温度、时间和含水量分别为160℃、5min和13%；而盐炒相对于沙炒后的鱼肚来说，香味更浓。关键词：鱼肚；非油炸； 膨化Study On Non-fried Puffing Technology of Fish BladderAbstract：This paper takes the swim bladder of fish as the raw material, and conducts the direct drying method to determinate the moisture content of the fish, and to research puffed effect of the fish after being in the microwave, salty fried, and sandy fried. The fish was puffed in each of the extrusion temperature and bulking time, then was measured for puffing degree measurement, whether the color is normal or not and the shape is full or not. The laboratory takes the puffing degree determination, that is using the volume ratio between before expanded and after expanded , to determine the optimum temperature, time and water in puffing process of swim bladder. The volume ratio can reflect the expanded degree of swim bladder:the smaller the ratio ,the higher the puffing degree; conversely, the lower the puffing degree. The results show that: the puffing temperature, swelling time and moisture content of the fish that of the highest puffing degree, the best color and plump appearance are meanwhile the optimum puffing temperature, swelling time and moisture content of a fish in the expansion process.The experiment works out the optimal power, time and moisture content of fish in the microwave puffing were 700W,100s and 15%; th