脱水绿豆芽加工与品质研究修改稿0529.docVIP

江苏农牧科技职业学院毕业论文 PAGE \* MERGEFORMAT13 脱水绿豆芽加工及品质研究 【摘 要】 豆芽菜是国人非常喜欢吃的食物，具有口感好、营养高等优点，而且还可以作为保健食品食用。将豆类作物制作成为豆芽的过程中，豆类当中有些不利于人体吸收的物质得以消除，而且口感得到了很大的改善，其中的营养物质发生转化而更容易消化吸收。但是产生的豆芽因为其本身脆性很高，不利于远距离运输，而且不利于长时间保存。基于以上缺点，我们需要对豆芽进行进一步处理。本论文通过对绿豆芽的研究，将其经过一系列过程的预处理，然后通过热风干燥法制成脱水绿豆芽，并对其营养成分与绿豆和新鲜绿豆芽进行了比较。 【关 键 词】 绿豆芽、脱水、品质 Studies on the Processing of Dehydrated Green Bean Sprouts and Its Qualities Abstract: Bean sprouts are a kind of favorite vegetables. In the processing of sprouting, some ingredients which affected the flavor and nutrition are eliminated. In result, proteins and sugars are transformed to the other forms which could be absorbed easily. However, bean sprouts are brittle and short in shelf life. This resulted in low profits in the manufactory corporation. It is necessary to process it into profitable products, as well as provide more kinds of food into market. Utilizing the green bean sprouts as the main material, the processing technology of dehydrated bean sprout were investigated, including of blanching, crispness-keeping, maltodextrin preparation and hot-air drying. The nutrients of dehydrated bean sprouts were investigated compared with fresh bean sprouts and green bean. Key words: green bean sprouts; preparation; qualities 目 录 TOC \o 1-3 \h \z \u HYPERLINK \l _Toc389086173 目 录 PAGEREF _Toc389086173 \h 1 HYPERLINK \l _Toc389086174 1 绿豆芽的定义和生产现状 PAGEREF _Toc389086174 \h 2 HYPERLINK \l _Toc389086175 1.1绿豆芽的定义 PAGEREF _Toc389086175 \h 2 HYPERLINK \l _Toc389086176 1.2豆芽菜的生产现状 PAGEREF _Toc389086176 \h 2 HYPERLINK \l _Toc389086177 2 脱水绿豆芽原理——常压热风干燥法 PAGEREF _Toc389086177 \h 2 HYPERLINK \l _Toc389086178 3 脱水绿豆芽的制作 PAGEREF _Toc389086178 \h 3 HYPERLINK \l _Toc389086179 3.1原料与试剂 PAGEREF _Toc389086179 \h 3 HYPERLINK \l _Toc389086180 3.2主要设备 PAGEREF _Toc389086180 \h 3 HYPERLINK \l _Toc389086181 3.3脱水绿豆芽的前处理研究 PAGEREF _Toc389086181 \h 3 HYPERLINK \l _Toc389086182 3.3.1脱水绿豆芽加工工艺流程 PAGEREF _Toc389086182 \h 3 HYPERLINK \l _Toc389086183 3.3.2绿豆芽