(工作方案设计书)低糖南瓜脯的加工工艺.doc

PAGE / NUMPAGES 封面 作者：PanHongliang 仅供个人学习 学号：200904053326 毕业论文（设计） 低糖南瓜脯的加工工艺 The processing technic of Low—Sugar preserved pumpkin 王晓涵 Wang Xiao Han 指导老师：张焕新 班级：食安检093 系（部）：食品科技系 专业：食品安全与检验 答辩时间：二0一二年六月 低糖南瓜脯的加工工艺 【摘要】 以老熟的南瓜为主要原料，研究南瓜保健食品—低糖南瓜脯的制作工艺，以CMC、明胶、黄原胶的等对南瓜脯的饱满度、透明度的影响为研究对象，通过正交实验设计确定最优工艺参数为：两次抽真空渗糖方法， 30％葡萄糖、30％蔗糖和40％淀粉糖浆组成糖清夜。根据实验结果可知，最佳保形条件为1.2％CMC采用胶体磨方式处理。 关键词 真空渗糖；低糖；透明度；南瓜脯 The processing technic of Low—Sugar preserved pumpkin Abstract Taking pumpkined as main material, the technology of low-sugar preserved pumpkin wasresearched, which possess the trait of health care. The effects of CMC, gelatin and xanthan gum onthe degree of saturation and diaphaneity of preserved pumpkin were taken as the studying objects was involved in this paper. Through orthogonal test to determine the optimum technology parameters: vacuumpermeability sugar methodtwo times, 30% glucose,30% sucroseand 40% starch syrupcomposition sugar clearnight. According to the result of the experiment can know, The best conditions for the form is add 1.2％CMC, use the colloid mill the way to handle Key words 　 Vacuum infiltration Low—sugar Transparency Preserved pumpkin 目录 引言 HYPERLINK \l _Toc13620 1 TOC \o 1-3 \h \u HYPERLINK \l _Toc14545 1 材料与方法 1 HYPERLINK \l _Toc3154 1.1 材料与设备 1 HYPERLINK \l _Toc17940 1.1.1 材料 1 HYPERLINK \l _Toc25836 1.1.2 设备 1 HYPERLINK \l _Toc10550 1.2 工艺流程 1 HYPERLINK \l _Toc10837 1.3 操作要点 2 HYPERLINK \l _Toc27572 1.3.1 挑选南瓜 2 HYPERLINK \l _Toc3411 1.3.2 清洗、去皮 2 HYPERLINK \l _Toc7028 1.3.3 清洗、切分 2 HYPERLINK \l _Toc27527 1.3.4 去瓤、去籽、切片 2 HYPERLINK \l _Toc20893 1.3.5 电解质浸泡 2 HYPERLINK \l _Toc2909 1.3.6 真空抽气 2 HYPERLINK \l _Toc3395 1.3.7 配糖液 2 HYPERLINK \l _Toc24718 1.3.8真空渗糖 2 HYPERLINK \l _Toc26729 1.3.9 糖渍 3 HYPERLINK \l _Toc25998 1.3.10干燥 3 HYPERLINK \l _Toc14754 2 结果与分析 3 HYPERLINK \l _Toc3846 2.1 CMC 黄原胶 明胶 保形实验 3 HYPERLINK \l _Toc28786 2.2 保质条件的选择 5 HYPERLINK