毕业论文-淮山药蜂蜜果冻的工艺及其质构特点研究.doc

编编 号号自自学学考考试试毕毕业业论论文文题目：题目： 淮山药蜂蜜果冻的工艺及其质构 特点研究院 系 至善职业技术学院 专 业 食品科学与工程 班 级 学 号 学生姓名 指导教师 二〇一七年六月中文摘要淮山药蜂蜜果冻的工艺及其质构及特点研究淮山药蜂蜜果冻的工艺及其质构及特点研究摘要：摘要：以山药、和蜂蜜为主要原料，研制色泽美观、风味独特并具有一定保健功能的果 冻通过正交实验进行红枣蜂蜜果冻的研制结果表明，最佳生产配方为65%红枣汁、 0.8%混合胶〔m（琼脂）：m（黄原胶）=1：1〕、3%蜂蜜+0.1%蛋白糖和0.2%柠檬酸研 制的果冻色泽均匀、组织状态良好、风味独特由此制得的发酵型山药果冻质地均匀、 光滑、乳白色、半透明，有淡淡的发酵乳特有的芳香，酸甜适口，弹性和韧性良好，营 养丰富关键词：关键词：山药；蜂蜜；果冻；发酵AbstractIStudy on the processing technology and texture characteristics of Huai yam Honey JellyAbstract：：With Chinese yam and honey as main raw materials, the jelly with beautiful color, unique flavor and health care function was developed. Development of jujube honey jelly by orthogonal test. The results showed that the best formula was 65% red jujube juice, (m) (m) (xanthan gum), =1:1 (Qiong Zhi), +0.1% (3%) and citric acid. The jelly has uniform color, good organization and unique flavor. The fermented yam jelly produced by the invention has the advantages of uniform, smooth, creamy white, translucent, light aroma of fermented milk, sweet and sour taste, good elasticity and toughness, and rich nutrition.Keywords: Yam ; Honey ; Jelly ; Fermentation目录目目 录录第 1 章 绪论.............................................................................................................11.1 材料与方法............................................................................................................................11.1.1 山药的制备...........................................................................................................................................11.1.2 护色剂的选择.......................................................................................................................................11.1.3工艺流程.................................................................................................................................................11.1.4 山药汁的发酵.......................................................................................................................................11.1.5 操作要点...............................................................................................................................................11.1.6 试验设计...............................................................................................................................................1第 2 章 结果与分析.................................................................................................32.1 字体字号...............................................................................................................................32.1.1 标题写法..............................................................................................................................................32.2 胶凝剂的选择和比例的确定...............................................................................................3第 3 章 表格与公式.................................................................................................53.1 表...........................................................................................................................................5第 4 章 表的格式要求.............................................................................................74.1 表的格式...............................................................................................................................74.1.1 表..........................................................................................................................................................74.2 表的内容...............................................................................................................................7第 5 章 结论与展望.................................................................................................95.1 结论........................................................................................................................................95.2 不足之处及未来展望............................................................................................................9参考文献.................................................................................................................11致 谢.....................................................................................................................12附录 A： 作者在校期间发表的论文...................................................................13附录 B： .................................................................................................................14目录0第第 1 章章 绪论绪论山药味甘、性平，入肺、脾、肾经；不燥不腻；具有健脾补肺、益胃补肾、固肾益精、聪耳明目、助五脏、强筋骨、长志安神、延年益寿的功效。

利用山药浆进行乳酸发酵，乳酸菌可利用山药中的可溶性养分，而不具备分解纤维素的酶系统，也不具备水解蛋白质的酶系统，发酵过程不会降低其营养价值，且乳酸菌在发酵过程中会产生多种维生素，山药浆发酵后 V 酏、V 糯、谷氨酸等含量均增加，营养价值提高，制成的果冻风味更为独特，原料风味与发酵风味浑然一体，可产生令人喜爱的香味；更利于人体健康果冻作为人们喜欢的休闲食品，大部分保健功能非常有限，且营养价值低，有的果冻中过量的人工合成色素和防腐剂不但没有保健作用，而且对其主要消费人群的健康是有害的因此，本试验探讨了发酵型山药果冻的最佳生产工艺，利用山药研制山药保健果冻，以期能为生产上生产出口感较好，且集山药和果冻的营养价值于一体的新型果冻提供参考1.1 材料与方法材料与方法以怀山药、鲜牛奶和蜂蜜为主要原料,运用正交试验对怀山药分保健功能有限,营养价值也不高,有的甚至添加了人工合保使果;东的加工工艺进行研究,。