功能食品学论文 西兰花麦片.doc

功能性食品学论文功能性食品学论文班级：班级：A10A10食安食安姓名：姓名：王盼盼王盼盼学号：学号：1005101191005101192目录摘要.......................................................................................2关键词.....................................................................................2前言.......................................................................................21.西兰花的营养和功能.......................................................................31.1补充Vc ............................................................................31.2提高人体免疫系统抗癌能力 ..........................................................31.3 抗衰老、降血糖 ...................................................................32燕麦的营养和功能..........................................................................32.1.降低胆固醇 .......................................................................42.2.促进益生菌增值 ...................................................................42.3. 抗氧化延缓衰老 ..................................................................43.西兰花燕麦的开发方案.....................................................................43.1西兰花粉的制备 ....................................................................43.2原辅料用量初筛 ....................................................................43.3原辅料用量正交实验设计 ............................................................43.4工艺流程 ..........................................................................53.5加工技术要点 ......................................................................53.6产品配料 ..........................................................................54.安全性评价...............................................................................55.结束语...................................................................................6参考文献...................................................................................63西兰花燕麦功能食品的初步研制王盼盼（浙江海洋学院 食品与医药学院， 浙江 舟山 316000）摘要：摘要：西兰花、燕麦均属人类常食食品，位于世界公认的高营养价值农产品前列。

前者是“Vc之王”，后者富含不饱和脂肪酸现将两者结合，制得西兰花麦片，使其营养更均衡，具有显著的增强免疫力，延缓衰老的功效文章简单的介绍了西兰花，燕麦各自的营养价值和保健功效从滤液比例、甜味剂、酸味剂、白砂糖与蜂蜜比例为变量，通过正交实验方法，以色香味感官为评判指标的方法，确定了西兰花燕麦原辅料用量比例，为找到适宜的口味提供了行之有效的方法文中详细介绍了产品的工艺制作和功能性评价方法将为西兰花燕麦作为一种工业化生产食品提供了参考依据关键词：关键词：西兰花；燕麦;保健功能；开发利用前言前言: :2010年，徐丽，杜淑霞等通过《高职大学生早餐认知态度及营养状况分析发现》[1]，高职大学生营养不良者占29.56％，营养过剩者占1.72％，每天吃早餐的学生占57.8％，仅1.4％的学生早餐营养充足学生不吃早餐的原因主要是早上起床晚而担心上课迟到由此可见，忽略早餐，早已是许多人生活的常态早餐的缺失,短时间难以提供人体所需的能量与营养, 影响上午的学习与工作效率久而久之很可能为自身的疾病的产生留下很大隐患只有有热水，杯子，西兰花麦片随时随地，即冲即食的食用方法，其简易、快捷的特性更能适应现代生活的快节奏。

于此同时两者都具有极高的营养价值，并以得到人们的广泛认可燕麦的生产工艺已比较成熟，但在市场上，燕麦的口味单一，无法满足人们口味多样性的要求西兰花作为高回报的经济性作物，目前在中国其销售还处于简单的冰冻包装，以新鲜果蔬的销售为主本文西兰花粉的制作和利用是一次其在营养物质的提取和深加工方面的探索The Preliminary Research of Oats with Broccoli Functional FoodPan-Pan Wang(College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China)Abstract: Broccoli and oats are familiar with us,which high nutritional value have been recognized in the world. The former is the king of Vc, the latter are rich with unsaturated fatty acids. Now we will combination both to make oats with broccoli. It has more balanced nutrition, immune and anti-aging function. The article simply introduces the nutritional and efficacy of broccoli,and oat . Through the variable of filtrate rate, citric acid,and proportion of white granulated sugar and honey, the methods of orthogonal test, the evaluation indicators of color, flavor and senses,to ensure the usage ratio of Raw material. It is effective way to find suitable taste . This paper introduces the production process of the product and functional evaluation methodwhich can provide a reference for oat wih broccoli industrialized production as a new Functional FoodKey words: Broccoli; Oats; Health care function; The development and utilizationObjective: In 2010, Xu Li, Du Shuxia Through research of《Analysis of breakfast cognition and nutritional status of students in higher vocational school》,found that the total malnutrition rate and over nutrition rate were 29.56％, 57.8％ of students had their breakfast daily, Only 1.4％ of students had sufficient nutrition for breakfast. The main cause of breakfast skipping was getting up late. Thus it can be seen skip breakfast is already normal life for a lot of people. The lack of breakfast at short time 4will can’t to provide bodywiyh full energy and nutrients, Influence on the morning of learning and work efficiency .As time passes is likely to leave great hidden trouble for their disease. only hot water and glass broccoli cereal anywhere at any time, that is ready to eat it. The simple and fast characteristics more can adapt to the fast pace of modern life.At the same time they both have high nutritional value and get widespread recognition. Oat production technology has been mature.But in the market, the taste of oat is single, cannot satisfy the requirement of diversity of tastes. The broccoli as the economy crops of high returns, now its sales in China is still in the freezing of simple packaging, mainly sales of fresh fruits and vegetables. This article is an extraction on broccoli production and 。