马蹄果冻加工工艺研究.doc
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马蹄果冻加工工艺研究,摘要本课题以马蹄汁、白砂糖为主要原料，研究马蹄果冻的加工工艺及最佳配方。通 过单因素实验和正交实验确定复合凝胶剂(卡拉胶、魔芋胶)的配比，凝胶剂的添 加量、白砂糖添加量、马蹄汁添加量、柠檬酸添加量对果冻产品品质的影响。 实验结果表明：卡拉胶、魔芋胶的配比为7: 3,总胶粉添加量为0.9% ,添加 1...
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马蹄果冻加工工艺研究
摘要
本课题以马蹄汁、白砂糖为主要原料，研究马蹄果冻的加工工艺及最佳配方。通 过单因素实验和正交实验确定复合凝胶剂(卡拉胶、魔芋胶)的配比，凝胶剂的添 加量、白砂糖添加量、马蹄汁添加量、柠檬酸添加量对果冻产品品质的影响。 实验结果表明：卡拉胶、魔芋胶的配比为7: 3,总胶粉添加量为0.9% ,添加 15%白砂糖、20%马蹄汁和0.12%柠檬酸。水浴85°C,杀菌15min，得到乳白色, 口感爽滑，酸甜可口的马蹄果冻，具有浓郁的马蹄风味。
关键词：马蹄；果冻；加工工艺；配方
abstract
With the water-chestnut juice and white granulated sugar as the chief raw materials， compounded other adjuvants，the processing technique and the best formula of water-chestnut jelly are studied. Through the proportion of the compound gels( Carrageenan and Konjak-gum) which we obtained in the single factor experiment and the orthogonality experiment, and the influence on the quality of the jelly produce which effected by the additional quantity of the gels, sugar， water-chestnut juice and citric acid，we can find the results as follow: The proportion of Carrageenan/ Konjak-gum is 7:3; the whole additional quantity of rubber powder is 0.9%, sugar 15%，water-chestnut juice 20% and citric acid 0.12%; after a sterilization under the temperature 85 °C for 15 minutes, the milkness and slipperiness water-chestnut jelly are come out, with the strong water-chestnut taste, acid and sweet.
Keywords: water-chestnut； jelly； processing technique； formula
摘要I
abstract II
1前言3
2实验材料设备与方法4
2. 1实验材料4
2. 2实验设备4
2. 3实验方法4
2. 3. 1马蹄果冻制作工艺流程4
2. 3. 2马蹄果冻制作操作要点5
2.3. 3成品检测方法5
3结果与分析6
3.1单因素实验6
3. 1. 1胶凝剂的选择6
3. 1. 1. 1复配胶粉的确定6
3.1.1.2复配胶粉的配比7
3.1.1.3复配胶粉的用量7
3.1.2马蹄汁添加量对果冻的影响8
3.1.3白砂糖添加量对果冻的影响8
3.1.4柠檬酸添加量对果冻的影响9
3.2最佳工艺参数的确定10
3.3杀菌条件的确定11
3.4过滤的必要性11
4产品质量指标11
4.1感官质量11
4.2理化指标12
4. 3微生物指标12
5结论12
目录
鸣谢13
摘要
本课题以马蹄汁、白砂糖为主要原料，研究马蹄果冻的加工工艺及最佳配方。通 过单因素实验和正交实验确定复合凝胶剂(卡拉胶、魔芋胶)的配比，凝胶剂的添 加量、白砂糖添加量、马蹄汁添加量、柠檬酸添加量对果冻产品品质的影响。 实验结果表明：卡拉胶、魔芋胶的配比为7: 3,总胶粉添加量为0.9% ,添加 15%白砂糖、20%马蹄汁和0.12%柠檬酸。水浴85°C,杀菌15min，得到乳白色, 口感爽滑，酸甜可口的马蹄果冻，具有浓郁的马蹄风味。
关键词：马蹄；果冻；加工工艺；配方
abstract
With the water-chestnut juice and white granulated sugar as the chief raw materials， compounded other adjuvants，the processing technique and the best formula of water-chestnut jelly are studied. Through the proportion of the compound gels( Carrageenan and Konjak-gum) which we obtained in the single factor experiment and the orthogonality experiment, and the influence on the quality of the jelly produce which effected by the additional quantity of the gels, sugar， water-chestnut juice and citric acid，we can find the results as follow: The proportion of Carrageenan/ Konjak-gum is 7:3; the whole additional quantity of rubber powder is 0.9%, sugar 15%，water-chestnut juice 20% and citric acid 0.12%; after a sterilization under the temperature 85 °C for 15 minutes, the milkness and slipperiness water-chestnut jelly are come out, with the strong water-chestnut taste, acid and sweet.
Keywords: water-chestnut； jelly； processing technique； formula
摘要I
abstract II
1前言3
2实验材料设备与方法4
2. 1实验材料4
2. 2实验设备4
2. 3实验方法4
2. 3. 1马蹄果冻制作工艺流程4
2. 3. 2马蹄果冻制作操作要点5
2.3. 3成品检测方法5
3结果与分析6
3.1单因素实验6
3. 1. 1胶凝剂的选择6
3. 1. 1. 1复配胶粉的确定6
3.1.1.2复配胶粉的配比7
3.1.1.3复配胶粉的用量7
3.1.2马蹄汁添加量对果冻的影响8
3.1.3白砂糖添加量对果冻的影响8
3.1.4柠檬酸添加量对果冻的影响9
3.2最佳工艺参数的确定10
3.3杀菌条件的确定11
3.4过滤的必要性11
4产品质量指标11
4.1感官质量11
4.2理化指标12
4. 3微生物指标12
5结论12
目录
鸣谢13
