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东北农业大学学位论文　　　　　　　　　　　　　　学号：A 芹菜风味猪皮胨生产工艺研究 学生姓名： 指导教师： 所在院系： 所学专业： 研究方向： 东北农业大学 中国·哈尔滨 201年5月 Northeast Agricultural University Bachelor Dissertation Student I.D.:A celery?flavour pigskin peptone of the production process flow studies Student Name: Xiufang Zhang Tutor Name: Yibing Feng Department: Food institute Specialty : Food science and Engineering Research Field : Food Northeast Agricultural University Harbin ?China May 201 摘要 目的：利用猪皮和芹菜为主要原料，提高猪皮的食用口感，便于人们有效的利用猪中的营养物质，通过实验不同条件下中营养成分确定了最佳的胨熬制时间最佳的熬制猪胨条件为时间h，温度80℃，条件下制得的营养成分含量最佳。 关键词：猪 芹菜汁 营养成分 最佳条件 celeryflavour pigskin peptone of the production process flow studies Abstract: Purpose:Using the pigskin and celery as the main raw material, improve the pigskin edible flavor, facilitate the effective utilization of nutrients, celery and pigskin optimizing process, determine the best conditions of stewing, produce nutritious and delicious pigskin peptone. Methods:By single factor and orthogonal experiment, according to the different conditions the discretion of the nutrition composition content in the pigskin peptone, determined the skin peptone stewing time, temperature and water and boil the best proportion of material.Through the sensory evaluation to determine the optimal adding vegetable juice. Results:Experimental results show that the best stewed pork peptone conditions for alkali soaking concentration was 5%, the soaking time of 30min, water and raw material ratio of 3:1, heating time 4 h, the heating temperature of 80 ℃, add celery juice 20%, under the condition of multidimensional skin peptone nutrient content and taste the best. Conclusions: According to this research adopts the formula and processing technology of pigskin peptone, fresh green color, uniform organization, elastic, with the scent of celery instead of pigskin animal flavour, let a person full of appetite. Determine the best conditions of stewing, maximize the protein content of pigskin peptone. Key