芹菜风味猪皮胨生产工艺的研究.docVIP

PAGE 东北农业大学学位论文　　　　　　　　　　　　　　 学号：菜风味猪皮胨生产工艺研究学生姓名：指导教师： 所在院系：食品学院所学专业：食品科学与工程 研究方向：食品东北农业大学中国·哈尔滨2014年5月Northeast Agricultural University Bachelor Dissertation Student I.D.:elery?flavour pigskin peptone of the production process flow studies Student Name: Tutor Name: Department: Food institute Specialty : Food science and EngineeringResearch Field : Food Northeast Agricultural UniversityHarbin ?ChinaMay 2015多维皮冻生产工艺研究-I -摘 要多维皮冻生产工艺研究- PAGE I-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芹菜和猪皮中的营养物质，优化生产工艺，确定最佳的熬制条件，制作出营养又美味的猪皮胨。方法：通过单因素以及正交实验测定，根据不同条件下所得猪皮胨中营养成分含量的高低，确定了最佳的皮胨熬制时间、熬制温度和水与原料的最佳比例。通过感官评价，确定蔬菜汁最适添加比例。结果：最佳的熬制猪皮胨条件为浸泡碱浓度为5%，浸泡时间为30min，水与原料比例为3：1，加热时间4h，加热温度80℃，加芹菜汁20%时，该条件下制得的芹菜风味猪皮胨营养成分含量和口感最佳。结论：按照本研究采用的配方和加工工艺所生产的猪皮胨，颜色为鲜绿色，组织均匀，富有弹性，以芹菜的清香替代猪皮的荤腥味，让人充满食欲。确定了最佳的熬制条件，使猪皮胨中的蛋白质含量最大化。关键词：猪皮 芹菜汁 营养成分 最佳条件- PAGE III-Celery?flavour pigskin peptone of the production process flow studiesAbstract: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 an