營養(yǎng)方便食品食用菌的開發(fā)

食品科學論文編號:SP106  論文字數(shù):10304,頁數(shù):19

目  錄
中文摘要 I
英文摘要 II
目錄 III
1. 緒論 1
 1.1 研究的背景和意義 1
 1.2 食用菌的產(chǎn)品科研現(xiàn)狀 2
 1.2.1 簡單加工 2
 1.2.2 用于保健及醫(yī)療方面的加工 3
 1.2.3 其它產(chǎn)品 3
 1.3 食用菌加工存在問題 4
 1.3.1食用菌的深加工問題 4
 1.3.2規(guī)模化生產(chǎn)程度較低 4
 1.3.3科技投入不足 4
 1.3.4政策扶持力度不夠 4
 1.4 食用菌深加工（凍干技術(shù)）的前景 4
 1.5 真空冷凍干燥簡介 5
2. 實驗部分 7
 2.1 實驗儀器及原料 7
 2.1.1 實驗儀器 7
 2.1.2 實驗原料 7
 2.2 實驗方法 7
 2.2.1 工藝流程 7
 2.2.2 工藝要點 7
 2.2.3 工藝參數(shù)選擇 9
3. 結(jié)果與討論 11
 3. 1 確定真空滲透工藝    11
 3.1.1 不同抽空時間對食用菌真空滲透的影響 11
 3.1.2 不同充氣時間對食用菌真空滲透的影響 11
 3.1.3 不同溫度對食用菌真空滲透的影響 12
 3.2 影響凍干結(jié)果的因素 12
 3.3 確定凍干工藝 15
 3.4 成品的口味 16
4．總結(jié)與展望 18
 4.1 總結(jié) 17
 4.2 展望 17
致謝 18
參考文獻 19

摘  要：食用菌含有豐富的蛋白質(zhì)和人體必需的多種氨基酸, 營養(yǎng)價值很高。食用菌還具有特殊營養(yǎng)保健功能和藥用價值。目前我國食用菌的主要加工方式還是以簡單的加工（罐頭、蜜餞、腌制品、糖制品）為主，深加工還處于起步階段。而近年來，人們對食用菌消費也提出了新的要求, 營養(yǎng)、新鮮、方便、保健成為新的消費時尚；我國又是食用菌生產(chǎn)大國，產(chǎn)量居世界第一，因此開展食用菌的深加工（凍干產(chǎn)品）非常有意義。
 本論文旨在以先進的真空滲透、冷凍干燥工藝取代原有的烘干、腌制， 用工業(yè)化手段生產(chǎn)高附加值的食用菌產(chǎn)品，既產(chǎn)生了經(jīng)濟效益，同時也加速了傳統(tǒng)農(nóng)業(yè)的高科技改造。
關(guān)鍵詞：食用菌 真空滲透 冷凍干燥

Abstract: Edible Funguses contains rich proteide and various essential amino acid, nutrient value was high. Edible funguses has the particular nutrition health function and medical value. At present, the main part processing way of the edible fungus of our country was simple process(can, candy, salted products,sugar products),deep processing is in starting phase. However, people also put forward the new consumptive request to edible funguses in recent years, nutrition、fresh、convenient、health care become a new consumption style; Our country is that edible funguses produces Great Power, output occupies the first place in the world, so develop the deep processing (freeze-drying product) of edible funguses has meaning very much.
 This paper aim at using the advanced processing technology vacuum penetration, freeze-drying to replace the old technology drying and salted , producting that have high additional value product, not only produced an economic benefit , also having accelerated the reforms of tradition agriculture at the same time.
Keywords: Edible Fungi; vacuuming penetration; freeze-drying