紅薯纖維餅干生產(chǎn)工藝的研究

食品科學(xué)論文編號(hào):SP070  論文字?jǐn)?shù):11508,頁(yè)數(shù):24

 目  錄
中文摘要 I
英文摘要 II
目錄 III
1. 緒論 1
 1.1 紅薯纖維餅干研究現(xiàn)狀 1
 1.2 紅薯的營(yíng)養(yǎng)價(jià)值和保健功效 1
 1.3 紅薯渣的營(yíng)養(yǎng)價(jià)值 2
 1.4 甘薯纖維理化特性和提取工藝 3
 1.5 酥性餅干生產(chǎn)的技術(shù)標(biāo)準(zhǔn) 5
2．實(shí)驗(yàn)部分 6
 2.1 材料與設(shè)備 6
 2.2 餅干生產(chǎn)工藝流程 6
 2.3 操作要點(diǎn) 7
3. 結(jié)果與討論 10
 3.1 護(hù)色實(shí)驗(yàn)結(jié)果 10
 3.2 實(shí)驗(yàn)結(jié)果 10
 3.3 分析討論 13
4．總結(jié)與展望 15
 4.1 結(jié)論 15
 4.2 展望 16
致謝 18
參考文獻(xiàn) 19

摘 要：本文簡(jiǎn)要地介紹了紅薯及紅薯渣的營(yíng)養(yǎng)價(jià)值，保健功能，以及紅薯纖維餅干的現(xiàn)狀。目前市場(chǎng)上還未發(fā)現(xiàn)紅薯纖維餅干產(chǎn)品。類似的有大豆纖維餅干，麥麩纖維餅干，蔬菜餅干等。而鑒于紅薯渣豐富的營(yíng)養(yǎng)成分和所具有的保健功能都很好的適應(yīng)了餅干市場(chǎng)發(fā)展的需求。在當(dāng)今一切以健康為重的觀念下，可以預(yù)想，紅薯纖維餅干將有比較理想的市場(chǎng)前景。
 介紹了紅薯纖維的理化特性和提取工藝，并詳細(xì)描述了紅薯纖維餅干制作的工藝流程，原料配方，實(shí)驗(yàn)步驟以及操作要點(diǎn)。將實(shí)驗(yàn)結(jié)果對(duì)照餅干生產(chǎn)的技術(shù)指標(biāo)和感官指標(biāo)進(jìn)行品評(píng)和分析討論。并通過(guò)分析總結(jié)前一次的實(shí)驗(yàn)結(jié)果進(jìn)行配方、工藝的不斷改良，從而得到在外型，結(jié)構(gòu)，口感，色澤，香味上都令人較為滿意的產(chǎn)品。

關(guān)鍵詞：紅薯渣；前景；配方；改良

Abstract: This article brief introduction to the nutrition value of sweet potato and sweet potato waste, the health function, as well as the status of sweet potato fiber biscuits, Currently on the market have not found fiber biscuits sweet potato products. Similar to biscuits with soy fiber, wheat bran fiber biscuits, and biscuits with other vegetables. In view of sweet potato residue′nutrient-rich and health functions are very good adapted to the cookies market demand. All in today's health-oriented concept, it can be expected, sweet potato fiber biscuits will be a good market prospect.
 Introduced the physical and chemical properties of sweet potato fiber and extraction process, and a detailed description of the sweet potato fiber biscuits production processes, raw materials formulations, and operating points of the experimental steps. The experimental results will be compared with the technical indicators and sensory eva luation of the production of biscuits and analysis as will as discussed of the biscuits. Analyzed and summarized by the previous experimental results to continuous improvement the formula and the process ,in order to get the satisfing products both in shape, structure, texture, color and flavor.
 
Keywords：sweet potato waste; Prospects; Formula; Improved