果冻的配方制作.doc

果冻的配方制作 生化系 生物实验技术 学生姓名： 李天慕 ??????????????????指导老师：李峰 目录第2章：列举酸奶果冻和水果果冻的研究及制作2.1：酸奶果冻的研究及制作2.1.1，原料及用量2.1.2，做法2.2：水果果冻的研究及制作?2.2.1，料?2.2.2，制作方法第3章：对果冻配方中魔芋胶的研究3.1：材料?3.1.1，原料?3.1.2，仪器3.2:实验方法（流程及操作要点）3.3：最佳果冻配方的确定第4章：结果第5章：结论 摘 要 果冻是用增稠剂(海藻酸钠、琼脂、明胶、卡拉胶等)加入各种人工合成香精、着色剂、甜味剂、酸味剂配制而成。一般果冻来自海藻和陆生植物，它们在提取过程中经过酸、碱、漂白等工艺处理，使其原有的维生素、无机盐等 营养成分均丧失贻尽；海藻酸钠、琼脂等摄入过多会影响人体对脂肪、蛋白质的吸收，尤其是铁、锌等无机盐由于结合成不可溶性混合物，降低了人体对铁、锌等微量元素的吸收。“天然果蔬类果冻”采用海洋生物及天然陆地植物提出有效成分，加入天然果蔬类原汁以及其它对人体无害的食用添加剂，科学配比而成。对人体更加有益，而果冻中丰富的膳食纤维对预防“现代文明病”有积极意义，所以通过对果实的研究，研制出具有营养价值的果冻是很有必要的。 关键字： 果冻；原料制作；研究 abstract The jelly is to use to increase a dense to join various artificial to synthesize fragrance extract and apply color a , sweet flavor and acerbity prepare but become.The general jelly comes from seaweed and six living a plant, they are in the process of withdrawing in pass by sour, alkali, bleach etc. craft processing, make it originally possessed of vitamin, have no machine salt etc. the nourishment composition all lose Yi to the utmost;The seaweed sour sodium, and Qiong fat...etc. absorb excessive will influence human bodys absorption for fat, protein, is particularly iron, and zinc...etc. to have no machine salt because of combining not dissolubility mixture, lowered human bodys absorption for trace elements, such as iron and zinc...etc..Natural fruit Shu jelly adoption marine life and natural land plant put forward effective composition and join natural fruit Shu juice and other to the human body harmless edible additive, science goes together with a ratio but become.Be getting more beneficial to the human body, but the abundant meal fiber in the jelly pass the research toward the fruit towards preventmodern civilization disease from hasing aggressive meaning, so and develop to submit the jelly of having the nourishment value is have much of necessary. Key word： Jelly;The raw material creates;Study. 2 果冻的配方制作 生物实验技术