《风味魔芋糕加工工艺研究》-毕业学术论文（设计）.docVIP

PAGE I l 摘 要 本课题根据风味魔芋糕的定义和要求，通过添加剂（如卡拉胶，琼脂，大豆分离蛋白）的单因素实验和脱水率实验，可以得出当魔芋精粉为1.2g时，加入1.2g卡拉胶，0.8g琼脂时，得到的魔芋凝胶脱水率在30%以上，成型较好，粘弹性等可以达到预期要求；通过添加食盐，椰子粉，木糖醇等调味剂，使魔芋糕的口味达到要求，并得出当添加1.0g椰子粉，0.8g奶粉时。具有明显的椰奶香味，而且适当的添加大豆分离蛋白可以突出椰奶的香味，并且通过感官评价实验，研制出色泽、均一度、香味、口味及粘弹性均达到要求的魔芋糕制品。通过实验过程，确定切实可行的魔芋糕加工工艺。 关键词：魔芋糕，凝胶强度，透明度，成型度，粘弹性，口味，脱水率，感官评价。 l ABSTRACT This subject according to the definition of cake flavor konjac and requirement, through the additives (e.g. carrageenan, AGAR, soybean protein isolated) of the single factor experiment and dehydration rate experiment, it can be concluded that when konjac purified powder is 1.2 g, add 1.2 g carrageenan, 0.8 g AGAR, get konjac gel dehydration rate at 30% or more, a good forming, viscoelastic, etc, can be expected to reach; By adding salt, coconut powder, xylitol and flavoring, make konjac cake tastes to meet the requirements, and the conclusion that when adding 1.0 g coconut powder, 0.8 g milk powder. Has the obvious coconut milk fragrance, and the appropriate to add the soy protein isolated can highlight coconut milk fragrance, and through the sensual evaluation experiment, developed the color, fragrance, taste all once, and viscoelastic all meet the required konjac cake products. Through the experimental process, determine the feasible konjac cakes processing technology. Key WORD: Konjac gel strength, transparency, molding degrees, viscoelastic, taste, dehydrationrate,sensoryevaluation l 目 录 TOC \o 1-3 \h \z \u HYPERLINK \l _Toc295761280 摘 要 PAGEREF _Toc295761280 \h I HYPERLINK \l _Toc295761281 ABSTRACT PAGEREF _Toc295761281 \h II HYPERLINK \l _Toc295761282 目 录 PAGEREF _Toc295761282 \h 3 HYPERLINK \l _Toc295761283 第一章 绪论 PAGEREF _Toc295761283 \h 2 HYPERLINK \l _Toc295761284 1.1 魔芋简介 PAGEREF _Toc295761284 \h 2 HYPERLINK \l _Toc295761285 1.1.1魔芋的历史 PAGEREF _Toc295761285 \h 2 HYPERLINK \l _Toc295761286 1.2 魔芋的性质 PAGEREF _Toc295761286 \h 3 HYPERLINK \l _Toc295761287 1.2.1魔芋的食疗作用 PAGEREF _Toc295761287 \h 3 HYPERLINK