【正文】 東北農(nóng)業(yè)大學(xué)學(xué)位論文 學(xué)號： A10110324 芹菜風(fēng)味豬皮胨生產(chǎn)工藝研究 學(xué)生姓名： 指導(dǎo)教師： 所在院系： 食品學(xué)院 所學(xué)專業(yè)： 食品科學(xué)與工程 研究方向： 食品 東北農(nóng)業(yè)大學(xué) 中國 哈爾濱 2021 年 5 月 Northeast Agricultural University Bachelor Dissertation Student .:A10110324 celery flavour pigskin peptone of the production process flow studies Student Name: Tutor Name: Department: Food institute Specialty : Food science and Engineering Research Field : Food Northeast Agricultural University Harbin ? China May 2021多維皮凍生產(chǎn)工藝研究 I 摘 要 目的： 利用豬皮 和芹菜為主要原料，提高豬皮的食用口感， 便于人們有效的利用 芹菜和 豬 皮 中的營養(yǎng)物質(zhì)， 優(yōu)化生產(chǎn)工藝，確定最佳的熬制條件，制作出營養(yǎng)又美味的豬皮胨。 方法： 通過 單因素以及正交 實(shí)驗(yàn) 測定，根據(jù) 不同條件下 所得豬皮胨 中營養(yǎng)成分 含量的高低， 確定了最佳的 皮 胨熬制時(shí)間 、熬制溫度和水與原料的最佳比例。通過感官評價(jià)，確定蔬菜汁最適添加比例。 結(jié)果： 最佳的熬制豬 皮 胨條件為 浸泡堿濃度為 5%，浸泡時(shí)間為 30min，水與原料比例為 3： 1，加熱 時(shí)間 4h， 加熱 溫度 80℃ ， 加芹菜汁 20%時(shí)，該 條件下制得的 芹菜風(fēng)味豬皮胨 營養(yǎng)成分含量 和口感 最佳。 結(jié)論： 按 照本研究采用的配方和加工工藝所生產(chǎn)的豬皮胨，顏色為鮮綠色，組織均勻，富有彈性，以芹菜的清香替代豬皮的葷腥味，讓人充滿食欲。確定了最佳的熬制條件，使豬皮胨中的蛋白質(zhì)含量最大化。 關(guān)鍵詞： 豬 皮 芹菜汁 營養(yǎng)成分 最佳條件 多維皮凍生產(chǎn)工藝研究 II Celery flavour pigskin peptone of the production process flow studies Abstract: 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 position content in the pigskin peptone, determined the skin peptone stewing time, temperature and water and boil the best proportion of 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 and processing technology of pigskin peptone, fresh green color, uniform anization, elastic, with the scent of celery instead of pigskin animal flavour, let a person full of appetite. Determine the best conditions of stewing, maximize the protein content of pigskin peptone. Keywords: pig bone vegetable juice nutritional ingredient optimum condition 多維皮凍生產(chǎn)工藝研究 III 目錄 摘要 .......................................................................................................................................................... I Abstract:..................................................................................................................................................II 目錄 ....................................................................................................................................................... III 1 前言 ................................................................................................................................................ 1 豬皮研究的背景 ...................................................................................................................... 1 豬皮的利用現(xiàn)狀 ...................................................................................................................... 1 添加芹菜汁的功效作用 ......................................................................................................... 2 研究的意義 .............................................................................................................................. 2 2 材料與方法 ................................................................................................................................... 3 材料與設(shè)備 .............................................................................................................................. 3 材料、藥品及試劑 ............................................................................................................. 3 主要設(shè)備 .............................................................................................................................. 3 方法 ........................................................................................................................................... 3 剔除脂肪、蛋白 ................................................................................................................. 3 水與原料的配比 ................................................................................................................. 3 脂肪含量測定 ...................................................................................................................... 3 水分含量測定 ...................................................................................................................... 3 蛋白質(zhì)含量測定 ................................................................................................................. 4 正交實(shí)驗(yàn) .............................................................................................................................. 4 3 結(jié)果與分析 ................................................................................................................................... 4 芹菜風(fēng)味豬皮胨制作工藝中堿濃度條件的確定 ............................................................. 4 芹菜風(fēng)味豬皮胨制作工藝中的浸泡時(shí)間條件的確定 .................................................... 5 芹菜風(fēng)味豬皮胨制作工藝中的水與原料的比例條件的確定 ....................................... 6 芹菜風(fēng)味豬皮胨制作工藝中加熱時(shí)間條件的確定 ......................................................... 6 芹菜風(fēng)味豬皮胨制作工藝中 加熱溫度條件的確定 ......................................................... 7 正交實(shí)驗(yàn)結(jié)果分析 ....................