畢業(yè)論文(設(shè)計(jì))低糖南瓜脯的加工工藝-wenkub
2023-07-08 14:08:50 本頁(yè)面
【正文】 gonal test to determine the optimum technology parameters: vacuum permeability sugar method two times, 30% glucose,30% sucrose and 40% starch syrup position sugar clear night. According to the result of the experiment can know, The best conditions for the form is add ％CMC, use the colloid mill the way to handleKey words Vacuum infiltration Low—sugar Transparency Preserved pumpkin江蘇畜牧獸醫(yī)職業(yè)技術(shù)學(xué)院論文（設(shè)計(jì)）II目錄引言 ................................................................11 材料與方法 ........................................................1 材料與設(shè)備 ......................................................1 材料 ..........................................................1 設(shè)備 ..........................................................1 工藝流程 ........................................................1 操作要點(diǎn) ........................................................2 挑選南瓜 ......................................................2 清洗、去皮 ....................................................2 清洗、切分 ....................................................2 去瓤、去籽、切片 ..............................................2 電解質(zhì)浸泡 ....................................................2 真空抽氣 ......................................................2 配糖液 ........................................................2 ......................................................2 糖漬 ..........................................................3 .........................................................32 結(jié)果與分析 ........................................................3 CMC 黃原膠 明膠 保形實(shí)驗(yàn) ........................................3 保質(zhì)條件的選擇 ..................................................53 討論與結(jié)果 ........................................................5參考文獻(xiàn) .....................
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