【正文】 : 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(yíng)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(yíng)養(yǎng)又美味的豬皮胨。通過感官評(píng)價(jià)，確定蔬菜汁最適添加比例。 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。 關(guān)鍵詞： 豬 皮 芹菜汁 營(yíng)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(cè)定 ...................................................................................................................... 3 水分含量測(cè)定 ...................................................................................................................... 3 蛋白質(zhì)含量測(cè)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 .................................................................................................................. 8 芹菜風(fēng)味豬皮胨制作工藝中芹菜 汁添加比例的確定 .................................................... 9 4 結(jié)論 ................................................................................................................................................ 9 參考文獻(xiàn) ......................................................................................................................................... 10 致 謝 ................................................................................................................................................ 12 芹菜風(fēng)味豬皮胨生產(chǎn)工藝研究 1 1 前言 豬皮研究的背景 我國(guó)是一個(gè)畜 牧業(yè)大國(guó) , 畜禽生產(chǎn)總量居世