作者：阳晖,李宇,冯晓汀,主编
页数：192
出版社：西南交通大学出版社
出版日期：2019
ISBN：9787564368715
电子书格式：pdf/epub/txt
内容简介
该书为教材，共分为基础实验、综合实验、创新实验等三章，内容包括果蔬制品、粮油制品、畜禽肉蛋乳、水产类产品、食品功能性成分提取以及发酵食品加工。教材整体内容基于食品生产的实用性，同时力求增加新产品、新工艺、新标准、新技术的应用。每一个实验在介绍食品加工原理、工艺流程、操作要点和注意事项等内容的同时，特别介绍了可供实际操作参考的配料或配方、常用的机械设备、产品质量评定及标准，并附很新参考文献。许多实验是食品专业教师近几年的科研成果。
作者简介
阳晖，博士研究生， 副教授，就职于长江师范学院，主要从事食品功能性成分的提取、生物活性的分析检测及作用机理的研究。以第一作者发表SCI论文2篇，核心期刊论文15篇。
本书特色
该书为教材，共分为基础实验、综合实验、创新实验等三章，内容包括果蔬制品、粮油制品、畜禽肉蛋乳、水产类产品、食品功能性成分提取以及发酵食品加工。教材整体内容基于食品生产的实用性，同时力求增加新产品、新工艺、新标准、新技术的应用。每一个实验在介绍食品加工原理、工艺流程、操作要点和注意事项等内容的同时，特别介绍了可供实际操作参考的配料或配方、常用的机械设备、产品质量评定及标准，并附最参考文献。许多实验是食品专业教师近几年的科研成果。
目录
目
录
第一章
基础实验·········································································································· 001
第一节 果蔬及糖果类产品加工实验······················································· 002
实验一 水果罐头的制作·················································································· 002
实验二 果冻的制作························································································· 005
实验三 果酱的制作························································································· 007
实验四 果汁的制作························································································· 009
实验五 果酒的制作························································································· 011
实验六 脱水蒜片的制作·················································································· 014
实验七 涪陵榨菜的制作·················································································· 016
实验八 果脯的制作························································································· 019
实验九 果蔬脆片的制作·················································································· 021
实验十 软糖的制作························································································· 023
实验十一 硬糖的制作····················································································· 025
第二节 粮油类产品加工实验······························································· 027
实验一 面包的制作························································································· 027
实验二 清蛋糕的制作····················································································· 030
实验三 广式月饼的制作·················································································· 032
……………………..
实验一 功能性饮料的研制··············································································· 162
实验二 果蔬复合饮料的研制············································································ 164
实验三 超声波提取橙皮中黄酮的研究······························································· 167
实验四 发酵果蔬酱的研制··············································································· 169
实验五 榨菜肉末的研制·················································································· 171
实验六 胭脂萝卜果蔬粉的研制········································································ 174
实验七 可食果蔬包装纸的研制········································································ 177
实验八 运动饮料的研制·················································································· 180
实验九 橘皮红茶的研制·················································································· 182
实验十 食品中功能性成分的微胶囊化的研究····················································· 186
实验十一 花式蛋糕的研制··············································································· 188
参考文献······················································································································· 190
录
第一章
基础实验·········································································································· 001
第一节 果蔬及糖果类产品加工实验······················································· 002
实验一 水果罐头的制作·················································································· 002
实验二 果冻的制作························································································· 005
实验三 果酱的制作························································································· 007
实验四 果汁的制作························································································· 009
实验五 果酒的制作························································································· 011
实验六 脱水蒜片的制作·················································································· 014
实验七 涪陵榨菜的制作·················································································· 016
实验八 果脯的制作························································································· 019
实验九 果蔬脆片的制作·················································································· 021
实验十 软糖的制作························································································· 023
实验十一 硬糖的制作····················································································· 025
第二节 粮油类产品加工实验······························································· 027
实验一 面包的制作························································································· 027
实验二 清蛋糕的制作····················································································· 030
实验三 广式月饼的制作·················································································· 032
……………………..
实验一 功能性饮料的研制··············································································· 162
实验二 果蔬复合饮料的研制············································································ 164
实验三 超声波提取橙皮中黄酮的研究······························································· 167
实验四 发酵果蔬酱的研制··············································································· 169
实验五 榨菜肉末的研制·················································································· 171
实验六 胭脂萝卜果蔬粉的研制········································································ 174
实验七 可食果蔬包装纸的研制········································································ 177
实验八 运动饮料的研制·················································································· 180
实验九 橘皮红茶的研制·················································································· 182
实验十 食品中功能性成分的微胶囊化的研究····················································· 186
实验十一 花式蛋糕的研制··············································································· 188
参考文献······················································································································· 190
