重組糯米藕食品的研究.pdf

1、江南大學(xué)碩士學(xué)位論文重組糯米藕食品的研究姓名：張元申請學(xué)位級別：碩士專業(yè)：食品科學(xué)指導(dǎo)教師：夏文水20080801AbstractAbstractAtpresent，therearesomemajorindustrialproductsoflotusrootinChinawhicharesaltedorboiledforexportingaswellaslotusrootstarchandlotusjuicefordomesticsal

2、eButtheconvenientfoodfromlotusrootcannotmeetdemandofthegrowingdomesticmarketLotusrootsofthestickyricewhichisthetraditionalfoodislikedbyconsumersIndustrialproductionhasreachedsomecertainproductionlevelandtheproductsarelot

3、usrootsofthestickyrice，similartotheprocessingoftheproductfamilyworkshops，Productsthroughmanualwillprimarilyfillstickyricetothelotus，sealing、^，iththeplasticpackagingbagsbeforeinhigh—temperatureforsterilizing，Howeverthispr

4、ocessingneedshigherspecificationofrawmaterialassameasneedstochoosetheshape，SothebusinessesandeconomicdeclinebecausealowutilizationrateofrawmaterialsofresultinginhigherproductioncostsrelatedInthisdissertation，takingthelot

5、usrootasobjectOurresearchobjectiveisteformwithbrokenoflotusrootandstickyricebyreconstruct—extrusiontechnologyThekeyfactorsintheprocessingandtheprocessingofthelotusrootfilledwithstickyricewerehardnessandformingaftersteril

6、izationItensuresthattheproductshasagoodformingandavoidslotusrootbrokenItrealizesmechanization，standardizationandlagerscaleindustrializationSothattheconvenientfoodsweremainlyproducedsuchaslotusrootfilledwithstickyriceandr

7、eadytoeatlotusLotusindustrializedproductiontechnologywasattemptedNewtechnologywillbeastrongimpetustothedevelopmentoftheindustryoflotusproduceinChinaFirstly，becauseoflotusrootbrowning，itmustprotectcolourTheoptimalprocessi

8、ngofpretreatmentforlotusrootwasstudiedbyusingsinglefacterandorthogonalexperimentTheoptimumproportionsofascorbicacid，citricacid，sodiumpyrophosphateandNaClwereO6％，02％，02％andO1％Sothebestdippingtimewas8minutesandthebestratio

9、ofmaterialstowateris1：5ThehardnessofinfluencinglotusrootfilledwithstickyriceWasakeyfactorsinordertoavoidlotusrootbrokenaftersterilizationSoitmustbedippingthelotusrootin05％07％CaCl2for10minutesandtheratioofmaterialstowater

10、iS1：3Secondlyacordingtoorthogonaltext，thebestproportionofcarrageenan，konjac，stickyriceandsugarwere08％，02％，13％and6％ProductsWasabletoproveduptothecommercialsterilecriterionaftersterilizedat121℃for10minutesThecraftcondition

11、ofprocessinghasbeenascertained，thesoftpackagedlotusrootfilledwithstickyrice，withthebestcolourbrittlenessmouthfeeling，uptothecommercialsterilecriterion，wasobtainedThirdlylotusrootfilledwithstickyriceofstalingisanimportant

12、factorinfluencingproductqualitybyhightemperaturesterilizationInordertoimproveshelflife，TheretrogradationoflotusricehasbeenresearchedbyDSCandhardnessbyrespondsurfacedesignTheoptimumprescriptionforinhibitionofstalingWasopt