萝卜片干制工艺研究

萝卜片干制工艺研究(6400字)

摘  要：萝卜为典型的果、蔬兼用型食品，营养丰富、风味独特且有一定药用价值。本文对萝卜干制工艺的护色，保脆和复水性进行了研究。试验表明：萝卜干制的优化组合为厚度2mm，干燥温度60℃、干燥时间2h，可获得外观良好、松脆适口、保有萝卜清香的品质优良的萝卜干制品。
关键词：萝卜；干燥；复水性；

Technology of microwave puffing skin

Abstract：For the typical fruit, carrot, nutritious food greens sugarcane, unique flavor and have certain medical value. Based on the technology of radish dehydrated, CuiHe after water was studied. Experiment shows that the optimum combination of dehydrated turnip 2mm thickness, drying temperature for 60 degrees, the drying time 2h, can obtain good, crunchy and maintain the quality turnip fragrance dried radish.
Keywords: turnip, Dry, After water,

目    录


摘要…………………………………………………………………………………………1
关键词………………………………………………………………………………………1
1  前言………………………………………………………………………………………1
2  材料与方法………………………………………………………………………………2
2.1材料………………………………………………………………………………2
2.1.1试验材料…………………………………………………………………2
2.1.2仪器设备…………………………………………………………………3
2.2方法…………………………………………………………………………3
2.2.1工艺流程…………………………………………………………………3
2.2.2操作要点…………………………………………………………………3
2.2.3实验设计………………………………………………………………4
2.2.4测定项目与方法…………………………………………………………4
3  结果与分析………………………………………………………………………………5
3.1护色剂浓度，温度，时间确定…………………………………………………5
3.2 干燥试验结果与分析……………………………………………………………6
3.3复水特性试验结果与分析………………………………………………………7
3.4脆度的分析………………………………………………………………………8
4  总结………………………………………………………………………………………8
参考文献…………………………………………………………………………………9
致谢………………………………………………………………………………………10