复合松花蛋肠加工工艺研究

复合松花蛋肠加工工艺研究(8800字)

摘  要：复合松花蛋肠以松花蛋和鲜鸡蛋液为主要原料，经配料、灌肠、煮制等工艺加工而成。本文通过单因素试验和正交试验研究分析得到了复合松花蛋肠的最佳原辅料配方为：松花蛋与鲜鸡蛋液的添加比例6:4，鲜鸡蛋液中氢氧化钠的添加量0.5%，水的添加量10%，食盐的添加量1.0%。本文还通过感官评价研究分析得到了复合松花蛋肠较适宜的煮制温度和时间为：温度85～95℃，时间90～100min。                                
关键词：复合松花蛋肠；最佳原辅料配方；适宜工艺参数

Study on the processing technology of Compound preserved egg sausages

Abstract： Compound preserved egg sausages are made in the process of mixturing, clystering and cooking With preserved and fresh eggs as the raw material. Based on single～factor experiment and orthogonal experiment, the paper has made a detailed research and analysis before it works out the best recipe which is as follows: the added proportion of preserved eggs and fresh eggs is 6:4, the quantity of sodium hydroxide in the fresh eggs is 0.5%，the quantity of water is 10%，the quantity of salt is 1.0%. By sensory evaluation and research, the paper comes a clear view that Compound preserved egg sausages will seems better if they are cooked for 90～100 min,  in the temperature of 85～95 degrees .
Key words：Compound preserved egg sausages ；The best formulation of raw materials； Appropriate parameters

目    录


摘  要：    1
关键词：    1
1  前言    1
1.1  选题的背景和意义    2
1.2  国内的研究现状    2
1.3  课题的研究内容    2
2 试验材料与方法    3
2.1 试验材料    3
2.2  试验仪器与设备    3
2.3  对复合松花蛋肠进行感官评价的方法    3
2.4  试验方法    4
2.4.1  工艺流程    4
2.4.2  工艺说明    4
2.4.3  确定最佳原辅料配方的各单因素试验    5
2.4.4  确定最佳原辅料配方的正交试验    6
2.4.5  确定适宜的工艺参数（煮制的温度和时间）    6
3  试验结果与分析    6
3.1  最佳原辅料配方的确定    6
3.1.1  各单因素试验结果分析    6
3.1.2  复合松花蛋肠最佳原辅料配方的确定    10
3.2  适宜工艺参数的确定    11
4  结论与讨论    11
4.1  结论    12
4.2  讨论    12
参考文献    12
致    谢    13