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  • 日产100吨茶饮料生产线_食品科学与工程论文范文

    食品科学与工程论文范文 目 录 中文摘要I 英文摘要Ⅳ 目录Ⅶ 1. 总论1 1.1 茶饮料的营养价值1 1.2 茶饮料的市场前景2 1.3 工厂设计的依据和内容要求3 1.4 工厂厂址的选择4 1.5 工厂总平面设计5 1.6 产品的生产方案5 1.7 耗水、电、汽量的估算6 2. 生产流程的确定7 2.1 茶饮料的工艺流程7 2.2 生产流程简述8 2.3 车间工艺布置图8 3. 工艺计算书9 3.1 物料衡算9 3.2 包装材料用量的计算10 4.主要设备的生产能力计算和选型10 5.车间成本估算16 6.环境保护19 7.附工程图纸19 致谢23 参考文献24

  • 乳清小肽免疫调节作用及抗过敏功效初步实验_食品科学与工程论文

    食品科学与工程论文范文 目 录 中文摘要I 英文摘要II 目录III 1. 绪论1 1.1 乳清小肽2 1.2实验目的2 2. 实验过程2 2.1 试验目的2 2.2受试药物 2 2.3试验动物2 2.3.1大鼠2 2.3.2小鼠2 2.3.3豚鼠2 2.4实验条件3 2.5剂量组别3 2.5.3给药途径与剂量3 2.6主要仪器与试剂3 2.7实验方法5 2.8观察指标8 2.9统计学分析8 3. 结果与讨论8 3.1实验结果8 3.2讨论14 4.结论与展望15 4.1结论15 4.2展望15 致谢17 参考文献18 摘 要:用18-22g的ICR小鼠进行碳粒廓清试验和血清溶血素测定,用18-22g的BALB/c小鼠进行淋巴细胞增殖反应试验和NK细胞活性试验,用180-220g的SD大鼠进行被动皮肤过敏试验(PCA)。观察乳清小肽对小鼠碳粒吞噬指数、小鼠血清半数溶血值的影响,观察乳清小肽对小鼠淋巴细胞增殖反应的刺激指数和NK细胞活性的影响,观察乳清小肽对被动皮肤过敏大鼠的蓝斑面积、蓝斑OD值的影响。 试验结果表明,乳清小肽对免疫有调节作用;能轻微增强小鼠单核巨噬细胞系统的功能,具有轻微的增强小鼠的非特异性免疫功能的作用,乳清小肽可抑制SRBC免疫小鼠的溶血素抗体的产生,抑制小鼠的特异性体液免疫功能;能抑制小鼠淋巴细胞的增殖反应,抑制小鼠的特异性细胞免疫功能;并且能抑制大鼠被动皮肤过敏反应的作用。 关键词:乳清小肽,碳粒廓清试验,血清溶血素测定,淋巴细胞增殖反应试验,NK细胞活性试验,PCA Abstract: The experiment is tested with 18-22g of ICR mice carbon clearance test and serum hemolysin, with 18-22g of BALB / c mice lymphocyte proliferation and NK cell activity test, with 180-220g of SD rats were passive cutaneous anaphylaxis test (PCA).Observing the Whey peptides’ impacts on carbon phagocytic index in mice and serum hemolysin.meanwhile,obtaining the results through the observation of whey peptides on lymphocyte proliferation stimulation index and NK cell activity,and the Observation of whey peptides on the passive cutaneous anaphylaxis in rat locus coeruleus area of OD value of blue spots. The results show that whey peptides has the effects on the immune regulatory; can slightly enhance the mouse monocyte-macrophage system function, mice with mild non-specific enhancement of immune function,whey peptide can inhibit the immune SRBC hemolysin antibodies, inhibition of specific humoral immune function in mice; can inhibit the proliferation of lymphocytes, inhibition of specific cellular immune function in mice; and could inhibit the role of passive cutaneous anaphylaxis. Keywords:Whey peptides; Carbon clearance test; Determination of serum hemolysin; Lymphocyte proliferation test; NK cell activity tests; PCA

  • HACCP在嘉兴真真老老粽子生产中的应用_食品科学与工程论文

    食品科学与工程论文范文 目 录 中文摘要I 英文摘要II 目录III 1.前言1 2.HACCP的介绍和应用前景1 2.1 HACCP的发展和内容1 2.2 HACCP的应用前景和发展趋势2 2.3 HACCP在食品企业中的重要性3 本章小结3 3.HACCP实施4 3.1 必备条件4 3.2 组建HACCP实施小组4 3.3 危害分析与关键控制点4 3.3.1 生产原辅料特征4 3.3.2 危害分析的方法4 3.3.3 鲜粽子工艺流程6 3.3.4 对粽子的危害分析及关键控制点的确定6 3.4 建立关键限值和制定HACCP监控计划8 3.4.1 关键限值的确定和CCP的监控11 3.4.2 建立监控程序系统12 3.5 建立纠偏行动程序和验证、记录措施12 3.5.1 建立纠偏行动程序12 3.5.2 对HACCP计划的验证12 3.5.3 对各个CCP点的验证13 3.5.4 建立记录保持程序13 本章小结13 4.结论和展望13 致谢15 参考文献16 摘 要:食品安全是当前世界范围内普遍存在的问题,保证食品的安全对人类健康十分必要。危害分析与临界控制点(HACCP)体系是一种预防性的质量控制体系,对建立现代食品安全系统具有重要的指导意义。本文简要地介绍了HACCP 的由来、框架、基本原理与计划实施的基本过程以及在食品安全控制中的发展趋势和应用前景。为了保证鲜粽子的产品质量,可以通过分析鲜粽子生产流程中可能存在的潜在危害.应用HACCP确定关键控制点,并制定相应的解决方法和途径.通过在生产过程中对危害的有效控制,确保鲜粽子的安全性. HACCP,其实质就是一个食品质量控制体系。通过采取预防性措施,将影响食品安全、卫生的微生物因素、理化因素消灭在加工过程中,可最大程 度地保证食品的安全、卫生。但它并不是一个零风险的体系。 关键词:HACCP;鲜粽子;食品安全危害;控制措施 Abstract: Food safety becomes a widely existed problem in the world. It is necessary to ensure food safety for human health. Hazard Analysis Critical Control Point (HACCP) system is a preventive system for quality control and a guide to build moden food safety system. This article simply introduced the origin, frame, basic principles and practicing process of HACCP, discussed the trends and foreground of HACCP system in controlling food safety, and emphasized that we should put HACCP systemintopracticepositively. order to guarantee the product quality of Fresh steamed rice dumpling, the potential hazards that might exist in the production flow of Fresh steamed rice dumpling were analyzed by using of HACCP to define the key control points, and to make out the corresponding solution and way. The effective hazard control dur-ing production could guarantee the safety of Fresh steamed rice dumpling. Key words: HACCP; Fresh steamed rice dumpling; food hazard; control measure

  • 甘薯颗粒全粉回填法关键工艺及其游离淀粉的研究_食品科学与工程论文

    食品科学与工程论文范文 目 录 中文摘要I 英文摘要II 目录III 绪论1 1.1 实验目的和背景1 1.2 甘薯全粉2 2.1 实验材料与仪器4 2.2 方法4 3.1 鲜薯泥与回填粉按不同比例进行回填的结果与分析7 3.2 薯泥与不同粒径的回填粉按1:1回填的结果与分析10 3.3 甘薯淀粉标准曲线绘制12 3.4 各类甘薯全粉在不同条件下淀粉含量的比较13 3.5 各类甘薯全粉在不同条件下淀粉含量的变化规律15 3.6 RVA结果16 3.7 结论17 4.总结与展望19 致谢21 参考文献22 摘 要:本论文介绍了甘薯的营养价值、保健功能以及甘薯颗粒全粉的加工工艺,研究了甘薯颗粒全粉回填法的关键工艺,对其工艺条件进行了分析。研究结果表明, 采用回填法制备甘薯颗粒全粉时,鲜薯泥和回填粉的最佳回填比例为1:1到1:1.25,在该比例下回填时,用40-80目的回填粉回填效果最好。由于国内甘薯全粉加工技术并不成熟,本文中甘薯全粉制备参照马铃薯全粉的制备过程,故所得结果具有较高的参考价值。论文还对各类甘薯全粉在不同条件下其游离淀粉含量进行了比较。实验数据显示,颗粒粉是所有甘薯粉中游离淀粉含量最低的。通过对各类甘薯的RVA测定也验证了上述结果。因此,甘薯颗粒粉在食品加工方面具有很大的优越性。 关键词:甘薯;颗粒全粉;回填;游离淀粉 Abstract: This article introduced the nutrition and health function of sweet potato and the processing technology of sweet potato granule were. The key technology of sweet potato granule by backfilling is referred ,and analyzed its technological process in this paper. The results show that the ratio of 1:1 or 1:1.25 is the most appropriate condition for backfilling. And the best mesh number of backfilling granule is 40-80 mesh.Because of the sweet potato granule processing technology is not perfect,We carry on this work by finding information of potato powder.so The results we worked out are valuale and contribute to further experiments.This article compared the content of free starch in sweet potato granule with other sweet potato powder.The result shows that the content of free starch in sweet potato granule is the lowest.The results of RVA experiments also validate the conclusion we worked out.Therefore,the sweet potato granule are better used than other sweet patato powder in food process field. Keywords:Sweet Potato; Granule; Backfill;free starch

  • 纳他霉素和乳酸链球菌素复合防腐剂在香肠中的应用_食品科学与工程论文

    食品科学与工程论文范文 摘要:食品的腐败变质主要是指以微生物的作用为主,从而导致食品品质下降或失去食用价值。近年来,全世界农副产品、水产品、果蔬等食品腐烂变质而引起的经济损失十分巨大。如何防止食品的腐败变质越来越引起人们的重视,有关食品防腐剂的研究也日趋完善。天然防腐保鲜剂具有抗菌性强、安全无毒、水溶性好、热稳定性好、作用范围广等优点。因此,近年来,天然防腐剂的研究和开发利用成了食品工业的一个热点。乳酸链球菌素(Nisin)和纳他霉素(Natamycin)是两种新型的食品防腐剂,在国外已广泛应用与食品防腐,而在国内的应用尚属起步阶段。为了了解生物食品防腐剂在肉制品中的应用,我们以香肠为实验,将乳酸链球菌素和纳他霉素添加其中,通过在37℃恒温恒湿条件下培养,定期作微生物检测及观察产品的色泽、气味和结构情况,了解肉制品的生产工艺,掌握微生物检测的基本方法。通过抑菌效果的研究,得出乳酸链球菌素在肉制品中与纳他霉素的最佳配比方案。实验结果显示:在用0.3g/L以上的乳酸链球菌素溶液浸泡的肠衣生产的香肠保质期可比普通香肠长2倍以上,尤其对散装出售的香肠特别有效; 从乳酸链球菌素和纳他霉素的抑菌效果及产品成本等方面综合考虑,使用0.3g/L乳酸链球菌素溶液浸泡肠衣,并同时使用2—4mg/L纳他霉素抑菌效果最好。 Abstract:Food rots mainly refers to the role of microorganisms mainly resulting decline food quality or lose food value. In recent years, the world of agricultural and sideline products, aquatic products, vegetables and other food spoilage caused by the enormous economic losses. How to prevent food spoilage has attracted people's attention, food preservatives in the study are also being perfected. Natural preservative has antimicrobial strongly, safe and non-toxic, water-soluble, and good thermal stability, the role of the advantages of scope. Therefore, in recent years, natural preservatives in the research and development of the food industry has become a hot spot. Nisin and Natamycin are two kind of new foods preservatives, in overseas has widely used as food preservatives, but still was the start stage in the domestic application. In order to understand the organic presevatives in meat product application. We take the sausage as the experiment,put the nisin and natamycin in it. Through raises under 37 ℃ constant temperatures constant humidity condition, decides the seasonal cropping microorganism examination and the observation product luster, the smell and the structure situation. grasps the essential method of the microorganism examination . Through bacteriostasis effect research, obtains nisin in the meat product and the natamycin best allocated proportion plan. Experimental result demonstration: Is using 0.3g/L nisin solution soaks the sausage casing produces sausage shelf life may be longer 2 times above than the ordinary sausage. To the sausage which bulk sells is especially effective. From aspect synthesis consideration ,the bacteriostasis effe of nisin and natamycin and the product costs, the best bacteriostasis effect is use 0.3g/L nisin solution soaks the sausage casing, and at the same time uses 2 --4mg/L natamycin 关键词:乳酸链球菌; 纳他霉素; 肉制类; 天然防腐剂; 保质期 Keywords:nisin; meat products; Natamycin; Natural Preservatives; shife life

  • 活菌型乳酸菌乳饮料的研究_食品科学与工程论文范文

    食品科学与工程论文范文 目 录 中文摘要I 英文摘要II 目录III 1. 绪论1 1.1 活菌型乳酸菌乳饮料1 1.2 发酵型乳酸菌乳饮料的一些标准及作用1 1.3 发酵型乳酸菌乳饮料的稳定性以及作用机理2 1.4 试验研究的主要内容3 2. 实验部分4 2.1 实验材料与仪器设备4 2.2 试验工艺和方法4 2.3 稳定剂试验8 3. 结果与讨论10 3.1 发酵奶酸度的测定10 3.2 稳定剂单因素稳定性试验11 3.3 稳定剂复配试验19 4. 总结与展望27 4.1 总结27 4.2 展望27 致谢29 参考文献30 摘 要:本课题以奶粉复原奶为原料,采用保加利亚乳杆菌和嗜热链球菌等乳酸菌进行发酵,再经稀释,辅以蔗糖、柠檬酸、稳定剂等进行调配而制成的活菌型乳酸菌乳饮料。通过单因素试验,以产品的感官、理化指标和乳酸菌活菌数为分析依据,对PGA、黄原胶、CMC、果胶、海藻酸钠以及卡拉胶等用作活菌型乳酸菌乳饮料稳定剂进行了比较和选择研究,得出PGA是乳酸菌乳饮料最佳单用稳定剂,用量为0.5%,产品呈乳白色,形态呈均匀的流体,总固形物含量为12%。再进一步进行了稳定剂复配试验,得出PGA与CMC是活菌型乳酸菌乳饮料最佳复合稳定剂,两种稳定剂的最适比例为1:4,稳定剂用量占乳饮料总量的0.45%,产品的组织结构和状态稳定,4℃冷链条件下保质期可达两个星期。 关键词:活菌型;乳酸菌;乳饮料;稳定剂 The option of stabilizer in Viable type Lactococcus drink Abstract: Through single factor experiments were conducted to study the best stabilizer beverage choices for the type of viable Lactococcus, to determine the amount of stabilizer on this basis, and analysis for product sensory, physical and chemical indicators and the number of lactic acid bacteria. For the use of stabilizers, I chose the PGA, xanthan gum, pectin, alginate and carrageenan. Finally, through single factor test to draw the best stabilizer for the PGA, the dosage of 0.5%. Product was white, the form was uniform fluid, the total solids content of 12%. Further carried out the test of stabilizer compound,then obtained PGA and CMC is the best compound stabilizer of live lactic acid bacteria milk-type, two optimum stabilizer ratio is 1:4, the organizational structure and state of the product is stable, and with stabilizer accounted for 0.45% of total milk beverages, and the Shelf life can be to two week,when stored 4℃ cold-chain conditions. Keywords:Viable type;Lactic acid bacteria ; Milk drinks;Stabilizers

  • 红薯纤维面包的研制与开发_食品科学与工程论文范文

    食品科学与工程论文范文 目 录 中文摘要I 英文摘要II 目录III 1. 绪论1 1.1 红薯的营养价值2 1.2 红薯的保健作用 1.3 膳食纤维简介 1.4 红薯纤维面包的现状和发展前景 1.5 技术问题 2. 实验部分 2.1 材料与设备 2.2 试验方法 3. 结果与讨论 3.1 数据 3.2 分析 3.3 试验中遇到的问题 3.3.1 4.总结与展望 致谢 参考文献 摘 要:本文简要地介绍了红薯的营养价值,保健功能,以及纤维面包的现状,发展前景等;本面包产品是以红薯的渣作为原料烘焙而成的纤维面包。红薯渣丰富的营养成分和所具有的保健功能都很好的适应了面包市场发展的需求。在当今一切以健康为重的观念下,红薯纤维面包的优势是显而易见的。本文描述了红薯纤维面包制作的工艺流程,原料配方,实验步骤以及实验结果。并通过分析总结前一次的实验结果进行配方、工艺的不断改良,从而得到在口感,质地,色泽上都令人较为满意的面包。 关键词:红薯;纤维;面包 Abstract: This article briefly describes the nutritional value of sweet potato, health functions, as well as fiber bread status, development prospects; This bread is baked sweet potato in the slag as a raw material made of fiber bread. Sweet potato residue rich in nutrients and the health care functions with very good adaptation of the bread market demand. In today's health-re-all concept, the sweet potato fiber bread advantage is obvious. This article describes the technological process of making bread, sweet potato fiber, raw materials formulations, experimental procedures and results. Conclusion by analyzing the experimental results of the previous formula, the continuous improvement process to get the taste, texture, and color of bread were very satisfactory. Keywords:Sweet potato; fiber; Bread

  • 一种新的杀菌装置和方法_食品科学与工程论文范文

    食品科学与工程论文范文 目 录 中文摘要I 英文摘要II 目录III 1 绪论1 1.1 对现有杀菌釜的简单介绍1 1.2 根据不同的食品包装材料和结构形式,选用最佳匹配的杀菌效果和生产效益杀菌釜。2 2 一种新的带包装食品高温杀菌装置及方法的研究3 2.1 装置的结构和工作方式3 3 附图说明5 3.1 示意图说明5 《图1》为现有侧喷淋、上喷淋杀菌釜的结构示意图。5 《图2》为现有全水式杀菌釜的结构示意图6 《图3》为本发明装置结构和流程简图。6 《图4》为本发明装置中杀菌盘的结构示意图。6 《图5》为《图4》中的A向视图。6 《图6》为本发明装置及方法完整的杀菌工艺流程示意图。6 3.2图中各个标号的名称6 《图1》中:6 《图2》中:7 《图3》中:7 《图4》中:7 《图6》中:7 4 具体实施方式8 4.1 对本装置和方法的说明8 4.2 高温杀菌装置的工艺过程9 5 总结与展望12 致谢15 参考文献16 摘 要:本文是在分析现有各种结构形式杀菌釜特点的基础上,综合各种杀菌釜原有结构和工作方式,提出一种新的带包装食品高温杀菌装置及方法,从而解决现有各种结构形式杀菌釜性能上所存在的局限性问题,以改善杀菌效果、提高杀菌效益。本文论述了这种杀菌装置的结构和工作方式、完整的工作过程说明、装置的特点分析及具体实施方式等。 关键词:工作过程;杀菌釜;高温杀菌装置; Abstract: This article proposed a new retort device and method of high-temperature food sterilization with packaging, analyzing the features of various existing structural forms and working methods. Thus the new retort solves the structural limitations of present ones. This paper exhibited a complete description of the work process, device characteristics analysis, and specific implementation methods and so on. Keywords:new device; work process; high-temperature sterilization equipment;

  • 结冷胶可食膜制备条件与物理性能研究_食品科学与工程论文

    食品科学与工程论文范文 目 录 中文摘要I 英文摘要II 目录III 1 绪论1 1.1 可食膜1 1.2 结冷胶6 1.3 主要研究内容8 2 实验部分9 2.1 实验原料和设备9 2.2 结冷胶可食膜制备的工艺流程10 2.3 制备可食膜注意事项10 2.4 结冷胶可食膜的防腐性能研究11 2.5 物理性质研究11 3 实验结果与讨论13 3.1 添加聚赖氨酸对霉菌影响13 3.2 干燥温度和干燥时间对可食膜性能的影响14 3.3 膜的厚度与感官和可食膜强度之间的关系15 3.4 封口温度对封膜性能的影响16 3.5 添加色素后可食膜物理性质的变化17 4 总结与展望20 致 谢22 参考文献23 摘 要:本论文通过研究对比结冷胶成膜的各个单一条件(辅料选择,浓度,干燥温度,干燥时间等)和其对应物理性质差异,确定各个单一条件与其对应的可食膜物理性质的关系,再根据所需的物理性质,逐步确定在该物理性质要求下的结冷胶可食膜的最佳制备条件。试验结果表明,结冷胶0.2g,海藻酸钠0.5g,水溶性淀粉1.5g,羧甲基纤维素(CMC)0.2g,甘油2g,聚赖氨酸混合物0.1g, 加热水(75℃)溶解后,在10000r/min下均质15min,75℃下保持糊化1.5h,超声波处理(45℃)30min,50℃鼓风干燥机干燥3h,所制得的食用膜机械强度最好。 关键词:结冷胶;可食膜;物理性质 Abstract: This article Contrast by studying the various gellan gum forming a single condition (auxiliary selection, concentration, drying temperature and time) and their corresponding differences in physical properties, establish the conditions for its single corresponding relationship between the physical properties of edible films, Then according to the required physical properties, and gradually to determine the nature of the physical demands edible gellan gum under the optimum preparation conditions of films. The results show that: gellan gum 0.2g, sodium alginate 0.5g, water-soluble starch 1.5g, CMC 0.2g, glycerol 2g, under 10000r/min homogeneous 15min, Ultrasonic treatment (45 ℃) 30min, under 75 ℃ gelatinization 1.5h, 50 ℃ blast dryer for 3h, the film gain the best mechanical strength. Keywords:Gellan Gum;edible film;physical appearance.

  • 红薯纤维饼干生产工艺的研究_食品科学与工程论文范文

    食品科学与工程论文范文 目 录 中文摘要I 英文摘要II 目录III 1. 绪论1 1.1 红薯纤维饼干研究现状1 1.2 红薯的营养价值和保健功效1 1.3 红薯渣的营养价值2 1.4 甘薯纤维理化特性和提取工艺3 1.5 酥性饼干生产的技术标准5 2.实验部分6 2.1 材料与设备6 2.2 饼干生产工艺流程6 2.3 操作要点7 3. 结果与讨论10 3.1 护色实验结果10 3.2 实验结果10 3.3 分析讨论13 4.总结与展望15 4.1 结论15 4.2 展望16 致谢18 参考文献19 摘 要:本文简要地介绍了红薯及红薯渣的营养价值,保健功能,以及红薯纤维饼干的现状。目前市场上还未发现红薯纤维饼干产品。类似的有大豆纤维饼干,麦麸纤维饼干,蔬菜饼干等。而鉴于红薯渣丰富的营养成分和所具有的保健功能都很好的适应了饼干市场发展的需求。在当今一切以健康为重的观念下,可以预想,红薯纤维饼干将有比较理想的市场前景。 介绍了红薯纤维的理化特性和提取工艺,并详细描述了红薯纤维饼干制作的工艺流程,原料配方,实验步骤以及操作要点。将实验结果对照饼干生产的技术指标和感官指标进行品评和分析讨论。并通过分析总结前一次的实验结果进行配方、工艺的不断改良,从而得到在外型,结构,口感,色泽,香味上都令人较为满意的产品。 关键词:红薯渣;前景;配方;改良 Abstract: This article brief introduction to the nutrition value of sweet potato and sweet potato waste, the health function, as well as the status of sweet potato fiber biscuits, Currently on the market have not found fiber biscuits sweet potato products. Similar to biscuits with soy fiber, wheat bran fiber biscuits, and biscuits with other vegetables. In view of sweet potato residue′nutrient-rich and health functions are very good adapted to the cookies market demand. All in today's health-oriented concept, it can be expected, sweet potato fiber biscuits will be a good market prospect. Introduced the physical and chemical properties of sweet potato fiber and extraction process, and a detailed description of the sweet potato fiber biscuits production processes, raw materials formulations, and operating points of the experimental steps. The experimental results will be compared with the technical indicators and sensory eva luation of the production of biscuits and analysis as will as discussed of the biscuits. Analyzed and summarized by the previous experimental results to continuous improvement the formula and the process ,in order to get the satisfing products both in shape, structure, texture, color and flavor. Keywords:sweet potato waste; Prospects; Formula; Improved

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