发布时间：2017-06-08 来源：人大经济论坛

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 海藻糖的理化性质...................................................1 1.2影响叶绿素稳定的因素...............................................2 1.3 软罐头的优缺点.....................................................2 1.4 胀罐...............................................................3 1.5 本章小结...........................................................4 2. 实验部分.................................................................5 2.1 工艺流程...........................................................5 2.2 实验仪器及试剂.....................................................5 2.3 护色处理对叶绿素的影响.............................................5 2.4 AD万年青软罐头杀菌条件的研究.......................................7 2.5 可溶性固形物含量检测...............................................8 2.6 微生物检测.........................................................8 2.7 感官评定...........................................................8 2.8 本章小结...........................................................8 3. 结果与讨论...............................................................9 3.1 不同浓度的护色剂对护色的影响.......................................9 3.2 不同的浸泡时间对护色的影响........................................10 3.3 不同的杀菌温度对品质的影响........................................11 3.4 不同的杀菌时间对品质的影响........................................13 3.5 可溶性固形物含量检测..............................................14 3.6 微生物检测........................................................17 3.7 感官评定..........................................................18 3.8 本章小结..........................................................20 4. 总结与展望..............................................................21 致谢.......................................................................22 参考文献...................................................................23 摘要：本文为了得到AD万年青软罐头的加工工艺条件而开展该项研究，其中工艺要点为护色剂的选择与用量及杀菌的时间与温度的确定，同时对其成品进行感官、可溶性固形物及微生物检测。本次研究所采用的护色剂为一种新型的食品添加剂——海藻糖，对它的单一护色及复合护色（与ZnCl2）做了一些研究；由于本次的实验原料是AD万年青，因此杀菌工艺选择了低温长时杀菌；叶绿素的提取方法为95%乙醇：80%丙酮＝1：1混合液浸提24h，过滤后使用紫外可见分光光度计测量吸光度。实验结果表明：海藻糖与氯化锌混合时会产生白色絮状沉淀，通过对叶绿素含量的测定，复合护色效果并不理想；同时，我们发现护色剂及杀菌条件的不同对此次研究成品可溶性固形物含量的影响不大。通过各方面的比较总结，最终得到的最佳护色及杀菌工艺条件是：1.5%的海藻糖浸泡1h护色，70℃、30min杀菌。 Abstract：This laboratory study was initiated in order to get the conditions of process and technics of AD Rohdea japonica Roth retort pouch, one of the main points in the technics is to determine the selection and the concentration of the colour fixatives, the other one is the determination of the temperature and the time of sterilization, finally, do the tests of the senses, soluble solids and microbiological examination. A novel food additive-- trehalose is used, as a colour fixative, the research will tell us which is better-- work alone or as a complex (with ZnCl2). Because of the material is AD Rohdea japonica Roth, so in this experiment, I choose LTLT sterilization. The extraction of chlorophyll is extracting in the mixture that mixed up by 95% of ethanol and 80% of acetone(1:1), measure the absorbances after 24 hour by UV-VIS spectrophotometer. The results showed that when trehalose is compounded with ZnCl2, white floc precipitation will be generated, and content of chlorophyll also show us that the complex isn’t a good choose; meanwhile, we find that the changing of the colour fixative’s or sterlization’s condition work little on the results of soluble solids. After comparison and sum-up, we get the best conditions of colour-pretected and sterilization eventually: dip in 1.5% trehalose solution for 1 hour, sterilizate in the temperature of 70℃ for 30 minutes. 关键词：海藻糖护色；杀菌时间；杀菌温度；可溶性固形物含量；微生物检测 Keywords：The fixation of colour by trehalose, the time of sterilization, the temperature of sterilization, soluble solids, microbiological examination