食品工艺学实验
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四川成都
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作者阳 晖
出版社西南交通大学出版社
ISBN9787564368715
出版时间2019-05
装帧平装
开本16开
纸张胶版纸
定价36元
货号27891903
上书时间2023-04-24
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【内容简介】:
该书为教材，共分为基础实验、综合实验、创新实验等三章，内容包括果蔬制品、粮油制品、畜禽肉蛋乳、水产类产品、食品功能性成分提取以及发酵食品加工。教材整体内容基于食品生产的实用性，同时力求增加新产品、新工艺、新标准、新技术的应用。每一个实验在介绍食品加工原理、工艺流程、操作要点和注意事项等内容的同时，特别介绍了可供实际操作参考的配料或配方、常用的机械设备、产品质量评定及标准，并附*参考文献。许多实验是食品专业教师近几年的科研成果。
【目录】:
目 录
*章 基础实验·········································································································· 001
*节 果蔬及糖果类产品加工实验······················································· 002
实验一 水果罐头的制作·················································································· 002
实验二 果冻的制作························································································· 005
实验三 果酱的制作························································································· 007
实验四 果汁的制作························································································· 009
实验五 果酒的制作························································································· 011
实验六 脱水蒜片的制作·················································································· 014
实验七 涪陵榨菜的制作·················································································· 016
实验八 果脯的制作························································································· 019
实验九 果蔬脆片的制作·················································································· 021
实验十 软糖的制作························································································· 023
实验十一 硬糖的制作····················································································· 025
第二节 粮油类产品加工实验······························································· 027
实验一 面包的制作··&midd
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