食品工艺学实验

图书标准信息

• 作者 阳晖、李宇、冯晓汀 编
• 出版社 西南交通大学出版社
• 出版时间 2019-05
• ISBN 9787564368715
• 定价 36.00元
• 装帧 平装
• 开本 16开
• 纸张 胶版纸

【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，并附新参考文献。 

【目录】

目  录

 

第一章  基础实验·········································································································· 001

 

第一节  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

................. 
 

实验五  榨菜肉末的研制·················································································· 171

 

实验六  胭脂萝卜果蔬粉的研制········································································ 174

 

实验七  可食果蔬包装纸的研制········································································ 177

 

实验八  运动饮料的研制·················································································· 180

 

实验九  橘皮红茶的研制·················································································· 182

 

实验十  食品中功能性成分的微胶囊化的研究····················································· 186

 

实验十一  花式蛋糕的研制··············································································· 188

 

参考文献······················································································································· 190