文档介绍：题目
葡萄干奶粉布丁研制
姓名学号
李寰(092102046)
郑成(092102047)
王益民(092102049)
邵舟舟(092102050)
专业班级
食品科学与工程0902班
指导教师
陈旭
中国·武汉
二〇一二年九月
目录
摘要 1
关键词 1
前言 2
1. 材料与方法 2
实验材料 2
原料 2
主要试剂 3
主要仪器 3
实验方法 3
奶粉布丁制作工艺流程 3
操作要点 3
预实验 3
单因素实验 4
正交实验 4
蛋白质的测定 4
乳脂肪的测定············································································································5
乳糖的测定················································································································5
水分的测定················································································································6
感官评分····················································································································7
2. 结果与分析 7
葡萄干布丁不同工艺参数的研究··················································································7
魔芋胶的添加量对布丁品质的影响 7
白砂糖添加量对布丁品质的影响 8
草莓香精添加量对布丁品质的影响 9
正交实验··························································································································9 正交实验结果验证··········································································································10
原料及产品的指标 11
3. 结论 ······························11
实验心得········································································································································11
参考文献 12
致谢 13
葡萄干奶粉布丁研究
摘要
以奶粉为主料制作葡萄干奶粉布丁的加工工艺研究,对布丁产品加工工艺进行优化和创新,分别对琼脂、糖、魔芋胶、香精的添加量以及水浴时间进行工艺研究,以感官评分为品质评定标准,通过预实验、单因素实验和正交实验确定最佳工艺参数,研制出口感更好的布丁。
关键词
布丁;工艺研究;感官评定;正交试验
前言
“布丁”是外来语,为英文Puddiog的音译,也有泽作布甸或朴定的。布丁是英国等西方国家的一类家常点心,类似我国的羹类食品。布丁这个词涉猎的范围较为广泛,最初的布丁是将多种原料放在一起,填入动物的胃或体内放在水中煮熟的成味食品。现在,。
布丁这类点心,至少在十世纪便巳成为英国普通百姓的家常点心了。这从英国作家威廉·朗兰的《农夫彼尔斯》一书中可以得到清楚的证实。当时的英国农民在饥馐时,通常以豌豆布丁来充饥。这种布丁的做法,现在—些地区仍有保留。
,这种布丁被称做“内杂碎布丁”。
到了十七世纪,在英国城市的酒店和饭店里已有各种成布丁供应。并巳出现了“名牌产品”,如伦