文档介绍：武汉轻工大学设计题目:年产500t紫薯全粉加工工艺设计姓名:刘帮乾学号:100107005院(系):食品科学与工程专业:食品加工工艺指导教师:刘志伟2014年5月20日摘要紫薯全粉是新鲜紫薯经去皮、蒸煮、破碎和干燥等工艺加工后得到的产品,其特点是:含水率很低,因此可以较长时间的保存,且它包含了除皮以外的外部干物质,尽可能地保留了包含的各类营养素,且方便储存。复水后的全粉是漂亮的亮紫色色泽,具有其特有的紫薯香气,保留了新鲜紫薯的营养和风味,作为食品加工的原料或辅料在国内外得到迅速发展,紫薯全粉可作为食品加工原料或辅料,有着广泛的用途。经真空干燥制成的紫薯全粉,品质合格,为企业带来了丰厚的利润。关键词:紫薯全粉工艺设备AbstractPurplesweetpotatowholepowderisfreshpurplesweetpotatobypeeling,cooking,crushinganddryingtechnologyprocessedproducts,itscharacteristicismoisturecontentisverylow,soitcanbepreservedforalongtime,anditcontainsexternalpeelingawaydrymatter,asmuchaspossibletoretaincontainsvariousnutrients,,withitsuniquepurplesweetpotatoflavor,keepfreshpurplesweetpotatonutritionandflavoroffoodprocessing,essorieshasquicklydevelopedathomeandabroad,essories,,quality,:………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………