营养方便食品食用菌的开发

食品科学论文编号:SP106  论文字数:10304,页数:19

目  录
中文摘要 I
英文摘要 II
目录 III
1. 绪论 1
 1.1 研究的背景和意义 1
 1.2 食用菌的产品科研现状 2
 1.2.1 简单加工 2
 1.2.2 用于保健及医疗方面的加工 3
 1.2.3 其它产品 3
 1.3 食用菌加工存在问题 4
 1.3.1食用菌的深加工问题 4
 1.3.2规模化生产程度较低 4
 1.3.3科技投入不足 4
 1.3.4政策扶持力度不够 4
 1.4 食用菌深加工（冻干技术）的前景 4
 1.5 真空冷冻干燥简介 5
2. 实验部分 7
 2.1 实验仪器及原料 7
 2.1.1 实验仪器 7
 2.1.2 实验原料 7
 2.2 实验方法 7
 2.2.1 工艺流程 7
 2.2.2 工艺要点 7
 2.2.3 工艺参数选择 9
3. 结果与讨论 11
 3. 1 确定真空渗透工艺    11
 3.1.1 不同抽空时间对食用菌真空渗透的影响 11
 3.1.2 不同充气时间对食用菌真空渗透的影响 11
 3.1.3 不同温度对食用菌真空渗透的影响 12
 3.2 影响冻干结果的因素 12
 3.3 确定冻干工艺 15
 3.4 成品的口味 16
4．总结与展望 18
 4.1 总结 17
 4.2 展望 17
致谢 18
参考文献 19

摘  要：食用菌含有丰富的蛋白质和人体必需的多种氨基酸, 营养价值很高。食用菌还具有特殊营养保健功能和药用价值。目前我国食用菌的主要加工方式还是以简单的加工（罐头、蜜饯、腌制品、糖制品）为主，深加工还处于起步阶段。而近年来，人们对食用菌消费也提出了新的要求, 营养、新鲜、方便、保健成为新的消费时尚；我国又是食用菌生产大国，产量居世界第一，因此开展食用菌的深加工（冻干产品）非常有意义。
 本论文旨在以先进的真空渗透、冷冻干燥工艺取代原有的烘干、腌制， 用工业化手段生产高附加值的食用菌产品，既产生了经济效益，同时也加速了传统农业的高科技改造。
关键词：食用菌 真空渗透 冷冻干燥

Abstract: Edible Funguses contains rich proteide and various essential amino acid, nutrient value was high. Edible funguses has the particular nutrition health function and medical value. At present, the main part processing way of the edible fungus of our country was simple process(can, candy, salted products,sugar products),deep processing is in starting phase. However, people also put forward the new consumptive request to edible funguses in recent years, nutrition、fresh、convenient、health care become a new consumption style; Our country is that edible funguses produces Great Power, output occupies the first place in the world, so develop the deep processing (freeze-drying product) of edible funguses has meaning very much.
 This paper aim at using the advanced processing technology vacuum penetration, freeze-drying to replace the old technology drying and salted , producting that have high additional value product, not only produced an economic benefit , also having accelerated the reforms of tradition agriculture at the same time.
Keywords: Edible Fungi; vacuuming penetration; freeze-drying