123,123

內(nèi)容簡(jiǎn)介

　　該書為教材，共分為基礎(chǔ)實(shí)驗(yàn)、綜合實(shí)驗(yàn)、創(chuàng)新實(shí)驗(yàn)等三章，內(nèi)容包括果蔬制品、糧油制品、畜禽肉蛋乳、水產(chǎn)類產(chǎn)品、食品功能性成分提取以及發(fā)酵食品加工。教材整體內(nèi)容基于食品生產(chǎn)的實(shí)用性，同時(shí)力求增加新產(chǎn)品、新工藝、新標(biāo)準(zhǔn)、新技術(shù)的應(yīng)用。每一個(gè)實(shí)驗(yàn)在介紹食品加工原理、工藝流程、操作要點(diǎn)和注意事項(xiàng)等內(nèi)容的同時(shí)，特別介紹了可供實(shí)際操作參考的配料或配方、常用的機(jī)械設(shè)備、產(chǎn)品質(zhì)量評(píng)定及標(biāo)準(zhǔn)，并附新參考文獻(xiàn)。

作者簡(jiǎn)介

暫缺《食品工藝學(xué)實(shí)驗(yàn)》作者簡(jiǎn)介

圖書目錄

目錄
第一章基礎(chǔ)實(shí)驗(yàn)·········································································································· 001
第一節(jié) 果蔬及糖果類產(chǎn)品加工實(shí)驗(yàn)······················································· 002
實(shí)驗(yàn)一水果罐頭的制作·················································································· 002
實(shí)驗(yàn)二果凍的制作························································································· 005
實(shí)驗(yàn)三果醬的制作························································································· 007
實(shí)驗(yàn)四果汁的制作························································································· 009
實(shí)驗(yàn)五果酒的制作························································································· 011.................
實(shí)驗(yàn)五榨菜肉末的研制·················································································· 171
實(shí)驗(yàn)六胭脂蘿卜果蔬粉的研制········································································ 174
實(shí)驗(yàn)七可食果蔬包裝紙的研制········································································ 177
實(shí)驗(yàn)八運(yùn)動(dòng)飲料的研制·················································································· 180
實(shí)驗(yàn)九橘皮紅茶的研制·················································································· 182
實(shí)驗(yàn)十食品中功能性成分的微膠囊化的研究····················································· 186
實(shí)驗(yàn)十一花式蛋糕的研制··············································································· 188
參考文獻(xiàn)······················································································································· 190