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论文编号:SP070 论文字数:11508,页数:24
摘 要：本文简要地介绍了红薯及红薯渣的营养价值，保健功能，以及红薯纤维饼干的现状。目前市场上还未发现红薯纤维饼干产品。类似的有大豆纤维饼干，麦麸纤维饼干，蔬菜饼干等。而鉴于红薯渣丰富的营养成分和所具有的保健功能都很好的适应了饼干市场发展的需求。在当今一切以健康为重的观念下，可以预想，红薯纤维饼干将有比较理想的市场前景。
介绍了红薯纤维的理化特性和提取工艺，并详细描述了红薯纤维饼干制作的工艺流程，原料配方，实验步骤以及操作要点。将实验结果对照饼干生产的技术指标和感官指标进行品评和分析讨论。并通过分析总结前一次的实验结果进行配方、工艺的不断改良，从而得到在外型，结构，口感，色泽，香味上都令人较为满意的产品。
关键词：红薯渣；前景；配方；改良
Abstract: This article brief introduction to the nutrition value of sweet potato and sweet potato waste, the health function, as well as the status of sweet potato fiber biscuits, Currently on the market have not found fiber biscuits sweet potato products. Similar to biscuits with soy fiber, wheat bran fiber biscuits, and biscuits with other vegetables. In view of sweet potato residue′nutrient-rich and health functions are very good adapted to the cookies market demand. All in today''''s health-oriented concept, it can be expected, sweet potato fiber biscuits will be a good market prospect.
Introduced the physical and chemical properties of sweet potato fiber and extraction process, and a detailed description of the sweet potato fiber biscuits production processes, raw materials formulations, and operating points of the experimental steps. The experimental results will be compared with the technical indicators and sensory evaluation of the production of biscuits and analysis as will as discussed of the biscuits. Analyzed and summarized by the previous experimental results to continuous improvement the formula and the process ,in order to get the satisfing products both in shape, structure, texture, color and flavor.
Keywords：sweet potato waste; Prospects; Formula; Improved
目 录
中文摘要 I
英文摘要 II
目录 III
1. 绪论 1
1.1 红薯纤维饼干研究现状 1
1.2 红薯的营养价值和保健功效 1
1.3 红薯渣的营养价值 2
1.4 甘薯纤维理化特性和提取工艺 3
1.5 酥性饼干生产的技术标准 5
2．实验部分 6
2.1 材料与设备 6
2.2 饼干生产工艺流程 6
2.3 操作要点 7
3. 结果与讨论 10
3.1 护色实验结果 10
3.2 实验结果 10
3.3 分析讨论 13
4．总结与展望 15
4.1 结论 15
4.2 展望 16
致谢 18
参考文献 19
