蔬菜肉脯的工艺研究及品质分析

论文编号:SP009  论文字数:16315,页数:29

中文摘要

    肉脯是以鲜肉为原料经切片、腌制、烘干等加工工艺制成的一种高档肉制品,但是传统的肉脯制品因其营养单一, 出品率低, 价格较贵等因素限制了大规模生产, 随着人们生活水平的提高和消费观念的更新, 消费者更注重食品营养和保健。在传统肉脯的基础上添加蔬菜原料无论以营养和成本方面都具有重要意义。蔬菜中既含有丰富的纤维素和多种维生素，特别是维生素C和胡萝卜素，对于预防疾病和维持正常的新陈代谢有很大的作用；同时还含有多种矿物质和微量元素。本实验采用最新新型的肉脯制作工艺，在肉中添加胡萝卜从而制作成蔬菜肉脯。本实验主要从烘干条件、胡萝卜汁与渣的添加量、复合磷酸盐的添加量、肥瘦比这几个因素来探讨蔬菜肉脯的最佳工艺参数。最终通过单因素实验、正交试验确定了最优工艺参数为烘干条件采用先高温( 80℃、20min) 后低温( 60～68℃、110min) 烘干、胡萝卜汁添加量6%、胡萝卜渣添加量5%、复合磷酸盐添加量0.5%、肥瘦比1：6。并对蔬菜肉脯的水分含量、维生素A含量、蛋白质含量、膳食纤维含量做了测定与市售的肉脯做了比较，结果各项指标均优于市售肉脯，达到了我们的要求。

关键词：蔬菜肉脯，品质，维生素A，膳食纤维

Abstract

     Roast Dried Meat based on fresh meat as raw materials by slicing, salting, drying and other processing technology into a high-grade meat products,but the nutrition of the traditionary Roast Dried Meat is singleness,low yield,high price and more factors limit the large-scale production.With the improvement of living standards and the concept ofconsumption improving,Consumers will pay more attention to food nutrition and health.Adding the fruit and vegetable to the traditionary Roast Dried Meat has great significance in the cost and nutrition.Vegetables are rich in cellulose and a variety of vitamins,especially vitamin C and carotene,For the prevention of disease and the maintenance of normal metabolism ,there is a very important role.Also contains a variety of minerals and trace elements. This experiment using the latest production technology of Roast Dried Meat,Add the carrots into the meat.This experimental mainly from drying conditions, the amount of carrot juice and slag , the addition of phosphate, the ratio of fat and lean meat this five factors to explore the best process parameters of vegetables Roast Dried Meat.Final over the single factor experiments and orthogonal test to determine the optimal process parameters:Drying condition is the first high-temperature drying (80℃, 20min) after the low-temperature (60 ~ 68 ℃, 110min) drying;carrot juice add 6%;carrots slag add 5%;phosphate add 0.5%;the ratio of fat and lean meat is 1:6.And mensurate the moisture content of vegetables Roast Dried Meat, vitamin A content, protein content, dietary fibre content.The results are better than the market Roast Dried Meat, to meet our requirements.

Key words: vegetablesRoast Dried Meat, quality, vitamin A, dietary fibre

目   录

摘要  I
第1章 绪论 1
第1节 蔬菜肉脯的研究意义  1
第2节 国内外肉脯的发展现状  1
第3节 肉脯的基本加工工艺  3
第4节 肉脯存在的问题及发展前景  5
第2章 胡萝卜肉脯的工艺研究  7
第1节 引言---蔬菜的选择 7
第2节 实验材料与设备  8
第3节 试验方法  8
第4节 结果与讨论  9
第3章 蔬菜肉脯的品质分析 16
第1节 引言---和市售肉脯的比较  16
第2节 实验材料与设备  16
第3节 实验方法  16
第4节 结果 21
第4章 结论  22
感    谢  23
参考文献  24