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內(nèi)容簡介

　　該書為教材，共分為基礎(chǔ)實驗、綜合實驗、創(chuàng)新實驗等三章，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)的實用性，同時力求增加新產(chǎn)品、新工藝、新標(biāo)準(zhǔn)、新技術(shù)的應(yīng)用。每一個實驗在介紹食品加工原理、工藝流程、操作要點和注意事項等內(nèi)容的同時，特別介紹了可供實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)量評定及標(biāo)準(zhǔn)，并附新參考文獻(xiàn)。

作者簡介

暫缺《食品工藝學(xué)實驗》作者簡介

圖書目錄

目錄
第一章基礎(chǔ)實驗·········································································································· 001
第一節(jié) 果蔬及糖果類產(chǎn)品加工實驗······················································· 002
實驗一水果罐頭的制作·················································································· 002
實驗二果凍的制作························································································· 005
實驗三果醬的制作························································································· 007
實驗四果汁的制作························································································· 009
實驗五果酒的制作························································································· 011.................
實驗五榨菜肉末的研制·················································································· 171
實驗六胭脂蘿卜果蔬粉的研制········································································ 174
實驗七可食果蔬包裝紙的研制········································································ 177
實驗八運動飲料的研制·················································································· 180
實驗九橘皮紅茶的研制·················································································· 182
實驗十食品中功能性成分的微膠囊化的研究····················································· 186
實驗十一花式蛋糕的研制··············································································· 188
參考文獻(xiàn)······················································································································· 190