食品工艺学实验

该书为教材，共分为基础实验、综合实验、创新实验等三章，内容包括果蔬制品、粮油制品、畜禽肉蛋乳、水产类产品、食品功能性成分提取以及发酵食品加工。教材整体内容基于食品生产的实用性，同时力求增加新产品、新工艺、新标准、新技术的应用。每一个实验在介绍食品加工原理、工艺流程、操作要点和注意事项等内容的同时，特别介绍了可供实际操作参考的配料或配方、常用的机械设备、产品质量评定及标准，并附*参考文献。许多实验是食品专业教师近几年的科研成果。

目 
录

第一章 
基础实验·········································································································· 001

第一节  果蔬及糖果类产品加工实验······················································· 002

实验一  水果罐头的制作·················································································· 002

实验二  果冻的制作························································································· 005

实验三  果酱的制作························································································· 007

实验四  果汁的制作························································································· 009

实验五  果酒的制作························································································· 011

实验六  脱水蒜片的制作·················································································· 014

实验七  涪陵榨菜的制作·················································································· 016

实验八  果脯的制作························································································· 019

实验九  果蔬脆片的制作·················································································· 021

实验十  软糖的制作························································································· 023

实验十一  硬糖的制作····················································································· 025

第二节  粮油类产品加工实验······························································· 027

实验一  面包的制作························································································· 027

实验二  清蛋糕的制作····················································································· 030

实验三  广式月饼的制作·················································································· 032

……………………..

实验一  功能性饮料的研制··············································································· 162

实验二  果蔬复合饮料的研制············································································ 164

实验三  超声波提取橙皮中黄酮的研究······························································· 167

实验四  发酵果蔬酱的研制··············································································· 169

实验五  榨菜肉末的研制·················································································· 171

实验六  胭脂萝卜果蔬粉的研制········································································ 174

实验七  可食果蔬包装纸的研制········································································ 177

实验八  运动饮料的研制·················································································· 180

实验九  橘皮红茶的研制·················································································· 182

实验十  食品中功能性成分的微胶囊化的研究····················································· 186

实验十一  花式蛋糕的研制··············································································· 188

参考文献······················································································································· 190

 

食品工艺学是食品科学与工程专业必不可少的核心专业实践课程，同时也是培养学生适应国家对食品专业人才实践能力培养所需要的重要实战性教学环节。食品工艺学是一门应用科学，实践性很强。其基本理论、基本原理和基本技能，必须通过实验才能很好地领会和掌握。因此《食品工艺学实验》教材在食品工艺学教学中起到举足轻重的作用。

目前，国家对食品专业人才需求日增，对高等院校食品专业高素质应用型人才培养目标提出了新的要求，从而对食品工艺学类实验教材建设也提出了更高的标准。

有鉴于此，长江师范学院食品科学与工程系启动了《食品工艺学实验》教材的编写工作。本教材正是为了适应当今时代国家对高素质应用型食品专业类人才培养的需求而编写的。本教材以适应社会需求为目标，以培养学生技术实战能力为主线组织编写，在具体内容上按照知识的连惯性、实用性，同时兼顾够用为度的原则进行取舍。主要体现出如下特色：

（1）本教材的编写内容具有实用性。编写力求贯彻食品工艺学理论联系食品生产实际的原则，突出食品工艺学理论知识的应用，加强针对性和实用性，并尽量反映国内外食品领域的最新成就和发展趋势。

（2）本教材编写体系有所创新。结合具有食品科学与工程学科特色的教学理论、教学方法和教学模式，本教材将基础实验、综合实验及创新实验相结合，并将教师的科研成果转化为实践教学内容，重点解决在食品工艺实践中的关键问题，旨在提高学生的实践能力。

（3）本教材编者经验丰富。本教材的编者均经过校院推荐、编委会资格审定筛选而来，均为校院一线骨干教师，具有丰富的食品专业方面的教学和实践经验。

本教材共分为基础实验、综合实验、创新性实验等三个板块，内容包括果蔬制品、粮油制品、畜禽肉蛋乳制品、鱼类制品、食品功能性成分提取以及发酵食品加工。整体内容基于食品生产的性，同时力求增加新产品、新工艺、新标准、新技术的应用。每一个实验在介绍食品加工原理、流程、操作要点和注意事项等内容的同时，特别介绍了可供实际操作参考的配料或、常用的、产品评定及标准，并附最新参考文献。许多实验是我院食品专业教师近几年的科研成果。

本教材内容丰富，深入浅出，简繁得当，适合作为各大专院校食品专业的教材，亦可供职业技术学校相关专业的学生、成人教育、函授教育、网络教育、自学考试等参考使用以及供生产的技术人员参考借鉴。希望这本教材能有助于培养适应新时代中国特色社会主义发展需要的、高素质应用型食品专业人才。

由于编者水平有限，书中难免存在错漏之处，希望同行能给予指导，让这部教材不断完善成为精品，为教师和学生以及专业人士所喜爱。