《食品工藝學實驗》是2019年西南交通大學出版社出版的圖書，作者是陽暉，李宇，馮曉汀，本書共分為基礎實驗、綜合實驗、創新實驗等三章，內容包括果蔬製品、糧油製品、畜禽肉蛋乳、水產類產品、食品功能性成分提取以及發酵食品加工。
基本介紹
- 中文名：食品工藝學實驗
- 作者：陽暉、李宇、馮曉汀
- 出版社：西南交通大學出版社
- ISBN：9787564368715
內容簡介,圖書目錄,
內容簡介
該書為教材，共分為基礎實驗、綜合實驗、創新實驗等三章，內容包括果蔬製品、糧油製品、畜禽肉蛋乳、水產類產品、食品功能性成分提取以及發酵食品加工。教材整體內容基於食品生產的實用性，同時力求增加新產品、新工藝、新標準、新技術的套用。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、常用的機械設備、產品質量評定及標準，並附新參考文獻。
圖書目錄
目 錄
第一章 基礎實驗·········································································································· 001
第一節 果蔬及糖果類產品加工實驗······················································· 002
實驗一 水果罐頭的製作·················································································· 002
實驗二 果凍的製作························································································· 005
實驗三 果醬的製作························································································· 007
實驗四 果汁的製作························································································· 009
實驗五 果酒的製作························································································· 011
.................
實驗五 榨菜肉末的研製·················································································· 171
實驗六 胭脂蘿蔔果蔬粉的研製········································································ 174
實驗七 可食果蔬包裝紙的研製········································································ 177
實驗八 運動飲料的研製·················································································· 180
實驗九 橘皮紅茶的研製·················································································· 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 花式蛋糕的研製··············································································· 188
參考文獻······················································································································· 190
