PAGEII编号自学考试毕业论文题目：淮山药蜂蜜果冻的工艺及其质构特点研究院系至善职业技术学院专业食品科学与工程班级学号学生姓名指导教师二〇一七年六月中文摘要淮山药蜂蜜果冻的工艺及其质构及特点研究摘要：以山药、和蜂蜜为主要原料，研制色泽美观、风味独特并具有一定保健功能的果冻。通过正交实验进行红枣蜂蜜果冻的研制。结果表明，最佳生产配方为65%红枣汁、0.8%混合胶〔m（琼脂）：m（黄原胶）=1：1〕、3%蜂蜜+0.1%蛋白糖和0.2%柠檬酸。研制的果冻色泽均匀、组织状态良好、风味独特。由此制得的发酵型山药果冻质地均匀、光滑、乳白色、半透明，有淡淡的发酵乳特有的芳香，酸甜适口，弹性和韧性良好，营养丰富。关键词：山药；蜂蜜；果冻；发酵AbstractAbstractAbstractStudyontheprocessingtechnologyandtexturecharacteristicsofHuaiyamHoneyJellyAbstract：WithChineseyamandhoneyasmainrawmaterials,thejellywithbeautifulcolor,uniqueflavorandhealthcarefunctionwasdeveloped.Developmentofjujubehoneyjellybyorthogonaltest.Theresultsshowedthatthebestformulawas65%redjujubejuice,(m)(m)(xanthangum),=1:1(QiongZhi),+0.1%(3%)andcitricacid.Thejellyhasuniformcolor,goodorganizationanduniqueflavor.Thefermentedyamjellyproducedbytheinventionhastheadvantagesofuniform,smooth,creamywhite,translucent,lightaromaoffermentedmilk,sweetandsourtaste,goodelasticityandtoughness,andrichnutrition.Keywords:Yam;Honey;Jelly;Fermentation目录目录目录TOC\o"1-3"\h\z\uHYPERLINK\l"_Toc213724233"第1章绪论PAGEREF_Toc213724233\h1HYPERLINK\l"_Toc213724234"1.1材料与方法PAGEREF_Toc213724234\h1HYPERLINK\l"_Toc213724235"1.1.1山药的制备PAGEREF_Toc213724235\h1HYPERLINK\l"_Toc213724235"1.1.2护色剂的选择PAGEREF_Toc213724235\h1HYPERLINK\l"_Toc213724235"1.1.3工艺流程PAGEREF_Toc213724235\h1HYPERLINK\l"_Toc213724235"1.1.4山药汁的发酵PAGEREF_Toc213724235\h1HYPERLINK\l"_Toc213724235"1.1.5操作要点PAGEREF_Toc213724235\h1HYPERLINK\l"_Toc213724235"1.1.6试验设计PAGEREF_Toc213724235\h1HYPERLINK\l"_Toc213724236"第2章结果与分析PAGEREF_Toc213724236\h3HYPERLINK\l"_Toc213724237"2.1字体字号PAGEREF_Toc213724237\h3HYPERLINK\l"_Toc213724238"2.1.1标题写法PAGEREF_Toc213724238\h3HYPERLINK\l"_Toc213724239"2.2胶凝剂的选择和比例的确定PAGEREF_Toc213724239\h3HYPERLINK\l"_Toc213724240"第3章表格与公式PAGEREF_Toc213724240\h5HYPERLINK\l"_Toc213724241"3.1表PAGEREF_Toc213724241\h5HYPERLINK\l"_Toc213724244"第4章表