黑甜玉米深加工產(chǎn)品的開發(fā).pdf

1、分類號：TS2023TS2134TS21321密級：公開單位代碼：10152學(xué)號：大連輕工業(yè)學(xué)院工程碩士學(xué)位論文中文題目：黑甜玉米深加工產(chǎn)品的開發(fā)TheDevelopmentofDeepProcessingProductsOil英文題目：BlackSweetCorn系(院、所)：生物與食品工程學(xué)院學(xué)科、專業(yè)：食品工程研究生：高云指導(dǎo)教師：朱蓓薇教授王愛民高級工程師2005年3月AbstractBlacksweetcorn“N0lKaos

2、han”isakindofrarenewbreedofcornsThemelaninisenrichedintheendospermofthiskindofbreedItisquitedifferentfromtheotherbreeds，whosecodexisrichinthemelaninAndtheamountof也emelanini13theblacksweetcornismuchmorethanthatintheotherb

3、reedsThedevelopmentoftheblacksweetcornhasabrightfutareAccordingtotheanalysisanddeterminingthenutritionalcompositionofblacksweetcorn，extractthemelaninfromtheblacksweetcorn，empoldertheblacksamp，blacksweetcornbreadandblacks

4、weetcornfermentedmilkThemelaninisextractedby70％ethanolwith01mol／LHClfpH=2)theratiobetweensolidandliquidwasl：5，extg2h，twotimes，themaineffectoftheresultistheacidityByusingSilicaGelChromatographypurificationcanremarkableenh

5、ancetheamountofthemelaninBlacksweetcorn，viaflaying，takingofftheembryo，grinding，confecting，extruding，moldingandcoolingbecomesblacksweetcornflakesTheoptimalratiooftherawmaterialis：cornflourl00％water30％ryeflour30％yellowcorn

6、flour30％，patatostarch7％andsweetpotatostarch4％Therevofscrewis100r／rainExtruderingthreeheatingstages，temperatureare80“C，130。Cand170“C，andtllemoistureoftheproductbeforeandafterextrudingarel5％andl8％Usingthewheatflourandsepci

7、altreatedblacksweetcornflourasthemainrawmaterial，addingyeast，improvergranulatedsugarmilkpowdereggs，salt，lard，andmilkflavorasaccessorialmaterial，takingthefastzymotechnics，theblacksweetcornbreadcanbemadeTakingthequantityof

8、thewheatflourasthebenchmarktheoptimalformulaoftheblacksweetcornbreadis：sepcialtreatedblacksweetcornflour10％granulatedsugar12％，improver08％，yeast15％，yolkl8％，milkpowder6％，water48％，salt1％，eggmilk05％1ard1O％andmilkflavor2％Theb

9、lacksweetcornextrudedflourwithhighqualityandspecialflavorcarlbeproducedbyusingblacksweetcornastherawmaterial，flaying，grinding，extrudingandsmashingAccordingtotheratiobetweenblacksweetcornflourplasmandmilkl：2useLactobaci，，

10、“sbulgaricwandStreptococctasthernophilus(1：I)asthemixedstaterculturetoferment，theamountofinoculabilityis3％，sucrose10％，temperature43℃and5h，thencanobtaintheblacksweetcornfermentedmilkKeywords：Blacksweetcorn，Melanin，Cornfla