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，并附新参考文献。

暂缺《食品工艺学实验》作者简介

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