紫薯全粉工艺的设计说明书.doc

武汉轻工大学
设计题目: 年产500t紫薯全粉加工工艺设计
姓名: 刘帮乾
学号:
院(系): 食品科学与工程
专业: 食品加工工艺
指导教师: 刘志伟
2014年 5 月 20 日
摘要
紫薯全粉是新鲜紫薯经去皮、蒸煮、破碎和干燥等工艺加工后得到的产品,其特点是:含水率很低,因此可以较长时间的保存,且它包含了除皮以外的外部干物质,尽可能地保留了包含的各类营养素,且方便储存。复水后的全粉是漂亮的亮紫色色泽,具有其特有的紫薯香气,保留了新鲜紫薯的营养和风味,作为食品加工的原料或辅料在国内外得到迅速发展,紫薯全粉可作为食品加工原料或辅料,有着广泛的用途。经真空干燥制成的紫薯全粉,品质合格,为企业带来了丰厚的利润。
关键词:紫薯全粉工艺设备
Abstract
Purple sweet potato whole powder is fresh purple sweet potato by peeling, cooking, crushing and drying technology processed products, its characteristic is moisture content is very low, so it can be preserved for a long time, and it contains external peeling away dry matter, as much as possible to retain contains various nutrients, and convenient storage. After rewatering powder is beautiful bright purple color, with its unique purple sweet potato flavor, keep fresh purple sweet potato nutrition and flavor of food processing, as raw materials or accessories has quickly developed at home and abroad, purple sweet potato whole powder can be used as a food processing raw materials or accessories, has a wide range of uses. Vacuum drying is made of purple sweet potato powder, quality, bring rich profit for the enterprise.
Keywords: purple sweet potato whole powder processing equipment
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