摘要：随着人民生活质量的提高，调品开始向多样化功能化方向发展。研究酱类功能成分、开发功能性产品已成为国内外食品研究瞩目的热点。菌菇酱是由食用菌、食盐、精、甜面酱、番茄酱等原料酿制而成的酱。虽然菌菇酱具有增减食欲，提高机体免疫力，延缓衰老，防癌抗癌等作用。但是菌菇酱的高钠高精还是让许多人望而却步。低钠盐具有良好的降低血压功效，深受高血压，高血脂，高血糖人群欢迎；GABA作为一种新资源食品，不仅具有其他产品无法代替的功能性，更是在营养性食品，功能性饮料等方面有着重要应用，具有较强的市场竞争力；精对人体没有直接的营养价值，并且吃多不利于身体健康，因此天然增鲜剂有着广泛的研究价值。本论文将围绕低钠盐，菌菇提取液代替部分精以及引入功能性GABA三方面来实现菌菇酱的功能化设计。同时对年产2400t菌菇酱进行了物料衡算、工艺流程的设计、绘制了生产工艺设备流程图。5807
关键词：菌菇酱；低钠盐；GABA；天然鲜剂；功能化设计；工艺设计
The function design of the sauce products
Abstract: With the improvement of the people's quality of live, condiments began to develop in the direction of persification and functionalization。Research sauce class function composition, functional product development has become a hot food research attention at home and abroad。Fungus mushroom sauce is made up of mushrooms, salt, monosodium glutamate, sweet bean sauce, tomato sauce and so on。Although the fungus mushroom sauce with increase or decrease in appetite, improve body immunity, anti-aging, anti-cancer and so on，high sodium MSG and fungus mushroom sauce turned off many people。Low sodium salt has good effect of lowering blood pressure, and becomes welcome in high blood pressure, high cholesterol, high blood sugar group。As a kind of new resource food with strong market competitiveness, GABA not only has other products irreplaceable function, especially in the nutritional food, functional beverage, etc, but also has a prominent application。MSG has not direct nutritional value to people's body, and eat more is bad for health, so the natural increase fresh agent has a wide range of research value。This paper will revolve around a low sodium salt, mushroom extract who can replace part of the monosodium glutamate and the functional GABA。With the help of three functional materials mentioned previously, the functional fungus mushroom sauce was designed。At the same time, an annual output of 2400 t fungus mushroom sauce workshop was designed。Material balance, process design, the flow chart of production process equipment were also introduced。
Key Words：The fungus mushroom sauce; Low sodium salt; GABA; MSG; functionalization design; process design
目 录
1 研究背景 1
1.1功能性食品定义及其国内外研究现状 1
1.1.1功能性食品的定义 1
1.1.2功能性食品的国内外研究现状 1
1.2盐与高血压 2
1.3精的危害 2
1.4γ-氨基丁酸在功能食品中的应用研究及特性 3
1.4.1γ-氨基丁酸的富集 3
1.4.2γ-氨基丁酸的功能特性 5
1.5鸡腿菇的营养价值及保健和药用价值 6
1.5.1鸡腿菇的营养价值 6
1.5.2鸡腿菇的保健和药用价值 7
1.6车间设计 8
1.6.1设计依据 8
1.6.2设计原则 8
1.6.3车间平面布置 8
1.6.4车间设备布置 8
1.6.5设备布置图 9 年产2400t菌菇酱生产工艺设计+功能化设计:http://www.751com.cn/yixue/lunwen_3000.html