低温挤压豆粕面粉混合物酿造酱油的研究

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1、山东理工大学硕士学位论文目录4.3.3种曲孢子数的响应面分析及结果........................................334.3.4种曲糖化酶活力的响应面分析及结果....................................364.4验证试验与结果....................................................394.5本章小结..........................................................40第五章发酵工艺优化.....

2、..................................................415.1试验因素水平的确定.................................................415.2试验安排与数据.....................................................425.3数据处理与结果分析.................................................425.3.1酱油全氮利用率的相应面分析及结果...............

3、......................435.3.2酱油氨基酸态氮含量的响应面分析及结果.................................455.3.3酱油全氮含量的响应面分析及结果.......................................475.3.4酱油可溶性无盐固形物含量的响应面分析及结果...........................495.3.5酱油总酸含量的响应面分析及结果........................................525.4验证试验与结果.........

4、...........................................545.5本章小结..........................................................55第六章酱油的风味组分分析..................................................566.1仪器.............................................................566.2实验条件和方法.........................

5、...........................576.3结果与讨论........................................................576.3.1试验组和对照组酱油中挥发性风味物质的测定.............................576.3.2图谱分析结果..........................................................586.4本章小结..................................................

6、........60第七章酱油的氨基酸分析...................................................617.1实验材料和仪器....................................................617.2实验方法..........................................................617.3结果与讨论........................................................627.4本章小结.

7、.........................................................63第八章结论.............................................................64参考文献................................................................66致谢...................................................................71附录.........

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