甘薯粉丝品质特性及其干燥新工艺研究

《甘薯粉丝品质特性及其干燥新工艺研究》由会员上传分享，免费在线阅读，更多相关内容在学术论文-天天文库。

1、单位代码10635学号112015324001692硕士学位论文甘薯粉丝品质特性及其干燥新工艺研究论文作者：向卓亚指导教师：赵国华教授学科专业：食品科学研究方向：食品化学与营养学提交论文日期：2018年5月23日论文答辩日期：2018年6月2日学位授予单位：西南大学中国重庆2018年5月UniversityCode:10635StudentNumber:112015324001692MasterDissertationofSouthwestUniversityStudyonthequalityofsweetpotatostarchnoodlesanditsnewdrying

2、technologyCandidate:ZhuoyaXiangAdvisor:Prof.GuohuaZhaoDiscipline:FoodScienceDirection:FoodChemistryandNutritionChongqing•ChinaMay,2018目录摘要.................................................................................................................................IABSTRACT...............

3、...................................................................................................III第1章文献综述..........................................................................................................11.1甘薯概述....................................................................

4、........................................11.1.1甘薯简介..................................................................................................11.1.2甘薯的营养成分及其生理功能..............................................................11.1.3甘薯的加工利用.................................................

5、.....................................11.2粉丝概述............................................................................................................21.2.1粉丝生产过程与分类..............................................................................21.2.2粉丝老化...................................

6、...............................................................21.2.3粉丝品质评价方法..................................................................................31.2.4粉丝品质改善研究现状..........................................................................41.2.5粉丝干燥技术研究现状..........................

7、................................................61.3选题依据与研究内容........................................................................................81.3.1选题依据...............................................................................................