甘薯鲜榨汁工艺及品质特性研究

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1、单位代码10635学号112015324001675硕士学位论文甘薯鲜榨汁工艺及品质特性研究论文作者：张碧莹指导教师：蒋和体学科专业：食品科学研究方向：食品安全与质量控制提交论文日期：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Unitcode10635StudentNumber112015324001675SouthwestUniversityMasterDissertationResearchontheFreshJuiceTechnologyandQualityCharacteristicsofSweetPotato

2、Candidate:ZhangBi-yingAdvisor:JiangHe-tiMajor:FoodScienceResearchRange:FoodSafetyandQualityControlSubmissionDate:2018.5.23DateofDebate:2018.6.2UniversityConferringDegree:SouthwestUniversityChongqing,ChinaMay,2018目录目录摘要........................................................................

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

4、1.1.1甘薯的概况.............................................................................................11.1.2甘薯的营养成分.....................................................................................11.1.3甘薯的种类及主要品种.........................................................................

5、21.1.4甘薯的保健功能与功能性成分.............................................................31.2甘薯的加工利用现状........................................................................................51.3甘薯汁研究进展................................................................................................51

6、.3.1甘薯饮料制品.........................................................................................51.3.2甘薯汁的功能性研究.............................................................................71.3.3存在的问题和趋势.................................................................................71.4

7、聚类分析法........................................................................................................81.4.1聚类分析的原理.....................................................................................81.4.2聚类分析的应用........................................