霉菌纯种制曲豆豉在发酵过程中生物胺的变化研究

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1、单位代码10635学号112015324001665硕士学位论文霉菌纯种制曲豆豉在发酵过程中生物胺的变化研究论文作者：张仁凤指导教师：阚建全教授学科专业：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UniversityCode10635StudentNumber112015324001665SouthwestUniversityMasterDissertationStudyontheChangesofBio

2、genicAminesinDouchibyPureStarter-makingwithMouldDuringtheFermentationProcessCandidate：ZhangRen-fengAdvisor：Prof.KanJian-quanMajor：FoodScienceDirection：FoodSafetyandQualityControlSubmissionDate：May,2018DateofDebate：June,2018UniversityConferringDegree：Southwe

3、stUniversityChongqing,ChinaMay,2018目录目录摘要..................................................................................................................................................IABSTRACT.............................................................

4、.......................................................................III第1章文献综述.............................................................................................................................11.1豆豉简介...........................................

5、.................................................................................11.1.1豆豉的来源及发展.................................................................................................11.1.2豆豉的分类......................................................

6、.......................................................11.1.3豆豉的生产工艺.....................................................................................................11.1.4豆豉的基本营养成分.........................................................................

7、....................21.1.5豆豉的功能活性物质.............................................................................................31.2生物胺简介........................................................................................................................

8、51.2.1生物胺的分类及理化性质.....................................................................................51.2.2食品中生物胺的危害及限量标准.........................................................................61.2.3