鱿鱼品质改良技术及其口香条的生产工艺研究【毕业论文】

《鱿鱼品质改良技术及其口香条的生产工艺研究【毕业论文】》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、本科毕业论文（20届）鱿鱼品质改良技术及其口香条的生产工艺研究专业：食品科学与工程目录摘要································································································1ABSTRACT······················································································21前言···················

2、···········································································31.1美拉德反应研究进展···································································31.1.1美拉德反应的机理··································································31.2食品中美拉德反应的影响因素·······

3、················································41.2.1氨基酸种类···········································································41.2.2糖的种类··············································································41.2.3温度、pH值和水分活度····················

4、········································51.2.4金属离子及其它因素的影响······················································51.3美拉德反应的抑制及消除·····························································51.3.1原料选择·····························································

5、·················51.3.2美拉德反应条件控制·······························································51.3.3褐变抑制剂···········································································61.4美拉德反应对食品品质的影响·······················································71.4.1

6、香气和色泽··········································································71.4.2营养价值··············································································81.4.3其它方面的影响····································································81.5论文研究的内容

7、、目的和意义························································92实验材料和方法··············································································92.1实验材料·················································································92.1.1实验原料和试剂········

8、··························································92.1.2实验仪器············································································92.2实验方法···································