新型阴米米粉的制备及老化机理初探

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1、HUAZHONGAGRICULTURALUNIVERSITY硕士学位论文MASTER’SDEGREEDISSERTATION新型阴米米粉的制备及老化机理初探THEPRODUCTIONOFYINMIRICENOODLESANDTHERESEARCHOFRETROGRADATIONMECHNISM研究生:褚乾梅CANDIDATE：CHUQIANMEI导师:孙智达教授SUPERVISOR：PROFESSORSUNZHIDA学位类型:工程硕士DEGREETYPE：MASTERDEGREEINENGINEERING领域:食品化学FIELD：FOODCHEMISTRY中国武汉W

2、UHAN，CHINA二○一四年六月JUNE，2014万方数据学校名称：华中农业大学单位代码：10504分类号密级华中农业大学硕士学位论文新型阴米米粉的制备及老化机理初探Theproductionofyinmiricenoodlesandtheresearchofretrogradationmechnism研究生：褚乾梅学号：2012309120040指导教师：孙智达教授学位类型：工程硕士领域：食品化学华中农业大学食品科技学院中国.武汉CollegeofFoodScienceandTechnologyHuazhongAgriculturalUniversityWuha

3、n,China万方数据万方数据新型阴米米粉的制备及老化机理初探目录摘要................................................................................................................................iAbstract..................................................................................................................

4、......iii缩略词表检索...............................................................................................................v第一章前言.................................................................................................................11发酵对大米粉物化特性及米粉条品质的影响....................

5、..............................11.1发酵对大米粉物化特性的影响................................................................11.2发酵对米粉条品质的影响........................................................................21.3发酵改善米粉条品质的机理....................................................................32米粉

6、原料筛选和生产工艺的研究......................................................................32.1米粉原料筛选............................................................................................32.2米粉生产工艺研究....................................................................................43米粉的老

7、化特性研究..........................................................................................63.1影响淀粉老化的因素................................................................................63.2淀粉老化机理......................................................................................