不同干燥工艺对纳豆粉剂品质的影响.docVIP

不同干燥工艺对纳豆粉剂品质的影响 不同干燥工艺对纳豆粉剂品质的影响(8000字) 摘 要：纳豆是由纳豆菌发酵大豆而制成的一种功能性食品，其保健作用主要与纳豆中的多种功能因子有关。但是不同干燥方式和干燥条件会对纳豆成分活性产生较大影响,因此干燥过程是纳豆相关产品生产的重要控制步骤 。 ... p不同干燥工艺对纳豆粉剂品质的影响(8000字)br / 摘nbsp; 要：纳豆是由纳豆菌发酵大豆而制成的一种功能性食品，其保健作用主要与纳豆中的多种功能因子有关。但是不同干燥方式和干燥条件会对纳豆成分活性产生较大影响,因此干燥过程是纳豆相关产品生产的重要控制步骤 。本文通过对纳豆的热风干燥及真空冷冻干燥前后的基本成分如纳豆菌数量、氨基酸态氮、大豆异黄酮及纳豆激酶活性进行了比较。结果表明，在新鲜纳豆、冷冻干燥粉、热风干燥粉中纳豆菌数量变化不大，酶活性与温度有相关性，大豆异黄酮含量分别为26mu;g/g 、39mu;g/g 、31mu;g/g，氨基酸态氮含量分别为0.52%、0.56%和0.87%。冷冻干燥效果整体优于热风干燥。br / 关键词：纳豆；冷冻干燥；热风干燥br / br / Effect of Natto Powder Quality With Different Drying Methodsbr / Abstract:Natto is hygienical food which are fermented by Bacillus Natto. Natto rsquo;s hygienical function are due to many functional factors .However,different drying methods and conditions have big effects on nattorsquo;s components,so the process of drying is an important control step of producing nattorsquo;s relative products.By comparing the change of basic components such as the number of Bacillus Natto 、Soybean Isoflavones、amino acid nitrogen、nattokinase after vaccum freeze-drying and heated-drying . The result suggested that the number of Bacillus Nattorsquo;s change was small in natto、freeze-drying natto powder、heated-drying natto powder and nattokinase activity was related to tempreture.The total content of soybean Isoflavones was 26mu;g/g 、39mu;g/g 、31mu;g/g respectively , the content of amino acid nitrogen was 0.52%、0.56%和0.87%. Vaccum freeze-drying was superior to heated-drying. br / Key words: Natto ;Vaccum freeze-drying ;Heated-dryingbr / nbsp; /p pbr / P/P p网络营销手段和评价方法研究(附答辩记录)(选题审批表,任务书,开题报告,中期检查表,毕业论文字,答辩记录,成绩评定册)br / 摘nbsp; 要：网络营销作为一种全新的营销理念和时间活动，在营销领域的地位也逐步爬升，要在网络上获得良好的产品和企业营销效果，就应对网络营销手段和评价方法进行研究，以求对网络营销有更深入的认识，更好的开展网络营销。本文以尼康数码相机的网络营销为例，对网路营销的手段与评价方法及网络营销效果进行了说明。br / br / 关键词：网络营销 网络营销手段 评价方法br / br / Research on Network Marketing Means and Evaluate Methodsbr / Abstract：Network Marketing as a new marketing ideas and time to play, the position in the marketing field have gradually climbed, to