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本科毕业论文
（20 届）
超高压技术处理蟹糊的研究
专业：食品科学与工程
目 录摘要··································································································1
ABSTRACT························································································2
1 前言·······························································································3
1.1 概述··························································································3
1.2 超高压对蟹糊品质影响的研究现状································ ·················· 1.3超高压处理对改变蟹糊品质的意义···················································4
2 实验材料、主要仪器与试剂································································2.1 实验材料··················································································2.2 主要仪器··················································································5
2.3 主要试剂··················································································5
3 实验方法·······················································································5
3.1 蟹糊的制备··············································································· 3.2 蟹糊超高压实验········································································· 3.3 pH测定方法············································································ 3.4 感官评定··················································································3.5 蛋白质含量测定·········································································3.6 菌落总数测定············································································4 实验结果与讨论··············································································· 4.1 超高压处理前后感官比较······························································ 4.2压力对蟹糊的灭菌效果的影响························································· 4.3保压时间对蟹糊的灭菌效果的影响··················································· 4.4 处理次数对蟹糊的灭菌效果的影响·················································· 4.5 超高压处理蟹糊工艺正交优化······································
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