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本科毕业论文
（20 届）
瓜参即食冷冻深加工技术研究
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 海参涨发方法···································································3
1.3 胶原蛋白的基本特性···························································3
1.4 胶原蛋白在食品中的应用·····················································4
1.5 瓜参的应用·······································································4
2 实验材料、主要试剂与仪器·······················································4
2.1 实验材料··········································································4
2.2 主要··········································································4
2.3 主要··········································································5
3 实验方法······································································5
3.1 即食冷冻瓜参加工流程························································5
3.2 溶剂的配制·······································································5
4 实验结果及讨论······································································6
4.1 羟脯氨酸标准曲线的测定·····················································6
4.2质构特性分析·····································································6
4.3 瓜参中胶原蛋白的测定························································7
4.4 胃蛋白酶酶解工艺条件的确定···············································8
4.5正交实验瓜参质构特性························································12
5 NaOH涨发海参······································································12
6 小结····················································································12
参考文献·················································································13
致谢···································
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