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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································································································1
ABSTRACT······················································································前言·································································································································································3
1.1.1美拉德反应的机理··································································3
1.2食品中美拉德反应的影响因素·······················································4
1.2.1氨基酸种类···········································································4
1.2.2糖的种类··············································································4
1.2.3温度、pH值和水分活度····························································5
1.2.4金属离子及其它因素的影响······················································5
1.3美拉德反应的抑制及消除·····························································5
1.3.1原料选择··············································································5
1.3.2美拉德反应条件控制·······························································5
1.3.3褐变抑制剂···········································································6
1.4美拉德反应对食品品质的影响·······················································7
1.4.1香气和色泽··········································································7
1.4.2营养价值··············································································8
1.4.3其它方面的影响····································································8
1.5论文研究的内容、目的和意义························································9
2实验材料和方法··············································································9
2.1实验材料·················································································9
2.1.1实验原料和试剂··································································9
2.1.2实验仪器············································································9
2.2实验方法······················
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