山西农业大学信息学院本科毕业论文（设计）目录TOC\o"1-3"\h\z\uHYPERLINK\l"_Toc170632789"1前言PAGEREF_Toc170632789\h1HYPERLINK\l"_Toc170632790"1.1奶茶的发展史PAGEREF_Toc170632790\h1HYPERLINK\l"_Toc170632791"1.2奶茶的现状PAGEREF_Toc170632791\h1HYPERLINK\l"_Toc170632792"1.3奶茶与健康PAGEREF_Toc170632792\h1HYPERLINK\l"_Toc170632793"1.4世界各地的奶茶PAGEREF_Toc170632793\h2HYPERLINK\l"_Toc170632794"1.5玫瑰与生活PAGEREF_Toc170632794\h3HYPERLINK\l"_Toc170632795"1.5.1玫瑰与健康PAGEREF_Toc170632795\h3HYPERLINK\l"_Toc170632796"1.5.2玫瑰与美容PAGEREF_Toc170632796\h3HYPERLINK\l"_Toc170632797"1.6玫瑰花生奶茶的营养与美容效果PAGEREF_Toc170632797\h4HYPERLINK\l"_Toc170632798"2材料与方法PAGEREF_Toc170632798\h4HYPERLINK\l"_Toc170632799"2.1材料PAGEREF_Toc170632799\h4HYPERLINK\l"_Toc170632800"2.1.1实验原料PAGEREF_Toc170632800\h4HYPERLINK\l"_Toc170632801"2.1.2实验设备PAGEREF_Toc170632801\h5HYPERLINK\l"_Toc170632802"2.2方法PAGEREF_Toc170632802\h5HYPERLINK\l"_Toc170632803"2.2.1工艺流程PAGEREF_Toc170632803\h5HYPERLINK\l"_Toc170632804"2.2.2操作要点PAGEREF_Toc170632804\h5HYPERLINK\l"_Toc170632805"2.2.3试验设计PAGEREF_Toc170632805\h6HYPERLINK\l"_Toc170632806"2.2.4感官评价指标PAGEREF_Toc170632806\h6HYPERLINK\l"_Toc170632807"3结果与分析PAGEREF_Toc170632807\h7HYPERLINK\l"_Toc170632808"3.1玫瑰浸提液的制备PAGEREF_Toc170632808\h7HYPERLINK\l"_Toc170632809"3.1.1玫瑰浸提条件的选择PAGEREF_Toc170632809\h7HYPERLINK\l"_Toc170632810"3.1.2β-CD的用量对浸提液质量的影响PAGEREF_Toc170632810\h7HYPERLINK\l"_Toc170632811"3.2花生乳的配制PAGEREF_Toc170632811\h8HYPERLINK\l"_Toc170632812"3.3玫瑰花生乳奶茶的配制PAGEREF_Toc170632812\h8HYPERLINK\l"_Toc170632813"3.4稳定剂的选择及添加量PAGEREF_Toc170632813\h8HYPERLINK\l"_Toc170632814"3.5糖的添加PAGEREF_Toc170632814\h9HYPERLINK\l"_Toc170632815"3.6高压均质PAGEREF_Toc170632815\h9HYPERLINK\l"_Toc170632816"3.7玫瑰花生奶茶最佳配方及工艺的确定PAGEREF_Toc170632816\h10HYPERLINK\l"_Toc170632817"4结论PAGEREF_Toc170632817\h11HYPERLINK\l"_Toc1706328