潮州佛手瓜营养成分的分析及其加工研究  

作　　者：丁利君[1] 任乃林[1] 童一平[1] 周文杰[1] 

机构地区：[1]韩山师范学院化学系,广东潮州521041

出　　处：《食品工业科技》2006年第1期140-141,145,共3页Science and Technology of Food Industry

摘　　要：主要对潮州佛手瓜的营养成分和加工进行了研究。结果表明,佛手瓜含有多种营养素,具有“两低一高(热量低、钠低、钾高)”的特点;佛手瓜可以加工成凉果、瓜泥、饮料、雪花膏等多种产品,有很好的开发利用前景。The nutritional composition and processing of chayote in Chaozhou were studied. The results showed that there were various nutritions in the chayote, and the chayote had the characteristics of 2 low 1 high （the calories is low, the sodium is low, the potassium is high）＂. The chayote can be processed to preserves, jam, and beverage, etc., which indicates a promising deep processing and marketing prospect.

关 键 词：佛手瓜 营养成分 加工 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]