冻干柿子超微粉的营养价值评估  

The nutritional value appraisal of freezed dry persimmon's superfine grinder

作　　者：杨春霞[1] 翟文俊[2] 濮智颖[3] 徐青梅[2] 

机构地区：[1]陕西教育学院体育系,西安710061 [2]陕西教育学院生物工程研究所,西安710061 [3]陕西教育学院生命科学系,西安710061

出　　处：《食品科技》2007年第9期242-244,共3页Food Science and Technology

基　　金：陕西省教育厅科研计划项目(04JK149);陕西教育学院科研基金项目(04KJ033)

摘　　要：经测定冻干柿子超微粉的主要营养成分与成熟鲜柿比较,含糖量提高34.5%,氨基酸总量增加了2.79%,且蛋白质的品质更优,无机盐成分有所损失,维生素、脂类及其他营养成分损失甚微,含水量为3%～5%,含水量低,使得冻干柿子超微粉可长期保存;柿子经冻干超微粉碎后,由于细胞壁被破裂,营养成分的消化吸收率明显高于鲜柿。Compared with the fresh persimmon, the sugar quantity of the freezed dry persimmon＇s superfine grinder increased 34.5%, the total amino acid quantity increased 2.79%, furthermore, the quality of it＇s protein are better, the loss of other nutritional component is little. The quality of water is low： 3%-5%, it made the freezed dry persimmon＇s superfine grinder long-term preservation; After freezing and drying superfine smashing, the persimmon＇s cellwall was breaked, the nutritional digestions and absorption rates are higher than the fresh persimmon obviously.

关 键 词：冻干柿子超微粉 营养成分 评估 

分 类 号：TS201.4[轻工技术与工程—食品科学]