鲜食甜玉米果蔬粥产品杀菌条件及营养成分检测研究  

Study on Sterilization Conditions and Nutrient Components of Fruit-vegetable Grue

作　　者：王海棠[1] 胡霞[1] 李燕[1] 

机构地区：[1]温州科技职业学院,浙江温州325006

出　　处：《温州科技职业学院学报》2015年第3期7-11,共5页Journal of WenZhou Vocational College of Science And Technology

摘　　要：对以温州市农业科学研究院开发的“金玉甜1号”鲜食水果玉米为主要原料制成的果蔬粥，进行杀菌条件及营养成分检测研究。结果表明：甜玉米果蔬粥采用115℃／30min的杀菌条件进行杀菌，可以达到较好卫生标准；甜玉米果蔬粥的营养丰富，其中脂肪含量和能量均较低，膳食纤维含量相对较高，维生素、矿物质含量丰富，其中Vc和β-胡萝卜素、钙、磷、钾、镁的含量较高；甜玉米果蔬粥含有人体所必需的八种必需氨基酸，其氨基酸组成模式符合FAO／WHO的理想模式。The paper studies the optimal sterilization conditions and nutrient components of fruit-vegetable gruel with main material- ＂JinyuTian l＂fruit corn developed by Wenzhou Academy of Agriculture Science. The results showes： It can meet the hygiene standards when sweet corn fruit-vegetable gruel is adopted the sterilization condition of 115 ℃/30min.Sweet corn fruit-vegetable gruel is rich of nutrition,while the content of fat and energy is low and dietary fiber is high. The content of vitamin and minerals is rich in Sweet corn fruit-vegetable gruel, especially VC, β-carotene, Ca, P, K, Mg. The Sweet corn fruit-vegetable gruel includes 8 kinds of essential amino-acid, in which amino acid composition pattern fits FAO/WHO recommended model.

关 键 词：甜玉米 果蔬粥 杀菌条件 营养成分 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]