论文部分内容阅读
鲜枣不耐贮存,多以 干枣做商品,但鲜枣不但 甘脆爽口,风味优异,而 且营养特别丰富,其中维 生素C每百克鲜枣中含量 达400-600毫克。而制干 后会降解到1/20-30。 因此,从食品多样化 和营养角度考虑,解决鲜 枣贮存,具有一定意义。 尤其值得重视的是:枣的 一些加工品,对鲜果期要求
Fresh dates intolerant storage, and more dried dates to do the goods, but the fresh dates crisp and crisp taste, excellent flavor, and nutrition is particularly rich, including vitamin C per 100 grams of fresh dates content of 400-600 mg. The dry will be degraded to 1 / 20-30. Therefore, from the perspective of food diversification and nutrition, to solve the storage of fresh jujube has some significance. In particular, it is worth noting that some jujube processed products require fresh fruit