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以居民中常用的两种制作番茄酱瓶装贮藏的方法,进行制作过程和贮藏前后某些成分的测定。制作过程中 VC 有一定损失;贮藏中酸度有所增加,胡萝卜素、还原型VC 和总 VC 都明显减少。因此从营养学评价,这种瓶装番茄酱只适宜作短期贮藏的食品。
To residents commonly used two kinds of production of tomato sauce bottled storage method, the production process and storage of certain components before and after the determination. VC in the production process has a certain loss; acidity has increased during storage, carotene, reduced VC and total VC were significantly reduced. Therefore, from the nutritional evaluation, this bottled ketchup is only suitable for short-term storage of food.