速冻保鲜甜玉米的营养品质分析

Nutrition Analysis of the Fresh-keeping Sweetcorn in Fast-freezing Storage

本文采用对比分析法实测普通玉米、甜玉米完熟果穗、鲜穗和速冻保鲜果穗的主要感官营养品质成分,以探讨速冻保鲜处理对甜玉米品质的影响.结果表明,速冻保鲜处理后甜玉米的Vc含量、含糖量,以及赖氨酸、色氨酸等主要氨基酸含量稍有降低,基本上与鲜果穗相近.感官品质也符合要求.

In order to approach the effect of fast-freezing and fresh-keeping techniques on sweetcorn qualites,an analogical analysis was adopted to examine the main ap-pearant qualities and the nutrient substances of mature,fresh and fresh-keeping ears in fast-freezing storage of the common maize and sweetcorn. The result showed:the contents of Vc,lysine,tryptophan and the total acid for the fresh-keeping sweetcorn in fast-freezing storage declined slightly. These were similar to those of the fresh sweetcorn. In addition,the appearant qualities of the fresh-keeping sweetcorn ears was satisfactory.