摘要
对甜、糯玉米生鲜果穗、煮熟果穗、速冻3个月果穗和速冻6个月果穗进行感官评定和主要营养品质成分测定，探讨速冻保鲜处理对甜、糯玉米品质的影响。结果表明，速冻保鲜处理后的甜、糯玉米感官品质符合消费者要求，含糖量和主要氨基酸含量得到控制，部分氨基酸含量稍有降低，基本上与鲜果穗相近，保存了固有食用价值和医用价值。
The main nutrient substances and appearant qualities of fresh,thoroughly cooked and fresh-keeping ears of sweet waxy corn in fast-freexing storage for three and six months were measured. To analyze the effect of fast-freezing and fresh-keeping techniques on sweet waxy corn qualites. The result showed: Appearant qualites of the fresh -keeping ears in fast-freezing storage is satisfactory,the contents of sugar and amino acid was maintained except that the content of some amino acids declined slightly. In addition,the value of edible and medicine was presered.
出处
《山西农业科学》
1997年第3期49-51,共3页
Journal of Shanxi Agricultural Sciences
关键词
甜玉米
糯玉米
保鲜
营养成分
速冻
Sweet waxycorn
Fresh -keeping
Nutrient substance
