不同处理方法对红枣基本营养成分含量的影响

Effect of Different Treatment Methods on the Nutriment Components of Red Jujube

[目的]提供科学、合理的红枣食用方法。[方法]以不做任何处理的红枣为对照,采用水煮、水蒸51、0、15 min处理红枣,研究红枣处理前后基本营养成分含量的变化。[结果]水蒸处理使红枣可溶性糖含量比对照均有所提高,随着时间的延长可溶性糖含量降低;水蒸处理5 min游离氨基酸含量最大,与其他处理差异达0.01显著水平,而其他处理含量基本相同。水煮处理的红枣可溶性糖含量变化不显著,游离氨基酸含量均低于对照。随着水蒸、水煮时间的延长,红枣可溶性蛋白质和维生素C含量逐渐下降,与对照相比差异达0.01显著水平。[结论]短时间水蒸是红枣食用的好方法。

[Objective]This study aime to provide scientific and retiaoal methods of feeding red jujube.[Method]With the red jujube without any treatment as CK,the treatments of water cooking and steaming resp.for 5,10,15 min were used to study the change of basic nutrient component before and after treatments.[Result] After water steaming treatment,the soluble sugar content in red jujube was all increased than that in CK and decreased gradually along with the time prolonging.The free amino acid content in red jujube in water cooking treatment for 5 min was most and had a difference with that in other treatment at 0.01 levels,while that in other treatments were basically same.In cooking treatment,the soluble sugar content in red jujube didn＇t vary significantly and the free amino acid contents were all lower than CK.The soluble protein and vitamin C in red jujube decreased gradually along with the time prolonging of water cooking and steaming,and had a difference with that in CK at 0.01 levels.[Conclusion] The water steaming treatment for short time was the good method for feeding red jujube.