摘要
以陕南镇安板栗为材料,分别对其进行5种不同条件的微波处理,并对其营养品质进行测定.结果表明:微波处理后板栗栗果水分含量普遍降低,而对板栗果仁蛋白质、还原糖、粗脂肪、灰分含量的影响不大.在微波处理功率600W、处理时间40s的组合条件下,对板栗品质影响较小.
The chestnut materialscollected from Zhen′an were treated by the microwaves with five different combinations of power and time respectively.The nutrition quality were determined after treatment.The results mani fested that the water content of the chestnut descended,and the contents of coarse protein,reducing sugar,crude fat and ash changed differently.Under the condition of exposing to the microwave combinations of 600 W and 40 s,the microwave treatments had little influence on the nutrition quality of chestnut.
出处
《陕西科技大学学报（自然科学版）》
2011年第6期21-24,共4页
Journal of Shaanxi University of Science & Technology
关键词
板栗
微波处理
营养品质
chestnut
microwave treatment
nutrition quality
