不同加工工艺富平柿饼营养成分和矿物质元素含量分析

Analysis of Nutrients and Mineral Elements Content of Fuping Persimmon Cakes with Different Processing Processes

目的:分析不同加工工艺生产的柿饼中营养成分和矿质元素的含量,为柿饼的工业化生产提供理论依据。方法:参照国家标准方法,分别对陕西富平县3个采样地不同加工工艺生产的3种柿饼进行总糖、蛋白质、总氨基酸、脂肪、含水量以及铁、钾、钙、镁元素的测定。结果:不同加工工艺生产的柿饼总糖含量为54.00~68.60 g/100 g,蛋白质含量为0.33~0.90 g/100 g,总氨基酸含量为0.19%~0.52%,脂肪含量为0.18%~0.26%,含水量为28.90~37.60 g/100 g,铁元素含量为9.20~38.99 mg·kg^(-1),钾元素含量为5.30~6.36 g·kg^(-1),钙元素含量为0.25~1.36 g·kg^(-1),镁元素含量为0.26~0.61 g·kg^(-1)。比较室内晾晒、室外晾晒、烘房内烘制生产的柿饼,发现营养成分和矿物质元素含量呈现整体降低的趋势。结论:不同加工工艺生产的柿饼营养成分和矿质元素均非常丰富,室内晾晒制作的柿饼的品质最佳。

Objective:To analyze the contents of nutrients and mineral elements in persimmon cakes produced by different processing processes,and to provide a theoretical basis for the industrial production of persimmon cakes.Method:With reference to the national standard method,the total sugar,protein,total amino acid,fat,water content and iron,potassium,calcium and magnesium elements of three kinds of persimmon cakes produced by different processing processes in three sampling sites in Fuping county,Shaanxi province,were determined respectively.Result:The total sugar content of persimmon cakes produced by different processing processes ranged from 54.00 g/100 g to 68.60 g/100 g,the protein content from 0.33 g/100 g to 0.90 g/100 g,the total amino acid content from 0.19%to 0.52%,the fat content from 0.18%to 0.26%,the water content from 28.90 g/100 g to 37.60 g/100 g,the iron content from 9.20 mg·kg^(-1) to 38.99 mg·kg^(-1),the potassium content from 0.53 g·kg^(-1) to 6.36 g·kg^(-1),the calcium content from 0.25 g·kg^(-1) to 1.36 g·kg^(-1),and the magnesium content from 0.26 g·kg^(-1) to 0.61 g·kg^(-1).Comparing persimmon cakes produced by indoor drying,outdoor drying,and drying in the drying room,it was found that nutrient and mineral content showed an overall decreasing trend.Conclusion:Persimmon cakes produced by different processing processes were very rich in nutrients and mineral elements,and the quality of persimmon cakes produced by indoor drying was the best.