| 脱水干制对苹果,山楂中糖,酸含量的影响 |
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| 引用本文： | 王淑贞 辛力. 脱水干制对苹果,山楂中糖,酸含量的影响[J]. 食品科学, 1993, 0(4): 3-6 |
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| 作者姓名： | 王淑贞 辛力 |
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| 作者单位： | 山东省果树研究所 271000(王淑贞，辛力，闫英，张静)，山东省果树研究所 271000(鲁墨森) |
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| 摘 要： | 通过对苹果、山楂鲜果及其干制品的糖、酸含量变化的分析,发现苹果和山楂果实经脱水干制后,总糖、总酸含量都有明显提高,不同糖的种类其变化规律不一致。山楂干制后柠檬酸含量明显增加,苹果酸则因试材成熟阶段的不同而变化不一。因而认为有必要研究脱水干制工艺参数对果实各种营养素含量的影响,确定最佳干制条件,提高果实自身营养素的利用率。
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| 关 键 词： | 苹果 山楂 脱水干制 糖 酸 |
Effect of Dehydration on Sugar and Acid Content of Apple and Haw thorn |
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| Wang Shuzhen et al. Effect of Dehydration on Sugar and Acid Content of Apple and Haw thorn[J]. Food Science, 1993, 0(4): 3-6 |
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| Authors: | Wang Shuzhen et al |
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| Affiliation: | Wang Shuzhen et al |
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| Abstract: | The content of sugar and acid in apple and hawthorn before and after dehydration was determined. The results showed that total content of sugar and acid of apple and hawthorn increased distinctly after dehydration and the pattern of sugar content varied with different kinds of sugar, thd citric acid content of haw thorn increased greatly after dehydration and the content of malic acid showed differently according to its mature degree. |
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| Keywords: | Apple Hawthorn ' Dehydration Sugar Acid |
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