| 芙蓉李及其产品营养成分的分析 |
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| 引用本文： | 任健敏,彭珊珊,石燕,李来生.芙蓉李及其产品营养成分的分析[J].农产品加工．学刊,2005(11):70-71. |
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| 作者姓名： | 任健敏 彭珊珊 石燕 李来生 |
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| 作者单位： | 1. 韶关学院,广东,韶关,512005
2. 南昌大学,江西,南昌,330047 |
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| 摘 要： | 对芙蓉李及其几种产品的营养成分进行了分析测定,结果表明,芙蓉李鲜果中所含蛋白质、脂肪、Zn、Fe和Mg丰富,尤其VC和Mn含量较高。加工后的芙蓉李制品,营养成分普遍比鲜果高,主要原因是,芙蓉李加工品的水分降低。在芙蓉李的加工过程中,加入一些人体缺少的营养成分,可使食品的营养价值提高,但加工后制品的氨基酸成分则比鲜果低。
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| 关 键 词： | 芙蓉李 营养成分 加工 |
| 文章编号： | 1671-9646（2005）11-0070-02 |
| 收稿时间： | 2005-09-26 |
| 修稿时间： | 2005年9月26日 |
Analysis of Nutritious Composition in Furong Plums and Its Products |
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| Ren Jianmin,Peng Shanshan,Shi Yan,Li Laisheng.Analysis of Nutritious Composition in Furong Plums and Its Products[J].Nongchanpin Jlagong.Xuekan,2005(11):70-71. |
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| Authors: | Ren Jianmin Peng Shanshan Shi Yan Li Laisheng |
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| Abstract: | The nutritious composition of Furong plums and several of its products were determined. The results showed as follows:the fresh Furong plums is rich in protein,fat,VC and many of mineral elements such as Zn、Fe、Mg and Mn,especially rich in Vc and Mn. The impotant nutritious composition of the products of lotus is much richer. Because of the reduction of water,and the fclitious addition of some nutritivent matter in the process of production,which is for the purpose of improving their nutriment. But the amino acid was debased a lot compared with the fresh plums. |
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| Keywords: | Furong plum nutritious composition producing |
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