论文部分内容阅读
蔷微科的刺梨(Rosa roxburghii Tratt)鲜果,每百克果肉含维生素C 2500毫克左右,有“维生素C大王”的美称。因此,刺梨果实是加工制造富含维生素C食品的最佳原料。刺梨果实生长成熟季节性强,采摘后的果实如在常温库贮藏,一般仅能贮藏15天左右。为四季都有原料加工的目的,应把鲜果干制贮藏。而贮藏方法不当,就会霉变,维生素C含量降低,甚至完全丧失。本研究在于获得在刺梨干制的最佳贮藏方法。
Rose Branch Rosa roxburghii Tratt fresh fruit, containing about 2500 mg of vitamin C per 100 grams of flesh, a “vitamin C King,” the name. Therefore, the prickly pear fruit is processed to create the best raw materials rich in vitamin C food. Rosa roxburghii fruit growth and ripe seasonal, picked fruits such as storage at room temperature, generally only about 15 days storage. For the purpose of raw materials processing for all four seasons, fresh fruits should be dried and stored. The improper storage methods, mildew, vitamin C content decreased, or even completely lost. The present study is to obtain the best storage method for dried cinnabar.