摘要
在板栗的贮藏方式中,冷藏和沙藏是两种重要的手段。本文对不同的贮藏期中板栗内蛋白质、还原糖、淀粉以及水分进行测定,结果表明,不同贮藏方式对水分、还原糖、淀粉以及蛋白质变化影响不显著。同时贮藏期内蛋白质与还原糖总体上变化显著,而淀粉与水分总体上并无显著变化。综合考虑,选择冷藏板栗作为后续试验的研究对象,冷藏温度为4℃。
Refrigeration and sand storage are two important methods in the storage of chestnut.By measuring the protein,reducing sugar,starch and water in the chestnut during different storage periods,it can be seen that the influence of different storage methods on water,reducing sugar,starch and protein changes is not significant.At the same time,the protein and reducing sugars changed significantly during the storage period,while there was no significant change in starch and water.Considering comprehensively,the refrigerator chestnut was selected as the research object of the subsequent test,and the refrigerating temperature was 4℃.
作者
房贵磊
Fang Guilei(Feixian Administrative Approval Service Bureau,Linyi 273400,China)
出处
《现代食品》
2019年第24期141-143,共3页
Modern Food
关键词
板栗
贮藏
营养物质
Chestnut
Storage
Nutrients
作者简介
房贵磊(1986-),男,硕士,工程师;研究方向为食品加工及资源综合利用。
