摘要
红薯营养十分丰富,其中钙的含量尤为突出。但红薯中钙磷比离人体吸收模式较远,不利于人体对钙磷的吸收。在原有红薯果脯加工工艺的基础上,对如何进行磷强化作了进一步的研究。结果表明:用0.15%～0.20%的Ca(OH)2对果脯进行硬化较果较好;KH2PO4用量为0.06%时果脯成品中钙磷比接近1∶1;以0.2%左右柠檬酸用量作酸处理较适宜,其成品颜色、口感较佳。
Ipomoea batatas contains a lot of nutritious elements, especially calcium. But the ratio of calcium and phosphorus in the Ipomoea batatas disaccords with the mode of absorption. This is unfavorable for absorbing calcium. Therefore, a further study has been made in the experiment based on the processing of the preserved fruit of Ipomoea batatas. When the dosage of Ca(OH)2 is in the range of 0.15% and 0.20%, the hardening effect is the best. When the dosage of KH2PO4is in the range of 0.05% and 0.10%, the ratio of Ca and P is about 1:1, and it is appropriate that the dosage of citric acid is 0.05%. The color and taste of the finished product is the best.
出处
《经济林研究》
2004年第2期44-46,共3页
Non-wood Forest Research
关键词
红薯果脯
加工方法
硬化较果
营养水平
Preserve of Ipomoea batatas(L.)lam.
processing
intensifying P
