摘要
比较了四个柑桔品种的果皮和果汁在蛋白质、糖类、维生素类和矿质营养元素类方面的差异。结果表明．柑桔加工过程中的主要废弃物——果皮中的绝大多数营养成份显著高于果汁。通过比较不同的柑桔果皮简易保存方法,确定烫漂加防腐剂处理和添加2%生石灰可达到满意的保存效果。
The quantitative differences of protein, amino acids, soluble sugars, vitamins and mineral elements were com-pared between juice and peel from four citrus cultivars. The results show that the most of these nurtients in peel are significantly higer than those in juice. From the trials of different simplyfied conservation methods for peel, the most efficient conservation can be achieved by blanching with preservatives or adding 20g/kgCaO.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第7期52-55,共4页
Food Science
关键词
柑桔果皮
营养成份
简易保存
Citrus peel Nutrient Simplyfied conservation
