| 低温冷冻干燥山楂果片的分析研究和营养评价 |
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| 引用本文： | 仇田青、韩云、管正学.低温冷冻干燥山楂果片的分析研究和营养评价[J].资源科学,1993,15(5):58-62. |
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| 作者姓名： | 仇田青、韩云、管正学 |
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| 作者单位： | 中国科学院国家计划委员会自然资源综合考察委员会，中国科学院国家计划委员会自然资源综合考察委员会，中国科学院国家计划委员会自然资源综合考察委员会 北京 100101，北京 100101，北京 100101 |
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| 摘 要： | 山楂果实营养非常丰富，且有特殊医疗保健功效。我们利用北方产区自然低温的特点，根据水的相变规律，提出了自然低温干燥加工山楂果片，使其成品的有效成分得以大量保存，远远高于晒干法等其它方法制成的果片。本文把这种冻干片与晒干片从几个方面进行化学分析对比。分析结果表明，冻干片中果胶、总酸、总糖、总黄酮以及维生素C\B1
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| 关 键 词： | 山楂 低温冷冻 营养评价 |
ANALYSIS OF SAMPLES OF FREEZING SLICES OF FRUIT OF CHINESE HAWTHORN(CRATAEGUS L.) AND ITS NUTRIENT EVALUATION |
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| Qiu Tianqing Han Yun Guan Zhengxue.ANALYSIS OF SAMPLES OF FREEZING SLICES OF FRUIT OF CHINESE HAWTHORN(CRATAEGUS L.) AND ITS NUTRIENT EVALUATION[J].Resources Science,1993,15(5):58-62. |
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| Authors: | Qiu Tianqing Han Yun Guan Zhengxue |
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| Abstract: | Owing to the abundant nutrients and specific function for health protection and medical treatment, Crataegus fruit is widely cultivated in North China and the output has been ever increasing in recent years. To further develop and to protect the resource of Crataegus, a new processing method,, the freeze-drying me-thod, is adopted to dry Crataegus slices under the condition of natural low tem-perature by utilizing the rule of the phase change of water instead of the traditional heat-drying process. It has been shown that the efficiency of the freeze-dried fruit slices by this method is much higher than that of the heat-dried pieces. The aim of this paper is to make a chemical analytical comparison in some respects between the freezing-dried slices and the heat-dried pieces. It is shown that the nutrients such as the pectine, the total acid, the total carbohydrates, the flavone and Vitamins C, B1, B2, E etc., especially Vitamin C in the freeze-dried slices is retained much more than those in the heat-dried pieces. And, by analy-zing the rate of preservation of nutrients it is shown that the loss of nutrients in the freeze-dried slices is much less than that in the heat-dried pieces; especially the rate of loss of the flavone in the freeze-dried slices accounts only 2%, while that in the heat-dried piece reaches 80%. |
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| Keywords: | Hawthorn Freezing slices Nutrient evaluation |
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