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以库尔勒干制骏枣为试材,在自然温度及(0±0.5)、(10±2)、(20±2)℃贮藏条件下,比较骏枣可食率、含水量、蛋白质含量、可溶性总糖含量、还原糖含量、维生素C含量及可滴定酸含量的变化,研究不同的贮藏温度对其货架期品质的影响。结果表明:干制库尔勒骏枣的可食率、含水量、蛋白质含量、维生素C含量总体均呈下降趋势,即随着贮藏时间的延长,库尔勒骏枣的品质在不断变劣,使其货架期变短。0℃贮藏能较好的维持干制库尔勒骏枣的货架期。
Using Korla dried Jujube as material, the edible rate, water content, protein content and solubleness of Jun jujube were compared under natural storage temperature (0 ± 0.5), (10 ± 2) and (20 ± 2) Total sugar content, reducing sugar content, vitamin C content and titratable acid content changes to study the different storage temperature on shelf life quality. The results showed that the edible rate, water content, protein content and vitamin C content of dried Korla jujube decreased with the increase of storage time, the quality of Korla jujube continued to deteriorate, Shorter. 0 ℃ storage can better maintain the shelf life of dried Korla Jujube.