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枣原产我国,分布广,历史久,资源丰富,良种多。枣的果实外美观,风味好,营养丰富,尤其富含维生素 C。据分析,每百克鲜枣果肉中维生素C 的含量高达300—600毫克,比苹果高70—100倍,比柑桔高7—10倍,比含维生素 C 高的中华猕猴桃高4—6倍。在一般条件下,鲜枣采后仅能保持几天的新鲜状态,长期以来,枣果用于晾晒干枣或做蜜枣、酒枣等加工品,但鲜枣一经失去新鲜状态,维生素 C 则大量被破坏,据分析,干枣维生素 C 的含
Jujube origin of our country, widely distributed, long history, rich in resources, many varieties. Jujube fruit outside beautiful, good flavor, nutrient-rich, especially rich in vitamin C. According to the analysis, per hundred grams of fresh jujube pulp vitamin C content of up to 300-600 mg, 70-100 times higher than apples, 7-10 times higher than oranges, vitamin C high than Chinese gooseberry high 4-6 times . Under normal conditions, fresh jujube after harvest can only maintain a few days of fresh state, jujube for a long time for drying dried dates or do candied dates and other processed products, but fresh jujube lost a fresh state, a large number of vitamin C Is destroyed, according to analysis, dried dates containing vitamin C