【摘要】 经测定冻干柿子超微粉的主要营养成分与成熟鲜柿比较,含糖量提高34.5%,氨基酸总量增加了2.79%,且蛋白质的品质更优,无机盐成分有所损失,维生素、脂类及其他营养成分损失甚微,含水量为3%～5%,含水量低,使得冻干柿子超微粉可长期保存;柿子经冻干超微粉碎后,由于细胞壁被破裂,营养成分的消化吸收率明显高于鲜柿。更多还原

【Abstract】 Compared with the fresh persimmon, the sugar quantity of the freezed dry persimmon’s superfine grinder increased 34.5%, the total amino acid quantity increased 2.79%, furthermore, the quality of it’s protein are better, the loss of other nutritional component is little. The quality of water is low: 3%～5%, it made the freezed dry persimmon’s superfine grinder long-term preservation; After freezing and drying superfine smashing, the persimmon’s cellwall was breaked, the nutritional digestions and absorption rates are higher than the fresh persimmon obviously.更多还原