摘要
我国是世界上第二大坚果生产国,占世界总产量的10%。坚果富含多种必需氨基酸、多种不饱和脂肪酸等,对身体健康有益。然而,随着食品加工业的不断发展,坚果类食物的加工方式也在不断更新,如炒制、烘烤、水煮等,不同加工方式会对坚果的化学成分产生不同影响。本文针对花生、板栗、夏威夷果、葵花子、核桃和腰果6种常见的加工坚果进行分析,探讨其熟制前后的成分差异。
China is already the second largest nut producer in the world,accounting for 10%of the world’s total output.Eating nuts can bring a variety of benefits,including multifarious essential amino acid,unsaturated fat and so on,which has great significance for human health.With the continuous development of the food processing industry,the processing methods of nuts are also constantly updated,such as stir-frying,roasting,boiling,etc.Different processing methods will have different effects on the chemical composition of nuts.In this paper,six common processed nuts are analysed,including peanut,chestnut,macadamia,melon seeds,walnut and cashew nuts,to explore the differences between the components before and after processing.
作者
曾冰蕙
董建蕊
关荣
车会莲
崔杰
宋彦魁
高扬
王娟
ZENG Bing-Hui;DONG Jian-Rui;GUAN Rong;CHE Hui-Lian;CUI Jie;SONG Yan-Kui;GAO Yang;WANG Juan(Food Science and Nutrition Engineering College,China Agricultural University,Beijing 100083;Science and Technology Research Center of China Customs,Beijing 100026;Customs National Supervision Center for Duty Collection(Beijing&Tianjin),Beijing 100176)
出处
《中国口岸科学技术》
2021年第S01期88-93,共6页
China Port Science and Technology
关键词
坚果
加工方式
香味物质
花生
板栗
nuts
processing mode
flavor substance
peanut
chestnut
