CN112602906B - 一种提高根茎类食物中γ-氨基丁酸含量的处理方法 - Google Patents
一种提高根茎类食物中γ-氨基丁酸含量的处理方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Abstract
Description
序号 | 时间(min) | A% | B% |
1 | 0.0 | 84.0 | 16.0 |
2 | 0.3 | 84.0 | 16.0 |
3 | 4.0 | 69.0 | 31.0 |
4 | 9.5 | 64.0 | 36.0 |
5 | 17.0 | 45.0 | 55.0 |
6 | 28.0 | 40.0 | 60.0 |
7 | 34.0 | 0.0 | 100.0 |
8 | 38.0 | 0.0 | 100.0 |
9 | 39.0 | 84.0 | 16.0 |
10 | 46.0 | 84.0 | 16.0 |
样品 | 烘干 | 烘干后煮熟 | 烘干后蒸熟 | 蒸熟后烘干 |
γ-氨基丁酸含量(%) | 0.133 | 0.073 | 0.145 | 0.018 |
处理方法 | 烘干 | 烘干后煮熟 | 煮熟后烘干 |
γ-氨基丁酸含量(%) | 0.172 | 0.120 | 0.034 |
Claims (6)
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