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食品保鲜学课程论文 题 目：鲜玉米保鲜技术发展趋势 学 院： 生物与农林工程学院 专 业：_ 食品科学与工程_____ 班 级： 2012级食品科学与工程 学 号： 2012061104 姓 名： 孙 宇 指导教师： 李刚凤 中文题目：鲜玉米保鲜技术发展趋势 摘要：最近，德国营养保健协会的一项研究表明，在所有主食中，玉米的营养价值和保健作用是最高的。 可预防心脏病和癌症 在这项持续1年的研究中，专家们对玉米、稻米、小麦等多种主食，进行了营养价值和保健作用的各项指标对比。结果发现，玉米中的维生素含量非常高，为稻米、小麦的5－10倍。 同时，玉米中含有大量的营养保健物质也让专家们感到惊喜。除了含有碳水化合物、蛋白质、脂肪、胡萝卜素外，玉米中还含有核黄素、维生素等营养物质。这些物质对预防心脏病、癌症等疾病有很大的好处。 研究还显示，特种玉米的营养价值要高于普通玉米。英文题目：Preservation technology development trend of fresh cornRecently, a German study of nutrition and health care association indicates that, in all staple foods, nutritional value and health function of corn is the highest. Can prevent heart disease and cancer in the last 1 years of research, experts on corn, rice, the staple food of wheat variety, compared the indexes of nutritional value and health function. The results found that the vitamin content in maize is very high, for 5-10 times rice, wheat. At the same time, corn contains a lot of material of nutrition and health care to let the experts feel surprise. In addition to carbohydrate, protein, fat, carotene, corn also contains riboflavin, vitamins and other nutrients. These substances are of great benefit to the prevention of heart disease, cancer and other diseases. The study also showed that the nutritional value of special maize was higher than that of ordinary corn. From this information and knowledge, more and more large corn, so find the new method on preservation of fresh corn, it plays a very important to promote the continued development, preservation technology. This is the original intention of writing this article. Keywords: 鲜玉米； 保鲜； 营养物质； 预防； Fresh corn; preservation; nutrients; prevention;玉米，亦称玉蜀黍、苞芦、玉蜀、玉茭黍、大蜀黍、棒子、苞米、包谷、玉菱、玉麦、稀麦、玉高粱、御米、御麦、玉豆、六谷、芦黍、珍珠米、红颜麦、薏米包，金豆，玉谷，粑粑。粤语称为粟米，闽南语称作番麦，是一年生禾本科草本植物。玉蜀黍属一年生高大草本。秆直立，通常不分枝，基部各节具气生支柱根。叶鞘具横脉；叶舌膜质，长约2毫米；叶片扁平宽大，线状披针形，基部圆形呈耳状，无毛或具疵柔毛，中脉粗壮，边缘微粗糙。颖果球形或扁球形，成熟后露出颖片和稃片之外，其大小随生长条件不同产生差异，我国各地均有栽培