Anqiu Ginger is famous for its bright yellow skin, good fruity shape, compact structure and strong ginger flavor. In addition to containing a large number of carbohydrates, proteins, vitamins and minerals, it also contains a large number of gingerol, gingerolone, gingerol and gingerol, etc., which has high edible value and medicinal value. Fresh Ginger To Ground Ginger,Storing Fresh Ginger,Ground Ginger To Fresh Ginger,Fresh Ginger To Ground Jining Yuanheng International Trading Co.,Ltd , https://www.china-garlic-exporter.com
Only after detailed understanding of the stability characteristics of various vitamins can we avoid losses to the maximum extent and maintain the nutritional value of feed. For easy mastery, keep in mind the various vitamin preservation condition songs:
Vitamin AD is afraid of light for fear of oxygen acid, and seals are the most important.
Vitamin E is afraid of the light and is afraid of oxygen and alkali, and the amount of heated ketone and iron is reduced.
Vitamin K is only afraid of light and alkali, the most stable niacinamide.
To count the most "small gas" vitamin C, light oxygen and alkali dehydration.
Vitamin B6 pantothenic acid resistant storage, processing half loss of milling.
The main purpose of processing is to better preserve and use the feed, but due to the different nature of various vitamins, the processing conditions and methods are different, and the loss of vitamins in the feed processing process is not the same. The main factors that cause vitamin loss include oxidation, sunlight temperature and time, pH, action of metals and enzymes, light or electron radiation, moisture content, and the like.