[1]杨津利,王晶星.不同烹饪方式对胡萝卜营养品质的影响[J].中国调味品,2019,(11):109-112.
 Effects of different cooking methods on the nutritional quality of carrots[J].CHINA CONDIMENT,2019,(11):109-112.
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不同烹饪方式对胡萝卜营养品质的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
109-112
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
Effects of different cooking methods on the nutritional quality of carrots
作者:
杨津利王晶星
文献标志码:
A
摘要:
为了提高胡萝卜烹饪后的营养品质和口感,利用水煮、气蒸和油炒三种烹饪方法对胡萝卜进行处理,测定维生素C、总酚、胡萝卜素、总糖以及氨基态氮的含量,同时进行感官评定。结果表明:对于胡萝卜中维生素C和总酚含量,油炒>气蒸>水煮。对于胡萝卜素、总糖和氨基态氮的含量,气蒸>油炒>水煮,水煮方式不利于胡萝卜各营养元素的保留。感官评定结果表明水煮后胡萝卜的感官质量最低,气蒸和油炒则能够保持较好的外形、香气、甜味和口感。因此为了尽可能的保留胡萝卜中的营养物质和口感,尽量采用气蒸和油炒的方式烹饪。
Abstract:
In order to improve the nutritional quality and taste of carrots after cooking, the carrots are treated by three cooking methods: boiled, steamed and fried, and the contents of vitamin C, total phenol, carotene, total sugar and amino nitrogen are determined, at the same time, sensory evaluation is performed. The results show that the content of vitamin C and total phenol in carrots, oil frying > steaming > boiled. For the content of carotene, total sugar and amino nitrogen, steaming > oil frying > boiled, boiled is not conducive to the retention of nutrients in carrots. Sensory evaluation results show that boiled carrots had the lowest sensory quality, while steaming and oil frying maintained a good shape, aroma, sweetness and taste. Therefore, in order to preserve the nutrients of carrots and improve the taste, carrots should be cooked by steaming and frying
更新日期/Last Update: 2020-07-30