论文部分内容阅读
煮对糖类及蛋白质起部分水解作用,对脂肪影响不大,但会使溶水性维生素(如维生素B、C)及矿物质(钙、磷等)溶于水中。蒸对营养素的影响和煮相似,但和煮相比,矿物质的损失较小。炖水溶性维生素和矿物质大多溶于汤内,一部分维生素受到破坏。焖营养素损失的大小同焖的时间长短成正比,时间越长,维生素B和C的损失越大,然而焖熟的菜肴易于消化。炸由于温度高,对各种营养素都有不同程度的破坏,蛋白质因高温而严重变形,脂肪也因炸而失去其功用。
Cooking carbohydrates and proteins play a part of the hydrolysis, little effect on fat, but will make soluble vitamins (such as vitamin B, C) and minerals (calcium, phosphorus, etc.) dissolved in water. The effect of steam on nutrients is similar to that of boiled fruits, but mineral losses are lower when compared to boiled fruits. Stewed water-soluble vitamins and minerals mostly dissolved in the soup, some of the vitamins destroyed. Braised nutrient loss size is proportional to the length of stew time, the longer the loss of vitamin B and C greater, however, stew cooked dishes easy to digest. Fried because of the high temperature, a variety of nutrients have varying degrees of damage, the protein due to high temperature and severe deformation, fat loss because of its function.