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分别经炒、炖和焖三种不同烹饪方式处理过的芹菜、番茄和鸡肉,在常温下分别放置0,2和4 h后观测其水分含量、可溶性糖、可溶性蛋白、维生素C、脂肪等营养物质的变化。研究不同烹饪方式对芹菜,番茄和鸡肉在相同的条件下贮存时品质变化,为营养配餐,短途送餐等行业发展提供理论依据。结果表明,贮藏过程中芹菜、番茄和鸡肉中多种营养素的含量随时间的增加表现出不同程度的减少。因此,在实际生活中为减少营养的损失,应选择适宜的烹饪方式并缩短存放时间,尽早食用。
The celery, tomato and chicken treated with three different cooking methods were fried, stewed and stewed separately. After being stored at room temperature for 0, 2 and 4 h respectively, their moisture content, soluble sugar, soluble protein, vitamin C, fat and other nutrients Material changes. To study the quality change of celery, tomato and chicken under the same conditions when different cooking methods are used, provide theoretical basis for the development of industries such as nutrition catering and short meal delivery. The results showed that the contents of various nutrients in celery, tomato and chicken during storage showed different degrees of decrease with time. Therefore, in real life in order to reduce the loss of nutrition, should choose the appropriate cooking methods and shorten the storage time, as soon as possible consumption.