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不同的烹调方法会对马铃薯中的亚硝酸盐产生影响,因此,试验研究在不同烹调方法 (煮制、炸制、蒸制和炒制)的条件下对马铃薯中亚硝酸盐含量的影响,选出最好的烹调方法;选取加热时间、加热温度和接触面积三个影响因素进行单因素试验,在单因素试验的基础上进行正交试验。试验表明,水煮烹调方法对马铃薯亚硝酸盐含量影响最小;水煮法在加热时间为15 min、加热温度130℃和接触面积薄片状(18 cm~2)条件下对马铃薯中亚硝酸盐含量最小,得出的亚硝酸盐含量为1.061 4 mg/kg。
Different cooking methods have an effect on nitrite in potatoes. Therefore, the effects of different cooking methods (cooking, frying, steaming and frying) on the nitrite content in potatoes were investigated. The best cooking method was selected. Single factors test including heating time, heating temperature and contact area were selected to conduct orthogonal experiment on the basis of single factor test. The results showed that the method of boiled cooking had the least effect on the nitrite content of potato. The boiling point method was used to determine the content of nitrite in potato under heating condition of 15 min, heating temperature of 130 ℃ and contact area of 18 cm ~ 2 The minimum, resulting nitrite content of 1.061 4 mg / kg.