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采用化学测定方法对汽蒸和水焯处理不同时间的菠菜和芥蓝中的维生素C、维生素K1和α-胡萝卜素、β-胡萝卜素和叶黄素含量进行研究。结果表明:1)维生素K1和叶黄素的烹调损失低于10%;2)维生素C在水焯处理后损失较大,在菠菜和芥蓝中的保存率分别为41.6%和61.7%;3)各营养素保存率均以汽蒸烹调更佳。短时汽蒸烹调处理时,无论脂溶性还是水溶性营养素保存率均较高,适宜作为绿叶蔬菜的少油烹调方法。
The contents of vitamin C, vitamin K1, α-carotene, β-carotene and lutein in spinach and kale at different times of steaming and boiled were studied by chemical method. The results showed that: 1) the cooking loss of vitamin K1 and lutein was less than 10%; 2) the loss of vitamin C after water boiled treatment was relatively large, the preservation rates in spinach and kale were 41.6% and 61.7% respectively; 3 The preservation rate of nutrients are better steam cooking. Short-time steamed cooking treatment, regardless of fat-soluble or water-soluble nutrients are high preservation rate, suitable for green leafy vegetables less cooking methods.