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长期以来,人们认为“煲汤时间越长,汤就越有营养”。对此,同济大学医学院营养与保健食品研究所进行了实验研究。他们选择了蹄膀煲、草鸡煲、老鸭煲,通过检测发现:蹄膀的蛋白质和脂肪含量在加热1h后明显增高,之后逐渐降低;草鸡肉的蛋白质和脂肪含量在加热0.5h后逐渐升高,蛋白质加热1.5h,脂肪加热0.75h可达到最大值;鸭肉的蛋白质在加热1h后含量基本不变,脂肪含量在加热45min时升至最高值。长时间
For a long time, people think that “the longer the soup, the more nutritious soup”. In this regard, Tongji University School of Medicine Nutrition and Health Food Research conducted an experimental study. They chose hoof pot, grass chicken pot, duck pot, found by testing: hoof bladder protein and fat content increased significantly after heating 1h, then gradually decreased; grass chicken protein and fat content after heating 0.5h gradually High protein heating 1.5h, 0.75h fat heating can reach the maximum; duck protein content after heating 1h basically unchanged, the fat content rose to the highest value 45min heating. Long time