摘要
对黄瓜、菠菜、藕、蒜苔四种新鲜脆性蔬菜在不同温度、时间下进行热烫,运用2,6-二氯靛酚法测定其中的维生素C含量。结果表明:在70～100℃内,热烫温度越低,所需时间越长,而维生素C的损失越高;热烫温度升高,热烫时间缩短,维生素C损失降低;当热烫温度过高时,维生素C的损失增加。大多数蔬菜热烫的温度为90℃,时间为40～60s时,维生素C的保存率最高。
Blanching four fresh brittleness vegetables -cucumber,spinach,lotus root,garlic sprout at different temperatures and under different time were studied,then vitamin C content was measured using lysine - methylene chloride indigo phenolic spectrometry. The results showed that at 70-100℃ ,the Iowerer blanching temperature and longer the required time,the higher vitamin C loss was if blanching temperature was increased and blanching time was shortened ,vitamin C loss reduced ;when blanching with over-high temperature,vitamin C loss increased. When blanching temperature of most vegetables was at 90℃ for 40-60s,the retention rate of vitamin C reached the highest.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第11期238-240,共3页
Science and Technology of Food Industry
基金
安徽科技学院重点建设课程项目(ZDKC1137)
关键词
蔬菜
热烫
维生素C
vegetables blanching vitamin C
作者简介
吴晓伟（1972-），男，硕士，中学高级教师，研究方向：烹饪与营养方向。
