摘要
通过比对烹饪后西兰花和紫薯的营养素含量来研究不同烹饪方式对食物营养素的影响。研究发现,在不同烹饪方式最佳工艺条件下,明火蒸锅和微波对西兰花中维生素C和多酚保留最高,其次是电蒸箱、翻炒和水煮,最次的是烘烤;明火蒸锅、电蒸箱和微波对紫薯中多酚和总花色苷保留最高,其次是烘烤和油炸,最次的是水煮。综合而言,较低温度的电蒸箱、明火蒸锅烹饪方式以及较短时间的微波烹饪方式可保留食物中的营养素,这为家电健康烹饪提供了理论依据和实践支持。
By comparing the nutrient contents of broccoli and purple potato after cooking,the effects of different cooking methods on food nutrients were studied.The study found that under the best technological conditions of different cooking methods,open flame steamer and microwave have the highest retention of vitamin C and polyphenols in broccoli,followed by electric steam box,stir fry and poaching,the worst is baking;Steamers,electric steamers and microwaves have the highest retention of polyphenols and total anthocyanins in purple sweet potatoes,followed by baking and frying,and the worst is poaching.In summary,the lower temperature electric steamer,open flame steamer cooking method and shorter time microwave cooking method can retain nutrients in food,which provides theoretical basis and practical support for the healthy cooking of household appliances.
作者
王勇
李阿敏
陈东坡
WANG Yong;LI Amin;CHEN Dongpo(Hangzhou Robam Appliances Co.,Ltd.,Hangzhou 311100)
出处
《家电科技》
2020年第6期66-69,73,共5页
Journal of Appliance Science & Technology
关键词
烹饪方式
食物
营养素
Cooking methods
Food
Nutrients
作者简介
联系作者:王勇,wangyong2017@robam.com。
