摘要
为探讨烹调工艺对潮菜中VC含量的影响,选取5种潮菜加工中常用的绿色蔬菜,以快炒、水煮等烹调方法进行处理,分别测定烹调前后蔬菜中的VC的含量。实验结果表明,不同的预处理及烹调方法会造成蔬菜中VC不同程度的损失,并呈现一定的规律性。
In this paper, the vitamin C of the Chaozhou dishes were studied. Five kinds of fresh vegetables were selected and cooked by different cooking process, including rapid frying, hot water cooking and so on. And the loss rate of the vitamin C content were determined and calculated. The results showed that the loss rate of vitamin C in vegetables was caused by different cooking methods and different heating time, and a certain regular pattern with the loss quantity were observed.
出处
《农产品加工（下）》
2010年第1期43-45,59,共4页
Farm Products Processing
基金
韩山师范学院学生课外科研课题(2008年)
关键词
烹调
蔬菜
VC
保留率
cooking
vegetables
vitamin C
retention rate
