速冻美洲防风矿物质含量变化的研究  

Study on mineral loss of quick-frozen parsnip

作　　者：章中[1] 

机构地区：[1]宁夏大学农学院,银川750021

出　　处：《食品科技》2009年第2期63-65,共3页Food Science and Technology

摘　　要：速冻蔬菜加工过程中会损失各种营养成分。测定鲜美洲防风经漂烫、煮制、冻结及解冻后灰分和矿物质含量的变化,各种加工处理后各矿物元素的变化是不同的。冻结前的处理包括清洗、去皮、切分以及漂烫或煮制,这导致美洲防风中K、Mg、Fe、Mn、Cu含量显著或极显著降低,而Cr、Ni、P、Zn和Ca含量没有显著变化。由于向水中添加了食盐,煮制处理后其Na和灰分含量极显著升高。微波解冻比传统的煮制解冻法效果更好。During the processing of quick-frozen vegetables, many nutrients are lost. In this work, contents of ash and each mineral were determined in raw parsnip before and after blanching and cooking, and also after refrigerated storage. The changes of each mineral after different treatments were different. The treatments applied before freezing included washing, peeling, cutting, and blanching or cooking, which caused significant or very significant decreases in the contents of K, Mg, Fe, Mn, and Cu in parsnip, while the contents of Cr, Ni, Zn, P and Ca did not change. Because of addition of NaCI into water, the content of Na and ash in parsnip after cooking increased very significantly. Microwave defrosting is better than traditional defrosting methods of cooking.

关 键 词：美洲防风 矿物质 漂烫 煮制 冷冻 

分 类 号：TS201.2[轻工技术与工程—食品科学]