微波加热对农产品营养和风味的影响  

Influence of Microwave Heating on Nutrition and Flavor of Agricultural Products

作　　者：王静[1] 桑俊利[2] 

机构地区：[1]天津现代职业技术学院,天津300222 [2]天津金牛电源材料有限责任公司,天津300400

出　　处：《农产品加工（下）》2010年第1期53-55,共3页Farm Products Processing

摘　　要：营养和风味是农产品的重要特征。详细介绍了微波加热对农产品营养和风味影响的研究进展。结果表明,与传统方法相比,微波加热更有利于农产品中蛋白质、脂肪、碳水化合物,以及维生素等营养成分的保存,而且在微波加热过程中,蛋白质、脂肪、碳水化合物,以及维生素等营养成分也会对农产品风味产生一定的影响。Nutrition and flavor were important characteristics of agricultural products. The influence of microwave heating on agricultural products nutrition and flavor were introduced in detail in this paper. The results showed that microwave heating was more advantageous to preserve agricultural products nutrients such as protein, fat, carbohydrate and vitamin than the conventional methods. Moreover, the flavor of agricultural products was influenced by the nutrients such as protein, fat, carbohydrate and vitamin in the process of microwave heating.

关 键 词：营养 风味 微波加热 

分 类 号：TS201.1[轻工技术与工程—食品科学]