烹调温度对青椒中维生素C的影响  

The Research of Green Peppers' Vitamin C Content Affected by Cooking Temperature

作　　者：王恒鹏[1] 彭景[1] 王引兰[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《扬州大学烹饪学报》2013年第1期31-33,共3页Cuisine Journal of Yangzhou University

摘　　要：对青椒中维生素C在水煮烹调条件下的含量变化与损失率进行研究,结果发现:青椒原料维生素C的含量为71.34mg/100g,随加热温度升高,其含量呈下降变化趋势,经统计两者函数关系的表达式为y=-0.9172x+92.184,优化出水煮烹调工艺中维生素C高保存率的条件为60℃加热5min。Abstract： Do research on the changes and loss rate of vitamin C in green peppers under different boiling tem- peratures. The result shows that the content of vitamin C in raw green peppers is 71.34mg/100g. The content is decreasing with the temperature increased. It can be expressed as the following function： y = -0.9172x ＋ 92. 184. To optimize the vitamin C preservation rate, the cooking temperature should be controlled at 60℃, and the time in 5min when boiled.

关 键 词：青椒 烹调 维生素C 损失率 

分 类 号：TS972.113[轻工技术与工程]