漂烫对提味蔬菜营养成分的影响  

Effect of blanching on nutrition of vegetables to enhance the flavor

作　　者：陈蔚辉[1,2] 邱苑 

机构地区：[1]韩山师范学院旅游管理系,潮州521041 [2]韩山师范学院生物系,潮州521041

出　　处：《食品科技》2014年第1期88-90,共3页Food Science and Technology

基　　金：广东省社科规划项目(200911);韩山师范学院"潮州菜传承与创新基地"项目(201105)

摘　　要：采用漂烫方法(温度为100℃,漂烫时间为20 s)对芫荽、芹菜和珍珠菜3种提味蔬菜进行烹调处理,研究处理后3种蔬菜营养成分的流失情况。结果表明:3种蔬菜漂烫后,其叶绿素、有机酸、可溶性糖、Vc、蛋白质含量均有不同程度的损失。3种蔬菜漂烫后营养成分损失程度比较,叶绿素、Vc和有机酸是珍珠菜>芫荽>芹菜;蛋白质是芹菜>珍珠菜>芫荽;而可溶性糖则是芫荽>芹菜>珍珠菜。综合认为,漂烫处理对芹菜营养成分的损失幅度最小。This paper studied the effect of blanching method（100 ℃, 20 s） on nutrition of the corainder, celery and white mugwor. The results show that these three vegetables after blanching all have varying degrees of loss of the chlorophyll, organic acids, soluble sugar, Vc, protein content. Comparing the loss rate of these three vegetables after blanching, white mugwor lost the most chlorophyll, Vc and organic acids. The second is corainder and celery is the last one. Celery lost more protein than corainder and white mugwor. For the soluble sugar, corainder lost the most and celery followed by. Based on the analysis of various nutrition, celery gets the least loss rate.

关 键 词：芫荽 芹菜 珍珠菜 漂烫 营养成分 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]