炒、炸烹调对马铃薯营养组分影响的比较  

Comparative Study of the Nutrients in Fried Potato and Deep Fried Potato

作　　者：杨黛[1] 蒋云升[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》2014年第2期27-30,共4页Cuisine Journal of Yangzhou University

基　　金：科技部计划项目(2013GA690252);泰州市科技局项目(泰科2012-131)

摘　　要：经对马铃薯营养组分在炒、炸烹调处理后的变化研究,结果表明:经5min处理,炒、炸制品分别失水10%、50%;含磷量分别降低25%、4%;含钙量分别降低7%、0%;直链淀粉含量分别降低8%、11%;脂肪含量以干基计分别增加43%、71%。相关数据的取得有助于准确评价该类食物的膳食营养素摄入量,及向消费者推荐优先选用的烹调方法。The results of the study comparing the changes of nutrients in fired potato and deep fried potato show that after cooking for 5min,the water losses of fried potato and deep fried potato are 10% and 50%,phosphorus levels reduce 25% and 4%,calcium levels reduce 7% and 0%,amylose levels decrease 8% and11%,fat percentages on a dry matter basis increase 43% and 71% respectively.These data help to evaluate the amount of dietary nutrients intake in potato accurately and recommend preferred cooking methods to consumers.

关 键 词：炒薯丝 炸薯条 水分 直链淀粉 脂肪 无机盐 成分分析 

分 类 号：TS972.123.4[轻工技术与工程]