不同熟化方式对紫薯品质的影响  

Effect of Different Cooking Methods on the Quality of Purple Sweet Potato

作　　者：孔霜霜[1] 姜启兴[1] 许艳顺[1] 王海鸥[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品研究与开发》2016年第6期34-38,共5页Food Research and Development

摘　　要：研究蒸、煮、烤、微波4种不同熟化方法对紫薯的色泽、营养成分和抗氧化能力的影响。研究发现,热处理熟化会造成紫薯花青素不同程度的损失,蒸、煮、烤、微波熟化后花青素的保留率分别为90.11%、63.54%、76.95%和88.10%;熟化后紫薯多酚含量均有所增加,分别为鲜薯的151.37%、106.38%、122.98%和147.14%;同时紫薯抗氧化能力有不同程度的增加,抗氧化活性大小依次为:蒸≈微波>烤>煮>鲜薯。The effect of different cooking methods on the quality of purple sweet potato（PSP）was studied.Steaming,boiling,baking,and microwaving were the four cooking methods used in this work. The results showed that the sensory value of cooked PSP were steaming〉 microwaving 〉baking 〉boiling. The retention rate of anthocyanin after steaming,boiling,baking and microwaving were 90.11 %,63.54 %,76.95 % and 88.10 %respectively,and the retention rate of total phenol were 151.37 %,106.38 %,122.98 % and 147.14 %respectively. Antioxidant activity increased after the treatments,the sequence was steaming ≈ microwaving 〉baking 〉boiling〉 raw PSP.

关 键 词：紫薯 熟化处理 花青素 多酚 抗氧化活性 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]