蔬菜熟处理工艺研究进展  

Progress in Process Technology of Cooking Vegetables

作　　者：杨铭铎[1] 芦健萍 YANG Ming-duo LU Jian-ping(Harbin Commerce University, Harbin, Heilongjiang,150076, China)

机构地区：[1]哈尔滨商业大学,黑龙江哈尔滨150076

出　　处：《武汉商学院学报》2016年第6期82-85,共4页Journal of Wuhan Business University

基　　金：国家人事部留学回国人员科技活动择优资助项目子项目<传统食品制作机理研究>(项目编号:200306AD);黑龙江省青年科学基金项目(项目编号:QC201l C093)

摘　　要：蔬菜熟处理是烹调中重要工艺,其主要作用是使蔬菜半熟或者全熟,为后续烹饪加工做准备。论文从水处理、蒸汽处理、划油处理、烘烤处理、微波等熟处理工艺,以熟处理后蔬菜的色泽、风味、质地等感官性状以及营养成分的变化等指标综述其研究进展。Vegetable cooking process is an important technique in cookery. Its main function is to make the vegetables medium or well-done,ready for subsequent cooking. The paper makes a comprehensive review of the processing progress. Firstly it reviews its processing means： water boiling, steaming, oil frying, baking and microwaving. Secondly it reviews the sensory characteristics of the processed vegetables in the following aspects： their color, flavor, texture and change of nutrients.

关 键 词：蔬菜 熟处理工艺 研究进展 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]