烹调方法对山芋茎叶感官品质及营养成分的影响  

Effects of Cooking Methods on the Sensory Quality and Nutritional Components of Sweet Potato Stems and Leaves

作　　者：胡舰[1] 王荣兰[1] 胡燕 刘莹莹 朱云龙[1] HU Jian;WANG Rong-lan;HU Yan;LIU Ying-ying;ZHU Yun-long(School of Tourism and Culinary Science,Yangzhou University,Yangzhou 225127,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《中国调味品》2022年第7期131-135,156,共6页China Condiment

基　　金：国家重点研发计划(2016YFC1300200);四川省哲学社会科学重点研究基地-川菜发展研究中心科研项目(CC21Z17)。

摘　　要：为探究不同烹调方法对山芋茎叶感官品质及营养成分的影响,分别采用炒、微波和漂烫3种不同的烹饪方法对山芋茎叶进行烹饪处理,分析其感官品质及营养成分的变化。结果显示:山芋茎叶分别在漂烫110 s、油炒70 s、微波加热3 min时感官评分最高。不同烹调方法对山芋茎叶各营养成分含量呈现不同程度的影响,但总体呈下降趋势。In order to explore the effects of different cooking methods on the sensory quality and nutritional components of sweet potato stems and leaves,three different cooking methods including stir-frying,microwave and blanching are used to cook sweet potato stems and leaves respectively,and the changes of sensory quality and nutritional components are analyzed.The results show that the sensory score of sweet potato stems and leaves is the highest when they are blanched for 110 s,stir-fried for 70 s,microwave heated for 3 min.Different cooking methods have different effects on the content of nutritional components of sweet potato stems and leaves,but the overall trend is downward.

关 键 词：烹调方法 山芋茎叶 感官品质 营养成分 

分 类 号：TS207.3[轻工技术与工程—食品科学]