不同烹饪方法对杏鲍菇预制菜营养品质的影响  

Effects of Different Cooking Methods on Nutritional Quality of Pleurotus eryngii Prepared Dishes

作　　者：罗晓莉 孙达锋 曹晶晶 张沙沙 张微思 吴素蕊 LUO Xiao-li;SUN Da-feng;CAO Jing-jing;ZHANG Sha-sha;ZHANG Wei-si;WU Su-rui(Yunnan Academy of Edible Fungi Industry Development,Kunming 650221,China)

机构地区：[1]云南省食用菌产业发展研究院,云南昆明650221

出　　处：《中国食用菌》2022年第12期52-56,共5页Edible Fungi of China

基　　金：云南省创新引导与科技型企业培育计划项目(202104AR040011)。

摘　　要：为探究不同烹饪方法对杏鲍菇预制菜营养品质的影响,以未经过烹饪处理的杏鲍菇作为对照,分别采用水煮、汽蒸、高温高压、油炒和油炸5种不同的烹饪方法对杏鲍菇进行熟处理,分析其蛋白质、脂肪、多糖、矿物质、维生素等营养成分的变化。结果表明,5种烹饪方法对杏鲍菇蛋白质、维生素C、矿物质、灰分等营养成分含量呈现不同程度的影响,总体呈下降趋势;对多糖、脂肪等营养成分,因烹饪方法的差异变化趋势不一致,即使是同一种营养素,在不同的烹饪方法下保留程度也存在一定的差异。综合分析,水煮和汽蒸处理比炒炸处理更能保护杏鲍菇原有的营养成分。In order to explore the effects of different cooking methods on the nutritional quality of Pleurotus eryngii prepared dishes,the uncooked P.eryngii was taken as control,and five different cooking methods were used to cook P.eryngii,such as boiling,steaming,autoclaving,frying,and deep frying.The changes of protein,fat,polysaccharide,minerals and vitamins were analyzed.The results showed that the five cooking methods had different effects on the contents of protein,vitamin C,minerals,and ash of P.eryngii,and the overall trend was downward.For the nutritional components such as polysaccharide and fat,the change trend was inconsistent due to the differences in cooking methods.Even for the same nutrient,there are certain differences in the degree of retention under different cooking methods.In general,boiling and steaming treatment can protect the nutrients of P.eryngii more than frying.

关 键 词：杏鲍菇 烹饪方法 营养成分 

分 类 号：S646.1[农业科学—蔬菜学]