不同烹饪方式对地木耳营养品质的影响  

Effects of Different Cooking Methods on the Nutritional Quality of Nostoc Commune

作　　者：谢杰菲 刘枣 XIE Jiefei;LIU Zao(School of Biological Engineering and Food,Hubei Univ.of Tech.,Wuhan 430068,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068

出　　处：《湖北工业大学学报》2024年第5期91-95,共5页Journal of Hubei University of Technology

摘　　要：为评价不同烹饪方式对地木耳营养品质的影响,以鲜地木耳为对照,对地木耳进行热炒、清蒸、水煮处理。对比了营养成分、质构特性和感官评价,结果表明,水煮处理的地木耳,其叶绿素、蛋白质、多糖等含量较高,分别为0.58%、43.93%、28.94%,硬度和弹性较高,分别为1.446 N、60.8%,总体可接受性评分较高(6.40)。综合来看,不同烹饪处理对地木耳的营养品质影响不同。研究可为地木耳科学烹饪提供理论依据。In order to evaluate the effects of different cooking methods on the nutritional quality of Nostoc commune,the N.commune was fried,steamed and stewed.Meanwhile,the fresh N.commune was used as a control to compare the nutritional compositions,texture characteristics and sensory evaluation.The results showed that the contents of chlorophyll,protein and polysaccharide in the stewed N.commune were higher,0.58%、43.93%、28.94%,respectively.The hardness and elasticity of its were higher,1.446 N and 60.8%,respectively,and the overall acceptability score was higher(6.40).In conclusion,different cooking treatments have different effects on the nutritional quality of N.commune.The research can provide theoretical basis for scientific cooking of N.commune.

关 键 词：地木耳 烹饪方式 生化组成 感官评价 质构特性 

分 类 号：TS207.3[轻工技术与工程—食品科学]