| 烹调工艺对潮菜中VC的影响 |
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| 引用本文： | 陈进裕,陈玉芳,陈彦欣,邱遂虹.烹调工艺对潮菜中VC的影响[J].农产品加工．学刊,2010(1):43-45,59. |
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| 作者姓名： | 陈进裕 陈玉芳 陈彦欣 邱遂虹 |
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| 作者单位： | 韩山师范学院生物系,广东,潮州,521041 |
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| 基金项目： | 韩山师范学院学生课外科研课题(2008年) |
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| 摘 要： | 为探讨烹调工艺对潮菜中VC含量的影响,选取5种潮菜加工中常用的绿色蔬菜,以快炒、水煮等烹调方法进行处理,分别测定烹调前后蔬菜中的VC的含量。实验结果表明,不同的预处理及烹调方法会造成蔬菜中VC不同程度的损失,并呈现一定的规律性。
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| 关 键 词： | 烹调 蔬菜 VC 保留率 |
Study on the Retention Rate of Vitamin C in Chaozhou Dishes by Different Cooking Methods |
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| Chen Jinyu,Chen Yufang,Chen Yanxin,Qiu Suihong.Study on the Retention Rate of Vitamin C in Chaozhou Dishes by Different Cooking Methods[J].Nongchanpin Jlagong.Xuekan,2010(1):43-45,59. |
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| Authors: | Chen Jinyu Chen Yufang Chen Yanxin Qiu Suihong |
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| Institution: | Department of Biology/a>;Hanshan Normal University/a>;Chaozhou/a>;Guangdong 521041/a>;China |
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| Abstract: | In this paper,the vitamin C of the Chaozhou dishes were studied. Five kinds of fresh vegetables were selected and cooked by different cooking process,including rapid frying,hot water cooking and so on. And the loss rate of the vitamin C content were determined and calculated. The results showed that the loss rate of vitamin C in vegetables was caused by different cooking methods and different heating time,and a certain regular pattern with the loss quantity were observed. |
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| Keywords: | cooking vegetables vitamin C retention rate |
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