摘要
以粉藕和脆藕为对象,比较研究了水煮对其感官品质、营养成分和组织结构的影响。试验结果表明,水煮对粉藕细胞的破坏程度较大;水煮后粉藕藕肉白度、硬度、咀嚼性、内聚性、干物质、可溶性糖、VC、纤维素、果胶、总酚等指标的降低率均高于脆藕;粉藕比脆藕更适合煨汤。
Effects of cooking on sensory qualities,nutritional components and organization structure of farinose and crisp lotus root were studied.The results indicated that cooking damaged cells of farinose lotus root more seriously.L-value,hardness,chewiness,cohesiveness,content of dry matter,soluble sugar,VC,cellulose,pectin,total phenol of farinose lotus root decreased much more than crisp lotus root.Farinose lotus root was more appropriate for stewing.
出处
《长江蔬菜》
2011年第16期128-132,共5页
Journal of Changjiang Vegetables
关键词
粉藕
脆藕
烹煮
感官品质
营养成分
组织结构
Farinose lotus root
Crisp lotus root
Cooking
sensory qualities
Nutrition constituent
Organization structure
