不同烹调方法对马铃薯品质影响的研究综述

Review of Research on the Influence of Cooking Methods on Potato Quality

马铃薯是一种粮蔬皆可用的植物,它不仅富含营养价值,而且还具有较高的保健功效。本文通过对马铃薯的不同烹调方法和品质评定方法以及对国内外不同烹调方法下马铃薯品质变化的研究情况进行梳理,得出了目前能使马铃薯的营养成分得到最大化保留的一种烹调方法,即真空低温烹煮法。

Potatoes, both a staple food and a vegetable, is rich in nutrients and good for health. This paper con- ducts a review of different potato cooking methods, the approaches to appraising the quality of potatoes, and the influence of cooking methods on potatoes before suggesting the best cooking means to preserve the nutrients in potatoes, that is, vacuum low-temperature boiling.