生菜烹调工艺优化

Optimization of the Cooking Process of the Lettuce

在不同pH、温度、时间条件下对生菜进行水加热、油加热、油-水加热处理,以感官评定、Vc和叶绿素含量为指标确定最工艺条件,结果表明:水加热的最佳工艺条件为温度80℃,时间15s,pH7.0,感官评价得分6.9,Vc含量为27.12mg/100g,叶绿素含量为52.24mg/100gmf;油加热的最佳条件为油温140℃,油焯时间10s,感官评价得分6.7,Vc含量为32.31mg/100g,叶绿素含量为52.49mg/100gmf;油-水加热的最佳条件为油水比3∶7,水温80℃,时间10s,感官评价得分7.25,Vc含量为38.58mg/100g,叶绿素含量为61.8mg/100gmf.最终确定油-水为加热介质的生菜烹调工艺.

The water heating, the oil heating, and the oil-water heating treated on the lettuce at differ- ent pH, temperature and time conditions to optimize process through sensory evaluation, the determina- tion of chlorophyll and Vc , The results show that： The best conditions for water heating was temperature 80 ℃, time 15 s, pH7. 0,Sensory evaluation score 6.9,Vc content 22.12 mg/100 g, chlorophyll content 52.41 mg/100 gmf; the optimal conditions for the oil heating was oil temperature 140 ℃ oil heating time 10 s, Sensory evaluation score 6.7,Vc content 32.31mg/100 g, chlorophyll content 52.49 mg/100 gmf; the best conditions for Oil-water heating was the 3 ： 7 ratio of oil and water, water temperature 80℃, heating time 10 s, Sensory evaluation score 7.25,Vc content 38.58mg/100 g, chlorophyll content 61.8 mg/100 gmf. Ultimately determine the oil -- water heating process of the lettuce.