摘要
采用微波炉对马齿苋进行烹调处理,研究不同功率微波处理后马齿苋营养成分的变化。结果表明:不同功率微波烹调均使马齿苋叶片变软,颜色变暗;中火微波后马齿苋菜品口感最好。不同功率微波烹调均使马齿苋中叶绿素、Vc、蛋白质、总糖、水分含量下降,但中火微波(480 W)下降幅度最小。从保存菜品营养成分考虑,使用微波炉烹调马齿苋的最佳微波火力为中火。
The effects of different microwave power cooking on nutrition of the purslane were investigated. The results indicated that the purslane became soft and the color was down after microwave cooking and the taste of purslane was the best for medium power microwave cooking. Various power of microwave cooking resulted in the decrease of the contents of chlorophyll, Vc, protein, total carbohydrate and moisture. However, the decreased nutritional content of medium microwave power（480 W） was the least among the three kinds of microwave power. Taking nutrition into account, medium microwave power is the best for cooking the purslane.
出处
《食品科技》
CAS
北大核心
2016年第7期97-100,共4页
Food Science and Technology
基金
中央财政支持地方高校发展专项(GDHS2014)
关键词
马齿苋
微波烹调
营养成分
微波火力
purslane
microwave cooking
nutrition
microwave power
