不同烹饪方式对胡萝卜营养品质的影响

Effects of Different Cooking Methods on Nutritional Quality of Carrot

为了提高胡萝卜烹饪后的营养品质和口感,利用水煮、气蒸和油炒3种烹饪方法对胡萝卜进行处理,测定维生素C、总酚、胡萝卜素、总糖、氨基酸态氮的含量,同时进行感官评定。结果表明:对于胡萝卜中维生素C和总酚含量,油炒>气蒸>水煮。对于胡萝卜素、总糖和氨基酸态氮的含量,气蒸>油炒>水煮,水煮方式不利于胡萝卜各营养元素的保留。感官评定结果表明水煮后胡萝卜的感官质量最低,气蒸和油炒则能够保持较好的外形、香气、甜味和口感。因此,为了尽可能保留胡萝卜中的营养物质和口感,尽量采用气蒸和油炒的方式烹饪。

In order to improve the nutritional quality and taste of carrot after cooking,three cooking methods such as water boiling,steam steaming and oil frying are used to treat carrot.The content of vitamin C,total phenols,carotene,total sugar and amino nitrogen is determined,and the sensory evaluation is also carried out.The results show that for the content of vitamin C and total phenols in carrot,frying>steaming>boiling.For the content of carotene,total sugar and amino nitrogen,steaming>frying>boiling,boiling is not conducive to the retention of nutrient elements of carrot.Sensory evaluation results show that the sensory quality of boiled carrot is the lowest,while steamed and fried carrot could maintain good appearance,aroma,sweetness and taste.Therefore,in order to preserve[JP3]the nutrients and taste of carrot as much as possible,steaming and frying should be adopted as far as possible.