基于营养品质控制的芹菜热处理工艺研究

以芹菜为研究对象，采用焯水、滑油、水油焯3种热处理方法对芹菜进行处理，研究了热处理后芹菜感官品质变化以及部分营养品质指标的变化。研究结果表明：这3种热处理方法对芹菜的营养品质都有影响，水油焯处理方法对芹菜预熟处理更好，效果最佳。从感观上说：水油焯处理的芹菜相较于焯水和滑油处理的芹菜感官品质更好一些，焯水处理的芹菜感官品质次之，滑油处理的芹菜感官品质最差。从营养品质上：水油焯处理的芹菜中叶绿素、抗坏血酸、可溶性蛋白质含量相比其他两种热处理方法处理的芹菜损失相对较少；经焯水处理的芹菜中叶绿素、抗坏血酸、可溶性蛋白质损失量最多。

Study on Heating Technology of Celery Based on Nutrition-quality Control

Taking celery as research object,this paper studies sensory quality change and some changes of nutritional quality indexes of celery through three kinds of heat treatment process-blanching,sliding oil,water and oil blanching.The result shows that nutritional quality of celery is influenced by the three kinds of heat treatment,among which the treatment of water and oil blanching is better and has better effect on celery pre-treatment.For sensory quality,celery by water and oil blanching has the best quality,and the worse is celery by blanching and the worst by sliding oil.For nutritional quality,the amount of chlorophyll,ascorbic acid,and sol-uble protein content of celery by water and oil blanch loses less than that of celery by the other two kinds of heat treatment;and chlorophyll,ascorbic acid,and soluble protein content reduces most of celery by water-blanching treatment.