烹饪方式对芹菜和番茄品质的影响

以炒、炖、焖三种方法处理芹菜和番茄,比较烹饪后芹菜和番茄感官、营养品质的变化,研究不同烹饪方式对芹菜和番茄品质的影响,便于快速对膳食进行营养评价和营养配餐。结果表明,烹饪后芹菜和番茄中可溶性糖、可溶性蛋白质、维生素C含量都有明显降低,番茄中膳食纤维则有显著增加,两者表面的颜色加深,亮度减小,黄褐色加深。相对于炖和焖,炒对芹菜总色差、可溶性糖、可溶性蛋白质、膳食纤维含量的破坏性较小;炒后番茄总色差损失量较大;焖对两者中的维生素C有一定保护作用。不同蔬菜经不同烹饪处理后各项品质指标变化不同,宜建立相应的品质指标变化特征库,以便于快速对膳食进行营养评价和配餐。 

Influence of cooking methods on the quality of celery and tomato

Celery and tomato were cooked by three methods- frying, stewing and braising- to compare the changes of sensory and nutritional quality after being cooked, so as to do further rapid dietary nutritional assessment and nutritional diet. The results showed that the content of soluble total sugar, soluble protein and vitamin C had significantly reduced after celery and tomato being cooked, the content of dietary fiber in tomato had increased significantly, in both the color of the surface deepened, the brightness decreased and browned. Compared to stewing and braising, frying had less destruction to total aberrations, the content of soluble sugar, soluble protein, and dietary fiber in celery, and the total aberrations of tomato had a large loss after being fried.Braising had some protective effects on vitamin C in both.The changes of quality indicators of different vegetables were different when they were dealt with different cooking methods, so the corresponding library of quality index changes should be established, in order to dietary nutritional evaluation and catering rapidly.