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不同蔬菜热烫对维生素C的影响
引用本文:吴晓伟,杨剑婷,王俊.不同蔬菜热烫对维生素C的影响[J].食品工业科技,2012,33(11):238-240.
作者姓名:吴晓伟  杨剑婷  王俊
作者单位:安徽科技学院食品药品学院,安徽蚌埠,233100
基金项目:安徽科技学院重点建设课程项目(ZDKC1137)
摘    要:对黄瓜、菠菜、藕、蒜苔四种新鲜脆性蔬菜在不同温度、时间下进行热烫,运用2,6-二氯靛酚法测定其中的维生素C含量。结果表明:在70~100℃内,热烫温度越低,所需时间越长,而维生素C的损失越高;热烫温度升高,热烫时间缩短,维生素C损失降低;当热烫温度过高时,维生素C的损失增加。大多数蔬菜热烫的温度为90℃,时间为40~60s时,维生素C的保存率最高。

关 键 词:蔬菜  热烫  维生素C

Effect of blanching on vitamin C of different vegetables
WU Xiao-wei,YANG Jian-ting,WANG Jun.Effect of blanching on vitamin C of different vegetables[J].Science and Technology of Food Industry,2012,33(11):238-240.
Authors:WU Xiao-wei  YANG Jian-ting  WANG Jun
Affiliation:(Food and Drug College,Anhui Science and Technology University,Bengbu 233100,China)
Abstract:Blanching four fresh brittleness vegetables-cucumber,spinach,lotus root,garlic sprout at different temperatures and under different time were studied,then vitamin C content was measured using lysine-methylene chloride indigo phenolic spectrometry.The results showed that at 70~100℃,the lowerer blanching temperature and longer the required time,the higher vitamin C loss was;if blanching temperature was increased and blanching time was shortened,vitamin C loss reduced;when blanching with over-high temperature,vitamin C loss increased.When blanching temperature of most vegetables was at 90℃ for 40~60s,the retention rate of vitamin C reached the highest.
Keywords:vegetables  blanching  vitamin C
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