摘要
以西兰花为实验材料,研究不同贮藏条件、溶液浸泡、烹饪方法以及熟菜保存方式下西兰花中亚硝酸盐含量的变化。结果表明:无论常温还是低温贮藏,贮藏7d内,西兰花中亚硝酸盐含量均呈现先增后降的趋势。用茶水、隔夜茶水浸泡处理后,西兰花中亚硝酸盐含量明显降低,但是用盐水浸泡处理后其亚硝酸含量反而增高。不同烹饪加工方法都可显著降低西兰花中亚硝酸盐含量,且煮制和炒制加工的熟西兰花中亚硝酸含量低于用烤制处理的方式。在低温和常温处理条件下保存的熟西兰花,菜体中亚硝酸盐含量随时间延长而增加,保存到30h时,西兰花中亚硝酸盐含量均在使用的亚硝酸盐标准内。
Broccoli was studied under different conditions of storage, solution soaking, cooking methods and cooked food preservation to find the variation of nitrite content in it. The results showed that either under room temperature or low temperature storage conditions, the nitrite content increased first and then reduced in 7days. Soaked with tea or overnight tea, the nitrite content decreased obviously. Soaked with saline, the ni- trite content increased. Different cooking methods all significantly reduced the nitrite content in broccoli. And nitrite content in boiled and fried broccoli was lower than in roasted one. Whether in low temperature or room temperature, nitrite content in cooked broccoli increased with time, but was up to standard within 30h.
出处
《扬州大学烹饪学报》
2013年第3期23-27,共5页
Cuisine Journal of Yangzhou University
关键词
西兰花
不同处理方法
亚硝酸盐
broccoli
different processing methods
nitrite
