摘要
采用漂烫烹调方法对麻叶进行菜品制作,在室温条件下放置0、30、60、90、120min后,观察麻叶营养成分的动态变化,评价菜品的最佳食用时间。结果表明：漂烫后麻叶的叶绿素含量在30 min内没有明显变化,而后逐渐下降;Vc随着放置时间推移,其含量有微弱的下降;粗蛋白和总糖漂烫后含量大幅下降,但不随放置时间变化而改变;粗纤维和黄酮类受漂烫和放置时间影响不大。综合考虑,麻叶烹后最佳食用时间为（0~30）min。
The experiment observed the dynastic changes of the Apocynum venetum leaves＇ nutrients by blanching cooking method in the room temperature of varied blanching time of 0, 30, 60, 90, 120 min, to estimate the best eating time. The result showed some important information. The content of chlorophyll was no evident change in 30 min blanching, but for a time after, it bagan to slide. The Vc reduced slightly with the time. Meanwhile the contents of the crude protein and the total sugar declined drastically, which were constant with the time. No significant changes of the contents of crude fibre and progesterone were found. And the content of nitrite rapidly fell off in 30 min cooking, after that, there was no prominent change. To draw a conclusion, the best eating time of Apocynum venetum leaves is blanching in（0～30）minutes.
出处
《食品科技》
CAS
北大核心
2016年第10期93-95,共3页
Food Science and Technology
基金
中央财政支持地方高校发展专项(粤财教[2014]276号)
关键词
麻叶
漂烫
放置时间
营养成分
Apocynum venetum
blanching
storage time
nutritional components
