摘要
以虎皮青椒为试验对象,分析不同烹饪方式对虎皮青椒感官品质、总酸含量和氨基酸态氮的影响。结果表明:炒锅法虎皮青椒的感官总分最高;炒锅处理得到的虎皮青椒总酸含量处于中等水平;在氨基酸态氮方面,扒炉法含量最高,其次为炒锅。传统炒锅法虎皮青椒因其在感官评分、总酸和氨基酸态氮含量等方面表现较好,因此为最佳的烹饪方式.
The results showed that:the sensory score of stir fry method was the highest;the total acid content of stir fry method was in the middle level;the amino acid nitrogen content of stir fry method was the highest,followed by stir fry method.Traditional stir fried green pepper with tiger skin is the best cooking method because of its good performance in sensory score,total acid and amino acid nitrogen content,
作者
杨娟
陈龙
陈艳秋
王錂煊
Yang Juan;Chen Long;Chen Yanqiu;Wang Lingxuan(Culinary and Food Experimental Management Center of Sichuan Tourism University,Chengdu 610100,China)
出处
《现代食品》
2020年第10期103-105,共3页
Modern Food
基金
四川旅游学院大学生创新创业训练计划项目“不同烹饪设备对同一菜品加工的工艺研究——以虎皮青椒为例”(编号:201711552087)。
关键词
虎皮青椒
烹饪方式
食用品质
Green tiger pepper
Cooking method
Food supplies
