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《烹飪熱處理對(duì)茭白食用價(jià)值、功能性成分和營(yíng)養(yǎng)品質(zhì)的影響及營(yíng)養(yǎng)茭白粉的初步研制》由會(huì)員上傳分享，免費(fèi)在線閱讀，更多相關(guān)內(nèi)容在教育資源-天天文庫(kù)。
1、姜雯烹飪熱處理對(duì)茭白食用價(jià)值、功能性成分和營(yíng)養(yǎng)品質(zhì)的影響及營(yíng)養(yǎng)茭白粉的初步研制三ABSTRACTABSTRACT：Theintegrationprocessofthedomesticandinternationalmarketsspeedingup，thcconsumingregionofzizaniagall，auniquevegitableinChina，showsarapid-growingtrend．Theprovisionofzizaniagallintheinternationalmarketmainlyreliesontheexportofthedomesticp
2、roductsanditisconsumedinChineserestaurantschiefly．AmericanandEuropeanconsumers．however,arenotaccustomedtoeatingzizaniagall，forthereasonthatthereisnosupportofdataonthezizaniagall’Saswellasitscookingproducts’nutritionsandfunctinalingredients．Sochoosingfromthetraditionalandmoderncookingmethods，
3、thisthesisdealswithzizaniagallby8representativecookingmethods，namelyblanching，stewing，cookingunderconstanttemperatureinvacuum，stir-frying，frying，hyperbaricsteaming，bakingandmicrowavecookingAndanoverallstudyondifferentcookingmethods’influenceoverthequalityofzizaniagallisputforward．Thequalityo
4、fzizaniagallisevaluatedaccordingtothatasfollows：thesensoryevaluation，nutrients，functionalingredients，theantioxidantcapacityandtheadsorptionofgreaseandcholester01．Thus，anutrientandhealthycookingmethodisoptimized，whichisexpectedtobethetheoryfoundationofcookingzizaniagallreasonably．Simultaneous
5、ly，inordertolengthenthestoringtimeofzizaniagall，adjustthemarketsupplyandexpanditsapplication．thisthesismakeszizaniagallintopowder．What’Smore，atestonaspectssuchasnutrientevaluation，healthindexesandnutrientstabilityisbroughtforward，aswellasanoptimimumoftheprocessingtechniqueofthezizaniagallpow
6、der．Themajorconclusionsareasfollows1．Astudyonthe8cookingmethods’influenceoverthenutrientqualityofzizaniagall．Theresultshowsthatthefluidan_lountandthePHofzizaniagallreducebythe8differentcookingmethods．Thecontentofsolublesolidsincreasesgreatlynomatterthatzizaniagalliscookedbymeansoffrying，stir
7、-frying，blanchingorstewing．Thefourcookingmethods，whosemediumisair,keeptheoriginalcolorofzizaniagallbetter．Thehardnessofzizaniagalliskeptbetterwhenitisfried，hyperbaric—steamed，bakedorcookedunderconstanttemperatureinvacuum．Allthe8cookingmethodslowert
