摘要
高汤在国人的饮食中占有重要的地位,而汤中所含的维生素C是人体不可缺少的并具有广泛生理功能的营养物质。采用紫外分光光度法测定高汤制作过程中维生素C含量的变化,以寻求维生素C保存率较高而又不破坏其风味的平衡点。结果表明:维生素C的含量随着烹制时间的延长不断下降,超过80min时含量为0。因此,在高汤烹制中应该尽可能将烹制时间控制在80min以内,借以保存部分维生素C,提高高汤的营养价值。
Soup-stock plays an important role in Chinese diet,in which Vitamin C is essential to the human body and a kind of nutrient that possesses wide physiological functions.The ultraviolet spectrophotometry method is used to determine the content of Vitamin C during the cooking process of soup-stock in order to seek the optimum time interval at which the preservation rate of Vitamin C is higher.The result shows that Vitamin C content decreases continuously as the cooking time increases.When the cooking time is more than 80 min,the content of Vitamin C drops to0.Therefore the cooking time should be shortened as soon as possible in order to preserve Vitamin C and improve the nutritional value of soup-stock.
出处
《中国调味品》
CAS
北大核心
2015年第3期21-25,共5页
China Condiment
关键词
高汤
维生素C
紫外分光光度法
测定
soup-stock
Vitamin C
ultraviolet spectrophotometry
determination
