摘要
本实验通过测定同一烹调成熟度下我国主要烹调方式及模拟餐饮冷藏配送过程中青椒营养品质和亚硝酸盐含量的变化,确定青椒最佳冷藏配送时间以及准确评估我国居民营养素的摄入量。以青椒为原料,以硬度作为烹调成熟度的统一标准,以传统烹调方式炒制、蒸制、煮制、微波为烹调方法,研究青椒在烹调后及模拟4℃冷藏配送0、1、4、8、12、24 h复热青椒的营养品质及亚硝酸含量变化。结果表明:烹调使VC含量显著降低,烹调后其真实保存率为76.3%~84.0%;总酚含量和抗氧化活性烹调后显著增加,总酚含量的真实保存率、1,1-二苯基-2-三硝基苯肼自由基清除能力的真实保存率、铁离子还原能力的真实保存率分别为97.7%~130.6%、156.76%~203.79%、156.94%~172.53%;除煮制使青椒可溶性固形物含量显著降低22.06%,其他几种烹调方式可以很好地保存可溶性固形物。烹调还会使亚硝酸盐含量显著降低6%~18%,更利于人体健康。在统一烹调标准下,不同烹调方式对VC含量影响无显著差异,炒制较其他几种方式相比能更多地增加总酚含量,蒸制和煮制能更多地增加抗氧化活性,煮制可以更多地减少亚硝酸盐的含量。综合而言,蒸制处理的青椒能更好地保持青椒的营养品质,且显著降低亚硝酸盐含量,更利于人体健康,建议对青椒的食用以蒸制处理后食用为好。在24 h模拟配送过程中,烹调青椒的营养品质呈下降趋势,亚硝酸盐含量呈缓慢上升趋势;蒸制和微波处理的青椒品质变化相对缓慢,更适宜作为模拟冷配送的前处理过程;营养物质在前8 h内快速下降,亚硝酸盐含量在模拟配送24 h显著增加,建议以青椒为原料的餐饮冷藏配送时间不宜超过24 h,且应在前8 h内采取保护措施。
In order to select the appropriate cooking method and the suitable delivery condition for cooked green pepper,nutritional quality and nitrite content of green pepper were measured and analyzed.Green pepper was cooked by fourtraditional cooking methods including stir-frying,steaming,boiling and microwaving,and then subjected to simulatedcommercial cold chain distribution at4℃.The contents of nutrients including reductive VC and total phenolics,antioxidantactivity(DPPH radical scavenging capacity and FRAP)and nitrite content of green pepper after the cooking and distributionprocess(cooked peppers were reheated after0,1,4,8,12and24h distribution)were investigated.Pulp hardness wasselected as an evaluation parameter for consistent cooking degree.Results showed that all four cooking methods couldsignificantly decrease reductive VC content,which showed a true retention value of76.3%?84.0%after cooking.Cookingcould increase total phenolics content and antioxidant activity,and TR levels of total phenolics,DPPH value,and FRAPvalue were97.7%?130.6%,156.76%?203.79%,156.94%?172.53%,respectively after cooking.Cooking could markedlydecrease nitrite content by6%?18%,which was benefit for human health.Boiling treatment resulted in a22.06%loss ofsoluble solids content,while other cooking methods provided good retention of soluble solids.No significant difference wasobserved among the effects of four cooking methods on reductive VC content.Stir-frying could result in a more significantincrease in total phenolic content than the other three cooking methods.Steaming and boiling could lead to a more significant increase in antioxidant activity compared to microwaving and stir-frying,while boiling provided the largest reduction innitrite content among these cooking methods.In a word,steaming treatment could better keep the nutritional quality ofgreen pepper,and significantly reduce nitrite content.Therefore,in the case of green peppers,steaming treatment wasrecommended as the most suitable cooking treatment.During24h simulated distribution,the nutrient quality of green pepperdecreased over time,but nitrite content showed the opposite trend.The rate of change in the nutritional quality of greenpepper cooked by steaming and microwaving treatment was relatively low,and so these cooking methods were suitable forgreen peppers used in the process of simulated distribution.Nutrient contents showed a dramatical decrease during the first8h,and nitrite content showed a significant increase after delivered for24h.It is concluded that steaming and microwavingare suitable for cuisine with green pepper.The delivery time of cuisine with green pepper should not be more than24h andattention should be paid to nutrient preservation within the first eight hours.
作者
沈月
高美须
杨丽
赵鑫
陈雪
王志东
李淑荣
王丽
SHEN Yue;GAO Meixu;YANG Li;ZHAO Xin;CHEN Xue;WANG Zhidong;LI Shurong;WANG Li(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing 102442, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第11期262-268,共7页
Food Science
基金
中国农业科学院科技创新工程项目
关键词
烹调
青椒
模拟配送
营养品质
亚硝酸盐
cooking
green pepper
simulated delivery
nutritional quality
nitrite
