中国果菜2016，Vol.36Issue(4)：13-17,5.
不同加工方法对菱茎营养成分的影响
Effects of Different Cooking Methods on Nutrition of Singharanut Stem
王雅 1赵晓珍 1江解增 2肖丽霞1
作者信息
- 1. 扬州大学旅游烹饪学院，江苏扬州225000
- 2. 扬州大学水生蔬菜研究室，江苏扬州225000
- 折叠
摘要
Abstract
This experiment mainly studied the effects of blanching, microwave heating and frying in different time on nutrition of singharanut stem. The results showed that the effects of cooking methods on the blanching, microwave heating and frying in different time were different. With the extension of the cooking time, the contents of the basic nutrient components in the singharanut stem were decreased. Frying can destroy nutrition at a large degree and microwave heating had little influence on the nutrition.关键词
菱茎/加工方法/营养成分Key words
Singharanut stem/cooking method/nutrition分类
农业科技引用本文复制引用
王雅,赵晓珍,江解增,肖丽霞..不同加工方法对菱茎营养成分的影响[J].中国果菜,2016,36(4):13-17,5.
