家电科技2024，Vol.4Issue(4)：47-51,5.DOI:10.19784/j.cnki.issn1672-0172.2024.04.006
不同烹炒方式对黄瓜食用品质的影响
Effect of different cooking methods on edible quality of cucumber
苏骁驰 1黄山 1陈凤卿 1苏莹1
作者信息
- 1. 广东美的生活电器制造有限公司 广东佛山 528311
- 折叠
摘要
Abstract
Using cucumbers as experimental subjects,investigates the differences in the effect of induction cooker and open-flame stove on their color,texture,microstructure,aroma components,and free fatty acid composition in terms of edible quality.The results indicated that compared to induction cookers,cucumbers cooked on the open-flame stove were heated more evenly,resulting in more uniform changes in color and texture structure.The main aroma components of cooked cucumbers were aldehydes and thioether compounds,and the total aroma component content(5745.66 μg/kg)of cucumbers cooked on the open-flame stove was much higher than that of cucumbers cooked on the induction cooker(3017.13 μg/kg).The main free fatty acids produced in cooked cucumbers were palmitic acid,oleic acid,linoleic acid,and linolenic acid,which were also more abundant in cucumbers cooked on the open-flame stove.In summary,compared to induction cooker,cooking on the open-flame stove can give cucumbers better edible quality and is a better cooking method.关键词
食用品质/电磁炉/明火灶/黄瓜Key words
Edible quality/Induction cooker/Open-flame stove/Cucumber分类
信息技术与安全科学引用本文复制引用
苏骁驰,黄山,陈凤卿,苏莹..不同烹炒方式对黄瓜食用品质的影响[J].家电科技,2024,4(4):47-51,5.
