家电科技2024，Vol.5Issue(5)：68-72,5.DOI:10.19784/j.cnki.issn1672-0172.2024.05.010
基于不同烹饪介质的空气炸锅对豇豆及其维生素C的影响
Effect of air fryer based on different cooking medium on cowpea and its vitamin C
楼洪献 1叶乾超 1臧浩 1蔡汝倩1
作者信息
- 1. 浙江比依电器股份有限公司 浙江余姚 315400
- 折叠
摘要
Abstract
In the ordinary air fryer on the addition of water spray DC pump and oil spray electromagnetic pump,developed a dual-jet function of the air fryer.The content of vitamin C in cowpeas were determined by fluorescence method after cooking through different cooking medium,the effects of air-frying with water or oil or only air on the cooking effect of cowpeas and their vitamin C were analyzed objectively,to verify the feasibility and effectiveness of the dual-jet functional design.Cowpeas had better cooking effect under air-frying condition with water/oil as medium,and the content and retention rate of vitamin C were higher,the content were(5.19±0.122)mg/100 g and(5.04±0.097)mg/100 g respectively,the retention rates were 29.34％±1.513％and 28.38％±0.985％respectively.The effect of cowpeas cooked under air-frying with only air as medium was poor,the content of vitamin C was only(3.33±0.1 18)mg/100 g,and the retention rate was only 17.75％±0.992％.This is closely related to the physical and chemical effects of water and oil on food during cooking.关键词
空气炸锅/豇豆/介质/维生素CKey words
Air fryer/Cowpea/Medium/Vitamin C分类
信息技术与安全科学引用本文复制引用
楼洪献,叶乾超,臧浩,蔡汝倩..基于不同烹饪介质的空气炸锅对豇豆及其维生素C的影响[J].家电科技,2024,5(5):68-72,5.
