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OA
Effect of air fryer based on different cooking medium on cowpea and its vitamin C
在普通空气炸锅上新增喷洒水雾的直流泵和喷洒油雾的电磁泵,研发一款具有双喷功能的空气炸锅.通过不同烹饪介质烹饪豇豆,采用荧光法测定烹饪完成后豇豆的维生素C含量,从而客观分析以水为介质的空炸或以油为介质的空炸或只有空气为介质的空炸对豇豆烹饪效果及其维生素C的影响,以验证双喷功能设计的可行性和有效性.豇豆在以水/油为介质的空炸条件下烹饪效果较好,且维生素C的含量和保留率均较高,其含量分别为(5.19±0.122)mg/100 g和(5.04±0.097…查看全部>>
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-je…查看全部>>
楼洪献;叶乾超;臧浩;蔡汝倩
浙江比依电器股份有限公司 浙江余姚 315400浙江比依电器股份有限公司 浙江余姚 315400浙江比依电器股份有限公司 浙江余姚 315400浙江比依电器股份有限公司 浙江余姚 315400
动力与电气工程
空气炸锅豇豆介质维生素C
Air fryerCowpeaMediumVitamin C
《家电科技》 2024 (5)
68-72,5
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