不同烹饪与冷却方法对冷配送中式快餐中3种绿色蔬菜品质的影响

Effects of different cooking and cooling methods on quality of 3 kinds of green vegetables in cold distribution of Chinese fast food

中文关键词:  中式快餐  绿色蔬菜  烹饪  冷却

英文关键词:Chinese fast food, green vegetable, cooking, cooling

中文摘要:

      目的 探究烹饪及冷却方法对冷配送中式快餐中绿色蔬菜的品质影响。方法 以西兰花、青椒及青刀豆为研究对象, 分别对其进行热烫、微波、急炒烹饪, 再分别进行自然冷却、冷风冷却及冷水冷却, 检测其失重率、亚硝酸盐含量、叶绿素含量及可滴定酸含量等指标的变化。结果 热烫的西兰花重量不减反增, 青刀豆及青椒急炒时失重率最高。3种蔬菜热烫后使用不同的方法冷却, 其亚硝酸盐含量均上升。所有处理都使3种蔬菜中的叶绿素含量显著降低。冷却方式不会影响3种蔬菜中的可滴定酸含量, 而烹饪方式却有影响。结论 烹饪及冷却方式对中式快餐中的绿色蔬菜品质有一定的影响, 且与蔬菜品种有关。

英文摘要:

      Objective To explore the effects of cooking and cooling methods on quality of green vegetables in cold distribution of Chinese fast food. Methods Totally 3 kinds of vegetables (broccoli, green pepper, and green bean) were chosen as samples, which were cooled by natural cooling, cold air cooling, and cold water cooling after being blanched, microwaved, and stir fried, respectively. Then, weight loss and the contents of nitrite, chlorophyll, titratable acid of vegetables were observed. Results The weight of blanched broccoli increased, and the weight loss of green bean and green pepper by stir frying was the highest among all treatments. Nitrite contents in 3 kinds of vegetables increased in all cooling methods with blanching compared with CK. All treatments decreased the chlorophyll content of vegetables. Although cooling methods did not affect the titratable acid of vegetables, cooling methods did. Conclusion Vegetable quality is related to cooking and cooling methods, as well as to vegetable varieties.