为研究菠菜燃气炒的最优工艺,以感官评分、烹饪时间、维生素C保留率为指标,研究固定火力、小火转大火、大火转小火不同模式对烹饪的影响.结果表明:固定火力烹饪模式下,采用A4(8挡2 min)模式,时间最短,感官评分最优;先小火后大火烹饪模式下,采用B3(4挡1.75 min转6挡1.25 min)模式,感官评分最优;先大火后小火烹饪模式下,采用C3(8挡1 min转2挡3.25 min)模式,感官评分最优;三种模式感官评分差异不显著(P>0.10),维生素C保留率比较为C3(64.07％)>A4(63.05％)>B3(59.50％).综合考虑感官评分、烹饪时间、维生素C保留率,菠菜燃气烹饪的最优工艺为C3,即8挡1 min转2挡3.25 min.
Study on the nutritional stir-frying process of Spinach
In order to optimize the stir-frying process of spinach,fixed-fire cooking mode,small fire to large fire cooking mode,large fire to small fire cooking mode were studied,the sensory,the cooking time,the retention ratio of Vitamin C were used as evaluation index.Results showed that:A4(8 level 2 min)cooking process had the least cooking time and the best sensory in fixed-fire cooking mode;B3(4 level 1.75 min turn to 6 level 1.25 min)cooking process had the best sensory in small fire to large fire cooking mode;C3(8 level 1 min turn to 2 level 3.25 min)cooking process had the best sensory in large fire to small fire cooking mode;among the best three kinds of cooking process,the sensory score had no significant difference(P>0.10),the retention ratio of Vitamin C was C3(64.07％)>A4(63.05％)>B3(59.50％).Conclusion:the best nutritional stir-frying cooking process is C3,8 level 1 min then turn to 2 level 3.25 min,considering the sensory,the cooking time,the retention ratio of Vitamin C.
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