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研究了番茄中VC、番茄红素含量在煸炒过程中的变化,目的在于对番茄中的主要营养素进行较深入地研究,促进煸炒工艺标准化。利用模糊理论,科学确定煸炒番茄的最佳工艺条件。结果表明:(1)随着煸炒过程的加深,番茄中的VC含量不断减少,番茄红素不断溶出,两者呈负相关的关系;以食醋为介质,煸炒番茄的最佳工艺条件为:在食醋含量0.57%、煸炒温度120℃条件下煸炒5min。在此工艺条件下,番茄中的营养成分VC得到了有效地保护,同时,番茄的食用品质也达到了较优水平。(2)番茄中VC对总抗氧化活性的贡献率小于0.4%,意味着尽管VC损失了,煸炒处理后番茄仍能保持其总酚类含量、总类黄酮含量和总抗氧化活性,对番茄的营养价值损失不大。番茄煸炒后番茄红素的溶出使得番茄的营养价值提高了,所以在实际生活中,将番茄加热或煸炒后食用,可以提高番茄的营养价值,对人体健康更加有益。
The changes of VC and lycopene in tomato during the stir-frying process were studied. The purpose was to study the main nutrients in tomato and to promote the standardization of stir-fry process. Using fuzzy theory, scientifically determine the best conditions for stir-fried tomato. The results showed as follows: (1) With the deepening of stir-fry process, the VC content in tomato decreased continuously and the lycopene continuously dissolved, the relationship between them was negative. The optimum process conditions of stir-frying tomato with vinegar as medium As: vinegar content of 0.57%, stir fry at 120 ℃ stir fry 5min. In this process conditions, the nutrients in tomato VC has been effectively protected, at the same time, food quality tomato has reached a better level. (2) The contribution of VC to total antioxidant activity in tomato is less than 0.4%, which means tomato can maintain its total phenolic content, total flavonoid content and total antioxidant activity even after the VC treatment is lost The loss of nutritional value of tomatoes is not big. Lycopene stir-fried tomato lycopene dissolution makes the nutritional value of tomatoes increased, so in real life, the tomato heating or stir fry after consumption, can increase the nutritional value of tomatoes, more beneficial to human health.