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

doi:10.19784/j.cnki.issn1672-0172.2024.05.010

摘要/Abstract

摘要： 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）mg/100 g,其保留率分别为29.34%±1.513%和28.38%±0.985%,而只有空气介质的空炸条件下烹饪后的豇豆效果较差,且维生素C含量仅为（3.33±0.118）mg/100 g,保留率仅为17.75%±0.992%,这与水、油在烹饪过程中和食物发生理化作用密切相关。

关键词: 空气炸锅, 豇豆, 介质, 维生素C

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±0.118) 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.

Key words: Air fryer, Cowpea, Medium, Vitamin C

中图分类号:

TM925
R151

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, 0(5): 68-72.

LOU Hongxian, YE Qianchao, ZANG Hao, CAI Ruqian. Effect of air fryer based on different cooking medium on cowpea and its vitamin C[J]. Journal of Appliance Science & Technology, 2024, 0(5): 68-72.

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