关键词: 菠菜, 燃气, 炒, 营养

Abstract: 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.

Key words: Spinach, Gas, Stir-frying, Nutrition