关键词: 蒸汽熟化, 蔬菜, 叶绿素, VC

Abstract: Steaming is the most common cooking method in the kitchen appliance field and has a significant impact on the nutritional characteristics of food ingredients. explores the changes in nutritional characteristics of three different types of green vegetables during the steaming process, aiming to guide the innovation of high-nutrition cooking programs in the kitchen appliance field. Samples of cruciferous vegetable broccoli, leafy vegetable rape, and stem vegetable green asparagus were tested under different steam heating conditions to determine the changes in chlorophyll and VC content and conduct sensory evaluations. The experimental results show that the optimal heating conditions for broccoli are 80 ℃—14 minutes, with VC and total chlorophyll retention rates of 85.08% and 69.00%, respectively; the optimal heating conditions for rape are 80 ℃—14 minutes, with VC and total chlorophyll retention rates of 90.30% and 80.31%, respectively; the optimal heating conditions for green asparagus are 80 ℃—16 minutes, with VC and total chlorophyll retention rates of 91.20% and 83.27%, respectively. Through a comprehensive analysis of different vegetables, the best conditions for steaming vegetables were obtained. Provide data support and theoretical innovation for verifying the retention effect of nutritional elements in food during kitchen appliance processing.

Key words: Steam ripening, Vegetables, Chlorophyll, VC