【摘要】 为了探究电蒸箱蒸制紫薯的工艺,试验通过对比不同蒸制条件下紫薯中的水分含量、花青素、抗氧化性、总酚及感官特性,以得到最佳的烹饪条件。通过试验选出五个较为合适的蒸煮条件分别是蒸箱100℃蒸20min、98℃蒸20 min、95℃蒸25 min、93℃蒸25 min及普通蒸。其中蒸箱98℃蒸20 min的紫薯中含花青素、抗氧化性、总酚含量相对较高,并且其含水量多,口感优于其他条件。综合考虑蒸制紫薯的方便性、安全性、感官品质、营养特性,可以得出最佳烹饪工艺为蒸箱98℃蒸20 min。更多还原

【Abstract】 In order to explore the condition that electric steamer steamed purple potato, the study compared the moisture content, anthocyanins, oxidation resistance, total phenol and sensory properties of purple potato steamed in different conditions, finally the best steamed condition was gotten. The results showed the selected situable cooking conditions were as followings: 100 ℃ steamed for 20 min, 98 ℃ steamed for 20 min, 93 ℃steamed for 20 min, 95 ℃ steamed for 20 min and common steamer steamed 25 min. The results found the purple potato steamed at 98 ℃ for 20 min contained higher anthocyanin, oxidation resistance, total phenol content, and contained more water which made the taste of purple potatoes be better than that steamed in other conditions. Consider the convenience and safety when steam purple potato, and the purple potato sensory quality and nutritional characteristics chose 98 ℃ steamed for 20 min to be the best cooking technology.更多还原