Changes in pectin, structure and texture of vegetables by superheated steam and high pressure.

过热蒸汽和高压改变蔬菜的果胶、结构和质地。

• 批准号: 18700592
• 负责人: TERAMOTO Ai
• 金额: $ 3.28万
• 依托单位: Kanto Gakuin University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Young Scientists (B)
• 财政年份: 2006
• 资助国家: 日本
• 起止时间: 2006 至 2009
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-18700592/
• 关键词: 保温調理器; 圧力鍋; 過熱水蒸気; 加熱; 破断強度解析; ペクチンC; ペクチン; ニンジン; ジヤガイモ; 真空保温調理器; 色差計; 蒸し器; 天火; じゃがいも; クライオ-走査電子顕微鏡

To determine the effects of cooking on pectin, structure and texture of vegetables, potato and carrot were cooked by methods as follows ; superheated steam(A), high pressure(B), boil(C), and thermos pot(D). The heating time was B<D<A<C. The cooked samples by A, B, C and D methods which hardness were same, but the total texture were different. The extent of falling apart while cooking was D<C<B. The total amount of pectin was A<D<C<B. The total value by sensual test was A>C>B>D.

为了确定烹饪对蔬菜果胶、结构和质地的影响，用以下方法烹饪马铃薯和胡萝卜；过热蒸汽(A)、高压(B)、煮沸(C)、保温壶(D)。加热时间为B<D<A<C。 A、B、C、D方法煮出的样品硬度相同，但总体质地不同。烹饪时崩解的程度为D<C<B。果胶总量为A<D<C<B。感官测试总数值为A>C>B>D。