太长不看 放着放着,维生素C可能就没了…… 摘下来的果蔬,还「活」着 室温损失比冷藏快 冷藏也会有流失 如果有条件,还是现买现吃好 速冻蔬菜有时候比鲜菜更好 用解冻吗? 自己在家冻菜行不行? 丨你可以先把蔬菜切成可以直接下锅的形状,焯一下水,起到灭酶和护色的作用。 丨捞出后沥干水分,还可以轻轻地捏出多余的水分。 丨然后用小包装分装,一包的量够家人吃一顿即可,避免反复化冻带来的安全风险。 丨最后尽量把冰箱冷冻室的温度调低,或选择最冷的那一层,靠近冰箱制冷装置的位置。 参考资料: [1]王萌蕾. 烹调和贮藏对果蔬有效营养和功能效价的影响[D].河南工业大学,2014. [2] Hunter K. J., & Fletcher J. M.. The antioxidant activity and composition of fresh, frozen, jarred and canned vegetables [J]. Innovative Food Science & Emerging Technologies, 2002, 3(4): 399-406 [3] Simonetti P., Porrini M., & Testolin G.. Effect of environmental factors and storage on vitamin content of Pisum sativum and Spinacia oleracea [J]. Italian journal of food science, 1991, 3: 187-196 [4] Hebrero E., Santos-Buelga C., & Garcia-Moreno C.. Changes in thiamin content during the storage of spinach [J]. Journal of agricultural and food chemistry, 1988, 36(1):144-147 [5]Favell D J . A comparison of the vitamin C content of fresh and frozen vegetables[J]. Food Chemistry, 1998, 62(1):59-64. [6]Rickman J C , Barrett D M , Bruhn C M . Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds[J]. Journal of the ence of Food & Agriculture, 2010, 87(6):930-944. [7]Rickman J C , Bruhn C M , Barrett D M . Nutritional comparison of fresh, frozen, and canned fruits and vegetables II. Vitamin A and carotenoids, vitamin E, minerals and fiber[J]. Journal of the ence of Food & Agriculture, 2010, 87(7):1185-1196. [8]王长文,马洪波,杨晶晶.不同贮存条件对沙棘果中维生素B_1、B_2及维生素C含量的影响[J].吉林医药学院学报,2013,34(01):22-23. [9]唐罗欧.不同贮存条件下生菜中维生素C和E含量分析[J].中国食物与营养,2010(06):45-48. [10]Seongeung L, Youngmin C, Sang J H, et al. Effect of different cooking methods on the content of vitamins and true retention in selected vegetables.[J]. Food science and biotechnology. 2018, 27(2). [11]王延华,范荣波,周霞,殷兰兰.不同贮藏方式对5种水果中维生素C和总糖含量的影响[J].食品工业,2020,41(11):305-307. |
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