真空低温油炸对果蔬营养成分的影响

对采用真空低温油炸技术制备的甘薯、马铃薯、胡萝卜、南瓜、苦瓜、苹果等果蔬脆片中的多种营养成分进行检测,并以甘薯为原料分析了真空低温油炸脆片与常压油炸薯片营养成分的差异。结果表明,膳食纤维以紫心甘薯脆片最高,为28.8g/100g;类胡萝卜素含量以红心甘薯脆片和胡萝卜脆片最高,分别为21.3mg/100g和19.6mg/100g;维生素C以马铃薯脆片和红心甘薯脆片含量最高,分别为26.2mg/100g和25.8mg/100g;微量元中素以钾、钙、磷的含量较高,铁和硒含量较低,变异系数:钾>钙>磷>铁>硒。真空低温油炸条件下,甘薯脆片中维生素C、蛋白质及钙、铁、磷等含量均明显高于常压油炸,其中维生素C的保存率约为36%,几乎是常压油炸的3倍;甘薯脆片中的粗脂肪含量只有常压油炸的36.1%。

Effects of Vacuum-frying Technique on Nutrients in Vegetables and Fruits

【Objective】To determine the nutrients of crispy chips of fruits and vegetables that made by vacuum-frying technique and analyse its advantage compared to that fried at atmosphere.【Method】Protein was determined by NY/T3-1982 methods,fat by NY/T4-1982,mineral elements by the 7th methods of quality standard（96）,carotenoids,vitamin C and dietary fiber by GB/T5009-2003.【Result】Purple flesh sweetpotato chips were with higher dietary fiber content,red flesh sweetpotato and carrot chips with higher carotenoids,potato and red flesh sweetpotato with higher vitamin C.The crispy chips of fruits and vegetables with higher potassium,calcium,phosphorus.The vitamin C,protein,calcium,phosphorus and iron content in red flesh sweetpotato chips were more than that fried at atmosphere.The preserve rate of vitamin C was about 36%,almost 3 times than that fried at atmosphere,and the crude fat content was only 36.1% of the frying chips at atmosphere.【Conclusion】The loss degree of nutrient component in chips made by vacuum-frying technique was less than that fried at atmosphere obviously.