烹调中产生的泡沫问题

• 出 处: 人生与伴侣(下半月版)
• 发表日期: 2016年01期
• 关键词: 食材 人说 中都 茶皂素 卡布其 消泡 蛋白酶抑制剂 令人 营养物质

泡茶、榨果汁、煮肉时,水上面都会出现一层泡沫。有的人说这是食材的精华,要保留,有的人怀疑其中含有害物质,得除掉。那么到底该如何和泡沫“和平相处”呢?1.煮粥或煮面的泡沫大米和面粉中都含有一些蛋白质,煮的过程中会有一些溶到水中起到表面活性剂的作用。此外,大米和面中的淀粉也会有一些溶到水中,增加水的黏度,汤的黏度越高,泡沫可能越多。这些泡沫对健康没有害处,可以放心食用。

Tea, fruit juice, boiled meat, there will be a layer of foam on the water. Some people say that this is the essence of ingredients, to retain, and some people suspect it contains harmful substances, get rid of. So how exactly and bubble “peace” 1 porridge or cooked foam rice and flour contain some protein, there will be some dissolved in the process of boiling water play a role as a surfactant. In addition, some of the starch in rice and flour will dissolve into the water, increasing the viscosity of the water. The higher the viscosity of the soup, the more foam may be. These bubbles are not harmful to health, you can rest assured that consumption.