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Q母亲节快到了,想送妈妈一个高压锅作为节日礼物。可是又有点担心,用高压锅烹饪的食物会不会让营养有所流失?与你的担心恰恰相反,高压锅在烹饪食物保存营养方面,存在着一定优势。对于维生素来说,从100摄氏度升高到110摄氏度,固然增加了损失,但时间从常温下的90分钟缩短到30分钟,又减少了损失。两者相抵,并不会造成维生素损失的增加。同时,由于锅体完全封闭,避免接触过多氧气,又减少了因氧化造成
Q Mother’s Day is coming, want to send her a pressure cooker as a holiday gift. However, there is a little bit worried about the use of pressure cooker cooking food will not let loss of nutrition? And your worries on the contrary, the pressure cooker in the preservation of food preservation, there are some advantages. For vitamins, increased from 100 degrees Celsius to 110 degrees Celsius, although increased losses, but the time from 90 minutes at room temperature to 30 minutes, and reduce the loss. The balance between the two will not result in an increase in the loss of vitamins. At the same time, as the pot is completely closed to avoid contact with too much oxygen, but also reduce the oxidation caused