Abstract
［Objective］ To evaluate the cooking quality of food based on its color characteristics.［Methods］ Using heating curves,color measurements,and anthocyanin content as evaluation indexes,the effect of steaming power,anaerobic environment,surface temperature change of eggplant,and steaming volume on the color of eggplant was investigated.［Results］ Eggplants steamed in a steamer pot had significantly better color compared to those steamed in a steam oven.The steaming power,volume,anaerobic environment,and surface temperature of the eggplant all affected its color and anthocyanin loss rate.As the steaming power increased and the steaming volume decreased,the anthocyanin loss rate decreased.The lowest anthocyanin loss rate of 44.27% occurred when the steaming power was 2 500 W.When the steaming volume was 2 L,the anthocyanin loss rate of the eggplant was 21.04%.In an anaerobic environment,the anthocyanin loss rate was only 12.72%.When the surface temperature of the eggplant skin reached above 80 ℃ during steaming,anthocyanin loss was more significant.［Conclusion］ Increasing steaming power,reducing steaming volume,and maintaining an anaerobic environment all help in retaining anthocyanins in the eggplant skin.
Publication Date
6-13-2025
First Page
83
Last Page
88
DOI
10.13652/j.spjx.1003.5788.2024.80968
Recommended Citation
Wenyu, ZHAO; Yanshun, XU; Yujing, LI; Kun, FANG; Qing, YAO; and Xiaoyan, HE
(2025)
"Effect of electric steamer steaming parameters on the cooking quality of eggplant,"
Food and Machinery: Vol. 41:
Iss.
5, Article 12.
DOI: 10.13652/j.spjx.1003.5788.2024.80968
Available at:
https://www.ifoodmm.cn/journal/vol41/iss5/12
References
[1] 朱塽,郑忻,刘梦茵,等.不同蒸制方式下太湖蟹感官评定及营养价值比较 [J].食品与机械,2017,33(1):32-38.ZHU S,ZHENG X,LIU M Y,et al.Comparison sensory evaluation and nutritional value of taihu crab steamed by different methods [J].Food & Machinery,33(1):32-38.
[2] 姚青,陈艳萍,孙颖瑛,等.蒸汽—微波同步加热对排骨品质的影响 [J].食品与机械,2022,38(1):195-199.YAO Q,CHEN Y P,SUN Y Y,et al.Effects of simultaneous combination of steam and microwave cooking on the quality of pork ribs [J].Food & Machinery,2022,38(1):195-199.
[3] 黄静.蒸汽温度对清蒸鲈鱼食用品质影响的研究 [J].肉类工业,2019 (5):36-39.HUANG J.Study on the effect of steam temperature on edible quality of steamed perch [J].Meat Industry,2019 (5):36-39.
[4] ILIC J,TOMASEVIC I,DJEKIC I.Purple eggplant and zucchini color,mechanical properties,mastication,and sensory perception influenced by steaming and Sous-vide [J].International Journal of Gastronomy and Food Science,2022,28:100549.
[5] ANNA P,DOROTA S,MAłGORZATA R,et al.Effect of domestic cooking on the red cabbage hydrophilic antioxidants[J].International Journal of Food Science & Technology,2008,43(10):1 770-1 777.
[6] 樊田利,刘若男,王凤丽,等.不同蒸制功率对西兰花营养品质的影响 [J].食品与发酵工业,2021,47(19):161-167.FAN T L,LIU R N,WANG F L,et al.The effect of different steaming power on the nutritional quality of broccoli [J].Food and Fermentation Industries,2021,47(19):161-167.
[7] 王勇,李阿敏,陈东坡.不同烹饪方式对食物营养素的影响研究[J].家电科技,2020 (6):66-69.WANG Y,LI A M,CHEN D P.Study on the influence of different cooking methods on food nutrients [J].Journal of Appliance Science & Technology,2020 (6):66-69.
[8] NIÑO-MEDINA G,URÍAS-ORONA V,MUY-RANGEL M D,et al.Structure and content of phenolics in eggplant (Solanum melongena ):a review [J].South African Journal of Botany,2017,111:161-169.
[9] GÜRBÜZ N,ULUISIK S,FRARY A,et al.Health benefits and bioactive compounds of eggplant [J].Food Chemistry,2018,268:602-610.[10] 王海歌,鲍梦圆,徐心雨,等.植物食材花青素结构特性及对其功效机制研究进展 [J].中国食品添加剂,2024,35(2):299-307.WANG H G,BAO M Y,XU X Y,et al.Research progress on the structural characteristics of anthocyanins in plant food and their efficacy mechanism [J].China Food Additives,2024,35(2):299-307.
[11] MARTINI S,CONTE A,CATTIVELLI A,et al.Domestic cooking methods affect the stability and bioaccessibility of dark purple eggplant (Solanum melongena ) phenolic compounds [J].Food Chemistry,2021,341:128298.
[12] ARKOUB -DJERMOUNE L,BOULEKBACHE -MAKHLOUF L,ZEGHICHI -HAMRI S,et al.Influence of the thermal processing on the physico-chemical properties and the antioxidant activity of a solanaceae vegetable:eggplant [J].Journal of Food Quality,2016,39(3):181-191.
[13] CHEN Y P,XU Y S,CAO Y Q,et al.Combined effect of microwave and steam cooking on phytochemical compounds and antioxidant activity of purple sweet potatoes [J].Food Science and Technology Research,2017,23(2):193-201.
[14] XU X J,FANG S,LI Y H,et al.Effects of low acyl and high acyl gellan gum on the thermal stability of purple sweet potato anthocyanins in the presence of ascorbic acid [J].Food Hydrocolloids,2018,86:116-123.
[15] 王健霞,余元善,吴继军,等.花青素降解机制与稳态化研究进展 [J].食品安全质量检测学报,2024,15(11):244-253.WANG J X,YU Y S,WU J J,et al.Research progress of anthocyanin degradation mechanism and methods to improve anthocyanin stability [J].Journal of Food Safety & Quality,2024,15(11):244-253.
[16] 张燕飞.热加工过程中紫色茄子花青素的降解机制和抗氧化能力研究 [D].南昌:南昌大学,2020:13-14.ZHANG Y F.Study on the degradation mechanisms of the purple eggplant anthocyanins and changes of antioxidant capacity during thermal treatments [D].Nanchang:Nanchang University,2020:13-14.
[17] QUAN W,HE W,LU M,et al.Anthocyanin composition and storage degradation kinetics of anthocyanins-based natural food colourant from purple - fleshed sweet potato [J].International Journal of Food Science & Technology,2019,54(8):2 529-2 539.
[18] RINALDI M,DALL'ASTA C,MELI F,et al.Physicochemical and microbiological quality of sous-vide-processed carrots and brussels sprouts [J].Food and Bioprocess Technology,2013,6(11):3 076-3 087.
[19] PATRAS A,BRUNTON N P,O'DONNELL C,et al.Effect of thermal processing on anthocyanin stability in foods;mechanisms and kinetics of degradation [J].Trends in Food Science & Technology,2010,21(1):3-11.
[20] 周宝利,张琦,叶雪凌,等.不同品种茄子果皮花青素含量及其稳定性 [J].食品科学,2011,32(1):99-103.ZHOU B L,ZHANG Q,YE X L,et al.Different cultivars of eggplants:a comparative study of anthocyanidin content and stability in fruit skin [J].Food Science,2011,32(1):99-103.