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煮饭炒菜,人人都会,然而这其中也有学问。若不懂点科学道理,在食物的烹调过程中,会造成不应有的营养素损失。 在淘米过程中,营养素会有所损失,损失较多的是含于米粒中的水溶性维生素和无机盐。淘米可损失维生素B_1(硫胺素)30％～60％,B_2(核黄素)、尼克酸20％～25％,无机盐70％。米越精白,搓洗越多,水浸时间越长,淘米水的温度越高,营养素的损失就越多。科学的淘米方法应是用凉水淘洗,减少淘米次数,淘洗时不要用力搓洗,在淘米之后不应加水浸泡,若加水浸泡,则应将米和浸泡水一起下锅煮饭。
Cooking cooking, everyone will, however, this one also has knowledge. If you do not understand scientific truth, in the process of cooking food, it will cause unnecessary loss of nutrients. In the process of washing rice, there will be loss of nutrients, loss of more is contained in the rice in the water-soluble vitamins and inorganic salts. Taomi loss of vitamin B_1 (thiamine) 30% to 60%, B_2 (riboflavin), niacin 20% to 25%, inorganic salts 70%. The more refined rice, scrub more, the longer the water immersion, the higher the temperature Taoci water, nutrients, the more the loss. Scientific method of washing rice should be washed with cold water to reduce the number of wash rice, scouring do not force scrub, after washing should not add water to soak, add water soak, you should rice and soak in the pot cooking.