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水果烘焙营养会流失吗

更新时间: 2020-09-18 00:00:00     

食物加热都会不同程度的流逝营养,只不过低温流失的比较少。低温烘焙是利用真空原理来加工,将真空容器内保持低温(100~120℃),再配合植物油与水交换进行脱水动作,克服油氧化,且在真空的状态下,蔬果的水分迅速被乾燥约0.9~3%间,含水量降低,口感更酥脆,使蔬果的原始结构自然呈现的技术手法。

关键词: 水果 营养 流失

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