| Celery is one of the most common vegetables consumed in our country.It is rich in nutrients and has a certain medical effect.The nutritional quality of celery will have a big change during storage、cooking and other processing process.But that has been ignored by people for a long time.Therefore,this paper studied the changes of the quality of celery stems and leaves in the process of storage,cooking and celery noodle processing.The content of various nutrients of celery stored at 4,10,15,20 and 25℃ were studied.It was found that low temperature and coated processing can effectively reduce the loss of water and chlorophyll,delay the celery corruption,extend the storage time,keep the sensory quality well.They can also reduce the degradation rate of most nutrients.Celery nutrients retention rate were 50-70% at the end of storage,while all nutrients retention rate were more than 80% on average storaged for two days.Different antioxidants of celery have different contribution for the antioxidant properties in the storage of different periods.Comprehensive consideration of sensory quality and the degradation of nutrients,celery should be stored as far as possible in ice box with plastic wrap packaging,storage time should not be more than 2 days.The changes of nutrient quality of celery at different times at different temperatures was studied during cooking process.The results showed that cooking time,temperature and cooking methods had a great influence on the content of various nutrients of celery,which were more significant for VC and total phenol.But there was a increase phenomenon for flavonoids during cooking process.Among them,VC and total phenol played a crucial role in the antioxidant activity of celery.Frying had a protective effect on chlorophyll and protein.The content of moisture of celery had a rising trend during boiling,while it showed a decreasing trend during frying.This may has a great relationship with the change of celery structure under high temperature.In order to further understand and predict the celery nutrients content change during storage and cooking,the nutrients degradation dynamics was studied.The study found that more nutrients in the stem meet the zero-level reaction in the storage process,while more nutrients in the leaves meet first-order reaction,the most nutrients in the stems and leaves meet the first-class reaction in the cooking process.Stem and leaf water during the storage,flavonoids content during the cooking process and water content during boiled did not meet the requirements for the dynamic analysis,so they can’t continue to do the analysis of the dynamic model.After verified experiments,we found that the vast majority of nutrients dynamic model can well reflect the actual situation.To improve the sensory quality,nutrition quality and structure characteristic of the wheat noodles,we had carried on the research of celery noodles.The study of the celery noodles has found that noodle texture,stretch and other qualities had improved with the addition of celery juice,which has a great relationship that the celery juice contain dietary fiber,polysaccharides and pectin enhancing gluten network structure.At the same time we found that the 8% added amount of celery juice has a better performance in the sensory quality,nutrition quality and structure characteristic.The nutrients content of 8% celery juice noodles were significantly higher than that of wheat noodles,and the retention rate were very high after cooked,too.The sugar generation index GI of celery juice noodles was lower than wheat noodles,it showed the good nutritional quality of celery juice noodles. |
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