CAJ | 학술논문

马铃薯是一种粮蔬皆可用的植物，它不仅富含营养价值，而且还具有较高的保健功效。本文通过对马铃薯的不同烹调方法和品质评定方法以及对国内外不同烹调方法下马铃薯品质变化的研究情况进行梳理，得出了目前能使马铃薯的营养成分得到最大化保留的一种烹调方法，即真空低温烹煮法。
마령서시일충량소개가용적식물，타불부부함영양개치，이차환구유교고적보건공효。본문통과대마령서적불동팽조방법화품질평정방법이급대국내외불동팽조방법하마령서품질변화적연구정황진행소리，득출료목전능사마령서적영양성분득도최대화보류적일충팽조방법，즉진공저온팽자법。
Potatoes, both a staple food and a vegetable, is rich in nutrients and good for health. This paper con- ducts a review of different potato cooking methods, the approaches to appraising the quality of potatoes, and the influence of cooking methods on potatoes before suggesting the best cooking means to preserve the nutrients in potatoes, that is, vacuum low-temperature boiling.