为了分析不同烹饪方式对骨膳食营养成分保留度的影响，研究选取从某大型生鲜超市采购回来的带肉牛骨作为研究对象，分别选取油煎、低温烹饪和水煮三种不同的烹饪方式烹调牛肉，对比了不同烹饪方法烹调后牛肉质量损失率、蛋白质损失率、脂肪损失率、卵磷脂损失率、钙损失率情况以及感官品质评分，对比分析结果显示，低温烹煮后牛肉质量损失率最低，仅为32.74%；牛肉中的蛋白质损失率仅为9.78%；牛肉中的脂肪损失率相对较低，为47.82%左右；同时牛肉中卵磷脂成分保留度较高，钙损失率最低；同时，采用低温烹饪的方法加热牛肉无论在色泽，还是在味道和气味等感官品质评分均高于油煎和水煮，说明低温烹饪不仅能够有效提高骨膳食营养成分保留度，而且具有较高的感官品质评分。

In order to analyze the influence of different cooking methods on the retention of bone dietary nutrients, the beef bones purchased from a large fresh supermarket was selected as the research object. Three different cooking methods (frying, low-temperature cooking and boiling) were selected. The weight loss rate, protein loss rate, fat loss rate, lecithin loss rate, calcium loss rate and sensory quality score of beef cooked by different cooking methods were investigated. The results of comparative analysis showed that the beef weight loss rate was the lowest after low temperature cooking, which value was 32.74%, while the protein loss rate, fat loss rate in beef was 9.78%, 47.82%, respectively. The lowest rate of calcium loss was obtained by low temperature cooking with the higher retention of lecithin. Compared to frying and boiled method, the color value, the sensory quality scores such as taste and odor of beef prepared by the low-temperature cooking method are higher, indicating that low-temperature cooking could effectively improve the retention of nutrients in bone diet and sensory quality.

天津市高等职业技术教育研究会重点课题（XVⅡ324）