The porridge nutrition of the porridge store of doubt? Guidance of _'s nutrition

The porridge nutrition of the porridge store of doubt? Guidance of _'s nutrition
Say some eating house fire for the moment, is probably no more than the porridge shop. A bowl of porridge, it is at least five or six yuan, twenty or thirty yuan at most. Various snack, range from several yuan to more than ten yuan, seem to be cheap, in fact one meal even really very cheap meal, and the hotel owner cost is much lower than that of the stir-fry shop.
One of the signboards of the porridge shop, it is the porridge of food that keeps in good health. The names of different porridge are very pleasant, and all sorts of health care statements are not aroused in interest by consumers. The problem is, what health care function does the porridge of the porridge shop have? Is it different that is there anything with the porridge of the family? Really suitable for everybody to eat?
Keep warm for a long time, vitamin has losses
People all know, it is a thing of taking time to boil the porridge very much. If wait until the customer takes a seat, and then begin to boil the porridge, it is too late to be obvious. The just well-done porridge is very hot, the customer is hungry, wait for 10 minutes to drink into the mouth, too obviously be can't waited. So, let customers drink the new porridge that just went out of the pan, there is no feasibility at all.
There are dozens of kinds of porridge in the porridge store can supply, but are there so many pans in the store? Can guarantee to supply at any time? Obviously, most porridge are allocated out with the congee. Get the congee ready first, the customers needs porridge of some types, and then mix congee and corresponding material together.
Before running a shop, must endure much congee well, then put in the pan and kept warm, wait for the customer's arrival at any time, and then boil the porridge at any time, prepare the customer of the next group. This can explain why porridge drunk in the porridge shop is warm, but not hot. However, transfer the porridge for several hours in keeping warm state, the losses of vitamin must be bigger, this is easy to understand.
In order to accelerate boiling the porridge speed, some stores will also be put while boiling the porridge into alkali, promote the disintegration of the one of starch, will let B clan's vitamin losses be more heavy in this way.
Boil porridge and mostly add alkali Destroy vitamins
Talk about the cooking and add alkali, estimate the cook of the small store of large shop, has really known all the sodium bicarbonate well very much, like using very much. Boiling rice porridge, milled congee, maize gruel should add the sodium bicarbonate, boil the congee with mung beans let alone forget.
Theory: Why boil porridge add alkali? This is because alkali can promote the starch absorb water, paste, take, promote the gluten of a skin of starch to dissolve into water, the result can let the porridge boiled faster, can also let the porridge mouthfeel be more viscous.
Distinguish: Alkali will let a small amount of the intersection of flavonoids and material from colourless to change yellow in the cereal. So the porridge with alkali will become faint yellow or light and yellowish green more or less. Putting will also have a kind of alkali flavor more, destroy the fragrant breath of porridge.
Add alkali, cook, porridge afford to boil, as to the thing that stomach trouble patient beneficial to, the intersection of gastric acid and too much that kind. But on the other hand, the staple food cooked like this, not merely vitamin is lost too big, and because apt to digest, it is too fast for blood glucose to rise, diabetes patient and hyperlipemia unsuitable to eat patient have.

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