基于成熟值理论的蒜薹油炒过程品质变化动力学
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摘要
油炒在中式烹饪中占主导地位,为考察在不同油温下食品品质随烹饪时间的变化规律及其动力学特性,采取油浴模拟油炒过程,对蒜薹的过热品质(维生素C、水分含量和红度值)进行反应动力学测定与分析。结果表明:蒜薹油炒中维生素C和红度值-a*变化均遵循一级动力学,水分含量变化遵循零级动力学;维生素C和红度值-a*的z值分别为76.92、83.33℃,水分含量在一级动力学下z值为62.50℃,均大于油炒蒜薹成熟的z值,满足烹饪优化前提;并指出水分对温度最为敏感,是烹饪工艺优化中的重要指标。本实验证明了蒜薹烹饪过程存在优化空间,为蒜薹油炒和中式烹饪过程优化处理提供了必要的动力学参数。
Stir-fry cooking has occupied the dominant position in Chinese cuisine. To investigate the variation of food quality with cooking time at different oil temperatures and its kinetic characteristics,the overheating quality of the garlic sprouts (vitamin C,moisture content,redness value) was determined and analyzed by reaction kinetics in the stir-frying process that was simulated by an oil bath. The analysis showed that the changes of vitamin C and redness value-a*followed first-order kinetics,and the change of moisture content followed zero-order kinetics.The z value of vitamin C and redness value-a*were76.92 and 83.33 ℃,respectively,moisture content at first order kinetics with z value was 62.50 ℃,which were higher than the mature z value of garlic sprouts.The prerequisites for cooking optimization were met; in addition,moisture content was found to be the most sensitive to temperature. Therefore,it was considered as an important indicator in the optimization of cooking process.It was proved that there was space for optimization in the cooking process of garlic sprout. The necessary kinetic parameters were provided for optimization in Chinese cooking process and stir-fry of garlic sprouts.
Stir-fry cooking has occupied the dominant position in Chinese cuisine. To investigate the variation of food quality with cooking time at different oil temperatures and its kinetic characteristics,the overheating quality of the garlic sprouts (vitamin C,moisture content,redness value) was determined and analyzed by reaction kinetics in the stir-frying process that was simulated by an oil bath. The analysis showed that the changes of vitamin C and redness value-a*followed first-order kinetics,and the change of moisture content followed zero-order kinetics.The z value of vitamin C and redness value-a*were76.92 and 83.33 ℃,respectively,moisture content at first order kinetics with z value was 62.50 ℃,which were higher than the mature z value of garlic sprouts.The prerequisites for cooking optimization were met; in addition,moisture content was found to be the most sensitive to temperature. Therefore,it was considered as an important indicator in the optimization of cooking process.It was proved that there was space for optimization in the cooking process of garlic sprout. The necessary kinetic parameters were provided for optimization in Chinese cooking process and stir-fry of garlic sprouts.
引文
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[31]田莉娟,许艳顺,姜启兴,等.水分含量对即食酥脆鲫鱼质构及色泽的影响[J].食品工业科技,2015,36(16):104-107.
[2]Krkpnar F,nlüH B,zdemir G.Effects of oregano and garlic essential oils on performance,carcase,organ and blood characteristics and intestinal microflora of broilers[J].Livestock Science,2011,137(1-3):219-225.
[3]李广平.蒜薹的贮藏保鲜技术[J].吉林农业,2012(1):82.
[4]成黎.食品原料安全与初加工食品质量安全控制---以新鲜蔬菜的质量控制为例[J].食品科学,2015,36(5):266-273.
[5]刘开华,王荣荣.食品营养学[M].北京:中国科学技术出版社,2013.
[6]邓力.烹饪过程动力学函数、优化模型及火候定义[J].农业工程学报,2013(04):278-284.
[7]邓力.中式烹饪热/质传递过程数学模型的构建[J].农业工程学报,2013(3):285-292.
[8]Li J,Deng L,Jin Z,et al.Modelling the cooking doneness via integrating sensory evaluation and Kinetics[J].Food Research International,2017,92:1-8.
[9]邓力,金征宇.中式烹饪的过程原理解析及研究体系[J].食品与机械,2006,22(6):140-143.
[10]田玮,徐尧润.食品品质损失动力学模型[J].食品科学,2000(9):14-18.
[11]邓力.炒的烹饪过程数值模拟与优化及其技术特征和参数的分析[J].农业工程学报,2013(5):282-292.
[12]李文馨.基于成熟值理论的肉类蔬菜烹饪的动力学研究[D].贵阳:贵州大学,2015.
[13]国家卫生和计划生育委员会.GB 5009.86-2016食品安全国家标准食品中抗坏血酸的测定[S].
[14]赵洪静,杨月欣.蔬菜维生素保留因子两种计算方法的研究[J].中国食品学报,2007,7(4):106-113.
[15]Ahmed J,Al-Salman F,Almusallam A S.Effect of blanching on thermal color degradation Kinetics and rheological behavior of rocket(Eruca sativa)puree[J].Journal of Food Engineering,2013,119(3):660-667.
[16]Rubio B,Martínez B,García-Cachán M D,et al.Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids[J].Meat Science,2008,80(4):1182-1187.
[17]陈纪岳.关于反应级数的确定方法[J].大学化学,2000(6):49-50.
[18]吴晓伟,杨剑婷,王俊.不同蔬菜热烫对维生素C的影响[J].食品工业科技,2012(11):238-240.
[19]Venkatasubramanian P,Koul I B,Varghese R K,et al.Amla(Phyllanthus emblica L.)enhances iron dialysability and uptake in in vitro models[J].Current Science,2014,VOL.107(NO.11):1859-1866.
[20]Heldman D R,Lund D B,Sabliov C.Handbook of food engineering,third edition[M].Crc Press,2015.
[21]赵洪静,杨月欣.蔬菜维生素C保留因子的研究[J].中国食品学报,2007,7(1):30-35.
[22]罗国向,张佳,孙云飞,等.针叶樱桃汁加工贮藏过程中维生素C含量的变化[J].食品与生物技术学报,2014,33(7):732-735.
[23]Awuah G B,Ramaswamy H S,Economides A.Thermal processing and quality:Principles and overview[J].Chemical Engineering and Processing:Process Intensification,2007,46(6):584-602.
[24]Dhuique-Mayer C,Tbatou M,Carail M,et al.Thermal degradation of antioxidant micronutrients in citrus juice:Kinetics and newly formed compounds[J].Journal of Agricultural and Food Chemistry,2007,55(10):4209-4216.
[25]Awonorin S O,Ayoade J A.Thermal destruction of thiamin in different types of pre-packed minced meats[J].International Journal of Food Science&Technology,2010,28(6):595-602.
[26]Weemaes C A,Ooms V,Van Loey A M,et al.Kinetics of chlorophyll degradation and color loss in heated broccoli juice[J].Journal of Agricultural and Food Chemistry,1999,47(6):2404-2409.
[27]Boekel M A J S V.Kinetic modeling of food quality:Acritical review[J].Comprehensive Reviews in Food Science and Food Safety,2008,7(1):144-158.
[28]Romano G,Argyropoulos D,Gottschalk K,et al.Influence of colour changes and moisture content during banana drying on laser backscattering[J].International Journal of Agricultural and Biological Engineering,2010,3(2):46-51.
[29]侯建设,席屿芳,梁歧.温度和水分对大豆组织蛋白营养成分的影响[J].食品工业科技,2002,23(6):19-22.
[30]张坤生.水分活性对营养物质的影响[J].天津商业大学学报,1982(1):55-56.
[31]田莉娟,许艳顺,姜启兴,等.水分含量对即食酥脆鲫鱼质构及色泽的影响[J].食品工业科技,2015,36(16):104-107.