基于成熟值理论的蒜薹油炒过程品质变化动力学

Kinetics for Quality Changes of Garlic Sprout during Stir-Frying Based on the Theory of Maturity Value

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^* were 76.92and 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.