酱卤猪肉煮制过程中品质变化动力学研究

Study on the Dynamics of Quality Changes in the Process of Sauce and Braised Pork Cooking

通过采用动力学的方法对酱卤猪肉在煮制过程中的过热品质因子(颜色、剪切力和水分含量)的变化进行测定和分析。结果表明:酱卤猪肉在煮制过程中,其颜色、剪切力和水分含量的变化都符合一级反应动力学。颜色L^(*)值的z值为47.85℃,Ea值为51.31 kJ/mol,颜色a^(*)值的z值为45.05℃,Ea值为54.47 kJ/mol;剪切力的z值为37.04℃,Ea值为66.14 kJ/mol;水分含量的z值为52.63℃,Ea值为46.57 kJ/mol,均大于酱卤猪肉感官成熟品质因子的z值,满足成熟值理论提出的烹饪优化前提。本研究证明了酱卤猪肉在烹饪过程中存在优化空间,动力学参数的测定为酱卤猪肉煮制过程的优化提供了基础数据。

In this study,the changes of overheating quality factors(color,shear force,moisture content)in the process of sauce and braised pork cooking were measured and analyzed by kinetic methods.The results showed that in the process of cooking,the changes of color,the shear force and moisture content of sauce and braised pork followed the first-order reaction kinetics model.The z-values of the luminance value and the redness value were 47.85℃ and 45.05℃,respectively,and the Ea-values were 51.31 kJ/mol and 54.47 kJ/mol,respectively;the z-value of the shear force was 37.04℃ and the Ea-values was 66.14 kJ/mol;the Ea-value of the moisture content was 46.57 kJ/mol,and the z-value was 52.63℃,which were higher than the mature z value of sauce and braised pork.The conclusion was consistent with the curlinary optimizatin preconditions proposed by the mature maturity value theory.It was proved that there was space for optimization in the cooking process of sauce and braised pork.The necessary kinetic parameters were provided for optimization in Chinese cooking process of sauce and braised pork.