基于成熟值理论的炒制烹后蒜薹及猪肉品质变化研究

Study on the Quality Changes of Garlic Sprouts and Pork after Frying and Cooking Based on the Theory of Maturity Value

本文以中餐油炒烹调中最常见的蒜薹和猪里脊肉为原材料,采用油炒模拟装置,结合相同成熟值取样方法,先确定达到终点成熟值(蒜薹MT=17min,猪里脊肉M_(T)=0.5min)时所需的加热时间,再根据炒制温度和炒制时间对原材料进行热处理后常温贮存,探究其品质变化规律。结果表明,烹后常温贮存过程中,蒜薹Vc和猪里脊肉V_(B1)含量降低,失重率增加,水分含量降低,颜色劣变,且常温贮存过程中食品品质的损失高于烹饪过程中的损失。由此说明,烹后菜肴贮存损失不可忽略,可为合理评估居民日常饮食中营养素的实际摄入量提供科学依据,也为食堂、快餐店等地方炒制、配送食物提供指导。

In this essay,garlic sprouts and pork tenderloin which are commonly used in Chinese fried cooking were used as raw materials,and the maturity value of the end point is determined by using the oil-frying simulation device combined with the same maturity value sampling method.First determined heating time reached to the required end point maturity value(MT=17 min for garlic sprouts and M_(T)=0.5 min for pork tenderloin).Then according to the frying temperature and frying time,the raw materials were stored at room temperature after heat treatment to explore the quality changes.The results showed that the content of Vc in garlic sprouts and V_(B1) in pork tenderloin decreased,the weight loss rate increased,the water content decreased and the color deteriorated during storage at room temperature after cooking.And the loss of food quality during storage at room temperature was higher than that during cooking.This shows that the loss of cooked dishes at storage period should not be ignored,which can provide a scientific basis for the reasonable assessment of the actual intake of nutrients in residents′daily diet,and also provides guidance for the cooking and distribution of food in canteens,fast food restaurants and other places.