熟制方式对植物基肉饼品质的影响

The Effect of Cooking Methods on the Quality of Plant-Based Meat Cake

采用感官、理化和仪器分析法,研究6种熟制方式对植物基肉饼品质的影响。植物基肉饼经过蒸、煮、煎、炸、烘烤、微波熟制后,其色泽L、a、b值均下降,色差值增加,其中微波法色差值增加最小,为3.17。煮制的植物基肉饼水分增加5.26%,其他营养成分降低,咀嚼性较差。以蒸为熟制方式能保持植物基肉饼的水分不变,其他营养成分含量降低,其口感和咀嚼性一般。煎、炸、烘烤、微波能降低植物基肉饼水分,增加植物基肉饼的硬度和咀嚼性,提高植物基肉饼的感官品质。其中,煎、炸所制作的植物基肉饼的感官品质、硬度和咀嚼性增幅最大,感官品质分别增加28.82%和27.14%,硬度分别增加107.92%和83.46%,咀嚼性分别增加78.37%和74.56%,煎、炸还能增加植物基肉饼的脂肪含量,增幅分别为13.95%和18.13%。从感官品质和营养价值两方面考虑,植物基肉饼的熟制方式以煎、炸为佳。

The effects of six cooking methods on the quality of plant-based meat cake were studied using sensory,physicochemical,and instrumental analysis methods.The results showed that after steaming,boiling,frying,deep frying,baking and microwave cooking,the L,a and b values of plant-based meat cake decreased,the color difference value increased,and the color difference value of cooking by microwave increased the least,which was 3.17.The moisture of the plant-based meat cake cooked by the boiling method increased by 5.26%,the content of other nutrients decreased,and the chewability was poor.The water content of plant-based meat cake was kept unchanged by steaming,the content of other nutrients reduced,and its taste and chewability were general.The cooked methods of frying,deep frying,baking and microwave cooking could reduce the moisture of plant-based meat cake,and increase the hardness and chewability of plant-based meat cake,which improved the sensory quality of plant-based meat cake.Among those cooking methods,the sensory quality,hardness and chewability of plant-based meat cake increased the most under frying and deep frying.The sensory quality increased by 28.82%and 27.14%,respectively,the hardness increased by 107.92%and 83.46%,respectively,and the chewability increased by 78.37%and 74.56%,respectively.The cooking method of frying and deep frying could also increase the fat content of plant-based meat cakes,with an increase of 13.95%and 18.13%,respectively.The best way to cook plant-based meat cake was frying and deep frying from the perspective of sensory quality and nutritional value.