基于成熟值理论的菠菜油炒过程品质变化动力学研究  

Study on the kinetics of quality changes of spinach during frying based on the theory of maturity value

作　　者：李文馨[1] 邓力[1] 闫勇 李静鹏[1] 郑华[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025 [2]贵州省分析测试研究院,贵阳550000

出　　处：《食品科技》2015年第8期101-108,共8页Food Science and Technology

基　　金：国家科技支撑计划重大项目(2012BAD37B02);贵州省科学技术基金项目(黔科合J字[2009]2238号);贵州省科技计划项目(黔科合农G字[2013]4016号)

摘　　要：由于优化烹饪工艺需要动力学模型和参数的支持,而油炒在中式烹饪中具有主导地位,因此采用油浴模拟油炒过程,对菠菜的过热品质——含水率、叶绿素、表面和平均颜色的变化进行反应动力学测定与分析。结果表明:油炒处理中,菠菜的含水率遵循零级反应动力学;叶绿素总质量分数、表面和平均绿色值(-a*)均降低,符合一级反应动力学;含水率的Ea值为72.1k J/mol;叶绿素总质量分数的z值为55.6℃,Ea值为56.3 k J/mol。研究结果为进一步研究菠菜油炒过程、优化烹饪工艺和成熟值理论提供了必要的动力学参数,同时,研究发现菠菜中叶绿素的降解与表面和平均绿色值(-a*)的损失相关性高,因而可以用绿色值的变化大致表征叶绿素的降解。The supporting of kinetics model and parameters is necessary to optimize cooking process and frying has occupied the dominant position in Chinese cuisine. Therefore, frying process was simulated by an oil bath to determine and analyze the overheated quality changes of spinach including moisture content, chlorophyll, surface and average color according to reaction kinetics under different heating temperatures and frying time. The results showed that the changes of moisture content followed a zero- order kinetics reaction during oil fried treatment; total chlorophyll content, surface and average green value （-a^＊） followed a first-order kinetics reaction; Ea of moisture content was turned out to be 72.1 k J/ mol; z value of total chlorophyll content was at 55.6 ℃, whose corresponding Ea was 56.3 kJ/mol. The necessary kinetic parameters were provided for further researches on frying process, optimization of cooking technology and maturity value theory. At the same time, it indicated that the correlation between degradation of chlorophyll and loss of surface and average greenness was significant. Thus, green values could be used to represent the changes of chlorophyll degradation approximately.

关 键 词：菠菜 油炒 成熟值 品质变化 动力学 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]