烫食原料对火锅理化指标的影响  

Effect of Hot-eating Food on Physical and Chemical Indexes of Hotpot

作　　者：刘苑皓 赵兴秀 张静 舒梨 LIU Yuan-hao;ZHAO Xing-xiu;ZHANG Jing;SHU Li(College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China)

机构地区：[1]四川轻化工大学生物工程学院

出　　处：《中国调味品》2019年第7期42-48,75,共8页China Condiment

基　　金：烹饪科学四川省高等学校重点实验室项目(PRKX2016Z03);省部级资金项目烹饪科学四川省高校重点实验室(PRKX2015Z03,PRKX2017Z07)

摘　　要：为了给消费者提供更加合理的火锅涮食顺序,选用市售牛油火锅料涮食不同种类的肉类、蔬菜、干货等常见食材,测定不同时期火锅底料的硝酸盐、亚硝酸盐、亚硝胺、丙二醛、羰基价、酸价变化。未加火锅食材时火锅底料中的硝基化合物会随时间增加而升高,在涮食前期推荐使用蔬菜与菌菇类食材,这类食材不会改变甚至会降低火锅底料中的硝基化合物,牛肉丸、香豆腐、肥牛、粉丝这类冻货与干货由于长期保存本身含有较高的硝基化合物,涮食后更会积累火锅底料中的硝基化合物,推荐在涮食后期使用。而在干货与冻货中推荐先使用碱性食物,能中和油脂酸败产生的脂肪酸,使饮食过程更加健康。In order to provide consumers with a more reasonable hotpot boiling order, select beef tallow hotpot seasoning to boil the common ingredients such as different kinds of meat, vegetables and dry goods instantly, study the variation of nitrate, nitrite, nitrosamine, malondialdehyde, carbonyl value and acid value of hotpot seasoning in different periods. When the hotpot ingredients are not added, the nitro compounds in hotpot seasoning will increase with time. Vegetables and mushroom ingredients are recommended in the early stage, which will not change or even reduce the nitro compounds in hotpot seasoning. Beef meatballs, aromatic tofu, fat beef, vermicelli and other frozen goods and dry goods are recommended in the later stage because they contains higher nitro compounds with long-term preservation, and nitro compounds in hotpot seasoning will be accumulated after boiling. In dry goods and frozen goods, it is recommended to use alkaline foods firstly, which could neutralize the fatty acids produced by oil rancidity and make the diet process much healthier.

关 键 词：火锅底料 硝基化合物 涮食顺序 

分 类 号：TS264.9[轻工技术与工程—发酵工程]