纳米红外电热技术烹饪对牛肉饼品质营养特性的影响研究  

Effect of nano infrared electrothermal technology on the quality and nutritional characteristics of beef patty during cooking

作　　者：童晶晶 陈星 王紫暄 胡杨 梁之博 周鹏 TONG Jingjing;CHEN Xing;WANG Zixuan;HU Yang;LIANG Zhibo;ZHOU Peng(Vatti Co.,Ltd.,Zhongshan 528400;State Key Laboratory of Food Science&Technology of Jiangnan University,Wuxi 214122)

机构地区：[1]华帝股份有限公司,中山528400 [2]江南大学食品科学与技术重点实验室,无锡214122

出　　处：《中国食品添加剂》2024年第5期178-185,共8页China Food Additives

摘　　要：为探讨纳米红外电热技术烹饪对食物营养的影响,本文采用牛肉饼为研究对象,以炉腔温度曲线、食物温度曲线、感官评价、烹饪时间、质构、蛋白质消化率、TBARS、杂环胺为评价指标,对比纳米红外电热技术与传统金属加热管技术的烹饪效果。结果表明:应用纳米红外加热技术与传统金属管加热技术的炉腔升温阶段升温速率分别约为0.2、0.1℃/s,稳定阶段炉腔平均温度与目标温度的偏差分别为0.1、9.6℃;在牛肉饼烹饪效果方面,与传统金属管加热相比,应用纳米红外电热技术,烹饪时间延长45%,烹饪损失相对增加约7%,蛋白质消化率轻微改善2.73%,脂肪氧化相对降低23.33%,杂环胺生成含量相对降低66.69%。To study the influence of nano infrared electrothermal cooking technology on quality and nutritional characteristics of food,beef patty was chosen as raw material,was cooked with nano infrared electrothermal cooking method and traditional grill cooking method.The oven temperature,food temperature,sensory,cooking time,texture,protein digestibility,TBARS,HAAs were selected as evaluation indexes of beer patty’s quality and nutritional characteristics.The results showed that stove temperature rising rate during heating stage using nano infrared electrothermal cooking method and traditional grill cooking method was 0.2 and 0.1℃/s respectively,and temperature deviation during stable stage was 0.1 and 9.6℃for electrothermal cooking method and traditional grill cooking method,respectively.Compared with traditional grill cooking method,nano infrared electrothermal cooking method extended beef patty cooking time by 45%,increased cooking weight loss by 7%,improved protein digestibility by 2.73%,decreased TBARS by 23.33%,and reduced HAAs by 66.69%.

关 键 词：纳米红外 牛肉饼 烹饪 营养 

分 类 号：TS201[轻工技术与工程—食品科学]