不同复热方式对预制品莲藕肉圆品质的影响  

Effects of Different Reheating Methods on the Quality of Prefabricated Lotus Root Meatballs

作　　者：余雪松 曹仲文[1,2,3] YU Xuesong;CAO Zhongwen(College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China;Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance,Ministry of Cultural and Tourism,Yangzhou University,Yangzhou 225127,China;Jiangsu Huaiyang Cuisine Industrialization Engineering Center,Yangzhou 225127,China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127 [2]扬州大学中餐非遗技艺传承文化和旅游部重点实验室,江苏扬州225127 [3]江苏省淮扬菜产业化工程中心,江苏扬州225127

出　　处：《食品安全导刊》2024年第16期159-162,共4页China Food Safety Magazine

摘　　要：目的:研究不同复热方式(强制对流湿热蒸汽与热辐射耦合解冻-复热、强制沸水热对流传递耦合解冻-复热、微波加热耦合解冻-复热)对冷冻莲藕肉圆品质的影响。方法:对比莲藕肉圆pH值、感官、质构、色度及硫代巴比妥酸值等指标的变化。结果:微波加热后的莲藕肉圆水分损失最为严重;微波加热、湿热蒸汽加热可增强莲藕肉圆的硬度和弹性,但会降低其咀嚼性;湿热蒸汽加热方式感官评分最高。结论:湿热蒸汽加热方式是最佳的复热方式,既能有效控制水分损失,减缓脂肪氧化和非酶褐变反应,还能保持食品质感和提升感官体验。Objective:To study the effects of different reheating methods(forced convection damp heat steam and thermal radiation coupling thawing-reheating,forced boiling water heat convection transfer coupling thawingreheating,microwave heating coupling thawing-reheating)on the quality of frozen lotus root meatballs.Method:The changes of pH,sensory,texture,chromaticity and thiobarbituric acid value of lotus root meatballs were compared.Result:The water loss of lotus root meatballs after microwave heating was the most serious.Microwave heating and moist heat steam heating can enhance the hardness and elasticity of lotus root meatballs,but reduce their chewiness.The moist heat steam heating method has the highest sensory score.Conclusion:Moist heat steam heating is the best way to reheat,which can not only effectively control water loss,slow down fat oxidation and non-enzymatic browning reactions,but also maintain food texture and enhance sensory experience.

关 键 词：复热方式 莲藕肉圆 品质 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]