不同贮藏和配送条件下菜肴的品质动力学研究
邓夏彬阳1，徐桥猛2，李静鹏1，曾雪峰1，程 芬1，王黎明2，邓 力1*
（1.贵州大学酿酒与食品工程学院，贵州贵阳 550025；
2.无锡商业职业技术学院，江苏无锡 214000）
摘要：为了探究中式烹饪菜肴在配送过程中的品质变化，本文以猪里脊肉和蒜薹为对象，结合相同成熟值取样技术，对比油炒菜肴在热链配送（保温箱，65 ℃，0～2 h）和冷链配送（冰箱，4 ℃，0～48 h）时的品质变化并进行动力学分析。结果表明：配送过程中维生素B1（猪里脊肉）、维生素C（蒜薹）、水分含量、剪切力、颜色品质水平变化遵循一级动力学模型，失重率品质水平遵循零级动力学模型，冷链配送时维生素B1（猪里脊肉）、维生素C（蒜薹）降解的半衰期（t1/2）是热链配送时的98、484倍。维生素B1、维生素C在热链配送过程中的营养品质损失（25.62%～35.42%、43.01%～59.24%）比冷链配送菜肴损失（14.00%～17.89%、14.10%～24.97%）高1倍左右。由此可见，冷链配送能更好地保持菜肴营养价值，也更适合应用于中央厨房、团餐配送等场合。
关键词：成熟值；热链配送；冷链配送；营养品质；动力学
中图分类号：TS251.51；TS255.5 文献标识码：A 文章编号：1674-506X（2022）03-0048-0008
Study on Quality Kinetics of Cuisine under Different Storage and Distribution Conditions
DENG Xiabinyang1, XU Qiaomeng2, LI Jingpeng1, ZENG Xuefeng1
, CHEN Fen1, WANG Liming2, DENG Li1*
（1.School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China;
2.Wuxi Vocational College of Commerce, Wuxi Jiangsu 214000, China）
Abstract：In this paper, in order to research the quality changes of cuisine in the distribution process, it takes pork tenderloin and garlic bolt as the object, combined with the same maturity value sampling technology, compares the quality changes of oil fried cuisine in hot-chain distribution (incubator, 65 ℃, 0～2 h) and cold-chain distribution (refrigerator, 4 ℃ , 0～48 h), and makes a kinetics analysis. The results show that the changes of vitamin B1 (pork tenderloin), vitamin C (garlic bolt), water content, shear force and color follow the first-order kinetics model, and the cooking loss follows the zero order kinetics model.The half-life (t1/2) of vitamin B1 (pork tenderloin) and vitamin C (garlic bolt) in cold chain distribution is 98 and 484 times greater than that in hot chain distribution. The loss of nutritional quality of vitamin B1 and vitamin C in the process of hot chain distribution (25.62% ～35.42% , 43.01%～59.24%) is nearly twice that of cold chain distribution (14.00%～17.89%, 14.10%～24.97%). It can be seen that cold chain distribution can better maintain the nutritional value of dishes and ensure the nutritional intake of consumers. It is also more suitable for central kitchen, group meal and nutritional meal distribution.
Keywords：maturity value; hot chain distribution; cold chain distribution; quality; kinetics
doi：10.3969/j.issn.1674-506X.2022.03-007
收稿日期：2022-03-07
基金项目：国家自然科学基金（31660449，31860663）；中央厨房配送大炒品质优化研究（黔科合支撑［2021］一般177）；猪肉干风味与营养协同重组技术产业化应用（黔科合支撑［2022］重点002）；贵州省生态特色肉制品科技创新人才团队（黔科合平台人才［2020］5004）
作者简介：邓夏彬阳（1997-），男，硕士研究生。研究方向：食品加工与安全。
*通信作者：邓力（1966-），男，博士，教授。研究方向：自动烹饪、复杂食品加工过程的数值分析研究。
引用格式：邓夏彬阳,徐桥猛,李静鹏,等.不同贮藏和配送条件下菜肴的品质动力学研究[J].食品与发酵科技,2022,58(3):48-55.
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