魏 瑶，邓 力^*，李静鹏，曾雪峰，李丽丹，赵庭霞

（贵州大学酿酒与食品工程学院，贵州贵阳 550025）

摘要：通过采用动力学的方法对酱卤猪肉在煮制过程中的过热品质因子（颜色、剪切力和水分含量）的变化进行测定和分析。结果表明：酱卤猪肉在煮制过程中，其颜色、剪切力和水分含量的变化都符合一级反应动力学。颜色L^*值的 z 值为47.85 ℃，Ea 值为51.31 kJ/mol，颜色a^*值的 z 值为45.05 ℃，Ea 值为54.47 kJ/mol；剪切力的 z 值为37.04 ℃，Ea值为66.14 kJ/mol；水分含量的z值为52.63 ℃，Ea值为46.57 kJ/mol，均大于酱卤猪肉感官成熟品质因子的z值，满足成熟值理论提出的烹饪优化前提。本研究证明了酱卤猪肉在烹饪过程中存在优化空间，动力学参数的测定为酱卤猪肉煮制过程的优化提供了基础数据。

关键词：酱卤猪肉；煮制；品质变化；动力学

中图分类号：TS251.61   文献标识码：A   文章编号：1674-506X（2021）02-0077-0008

Study on the Dynamics of Quality Changes in the Process of Sauce and Braised Pork Cooking

WEI Yao, DENG Li^*, LI Jing-peng, ZENG Xue-feng, LI Li-dan, ZHAO Ting-xia

（School of Liquor and Food Engingering, Guizhou University, Guiyang Guizhou 550025, China）

Abstract：In this study, the changes of overheating quality factors (color, shear force, moisture content) in the process of sauce and braised pork cooking were measured and analyzed by kinetic methods. The results showed that in the process of cooking, the changes of color, the shear force and moisture content of sauce and braised pork followed the first-order reaction kinetics model. The z-values of the luminance value and the redness value were 47.85 ℃ and 45.05 ℃, respectively, and the Ea-values were 51.31 kJ/mol and 54.47 kJ/mol, respectively; the z-value of the shear force was 37.04 ℃ and the Ea-values was 66.14 kJ/mol, the Ea-value of the moisture content was 46.57 kJ/mol, and the z-value was 52.63 ℃, which were higher than the mature z value of sauce and braised pork. The conclusion was consistent with the curlinary optimizatin preconditions proposed by the mature maturity value theory. It was proved that there was space for optimization in the cooking process of sauce and braised pork. The necessary kinetic parameters were provided for optimization in Chinese cooking process of sauce and braised pork.

Keywords：sauce and braised pork; cooking; quality changes; kinetics

doi：10.3969/j.issn.1674-506X.2021.02-011

收稿日期：2021-03-02

基金项目：国家自然科学基金（31660449，31860443）；贵州省科技计划（黔科合支撑［2017］2556）；中央厨房配送大炒品质优化研究（黔科合支撑［2021］一般177）；国家重点研发项目（2018YFD0401200）

作者简介：魏瑶（1995-），女，硕士研究生。研究方向：食品科学。

*通信作者

引文格式：魏瑶,邓力,李静鹏,等.酱卤猪肉煮制过程中品质变化动力学研究[J].食品与发酵科技,2021,57(2):77-83,102.