火锅油脂流变性质对菜品上黏附油脂质量的影响
The Effect of Hot Pot Oil Rheological Properties on the Quality of Oil Adhering to Dishes
黄艳 1唐毅 1梁亚男 1赵欠 1王艳 1张丽1
作者信息
- 1. 重庆德庄农产品开发有限公司,重庆火锅调味品及菜品工程技术中心(重庆 401336)
- 折叠
摘要
采用旋转流变仪测定25,50和100 ℃温度下大豆油及其火锅底料油脂,以及50和100 ℃温度下牛油及其火锅底料油脂的剪切黏度,及50 ℃温度下上述油脂的黏弹性.同时建立测定菜品表面黏附油脂质量的方法.试验表明:大豆油及其火锅底料油脂在25,50和100 ℃温度下,牛油及其火锅底料油脂在50和100 ℃温度下均表现出牛顿流体特征且对温度敏感;食用过程中,在牛油及大豆油火锅底料中烫煮菜品,牛油底料烫煮后表面黏附油脂质量更多;食用火锅蘸料时,菜品上黏附油脂质量随混合油脂温度升高而降低.通过研究油脂黏附行为,可为餐饮门店火锅菜品的搭配,复合调味品的开发、加工及食用过程提供参考及建议.
Abstract
The shear viscosity of soybean oil and its hot pot bottom oil at 25,50,100 ℃ and beef tallow and its hot pot bottom oil at 50,100 ℃ were measured by rotating rheometer.At the same time,the viscoelasticity of soybean oil and its hot pot bottom oil and beef tallow and its hot pot bottom oil at 50 ℃ were measured by rotating rheometer.A method for determining the quality of adhesive grease on the surface of dishes was also established.The results showed that soybean oil and its hot pot bottom oil at 25,50 and 100 ℃ temperatures showed Newtonian behaviours and were temperature sensitivity.The beef tallow and its hot pot bottom oil at 50 and 100 ℃ temperatures showed Newtonian behaviours and were temperature sensitivity.During the eating process,when the dish was boiled in the beef tallow hot pot seasoning and soybean oil hot pot seasoning,the surface of the dishes in the beef tallow seasoning had more oil adhesion.When eating hot pot dipping sauce,the quality of adhering fat on the dish decreased as the temperature of the mixed fat increases.To study the adhesion behavior of oils,provide reference and suggestions for the matching of hot pot dishes in catering stores,and the development,processing and eating process of compound condiments.
关键词
火锅底料/火锅蘸料/流变性质/油脂质量/牛油/大豆油Key words
hot pot seasoning/hot pot dip/rheological properties/oil quality/beef tallow/soybean oil引用本文复制引用
出版年
2023
NETL
NSTL
维普
万方数据