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在食品烹饪的应用方面,微波加热技术具有节约时间、无异味和营养成分保留率高等特点,是一种理想的烹饪技术。本研究以猪背最长肌切成5 cm×5 cm×1.5 cm的方块为材料,用聚丙烯酰胺凝胶电泳(SDS-PAGE电泳)法对微波和水浴加热的样品进行蛋白变性终点温度鉴定,并对加热至终点温度之后的样品从蒸煮损失、色差、持水能力、剪切力及加热至终点所耗电量进行对比分析及方差分析和显著性分析。结果表明,对于变频微波炉,900 W与700 W加热均需70 s,500 W加热需120 s,而对于非变频品微波炉,100%功率加热需80 s,80%功率加热需100 s,50%功率加热需140 s。在此基础上,对加热至终点温度之后的样品品质及加热至终点所耗电量进行对比分析,得出700 W功率加热的样品质量最佳,消耗电能最少。
In food cooking applications, microwave heating technology is time-saving, odor-free and high retention of nutrients and is an ideal culinary technology. In this study, the longest muscle of pig back cut into 5 cm × 5 cm × 1.5 cm square as material, by polyacrylamide gel electrophoresis (SDS-PAGE electrophoresis) microwave and water bath samples were subjected to protein denaturation endpoint temperature identification , And comparative analysis and variance analysis and significance analysis were performed on the samples after heating to the end temperature from the cooking loss, color difference, water holding capacity, shear force and heating to the end. The results show that for the microwave oven with frequency conversion, 70 s for heating at 900 W and 700 W and 120 s for heating at 500 W are required, while for non-variable frequency microwave oven, 80 s for 100% power heating and 100 s for 80% Power heating takes 140 s. On this basis, the comparison between the sample quality after heating to the end temperature and the power consumption from heating to the end point shows that the sample heated at 700 W has the best quality and consumes the least energy.