食品工业科技2025，Vol.46Issue(20)：88-99,12.DOI:10.13386/j.issn1002-0306.2024100243
不同油脂对预制炒饭的食味品质影响研究
Effects of Oil Types on the Taste and Flavor Quality of Prepared Stir-fried Rice
摘要
Abstract
Oil was one of the essential components in prepared stir-fried rice.In this study,the effects of oil types on the taste and sensory quality of prepared stir-fried rice were evaluated,considering moisture content,texture,color,and lipid oxidation parameters.In addition,the role of oil on the texture of prepared stir-fried rice was further explored according to moisture distribution and starch crystal structure.Results showed that the inward and outward migration of moisture during the cooking and stir-frying processes was restricted by oil,and the proportion of bound water in stir-fried rice was reduced while the proportion of free water was increased.The relative crystallinity and short-range order of starch in stir-fried rice was increased with the addition of oil,and formation of V-type starch-lipid complexes in the stir-fried rice starch was promoted.The hardness and adhesion of stir-fried rice was significantly decreased(P＜0.05)while the springiness was increased with oil.Notably,the stir-fried rice obtained the greatest hardness value(7.62 N)and springiness(0.92)with the lard,and presented the highest relative crystallinity of starch.The surface morphology of stir-fried rice was improved with less surface cracks after cooking and stir-frying with all the oil samples.Moreover,the volatilization of aroma compounds was more pronounced in the prepared stir-fried rice with soybean oil,high oleic sunflower oil(Jinli),and palm oil(low melting point,Tianyijia).It was indicated by the peroxide,acid,and carbonyl value results of cooked and stir-fried rice that oil oxidation occurred mainly during stir-frying,with the lowest peroxide value observed in stir-fried rice prepared with palm oil(high melting point,Tianyijia).Correlation analysis revealed that the peroxide value and carbonyl value of oil were positively correlated with oil oxidation in stir-fried rice(P＜0.05),while the acid value of oil was positively correlated with the adhesiveness of prepared stir-fried rice.This study provides a theoretical basis and practical guidance for the quality enhancement of prepared stir-fried rice.关键词
预制菜肴/炒饭/质构/水分分布/油脂氧化/风味Key words
prepared dishes/stir-fried rice/textural properties/water status distribution/lipid oxidation/flavor分类
轻工纺织引用本文复制引用
李舒怡,苏雅,张洁茹,龙艳珍,陈移平,张慜..不同油脂对预制炒饭的食味品质影响研究[J].食品工业科技,2025,46(20):88-99,12.基金项目
国家自然科学基金青年项目(32402121) （32402121）
中国博士后科学基金面上资助(2023M741839). （2023M741839）
