Analysis method for influence of reheating mode on quality of pre-prepared dishes in three treasure pond

Abstract

The application provides an analysis method for the influence of reheating methods on the quality of pre-prepared HeTang SanBao dishes, three groups of experimental groups are constructed, pre-prepared HeTang SanBao dishes with storage time of 1d, 2d and 3d are reheated in each experimental group, and the three groups of experimental groups adopt water bath reheating, microwave reheating and frying reheating methods respectively, the reheated pre-prepared HeTang SanBao dishes are detected in physical property index, odor index and taste evaluation, and the influence of reheating methods on the quality of pre-prepared HeTang SanBao dishes is determined by comprehensively considering the physical property index, odor index and sensory evaluation of the pre-prepared HeTang SanBao dishes. The method provided by the application is more comprehensive, objective and accurate, the process is established on the basis of scientific experiments, the experimental process and data analysis are reproducible, the reliability of the experimental results can be verified, and the quality, taste and flavor of the pre-prepared dishes are comprehensively considered, so that the method has high practical value and provides a reference for pre-prepared dish production enterprises and consumers.

Description

Technical Field

[0001] This invention relates to the field of food testing technology. More specifically, this invention relates to an analytical method for the effect of reheating methods on the quality of prepared dishes such as Lotus Pond Three Treasures. Background Technology

[0002] Pre-prepared meals are defined as "finished or semi-finished dishes made primarily from one or more agricultural products, using standardized assembly line operations, and undergoing pre-processing (such as cutting, mixing, marinating, rolling, shaping, and seasoning) and / or pre-cooking (such as stir-frying, deep-frying, roasting, boiling, and steaming), and are then pre-packaged." Due to their convenience, people with fast-paced lifestyles tend to prefer pre-prepared meals.

[0003] Lotus root, especially in summer, is tender, juicy, and low in sugar. It can be eaten raw, in salads, stir-fried (vegetarian), or cooked with meat. Its slightly sweet and crisp taste is very refreshing and has a unique flavor. Lotus seeds, eaten in summer, have excellent nourishing properties. They are sweet and astringent, neutral in nature, and enter the heart, spleen, and kidney meridians. Water chestnuts, also known as water caltrops, can be eaten raw or cooked. Fresh water chestnuts have a crisp and sweet taste and a distinctive aroma. Lotus root, lotus seeds, and water chestnuts are known as the "Three Treasures of the Lotus Pond." These seasonal foods from the lotus pond are used to clear heat, detoxify, and relieve summer heat. The "Three Treasures of the Lotus Pond" pre-made dish includes the following ingredients: lotus root, water chestnuts, lotus seeds, shredded ginger, scallions, shredded green bell pepper, shredded red bell pepper, white vinegar, water, sugar, starch, salt, and chicken bouillon.

[0004] People often choose sensory evaluation and analysis of cooking time and cost to study the impact of reheating methods on the quality of pre-cooked dishes. However, sensory evaluation relies on people's subjective feelings and judgments, and different people may have different feelings and evaluations of dishes. Therefore, there may be subjectivity and uncertainty. Cooking time and cost analysis can provide information on the efficiency and economy of reheating methods, but it cannot fully reflect the impact of reheating methods on the quality of dishes. For example, some reheating methods may be faster or cheaper, but they may change the flavor or nutritional components of the dish. Therefore, this method has certain limitations. Summary of the Invention

[0005] To address the aforementioned issues, this invention provides an analytical method for the impact of reheating methods on the quality of Lotus Pond Three Treasures pre-cooked dishes. By analyzing the physical properties, odor indicators, and sensory evaluation of Lotus Pond Three Treasures pre-cooked dishes using three different reheating methods, the optimal solution can be selected.

[0006] The technical solution of this invention is as follows:

[0007] A method for analyzing the impact of reheating methods on the quality of prepared lotus root, three treasures, dishes, characterized by the following steps:

[0008] S1. Store the prepared Lotus Pond Three Treasures dish at -4℃.

[0009] S2. Construct three experimental groups. Each experimental group reheats the Lotus Pond Three Treasures pre-cooked dishes stored for 1 day, 2 days and 3 days respectively. The three experimental groups use water bath reheating, microwave reheating and stir-frying reheating methods respectively.

[0010] S3. The reheated Lotus Pond Three Treasures pre-cooked dishes from S2 were subjected to physical property tests, odor tests, and taste evaluation tests. Based on the physical property tests, odor tests, and sensory evaluations of the Lotus Pond Three Treasures pre-cooked dishes, the impact of the reheating method on the quality of the Lotus Pond Three Treasures pre-cooked dishes was determined.

[0011] Furthermore, in S3, physical properties are tested using a texture analyzer, including hardness, brittleness, and chewiness. Odor is tested using an electronic nose. Sensory evaluations are conducted by multiple experienced and reliable judges who taste the product, including color, odor, taste, and texture.

[0012] Furthermore, in the experimental group using water bath reheating in S2, the pre-cooked Lotus Pond Three Treasures dish was placed in a 100℃ water bath for 5 minutes for reheating.

[0013] Furthermore, in the experimental group using microwave reheating in S2, the pre-prepared Lotus Pond Three Treasures dish was placed in a 1000W microwave oven for 1.5 minutes for reheating.

[0014] Furthermore, in the experimental group using stir-frying and reheating in S2, the pre-cooked Lotus Pond Three Treasures dish was placed on a 1300W induction cooker for 1 minute for reheating.

[0015] Furthermore, the prepared Lotus Pond Three Treasures dish undergoes short-time high-temperature sterilization, pasteurization, or a combination of pasteurization and microwave sterilization.

[0016] The beneficial effects of this invention are:

[0017] 1. The analytical method of the present invention analyzes the physical properties, odor indicators and sensory evaluation of the Lotus Pond Three Treasures pre-cooked dish using three different reheating methods, and the results are more comprehensive, objective and accurate.

[0018] 2. The analytical method of this invention is based on scientific experiments. The experimental process and data analysis are repeatable, which can verify the reliability of the experimental results.

[0019] 3. The analytical method of this invention comprehensively considers multiple aspects such as the quality, taste, and flavor of pre-cooked dishes, and has high practical value, which can provide a reference for pre-cooked dish producers and consumers.

[0020] Other advantages, objectives and features of the present invention will become apparent in part from the following description, and in part from those skilled in the art through study and practice of the invention. Attached Figure Description

[0021] Figure 1 A bar chart showing the scores of the four sensory evaluation items for water-insulated reheating in experimental group 1;

[0022] Figure 2 A bar chart showing the scores of the four sensory evaluation items for microwave reheating in experimental group 2;

[0023] Figure 3 A bar chart showing the scores of the four sensory evaluation items for the reheating of the stir-fried food in experimental group 3;

[0024] Figure 4 A bar chart showing the total score of the sensory evaluation for reheating;

[0025] Figure 5 A fractional bar chart of the texture determination for experimental group 1 after water-reheating;

[0026] Figure 6 A fractional bar chart of the texture determination for microwave reheating in experimental group 2;

[0027] Figure 7 A bar chart showing the fractional histogram of the reheated and stir-fried texture of experimental group 3.

[0028] Figure 8 A bar chart showing the total score for reheated texture determination;

[0029] Figure 9 Radar graphs showing the response of the electronic nose to the three experimental groups after reheating on day 1 of storage;

[0030] Figure 10 Radar graphs showing the response of the electronic nose to the three experimental groups after reheating on day 2 of storage;

[0031] Figure 11 Radar graphs showing the response of the electronic nose to the three experimental groups after reheating on day 3 of storage;

[0032] Figure 12 The overall radar chart of the electronic nose's responsivity;

[0033] Figure 13 PCA analysis of the two-dimensional electronic nose;

[0034] Figure 14 PCA analysis of the three-dimensional electronic nose. Detailed Implementation

[0035] The present invention will now be described in further detail with reference to the accompanying drawings, so that those skilled in the art can implement it based on the description.

[0036] It should be noted that, unless otherwise specified, the experimental methods described in the following embodiments are all conventional methods, and the reagents and materials described are all commercially available unless otherwise specified. In the description of this invention, the terms "lateral", "longitudinal", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", and "outer" indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0037] <Example>

[0038] A method for analyzing the impact of reheating methods on the quality of prepared lotus root, three treasures, dishes, characterized by the following steps:

[0039] S1. Store the prepared Lotus Pond Three Treasures dish at -4℃.

[0040] S2. Construct three experimental groups. Each experimental group reheats the Lotus Pond Three Treasures pre-cooked dishes stored for 1 day, 2 days and 3 days respectively. The three experimental groups use water bath reheating, microwave reheating and stir-frying reheating methods respectively.

[0041] S3. The reheated Lotus Pond Three Treasures pre-cooked dishes from S2 were subjected to physical property tests, odor tests, and taste evaluation tests. Based on the physical property tests, odor tests, and sensory evaluations of the Lotus Pond Three Treasures pre-cooked dishes, the impact of the reheating method on the quality of the Lotus Pond Three Treasures pre-cooked dishes was determined.

[0042] Experimental Group 1: Water bath reheating. The pre-prepared dishes of Lotus Pond Three Treasures, which were stored for 1 day, 2 days and 3 days, were placed in a 100℃ water bath for 5 minutes for reheating.

[0043] Experimental Group 2: Microwave reheating. The pre-prepared dishes of Lotus Pond Three Treasures stored for 1 day, 2 days and 3 days were placed in a microwave oven with a power of 1000W and reheated for 1.5 minutes.

[0044] Experimental Group 3: The pre-cooked Lotus Pond Three Treasures dishes, which had been stored for 1 day, 2 days and 3 days, were reheated for 1 minute on a 1300W induction cooker.

[0045] Experimental Design:

[0046] I. Sensory Evaluation

[0047] Ten healthy, taste-sensitive master's students majoring in food science served as sensory evaluators. They conducted sensory evaluations according to the standards in Table 1, and used sensory evaluations as the main evaluation criteria.

[0048] Table 1

[0049]

[0050] Sensory evaluation results and analysis:

[0051] As shown in the figure Figure 1 The bar chart shows the scores of the four sensory evaluations for the water-insulated reheating in experimental group 1. Figure 2 The bar chart shows the scores of the four sensory evaluations for microwave reheating in experimental group 2. Figure 3 A bar chart was generated for the four sensory evaluation scores of the experimental group 3 after reheating. Figure 4 This is a bar chart showing the total score for the sensory evaluation of reheating.

[0052] Depend on Figure 3 Compared with other samples, the stir-fried and reheated Lotus Pond Three Treasures pre-cooked dish in Experimental Group 3 had a higher aroma, and the stir-fried and reheated Lotus Pond Three Treasures had a richer aroma. Figure 4 The overall score chart shows that the score for stir-frying and reheating was higher than the other two reheating methods in all three days. Therefore, the stir-frying and reheating of the Lotus Pond Three Treasures pre-cooked dish in experimental group 3 was the best option.

[0053] II. Physical Properties

[0054] The physical property analysis used a texture analyzer as the testing tool. The texture analyzer is currently the main instrument used worldwide for objectively evaluating food quality, primarily reflecting the texture characteristics of food related to mechanical properties. The texture analyzer has high sensitivity and objectivity, and can accurately quantify the results, thus avoiding the subjective influence of human factors on the food quality evaluation results. During testing, hardness, crispness, and chewiness were selected as evaluation indicators for both the pre-prepared and untreated "Lotus Pond Three Treasures" vegetables from the three experimental groups. Each sample was measured six times, and the average value was taken.

[0055] Results and analysis of physical property indicators:

[0056] As shown in the figure Figure 5 A fractional bar chart of the texture determination for experimental group 1 after water-insulated reheating. Figure 6 A fractional bar chart of the texture determination for microwave reheating in experimental group 2. Figure 7 A bar chart showing the fractional histogram of the reheated and stir-fried texture of experimental group 3. Figure 8 A bar chart showing the total score for reheated texture determination.

[0057] The untreated group had higher values ​​for hardness, brittleness, and chewiness, possibly because the material became slightly harder after refrigeration, resulting in higher values. Figure 8 The hardness, brittleness, and chewiness of the lotus root in the stir-frying and reheating group were moderate. The hardness, brittleness, and chewiness of the water-cooled reheating group were the highest among the reheating treatments, followed by the microwave reheating group. The hardness, brittleness, and chewiness values ​​of the three experimental groups were not significantly different and had little impact on the texture results.

[0058] III. Odor Indicators

[0059] Odor indicators were detected using an electronic nose, which is characterized by its simple, rapid, and non-destructive operation. It requires no specialized technical skills from the operator and provides digital evaluations. The results are accurate, highly repeatable, and unaffected by subjective factors. During testing, pre-cooked and untreated "Lotus Pond Three Treasures" dishes from the three experimental groups were used to detect changes in volatile flavor compounds.

[0060] Odor index results and analysis:

[0061] As shown in the figure Figure 9 , Figure 10 , Figure 11 The images show radar charts of the response of the electronic nose to the reheated lotus root, three-treasure dish in three experimental groups after storage on days 1, 2, and 3. Figure 12 This is the overall radar chart of the electronic nose's responsivity. Figure 13 For two-dimensional electronic nose PCA analysis, Figure 14 PCA analysis of the three-dimensional electronic nose.

[0062] Overall, the untreated samples showed higher responsiveness to the probes of various electronic nose instruments after heating, possibly because some of the odor components in the reheated samples were lost. The responsiveness of the four treated groups was ranked as follows: stir-frying reheated > untreated group > water bath reheated > microwave reheated. The odor from stir-frying reheated samples showed the highest responsiveness to the electronic nose and was more intense, consistent with the sensory evaluation results. Principal component analysis showed that the different reheating treatment methods had good dispersion and a significant impact on the odor.

[0063] Experiment Summary

[0064] Overall, the stir-frying and reheating method has the greatest impact on the aroma of the Lotus Pond Three Treasures pre-cooked dishes. The Lotus Pond Three Treasures pre-cooked dishes that are stir-fried and reheated have moderate hardness, crispness, and chewiness, and have the highest sensory evaluation scores. This method is a superior reheating method for Lotus Pond Three Treasures pre-cooked dishes.

[0065] Although embodiments of the present invention have been disclosed above, they are not limited to the applications listed in the specification and embodiments. They can be applied to various fields suitable for the present invention. For those skilled in the art, other modifications can be easily made. Therefore, without departing from the general concept defined by the claims and their equivalents, the present invention is not limited to the specific details and the illustrations / exemplary embodiments shown and described herein.

Claims

1. A method for analyzing the impact of reheating methods on the quality of prepared lotus root, three treasures, dishes, characterized in that... Includes the following steps: S1. Store the prepared Lotus Pond Three Treasures dish at -4℃. S2. Construct three experimental groups. Each experimental group reheats the Lotus Pond Three Treasures pre-cooked dishes stored for 1 day, 2 days and 3 days respectively. The three experimental groups use water bath reheating, microwave reheating and stir-frying reheating methods respectively. S3. The reheated Lotus Pond Three Treasures pre-cooked dishes from S2 were subjected to physical property tests, odor tests, and taste evaluation tests. Based on the physical property tests, odor tests, and sensory evaluations of the Lotus Pond Three Treasures pre-cooked dishes, the impact of the reheating method on the quality of the Lotus Pond Three Treasures pre-cooked dishes was determined.

2. The method for analyzing the impact of reheating method on the quality of Lotus Pond Three Treasures pre-cooked dishes as described in claim 1, characterized in that, In S3, physical properties are tested using a texture analyzer, including hardness, brittleness, and chewiness. Odor is tested using an electronic nose. Sensory evaluations are conducted by multiple experienced and reliable judges who taste the product, including color, odor, taste, and texture.

3. The method for analyzing the impact of reheating method on the quality of Lotus Pond Three Treasures pre-cooked dishes as described in claim 1, characterized in that, In the experimental group using water bath reheating in S2, the pre-cooked Lotus Pond Three Treasures dish was placed in a 100℃ water bath for 5 minutes for reheating.

4. The method for analyzing the impact of reheating method on the quality of Lotus Pond Three Treasures pre-cooked dishes as described in claim 1, characterized in that, In the experimental group using microwave reheating in S2, the pre-made Lotus Pond Three Treasures dish was placed in a 1000W microwave oven for 1.5 minutes for reheating.

5. The method for analyzing the impact of reheating method on the quality of Lotus Pond Three Treasures pre-cooked dishes as described in claim 1, characterized in that, In the S2 experimental group that used stir-frying and reheating, the pre-cooked Lotus Pond Three Treasures dish was placed on a 1300W induction cooker for 1 minute for reheating.

6. The method for analyzing the impact of a reheating method on the quality of Lotus Pond Three Treasures pre-cooked dishes as described in any one of claims 1-5, characterized in that, The prepared Lotus Pond Three Treasures dish undergoes short-time high-temperature sterilization, pasteurization, or a combination of pasteurization and microwave sterilization.

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