添加不同酒对红烧肉水分迁移及食用品质的影响

为探究添加不同酒对红烧肉的食用品质和水分迁移规律的影响，本实验以添加黄酒、木瓜酒、啤酒和混合酒烹制的红烧肉为研究对象，运用低场核磁共振仪（low-field nuclear magnetic resonance, LF-NMR）和质构仪、卡路里量热仪等检测红烧肉食用品质、质构特性、营养成分和内部水分弛豫时间等指标的变化。结果显示，通过感官评价得知，黄酒组的红烧肉整体可接受度较高；而木瓜酒组红烧肉的脂肪、蛋白质和卡路里含量数值最高，分别为51.95、38.55 g/100 g和623.50 kcal/100 g；啤酒组的水分含量最高，含量高达31.55 g/100 g；黄酒组红烧肉的硬度和剪切力值最低，分别为31.54和2.06 N，肉样达到理想口感和嫩度；黄酒组的L*（亮度）值和a*（红度）值较高，色泽更加红亮。通过低场核磁共振分析发现，啤酒组的弛豫时间T₂₁最短，水与底物结合更紧密，不容易流失，木瓜酒组的弛豫时间T₂₂最长以及峰面积T₂₂最大，红烧肉中的自由水含量最高。综上所述，烹制红烧肉过程中添加黄酒烹制的红烧肉成品各方面综合最佳，其次为混合酒（黄酒＋啤酒）组效果次之。该研究结果为红烧肉的工业化生产提供了参考，也为进一步探究酒对中华传统菜肴质地、滋味的影响机制提供一定的基础。

The Effects of Addition of Different Wines on Water Migration and Edible Quality of Braised Pork

In order to explore the effect of adding different wines on the eating quality and water migration of braised pork, braised pork cooked with rice wine, papaya wine, beer and mixed wine was taken as the research object, low-field nuclear magnetic resonance(lLF-NMR) and texture analyzers, calorimeters, etc. were used to detect changes in the edible quality, texture characteristics, nutritional content and internal moisture relaxation time of braised pork in this experiment. The results showed that through sensory evaluation, the overall acceptability of braised pork in the rice wine group was higher; the braised pork in papaya wine group had the highest fat, protein and calorie content, which were 51.95, 38.55 g/100 g and 623.50 kcal/100 g, respectively; the water content of beer group was the highest, up to 31.55 g/100 g; the hardness and shear force of braised meat in rice wine group were the lowest, which were 31.54 and 2.06 N, respectively, and the meat sample reached ideal taste and tenderness; the L*(brightness) value and a*(redness) value of the yellow wine group were higher, and the color was more red and bright. Through low-field NMR analysis, it was found that the beer group had the shortest relaxation time T₂₁, and the water was more tightly bound to the substrate, and it was not easy to lose. The relaxation time(T₂₂) and peak area T₂₂ of papaya wine group were the longest, and the free water content of braised meat was the highest. To sum up, in the process of cooking braised pork, the braised pork with rice wine was the best in all aspects, followed by the mixed wine(rice wine+beer) group. The research results of this article would provide a reference for the standardized industrial production of braised pork, and also provide a basis for further exploring the mechanism of wine's influence on the texture and taste of traditional Chinese dishes.