Study On The Maturity Law Of Various Foods Based On The Theory Of Maturity Value

With the increase in investment in the culinary industry,the scale of the culinary industry is expanding.Meanwhile,because of the improvement of living standards,people hope to eat more high-quality food.Accurate judgment of cooking food maturity can guide home cooking and commercial cooking to avoid overheating.It is important for food edible quality,nutritional quality and food safety of the entire cooking industry.There are many studies on judging of the doneness of food cooking,which included sensory evaluation or chemical testing.But they are lack of the guidance of basic theory.Only the theory of Maturity value integrates sensory evaluation and kinetics,combining subjective maturity evaluation methods with objective maturity evaluation methods to judge the maturity,which has ground-breaking significance for the research of food doneness.This article studies the Maturity laws of various foods based on the theory of Maturity value.The main research contents are as follows:1.Verify the applicability of the theory of Maturity value.The book of"Encyclopedia of Chinese cuisine"divides the cooking ingredients into meat,vegetables,aquatic products,provisions and reprocessed foods.At present,some studies have proved that the theory of Maturity value is suitable for the meat,vegetables and aquatic products.There are more studies on the Maturity of provisions and reprocessed food,but they are mainly based on sensory evaluation and lack of fundamental theories support.In view of this situation,the Termination Maturity value of provisions and reprocessed food was measured and proved that the theory of maturity value is universal for cooking maturation research of food.2.Improve the calculation method of z _M value and construct a curvature method of z _Mcalculation with mature kinetic parameters.The existence and stability of the Termination Maturity value and z _M value is a sufficient and necessary condition for the applicability of the theory of Maturity value in the research of various foods.The z _M is a necessary parameter for the calculation of food Maturity value.At present,the calculation method of z _M is the method of minimum value and it is suitable for food such as pork tenderloin and garlic sprouts.However,the quality changes of provisions and reprocessed food during the cooking process is different from meat and vegetables.Thus,the method of minimum value cannot be used for the z _M calculation of provisions and reprocessed meat.This paper proposes the curvature method to calculate the z _M and verifies the reliability and universality of the calculation method.3.Study the maturity of the cooking process of reprocessed meat,taking Western-style ham as an example,including comparing the z _M of the sensory maturity quality factor with the chemically determined over-heat quality factor z value,summarizing the differences and connections.The theory of Maturity value combines sensory evaluation and kinetics to quantify food maturity.The kinetic parameter z _M reflects the sensitivity of the quality factor to changes in cooking temperature during sensory evaluation.The kinetic parameter z values is obtained from the chemical reaction kinetics to characterize the sensitivity of the quality factor to heat during physical and chemical detection.The response principle between the human sensory and the quality factor changes measured by instruments is different,which may lead to the differences of parameters in kinetic parameters.4.Study on the relationship between the quality change and the Maturity value change of provisions.Because of its small size,provisions can reach the temperature of the cooking medium at a faster speed early in cooking.It is considered that provisions have the same quality at the same Maturity value in different cooking environments.Therefore,the Maturity value as an independent variable,and the quality change,moisture content change and expansion ratio of provisions cooking process as dependent variables,to study the Maturity law of provisions.The conclusions are as follows:The quality changes,moisture content changes,and expansion ratios of other provisions except the tuber structure plant,such as potato,showed a good linear change with the increase of the Maturity value.This law can be used to predict the quality,moisture content and expansion ratio of provisions when they reach different Maturity values.5.Predict the end-point time of food cooking based on the Termination Maturity value of food.Doneness is the result of the accumulation of time and temperature.Both high temperature for a short time and low temperature for a long time can make the food edible.This research based on the Termination Maturity value of the food,predicts the end-point cooking time of 90?constant temperature cooking of provisions and 85?constant temperature cooking of Western-style ham,which is providing a method for factory to predict different food cooking end-point time.