炒制对根茎类菜肴淀粉的影响

doi:10.19640/j.cnki.jtau.2026.03.009

天津农学院学报 ›› 2026, Vol. 33 ›› Issue (3): 46-51.doi: 10.19640/j.cnki.jtau.2026.03.009

炒制对根茎类菜肴淀粉的影响

杜俊杰¹, 黄进², 杨户平¹, 梁慧霞¹, 陈雅芝¹, 张民^{1,通信作者}

1.天津农学院食品科学与生物工程学院,天津 300392;
2.陆军勤务学院军需采购系,重庆 401331

收稿日期:2025-04-03 出版日期:2026-06-30 发布日期:2026-06-30
通讯作者: 张民（1972—）,男,教授,博士,研究方向为食品化学与营养。E-mail：zhangmin@tjau.edu.cn。
作者简介:杜俊杰（1998—）,女,硕士在读,研究方向为食品化学与营养。E-mail：jj_0135@163.com。
基金资助:
天津市131创新团队项目（201926）

Effect of stir-frying on starch in root vegetables

Du Junjie¹, Huang Jin², Yang Huping¹, Liang Huixia¹, Chen Yazhi¹, Zhang Min^{1,Corresponding Author}

1. College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China;
2. Department of Quartermaster Procurement, Army Logistics University, Chongqing 401331, China

Received:2025-04-03 Online:2026-06-30 Published:2026-06-30

摘要/Abstract

摘要： 为研究炒制对根茎类菜肴淀粉的影响,本文以土豆、莲藕和山药三种常见的根茎类蔬菜为原料,探究炒制处理对样品的淀粉含量、热学特性、流变特性和微观形貌的影响。结果表明,炒制后,三种原料的总淀粉含量降低20％~30％;山药、土豆和莲藕淀粉的峰值温度分别为82.11、 61.11、60.98 ℃,表明山药淀粉的热稳定性更好;炒制后,熟菜肴淀粉在40~100 ℃没有吸热转变峰,淀粉完全凝胶化;炒制使土豆、莲藕淀粉的动态模量（G'、G"）显著增加,山药则与之相反,表明熟山药淀粉弹性减弱,炒制后淀粉的损耗角正切值tanδ均小于1,表明其淀粉凝胶结构的弹性特征依旧占主导。扫描电镜的结果表明,生原料淀粉呈现完整的结构,炒制后淀粉颗粒碎片化,聚集成块状。本研究结果有助于加深炒制对食材中淀粉影响的了解,可为烹饪方式的创新提供基础数据的支撑。

关键词: 炒制, 淀粉, 含量, 理化特性

Abstract: To investigate the effect of stir-frying on starch in root vegetable dishes, this study selected three common root vegetables: potato, lotus root, and yam. Through stir-frying treatment, its effects on the starch content, thermal properties, rheological properties and microscopic morphology of samples were systematically examined. The results showed that the total starch content of the three ingredients decreased by 20%-30% after stir-frying; the peak temperatures of yam, potato and lotus root starch were 82.11, 61.11 and 60.98 ℃, respectively. It indicated that yam starch had better thermal stability, whereas after stir-frying, the starch of the cooked dishes did not have a heat-absorption transition peak from 40 ℃ to 100 ℃, and the starch was completely gelatinised. Stir-frying resulted in a significant increase in the dynamic modulus（G'、G"）of potato and lotus root starch, but yam starch demonstrated an opposite trend, indicating reduced elasticity of cooked yam starch. Notably, the loss tangent（tanδ）values of all cooked starches remained below 1, suggesting that elastic behavior still dominated the gel structures of the starch systems. Scanning electron microscopy demonstrated that raw material starch showed a complete structure, while after stir-frying, the starch granules broke into fragments and aggregated into clumps. The results of this study help to deepen the understanding of the effect of stir-frying on starch in ingredients, and can provide basic data to support the innovation of cooking methods.

Key words: stir-frying, starch, content, physical and chemical properties

中图分类号:

TS201.4

杜俊杰, 黄进, 杨户平, 梁慧霞, 陈雅芝, 张民. 炒制对根茎类菜肴淀粉的影响[J]. 天津农学院学报, 2026, 33(3): 46-51.

Du Junjie, Huang Jin, Yang Huping, Liang Huixia, Chen Yazhi, Zhang Min. Effect of stir-frying on starch in root vegetables[J]. Journal of Tianjin Agricultural University, 2026, 33(3): 46-51.

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链接本文: http://xuebao.tjau.edu.cn/CN/10.19640/j.cnki.jtau.2026.03.009

http://xuebao.tjau.edu.cn/CN/Y2026/V33/I3/46

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炒制对根茎类菜肴淀粉的影响

Effect of stir-frying on starch in root vegetables

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