摘 要
烹饪技法作为连接食材与最终菜品口感的重要桥梁，其对食材质地、风味及整体感官体验的影响一直是食品科学领域的研究热点。本研究旨在系统探讨不同烹饪技法对常见食材口感的改变机制及其潜在规律，以期为优化烹饪工艺和提升食品品质提供理论依据。研究选取了包括蒸、煮、煎、炸、烤在内的五种典型烹饪技法，并以土豆、鸡胸肉和西兰花三种代表性食材为实验对象，通过感官评价、质构分析和挥发性成分检测等多维度方法，全面评估不同技法对食材硬度、弹性、咀嚼性和风味释放的影响。结果表明，不同烹饪技法显著改变了食材的微观结构和化学组成，从而对其口感特性产生了差异化影响。例如，蒸制能够较好地保留食材的原始质地和营养成分，而煎炸则通过高温作用形成独特的脆性结构和芳香风味。此外，本研究首次引入人工智能辅助感官评价模型，实现了对口感数据的高精度量化分析，有效弥补了传统主观评价的局限性。综上所述，本研究不仅揭示了烹饪技法与食材口感之间的复杂关联，还提出了一种基于多技术融合的综合评估体系，为未来相关研究提供了新的思路和方法学支持。这些成果对于推动烹饪科学的精细化发展以及满足消费者日益增长的高品质饮食需求具有重要意义。
关键词：烹饪技法；口感特性；微观结构；人工智能辅助评价；挥发性成分检测
An Investigation into the Impact of Cooking Techniques on Ingredient Texture
Abstract: Culinary techniques, as a crucial bridge connecting ingredients to the final texture and taste of dishes, have long been a research focus in food science due to their significant impact on the quality, flavor, and overall sensory experience of food. This study aims to systematically investigate the mechanisms and underlying patterns by which different culinary techniques alter the texture of common ingredients, thereby providing theoretical support for optimizing cooking processes and enhancing food quality. Five representative cooking methods—steaming, boiling, pan-frying, deep-frying, and roasting—were selected, and three typical ingredients—potatoes, chicken breast, and broccoli—were used as experimental subjects. Sensory evaluation, texture analysis, and volatile compound profiling were employed to comprehensively assess how these techniques influence the hardness, elasticity, chewiness, and flavor release of the ingredients. The results indicate that different culinary techniques significantly modify the microstructure and chemical composition of ingredients, leading to distinct effects on their textural properties. For instance, steaming effectively preserves the original texture and nutritional components of ingredients, whereas frying creates unique crisp structures and aromatic flavors through high-temperature reactions. Additionally, this study introduces an artificial intelligence-assisted sensory evaluation model for the first time, enabling high-precision quantification of texture data and effectively addressing the limitations of traditional subjective assessments. In summary, this research not only elucidates the complex relationships between culinary techniques and ingredient texture but also proposes an integrated evaluation system based on multi-technology fusion, offering new perspectives and methodological support for future studies. These findings hold important implications for advancing the precision development of culinary science and meeting consumers' growing demand for high-quality diets.
Keywords: Cooking Techniques; Texture Characteristics; Microstructure; Artificial Intelligence-Assisted Evaluation; Volatile Components Detection
目 录
1绪论 1
1.1烹饪技法与食材口感的研究背景 1
1.2烹饪技法对食材口感影响的研究意义 1
1.3国内外研究现状与发展趋势 1
1.4本文研究方法与技术路线 2
2烹饪技法的基本原理与分类 2
2.1烹饪技法的定义与基本特征 2
2.2常见烹饪技法的分类与特点 3
2.3不同技法对食材物理性质的影响 3
2.4不同技法对食材化学性质的作用 4
2.5技法选择与食材特性的匹配分析 4
3烹饪技法对食材口感的具体影响 4
3.1口感的构成要素与评价标准 5
3.2加热方式对食材质地的影响 5
3.3调味过程对食材风味的塑造 6
3.4烹饪时间对口感变化的规律性分析 6
3.5烹饪温度对食材分子结构的改变 7
4实验验证与案例分析 7
4.1实验设计与数据采集方法 7
4.2不同技法下典型食材的口感对比 8
4.3案例分析：传统技法与现代技法的差异 8
4.4影响口感的关键因素识别与优化策略 9
4.5结果讨论与理论模型构建 9
结论 9
参考文献 11
致 谢 12
