摘要
试验选取3种不同使用时间的牛肉卤汤(全新卤汤,三月陈汤,五年陈汤)为研究对象,分别对3种卤汤的理化指标、营养成分、风味物质、危害因子进行试验研究。其中包括卤汤的p H值、颜色、灰分、亚硝酸盐含量、可溶性固形物含量、氯离子含量、水分含量、卤汤内蛋白质水解后氨基酸组成的测定。结果表明:随着卤煮时间增加,卤汤的p H值呈明显上升趋势,新汤色泽偏黄褐色,老汤偏黑色。随着卤煮时间增长,卤汤中的灰分、氯离子含量、氨基酸的含量、亚硝酸盐的含量都明显增多。
The three kinds of beef halogen soup （ new halogen soup, three months soup stock and five years soup stock） with different using times were selected as the research object. The physical and chemical indexes, nutritional components, flavor compounds and hazard factors of three kinds of halogen soup were conducted to experimental study, respectively. It included the determination of pH value, color, ash, nitrite content, soluble solids content, chloride ion content and moisture content of halogen soup, and the amino acid composition after protein hydrolysis in halogen soup. The results showed that with the increase of cooking time, the pH value of halogen soup appeared obvious increasing trend, and the new soup color was partial tan and the soup stock was partial black. With the increase of cooking time, the ash, chloride ion content, amino acid content and nitrite content in halogen soup increased significantly.
出处
《肉类工业》
2018年第1期19-24,共6页
Meat Industry
基金
淮北市"555"产业创新团队项目
关键词
酱卤
卤汤
成分分析
sauced stewed
halogen soup
component analysis
