摘要
为探究熬煮条件对鸡汤品质的影响,文章使用微量双缩脲法测定鸡汤中低聚肽含量,并结合感官评分等指标探究低温煮、超声波低温煮和常压蒸煮对鸡汤品质的影响。结果表明,超声波低温煮的低聚肽含量远远高于低温煮和常压蒸煮,并且3种加工方式的低聚肽含量都呈现逐渐上升的趋势。超声波低温煮在90℃熬制3 h时低聚肽含量达到最高,为0.90 mg/mL;低温煮在90℃熬制9 h时低聚肽含量达到最高,为0.751 mg/mL;常压蒸煮在熬制3 h时低聚肽含量达到最高,为0.747 mg/mL。由感官评价结果可知,超声波低温煮在80℃熬制2 h时感官评分达到最高,为92.8分;低温煮在90℃熬制6 h时感官评分达到最高,为92.4分;常压蒸煮在熬制2 h时感官评分达到最高,为90.6分。
In order to explore the effects of boiling conditions on the quality of chicken soup,in this paper,microbiuretic method is used to determine the content of oligopeptides in chicken soup,and sensory score and other indexes are combined to explore the effects of low-temperature boiling,ultrasonic low-temperature boiling and atmospheric boiling on the quality of chicken soup.The results show that the oligopeptide content of chicken soup treated by ultrasonic low-temperature boiling is much higher than that of low-temperature boiling and atmospheric boiling,and the oligopeptide content of chicken soup treated by the three processing methods all shows a gradual upward trend.The oligopeptide content of chicken soup treated by ultrasonic low-temperature boiling at 90℃for 3 h reaches the highest of 0.90 mg/mL.The oligopeptide content of chicken soup treated by low-temperature boiling at 90℃for 9 h reaches the highest of 0.751 mg/mL.The oligopeptide content of chicken soup treated by atmospheric boiling for 3 h reaches the highest of 0.747 mg/mL.According to the sensory evaluation results,the sensory score of chicken soup treated by ultrasonic low-temperature boiling at 80℃for 2 h reaches the highest of 92.8 points,the sensory score of chicken soup treated by low-temperature boiling at 90℃for 6 h reaches the highest of 92.4 points,and the sensory score of chicken soup treated by atmospheric boiling for 2 h reaches the highest of 90.6 points.
作者
王宝刚
汪金萍
曹文豪
毕继才
WANG Bao-gang;WANG Jin-ping;CAO Wen-hao;BI Ji-cai(School of Food Science and Engineering,Xinyang Agriculture and Forestry University,Xinyang 464000,China;Xinxiang Key Laboratory of Prepared Dish Processing and Quality Control,Xinxiang 453003,China;Wang Baogang Chinese Cooking Skills Master Studio in Henan Province,Xinyang 464000,China;School of Pharmacy,Xinyang Agriculture and Forestry University,Xinyang 464000,China;School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)
出处
《中国调味品》
CAS
北大核心
2024年第4期74-78,共5页
China Condiment
基金
河南省科技攻关项目(212102110073)
2017年河南科技学院博士启动基金(205010617007)
2022年度河南科技学院大学生创新创业训练计划项目(2022CX086)
河南科技学院2023年教师教育课程改革研究项目(2023JSJY17)。
关键词
鸡汤
感官品质
不同煮制方式
低聚肽
chicken soup
sensory quality
different boiling methods
oligopeptide
