摘要
为探究食醋对鲫鱼汤品质的影响,以鲫鱼为原料,加食醋或不加食醋,将其熬制不同时间,对鲫鱼汤的色泽和营养物质进行分析。结果表明,食醋有利于鲫鱼中营养物质的溶出,如可溶性固形物;添加食醋后,随着熬制时间的增加,蛋白质含量先升高后降低,且可以使汤在短时间内获得丰富的矿物质;不加食醋,随着熬制时间的增加,鲫鱼汤的色差L*值明显升高,即汤色变白,且鲫鱼汤中脂肪、蛋白质、胆碱和Ca含量也明显增加;鲫鱼汤富含多种多不饱和脂肪酸,包括亚油酸、γ-亚麻酸、α-亚麻酸、花生四烯酸、二十碳五烯酸和二十二碳六烯酸,其占比达总脂肪酸的30%,且食醋对鲫鱼汤中的脂肪酸组成没有明显的影响。综上,食醋能加速鲫鱼营养物质的溶解,但熬制时间不宜过长,加食醋后熬制2 h时鲫鱼汤的营养最丰富。
In order to study the effect of vinegar on the quality of crucian carp soup,the color and nutrients of crucian carp soup are analyzed by cooking crucian carp with or without vinegar for different time.The results show that vinegar is beneficial to the dissolution of nutrients in crucian carp,such as soluble solids.After adding vinegar,the content of protein firstly increases and then decreases with the increase of cooking time,and it could make the soup obtain rich minerals in a short time.Without vinegar,the color difference L*value of crucian carp soup increases significantly with the increase of cooking time,that is,the soup color become whiter,and the content of fat,protein,choline and Ca in crucian carp soup also increases significantly.Crucian carp soup is rich in a variety of polyunsaturated fatty acids,including linoleic acid,γ-linolenic acid,α-linolenic acid,arachidonic acid,eicosapentaenoic acid and docosahexaenoic acid,which account for 30% of the total fatty acids,and vinegar has no obvious effect on the fatty acid composition of crucian carp soup.In summary,vinegar can accelerate the dissolution of nutrients in crucian carp,but the cooking time should not be too long,and the crucian carp soup is the most nutritious when it is cooked for 2 h after adding vinegar.
作者
江祖彬
王小平
王鑫
黄韬睿
JIANG Zu-bin;WANG Xiao-ping;WANG Xin;HUANG Tao-rui(Sichuan Tourism University,Chengdu 610100,China;Sichuan Institute of Food Inspection,Chengdu 610097,China)
出处
《中国调味品》
CAS
北大核心
2024年第8期34-38,共5页
China Condiment
基金
四川省科技厅项目(2020YFH0157)。
关键词
鲫鱼
食醋
熬制
鲫鱼汤
营养物质
色泽
crucian carp
vinegar
cooking
crucian carp soup
nutrients
color
