中华传统肉食煲汤的基本营养成分  

The Study on Primary Nutrient Content of China Traditional Soup

作　　者：陆路[1] 金振涛[1] 马勇[1] 蔡木易[1] 

机构地区：[1]中国食品发酵工业研究院

出　　处：《食品与发酵工业》2010年第1期187-190,共4页Food and Fermentation Industries

摘　　要：以乌鸡、排骨、老母鸡、猪蹄等为原料,采用清水慢炖煲汤和中华传统肉食煲汤2种方式进行煲制。然后对汤汁中的总蛋白质、粗脂肪、总固形物和相对分子质量分布进行了分析。结果显示:煲汤仅能溶出7.80%-22.98%的蛋白质,而且汤中蛋白质的相对分子质量以大于10000的为主,汤中寡肽比例最高的是老母鸡汤,占总蛋白质的36.68%。这表明汤中虽有营养物质,但仅靠喝汤不能摄取足量、优质的营养。Two kinds of soup were prepared and the total protein, crude fat, solid content and molecular weight distribution were detected in the paper. One kind was prepared by slow cooking in water, and the other was prepared by slow cooking in clay pot. The results showed that the protein content of these soups was between 7.80 percent and 22.98 percent, and the primary relative molecular weight distribution of the protein in the soup was greater than 10,000 Da. The highest oligopeptide content was chicken soup of 36.68 %. All the results showed that the soup has some nutrients, but people can not take enough energy and good quality nutrition only from soup.

关 键 词：肉食煲汤 营养成分 相对分子质量 

分 类 号：R151.3[医药卫生—营养与食品卫生学]