清鸡汤中营养物质浸出规律的探讨  

Research on the Extraction of Nutritious Extracts in Chicken Soup

作　　者：陈宇丹[1] 芮汉明[1] 张立彦[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《食品工业》2011年第1期97-100,共4页The Food Industry

基　　金：公益性行业(农业)科研专项经费(nyhyzx07-038);广东省农业攻关项目:"鸡产业推进关键技术研究与示范"(2009B020201008)

摘　　要：以清远麻鸡为原料,按传统工艺制备清鸡汤,分析鸡汤在不同熬汤时间内其主要营养浸出物质含量的变化规律。结果表明：熬汤时间对鸡汤中主要营养成分浸出有显著影响（p〈0.05）;熬制4 h后,含氮总物质、游离氨基酸及必需氨基酸的浸出率趋于平衡,其中必需氨基酸在4 h达（48.929±0.644）mg/100 mL;鸡汤中的还原糖呈下降趋势,汤中风味氨基酸含量4 h达到最高,不饱和脂肪酸的含量在4 h达到最大,为61.545%,熬煮时间过长会影响鸡汤的鲜味。综合营养、风味及能耗考虑,鸡汤熬制（3~4）h为佳。According to the traditional processing technology,Qingyuan partridge chickens were boiled to process chicken soup.The extraction of major nutrients in chicken soup during different boiling time was researched.The results showed that,major nutrients were obviously influenced by boiling time（p0.05）.The total nitrogenous compounds,free amino-acids and essential amino-acids were equilibrium after boiled for 4 h and the concentration of essential amino acid was 48.929±0.644mg/100 mL.The content of reducing sugar increased until 5 h.While unsaturated fatty acids were up to the maximum amount,61.545%,in 4 h.Considenring the nutritionand flavor of the soup and energy consumption,boiling the chickens soup for（3~4） h was the best processing condition.

关 键 词：鸡汤 时间 营养物 浸出规律 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]