熬煮条件对鸡骨高汤品质的影响研究  

Study on effect of boiling conditions on quality of chicken bone stock

作　　者：曾清清[1] 张立彦[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2014年第1期106-110,115,共6页Science and Technology of Food Industry

基　　金：2011年广东省教育部产学研结合项目(2011B090400189)

摘　　要：研究了骨块大小、料液比和不同抽提方式、温度及时间等熬煮条件对鸡骨高汤总氮、氨基酸态氮和胶原蛋白含量,以及感官评价的影响。结果表明,骨块大小和料液比越小对鸡骨中的营养物质溶出越有利,但过小其风味又不好,当骨块大小为1cm,料液比为1∶3左右时营养物质溶出较充分,且风味较好,其中总氮溶出率25.99%,氨基酸态氮溶出率59.12%,胶原蛋白溶出率78.59%,感官评分20.33分。熬煮方式、温度及时间对鸡骨高汤的品质均有显著影响(p<0.05),且高压熬煮较常压相比各理化指标均显著高于常压,抽提更彻底。当熬煮条件为高压115℃(0.07MPa)熬煮60min时,所得鸡骨汤中各理化指标较高,其中总氮含量为2.8mg/mL,氨基酸态氮含量为63.9mg/100mL,胶原蛋白含量为25.07mg/mL,且具有鸡骨汤特有的风味,感官评分达23.46分。The influences of bone sizes, solid- liquid ratio and different extraction methods including their temperature and time on the total nitrogen, amino acid nitrogen and collagen contents, as well as sensory evaluation of chicken bone stock were investigated.The results showed that.the smaller the bone sizes or the solid -liquid ratio was,the more the dissolution of the nutrients in chicken bone were, but when they were too small,the flavor became worse.The best quality were obtained at the bone size of lcm and solid-liquid ratio of ] ：3,which total nitrogen dissolution rate of 25.99% of,amino nitrogen dissolution rate of 59.]2%, collagen dissolution rate of 78.59% ,sensory score 20.33 points.The quality and sensory evaluation changed significantly by different cooking methods including their temperature and time （p 〈 0.05 ） . Compared with atmospheric pressure, the physicochemical indexes were higher obviously at higher pressure,which implicated that the extraction was carried out more thoroughly.When cooked at 115~C for 60min, the aforementioned indexes of chicken bone stock were much higher, which the total nitrogen content of 2.8mg/mL, amino nitrogen content of 63.9mg/lOOmL, collagen content of 25.07mg/mL,and the chicken stock had characteristic flavor,sensory score of 23.46 points.

关 键 词：鸡骨高汤 熬煮条件 品质 

分 类 号：TS201.2[轻工技术与工程—食品科学]