不同卤制次数的盐焗鸡卤汁中的营养成分变化规律  

The nutrition change in the brine of water-boiled salted chicken with different marinating times

作　　者：成亚斌[1] 黄凯信[1] 宋贤良[1] 秦丽娟[1] 吴少烈 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广东好味来食品有限公司,广东饶平515726

出　　处：《食品与发酵工业》2014年第3期129-133,共5页Food and Fermentation Industries

基　　金：广东省教育部产学研结合项目(2012B091000004);广东省科技计划项目(2012A020602041)

摘　　要：对不同卤制次数的盐焗鸡卤汁中的蛋白质、脂肪、NaCl、总酸、总糖、游离氨基酸等成分进行分析。结果表明:随着卤制次数的增加,卤汁中蛋白质、脂肪、总酸以及游离氨基酸的含量不断上升,卤汁中NaCl和总糖含量则出现下降。卤制7次后,卤汁中蛋白质含量达到5.47%,总酸为1.42 g/kg,鸡油含量达到3.01%,并在卤汁表面形成较厚的一层浮油,NaCl和总糖则下降了50%左右,卤制6次后,卤汁中游离氨基酸总含量达到了321.75 mg/100 mL。The nutrient composition such as protein, fat, odium chloride, total acid, total sugar and free amino acids in brine with different marinating times were analyzed. The results showed that with the increase of marinating times, contents of protein, fat, total acid, and total content of the free amino acids increased, while the sodium chloride and total sugar declined. After 7 times of heating, contents of protein, total acid, and chicken fat in the brine were reached 5.47% , 1.42 g/kg and 3.01% respectively. The surface of the brine formed a thick layer of oil slick, sodium chloride and total sugar were dropped almost half. After 6 times of boiled heating, total content of the free amino acids in the brine was reached to 321.75 mg/100mL.

关 键 词：盐焗鸡 卤汁 卤制次数 游离氨基酸 脂肪 蛋白质 总酸 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]