甲鱼鸡汤加工工艺及营养成分分析  

Study on processing technology and analysis of nutrition in soft- shelled turtle and chicken soup

作　　者：项怡[1] 李洪军[1,2] 徐明悦[1] 余力[1] 贺稚非[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学重庆市特色食品工程技术研究中心,重庆400715

出　　处：《肉类工业》2015年第10期23-28,31,共7页Meat Industry

基　　金：国家自然科学基金面上项目31071566

摘　　要：探究甲鱼鸡汤的加工工艺参数。方法:以甲鱼和土鸡为主要原料,以汤中粗蛋白含量和感官评分值为评价指标,通过单因素试验和正交试验优化甲鱼鸡汤的加工工艺条件,并对汤中的氨基酸、脂肪酸组成进行了分析。结果:甲鱼鸡汤新型加工工艺的最佳工艺条件为高压时间30min,保温温度80℃,保温时间20min,在此条件下,汤中的粗蛋白含量达到1 883.27mg/100m L,感官评分为85.6;汤中一共含有17种氨基酸和17种脂肪酸,味道鲜美、营养价值高。The processing technology parameters of soft- shelled turtle and chicken soup were explored. The soft- shelled turtle and chicken were taken as the main materials. The crude protein content and sensory evaluation were taken as assessment indicators. The processing conditions of soft- shelled turtle and chicken soup were optimized by the single factor experiment and orthogonal experiment.And Amino acids and Fatty acids in the soup were analyzed. The results showed that the new processing conditions for soft- shelled turtle and chicken soup were treating with high pressure for 30 min and holding temperature at 80℃ for 20 min. Under this condition, the crude protein content was1883. 27 mg /100 m L,and sensory score was 85. 6,and there were 17 kinds of amino acids and 17 kinds of fatty acids in the soup. The soup was delicious and of high nutritional value.

关 键 词：甲鱼鸡汤 加工工艺 氨基酸 脂肪酸 

分 类 号：TS972.122[轻工技术与工程] TS201.4