甲鱼鸡汤熬煮过程中品质变化研究  

Study on quality change of chicken soup with soft- shelled turtle in boiling process

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11期28-33,共6页Meat Industry

基　　金：国家自然科学基金面上项目(31071566)

摘　　要：目的:探究甲鱼鸡汤熬煮过程中品质变化。方法:以甲鱼和土鸡为主要原料,采用常压熬煮和高压熬煮两种方法,研究在不同的熬煮条件下甲鱼鸡汤感官品质和营养品质的变化规律。结果:常压熬煮和高压熬煮均对甲鱼鸡汤感官品质及粗蛋白、粗脂肪、游离氨基酸、总糖、肌苷酸和胶原蛋白的含量有显著影响;常压熬煮的最佳熬煮时间为3h,料液比为1∶4,高压熬煮的最佳加压时间为40min。The quality change of chicken soup with soft - shelled turtle in pressing of boiling was explored. The soft - shelled turtle and chicken were taken as the main materiah Two methods of atmos- pheric pressure and high - pressure boiling were used to study the change rule of sensory quality and nu- tritional quality of chicken soup with soft - shelled turtle under different boiling condition. The results showed that both the atmospheric pressure and high - pressure boiling had significant effects on the senso- ry quality and contents of crude protein, crude fat, free amino acid, total sugar, IMP and collagen of chick- en soup with soft - shelled turtle. The optimum conditions of atmospheric pressure boiling were boiling time 3h and the ratio of solid to liquid 1 ： 4. The optimum condition of high - pressure boiling was 40min.

关 键 词：甲鱼鸡汤 熬煮过程 感官品质 营养品质 

分 类 号：TS972.122[轻工技术与工程]