不同水煮时间对单环刺汤汁调味基料营养和呈味成分的影响  

Effect of different boiling time on nutrients and flavour components of Urechis unicinctus soup seasoning

作　　者：刘韵[1] 吴浩浩[1] 曾名湧[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品工业科技》2017年第4期267-271,共5页Science and Technology of Food Industry

摘　　要：采用不同时间对单环刺螠进行水煮处理,测定处理后单环刺螠汤汁调味基料中的各种营养和呈味成分的变化,评价最佳水煮时间。实验结果表明:随着水煮时间0~3 h的延长,单环刺螠汤汁中可溶性蛋白含量先降低后升高;小于1000 u分子量组分和感官评分先升高后降低;鲜甜味游离氨基酸含量和有机酸含量逐渐升高;呈味核苷酸含量逐渐降低。单环刺螠汤汁调味基料获得更好风味的最佳水煮时间为0.5 h,获得更多可溶性蛋白和有机酸含量的水煮时间不低于3 h,此调味基料味道鲜美,营养丰富,可用于多种调味料开发。Urechis unicinctus was boiled to process Urechis unicinctus soup seasoning.The changes of major nutrients and flavour components in soup seasoning during different boiling time were researched. The results showed that with the extension of boiling time,the content of soluble protein of Urechis unicinctus soup seasoning decreased firstly and increased subsequently.The content of component of molecular weight less than 1000 u and sensory score increased firstly and decreased subsequently.The content of fresh sweet free amino acid and organic acid increased and nucleotides decreased.Considering the good flavor,the optimum condition was boiling time 0.5 h.While condidering to get more soluble protein and organic acid,boiling time was at least 3 h.This seasoning had delicious taste,rich nutrition and could be used for a variety of seasoning development.

关 键 词：单环刺螠 水煮时间 营养成分 呈味 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]