常压和真空浓缩对鸡汤中游离氨基酸的影响  

Effects of atmospheric and vacuum concentration on free amino acids of chicken soup

作　　者：吴佳[1] 夏杨毅[1,2] 晏梦溪 张国星 WU Jia;XIA Yang-yi;YAN Meng-xi;ZHANG Guo-xing(College of Food Science , Southnwest University , Chongqing 400715 . China;Chongqing Special Food Programme and Technology Research Center . Chongqing 400715, China)

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

出　　处：《食品与机械》2018年第12期22-26,107,共6页Food and Machinery

基　　金：公益性行业(农业)科研专项(编号:201303082-7);四川省科技支撑计划(编号:2016NZ0003-05)

摘　　要：将传统鸡汤进行常压和真空浓缩,研究鸡汤中氨基酸等相关指标的变化。结果表明:常压和真空浓缩鸡汤的粗蛋白、低聚肽和还原糖含量均随着浓缩比的增加而逐渐减少;同一浓缩比条件下,真空浓缩鸡汤的粗蛋白含量低于常压(P<0.05),而真空浓缩鸡汤的低聚肽和浓缩比>12(体积比)鸡汤中的还原糖含量高于常压(P<0.05)。无论是常压还是真空,游离氨基酸随着浓缩比的增大呈先显著增加后显著降低的趋势(P<0.05),常压浓缩比在12(体积比)、真空浓缩比在13(体积比)时,各种游离氨基酸的含量达到峰值。就同一浓缩比,常压浓缩鸡汤游离氨基酸总量显著高于真空浓缩鸡汤(P<0.05)。因此,蒸发浓缩的条件和比例对鸡汤中游离氨基酸的变化有较大影响,进而影响鸡汤的风味品质。The changes of amino acid and other related indexes in chicken soups which were concentrated under atmospheric pressure and vacuum were studied.The results were as follows:with the increase of concentration ratio,the contents of crude protein,oligopeptide and reducing sugar in chicken soups were gradually reduced.Under the same concentration ratio,the crude protein content in atmospheric concentration chicken soups was higher than that in vacuum concentration chicken soups(P<0.05),while the oligopeptide content in vacuum concentration chicken soups and the reducing sugar in chicken soups with concentration ratio greater than 12were higher than that in atmospheric concentration chicken soups(P<0.05).The content of total free amino acids in chicken soups,both concentrated under atmospheric pressure and vacuum,increased first and then decreased with the increase of the concentration ratio(P<0.05).When the concentration ratio up to 12under atmospheric pressure and 13under vacuo,the content of the free amino acids was highest.With regard to the same concentration ratio,the content of total free amino acids in atmospheric concentration chicken soup was significantly higher than that in vacuum concentration one(P<0.05).Therefore,the conditions and proportion of evaporation and concentration had a great impact on the change of free amino acids in chicken soup,which in turn affected its flavor quality.

关 键 词：鸡汤 浓缩 游离氨基酸 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]