电磁感应加热烹制猪蹄汤工艺优化及品质变化研究  

Study of the Electromagnetic Induction Heating Pressure Cooker on the Quality Change of Trotters Soup and Process Optimization

作　　者：邓易康 王丽丽 贾才华 赵思明[1] 熊善柏[1] 翁文丰 DENG Yikang;WANG Lili;JIA Caihua;ZHAO Siming;XIONG Shanbai;WENG Wenfeng(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070;Guangdong Midea Life Electric Appliance Manufacturing Co.,Ltd.,Guangzhou 510000)

机构地区：[1]华中农业大学食品科学技术学院,武汉430070 [2]广东美的生活电器制造有限公司,广州510000

出　　处：《食品工业》2024年第11期29-33,共5页The Food Industry

摘　　要：以猪蹄为原料,采用电磁感应加热烹制猪蹄汤,研究不同烹制工艺对猪蹄感官品质和理化指标的影响,确定最佳工艺参数,为烹制更加美味和营养猪蹄汤提供理论依据。结果表明,加热功比对猪蹄汤体系中肉质香气和外观、对汤汁综合品质和外观有显著或极显著影响。高压对肉质外观、滋味和综合品质,汤汁外观有显著影响。高压时间对肉质香气、风味、口感和综合品质有显著影响,对汤汁外观有影响。焖炖压力对汤汁外观有显著影响。焖炖时间对肉质外观、汤汁外观滋味有显著影响。以汤汁外观对烹制工艺的变化最敏感。较低强度的烹制条件有利于汤汁的感官品质。较低强度的压力和较长时间的烹制有利于猪蹄汤蛋白质的降解,改善营养品质。猪蹄汤最适宜烹制条件为加热功比10、高压压力65 kPa、高压时间20 min、焖炖压力40 kPa、焖炖时间40 min。采用优化条件烹制的汤汁滋味鲜美,香气浓郁,感官品质优良。Using pig trotters as raw material,this study investigates the effects of different cooking methods on the sensory quality and physicochemical properties of pig trotter soup prepared by electromagnetic induction heating.The aim is to establish optimal cooking parameters to enhance the flavor and nutritional value of pig trotter soup,providing a theoretical basis for improved culinary practices.The results indicate that heating power ratio significantly or highly significantly influences meat aroma and appearance,as well as the overall quality and appearance of the soup.Pressure affects meat appearance,flavor,and overall quality,along with soup appearance.Pressure cooking time has a significant effect on meat aroma,flavor,texture,and overall quality,also influencing soup appearance.Braising pressure significantly affects soup appearance,while braising time impacts meat appearance,soup appearance,and flavor.Soup appearance proves to be the most sensitive indicator of process changes.Lower-intensity cooking conditions benefit the sensory quality of the soup.Lower pressures and extended cooking durations promote protein degradation in the pig trotters,enhancing nutritional quality.Optimal cooking conditions are determined to be a heating power ratio of 10,a high pressure of 65 kPa for 20 minutes,a braising pressure of 40 kPa,and a braising time of 40 minutes.The soup prepared under these conditions exhibit excellent flavor,rich aroma,and superior sensory quality.

关 键 词：猪蹄汤 烹制工艺 理化指标 感官评价 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]