复热方式对预制胡萝卜玉米排骨汤品质的影响  

Effects of Reheating Methods on the Quality of Prepared Pork Rib Soup with Carrot and Corn

作　　者：陆佳欣 任唯兆 任婧楠 董会龙 范刚 韦建英 王卓 黄圣伟 吴取芳 张本鹏 邱小筱 LU Jiaxin;REN Weizhao;REN Jingnan;DONG Huilong;FAN Gang;WEI Jianying;WANG Zhuo;HUANG Shengwei;WU Qufang;ZHANG Benpeng;QIU Xiaoxiao(Key Laboratory of Environment Correlative Dietology,Ministry of Education,College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Guigang Xinshiji Food Co.Ltd.,Guigang 537110,China)

机构地区：[1]华中农业大学食品科学技术学院,环境食品学教育部重点实验室,湖北武汉430070 [2]贵港新食记食品有限公司,广西贵港537110

出　　处：《食品科学》2025年第2期193-203,共11页Food Science

基　　金：影子科技-华中农大健康食品产业研究院课题(IRIFH202219)。

摘　　要：为探究不同复热方式(微波、蒸汽、水浴、明火)对速冻预制胡萝卜玉米排骨汤品质的影响,测定了加热特性、质构、汤汁色泽、滋味物质、挥发性成分、感官品质等指标。研究显示,微波复热效率最高且受热均匀;质构方面,微波、水浴复热对排骨硬度、黏性、肉质紧实度影响较小,而微波、明火复热使玉米与胡萝卜的硬度与黏性保持更佳(P<0.05);色泽方面,蒸汽复热组汤汁金黄透亮,而明火复热组汤汁因油脂乳化而变得浓白;滋味方面,蒸汽复热组样品中鲜味氨基酸能更好地与呈味核苷酸结合,呈现最强的鲜味(等效鲜味浓度为178.4 g/100 g),其次为微波、明火、水浴复热组(等效鲜味浓度分别为109.9、100.2、56.5 g/100 g);风味方面,样品中共鉴定出61种挥发性成分,微波、蒸汽、明火复热组样品分别为29、33、32种,以芳香类物质为主,水浴复热组为31种,以醇类为主,且部分挥发性成分含量差异显著(P<0.05)。结合感官评价,微波与蒸汽复热样品在色泽与滋味上更受消费者青睐(P<0.05),总分最高。综合各项品质指标可得,蒸汽、微波复热是胡萝卜玉米排骨汤理想的复热方式。In order to investigate the effects of different reheating methods(microwave,steam,water bath,and open flame)on the quality of quick-frozen prepared pork rib soup with carrot and corn,heating characteristics,texture,soup color,taste substances,volatile components,and sensory quality were determined.The results demonstrated that microwave reheating was the most efficient,providing uniform heating.In terms of texture,microwave and water bath reheating had less effects on the hardness,stickiness,and meat firmness of pork ribs,while microwave and open-flame reheating maintained the hardness and stickiness of corn and carrot significantly better(P<0.05).The steam reheated soup was golden and clear in color,whereas the open-flame reheat soup became thick and milky white due to oil emulsification.The steam reheated soup exhibited a good combination of umami amino acids and nucleotides,presenting the strongest umami taste with an equivalent umami concentration(EUC)of 178.4 g/100 g,followed by those reheated by microwave,open flame,and water bath(EUC of 109.9,100.2,and 56.5 g/100 g,respectively).A total of 61 volatile components were identified across all samples.In total,29,33 and 32 volatile components were found in the microwave,steam and open-flame reheated samples,respectively,with aromatic substances being the major ones;31 volatile components in the water bath reheated sample,alcohols being the major ones.There were significant differences in the contents of some volatile components(P<0.05).Sensory evaluation showed that the microwave and steam reheated soups were more favored by consumers in terms of color and taste(P<0.05),with the highest overall sensory score.In summary,steam and microwave reheating are ideal reheating methods for frozen pork rib soup with carrot and corn.

关 键 词：预制食品 胡萝卜玉米排骨汤 速冻 复热方式 风味 品质 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]