高温一体成型与传统煨炖工艺对排骨藕汤品质影响比较研究  

Comparative Study on Effects of High-Temperature Integrated Molding and Traditional Stewing Process on Quality of Pork Ribs and Lotus Root Soup

作　　者：张凤兵 徐申启 刘新 刘政芳 李沛[1,2] 朱中志 熊俊杰[1,2] ZHANG Feng-bing;XU Shen-qi;LIU Xin;LIU Zheng-fang;LI Pei;ZHU Zhong-zhi;XIONG Jun-jie(Key Laboratory of Yeast Function in Hubei Province,Yichang 443003,China;Angel Yeast Co.,Ltd.,Yichang 443003,China)

机构地区：[1]酵母功能湖北省重点实验室,湖北宜昌443003 [2]安琪酵母股份有限公司,湖北宜昌443003

出　　处：《中国调味品》2025年第2期193-199,共7页China Condiment

摘　　要：文章以3组不同加工方式的排骨藕汤菜肴为代表,采用电子鼻、SPME-GC-MS、电子舌、质构仪等仪器结合感官评价方法,从菜肴的感官、气味、滋味、质构指标角度,研究了传统煨炖与高温一体成型工艺条件下排骨藕汤菜肴的品质,最后对比分析了其营养和理化指标。结果表明,传统煨炖排骨藕汤香气柔和,滋味平衡度好,排骨肉咀嚼感较佳;高温一体成型工艺排骨藕汤香气物质丰富,鲜度和丰富度较优,莲藕软糯;但菜肴主体气味特征、滋味轮廓、质构整体评价、营养指标、综合接受度较接近;即传统煨炖与高温一体成型工艺条件下的排骨藕汤样品间虽存在一定差异,但综合评价相一致;复合调味料可帮助实现该类菜肴的工业转化。综上,在合适的加工条件下,高温一体成型工艺排骨藕汤可极大程度地接近传统煨炖工艺菜肴的评价效果,实验结论可为排骨藕汤菜肴的工业化研究及复合调味料在预制菜领域的应用提供帮助,并指导人们正确认识预制菜肴产品。In this paper,with three groups of pork ribs and lotus root soup dishes made by different processing methods as the representatives,electronic nose,SPME-GC-MS,electronic tongue,texture analyzer and other instruments combined with sensory evaluation method are used to study the quality characteristics of pork ribs and lotus root soup dishes under traditional stewing and high-temperature integrated molding process conditions from the perspectives of sense,odor,taste and texture indexes.Finally,the nutritional and physicochemical indexes are compared and analyzed.The results show that traditionally stewed pork ribs and lotus root soup has soft aroma,good taste balance degree and better chewiness of pork ribs;pork ribs and lotus root soup made by high-temperature integrated molding process has rich aroma substances,good freshness and richness,and lotus roots are soft and glutinous.However,the main odor characteristics,taste profile,overall texture evaluation,nutritional indexes and comprehensive acceptance of the dishes are relatively close.That is,although there are certain differences among the pork ribs and lotus root soup samples under the traditional stewing and high-temperature integrated molding process conditions,the comprehensive evaluation is consistent,and composite seasonings can help achieve industrial transformation of this type of dish.In summary,under suitable processing conditions,pork ribs and lotus root soup made by high-temperature integrated molding process can greatly approach the evaluation effect of dishes made by traditional stewing process.The experimental conclusion can provide assistance for the industrial research of pork ribs and lotus root soup dishes and the application of composite seasonings in the field of prepared dishes,and guide people to correctly understand prepared dish products.

关 键 词：排骨藕汤 高温一体成型 传统煨炖 品质 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]