日龄与加工因子对北京油鸡汤品质的影响  

Influence of Age and Processing Parameters on Beijing-You Chicken Soup Quality

作　　者：何金华 高子武 马佳乐 张德权[2] 杜婷 王振宇[2] HE Jinhua;GAO Ziwu;MA Jiale;ZHANG Dequan;DU Ting;WANG Zhenyu(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]中国农业科学院农产品加工研究所,农业农村部中式肉类菜肴制品加工技术集成实验室,北京100193

出　　处：《食品科技》2025年第1期137-145,共9页Food Science and Technology

基　　金：北京市家禽创新团队项目(BAIC06-2024);中国农业科学院农业科技创新工程项目(CAAS-ASTIP-2024-IFST)。

摘　　要：以北京油鸡为原料,研究原料肉特性与加工因子对油鸡汤品质的作用。筛选油鸡日龄和加工因子(料液质量比、炖煮时间)为关键因子,系统分析其对油鸡汤感官品质和营养品质的影响。结果表明,日龄为165 d的油鸡,在料液质量比1:1.34、炖煮时间108 min下所制备的油鸡汤感官品质评分最高(87.75分)。以最佳日龄和最优加工因子制作的油鸡汤,蛋白质含量为0.30%、脂肪含量为1.80%、水分含量为96.33%、蛋白质消化率为73.69%、总游离氨基酸含量为169.47 mg/100 g。研究证明日龄和加工因子是影响油鸡汤品质的关键因素,为北京油鸡汤品质调控提供数据基础。The effects of meat characteristics and processing factors on the quality of chicken soup were investigated using Beijing-You chicken as raw material.The age of the chickens and processing factors(material-liquid mass ratio and stewing time)were selected as key factors,to systematically analyze their effects on the sensory and nutritional qualities of chicken soup.The results showed that the highest sensory quality score(87.75)was obtained when the chicken soup was prepared at the age of 165 d with the mass ratio of 1:1.34 and the stewing time of 108 min.The optimal age and processing factor of chicken soup had a protein content of 0.30%,fat content of 1.80%,moisture content of 96.33%,protein digestibility of 73.69%,and total free amino acid content of 169.47 mg/100 g.The study proved that age and processing factors were the key factors influencing the quality of the Beijing-You chicken soup,and provided a basis for the regulation of the quality of the Beijing-You chicken soup.

关 键 词：北京油鸡汤 感官评分 蛋白质消化率 日龄 料液质量比 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]