莲藕排骨汤制汤工艺的研究

Study on traditional cooking method of the lotus root and ribs soup

以猪排骨、筒子骨和莲藕为原料，分析不同用料比对莲藕排骨汤感官评定和理化指标的影响。结果表明：莲藕排骨汤制汤最佳用料比为：排骨：筒子骨：莲藕=1：1：2；汤中的总可溶性固形物、脂肪、游离氨基酸、呈味核苷酸和总可溶性糖含量均随着制汤时间的延长而呈现出一种逐渐上升的趋势。

Lotus root and spare ribs soup was made in a traditional cooking method in this study.The effects of difference material proportion on sensory quality and the change of the physico-chemical parameters of the cooking process in the best material proportion were studied.The results showed：the best material proportion was spared ribs：pig shanks：lotus root = 1：1：2, and the sensory evaluation including the taste,color and aroma of the soup was favorite in this condition.In the condition of the best material proportion,the solid content, fat content, amino acid content, IMP＆GMP and sugar content were gradually increasing with the process of cooking lotus root and ribs soup.