酶解鸡汤的流变学特性研究

Rheological properties of enzymatic hydrolysis of chicken soup

以鸡肉为原料,酶解处理后熬制鸡汤,利用流变仪测定酶解鸡汤的流变学特性。结果表明：酶解鸡汤的脂肪、蛋白质、可溶性固形物和氨基酸总量呈显著性变化（p〈0.05）,分别达到2.5%、0.47%、6.57°Brix、717.76mg/100m L;酶解鸡汤流变特性指数n=0.55399~0.6717（R^2〉0.95）,为假塑性流体、呈剪切稀化;酶解时间越长,酶解鸡汤粘度越大,对照组的粘度为0.0013Pa·s,酶解50min后,粘度增加到0.0328Pa·s,增加幅度最大;温度越高,酶解鸡汤的粘度都有所下降,酶解处理50min鸡汤的粘度由0.125Pa·N下降到0.0137Pa·N,下降幅度最大。酶解对鸡汤的营养特性和流变学特性存在显著的影响,鸡汤酶解能有效的增加鸡汤中主要营养物质,改变鸡汤流变学特性,对实际生产有指导性作用。

Chicken,as the experimental material ,were stewed into soup after enzyme treatment and the rheological properties of enzymolysis chicken soup were analyzed by the rheometer.The results showed that the fat, protein, soluble solids and total amino acids changed significantly when compared with the contrast（ p 〈0.05） ,which were 2.5% ,0.47%, 6.5° Brix, 717.76mg/iOOmL respectively. Enzymolysis chicken soup was pseudoplastic fluid （ n = 0.5539~0.6717, R^2 〉 0.95 ）, showed a shear thinning. With the increase of hydrolysis time, the viscosity of the enzymoiysis chicken soup was increased.Viscosity of control group was 0.0013Pa·s, but the value was up to 0.0328Pa·s after hydrolysis of 50min,reaching to the maximum.However,with the growth of hydrolysis temperature, its viscosity was declined.After hydrolysis of 50min,viscosity of chicken soup increased from 0.125Pa·N to 0.0137Pa· N,which was the largest decline in all groups. In all, enzyme existed a significant impact on the nutrition and theological properties of chicken soup, enzymolysis chicken soup can effectively increase the main nutrients and alter the rheological properties,which had an important role in the pratical production.