传统与现代工艺制作拉面骨汤的营养评价研究

Evaluation of Nutrient Composition of Ramen Bone Soup Made by Modern and Traditional Method

通过分析以不同加工工艺制作的拉面骨汤营养成分变化规律和保持程度,比较了现代工业化(中央厨房)和传统坊间工艺制作拉面骨汤的营养成分。研究结果表明:现代工业化骨汤的蛋白质含量与传统工艺熬制2h骨汤的蛋白质含量水平大体相当;其脂肪含量已远超传统工艺熬制8h骨汤的脂肪含量水平;接近传统工艺熬制12h骨汤的脂肪含量水平;其钙含量已经超过了传统工艺熬制6h骨汤的钙含量水平。但工业化拉面骨汤的钾含量远低于传统熬制骨汤的含量;而钠含量上则远高于传统熬制骨汤,在食用时需要注意。

With the analysis of variation and stability of nutrient components of the ramen bone soup with modern methods and tradi- tional methods were compared. The results showed that protein content of the soup made by modem methods was equal to that made by 2h boiled traditional method. While in fat, it was much higher than 8h boiled method, approximated to the 12h boiled soup. As to the content of calcium, it was higher than the soup of 6h boiled. However, the sodium of soup processed by modem method was much higher, while the potassium levels was much less than the traditional method, which should be paid attention to in common diet.