摘要
为了研究美味牛肝菌汤中的游离氨基酸,采用氨基酸自动分析仪对不同熬制工艺以及不同煮制时间时牛肝菌汤的游离氨基酸进行测定。结果表明,传统煮制后牛肝菌汤的游离氨基酸含量最高,达到738.24 mg/kg,高于微波熬制(504.43 mg/kg)和高压熬制(489.94 mg/kg),特别是呈鲜味氨基酸的谷氨酸和天门冬氨酸含量均高于其他熬制工艺的含量,达到28.73 mg/kg和85.80 mg/kg;煮制时间对17种游离氨基酸的含量影响也不同,谷氨酸和天门冬氨酸的含量不断减少,说明熬制时间过长对牛肝菌汤的风味不利。
In order to study the free amino acid ofBoletus edulis soup, the free amino acid during different cooking process were detected by automatic amino acid analyzer. The results indicated that the free amino acid content by means of traditional boiling was 738.24 mg/kg, higher than microwave boiling （504.43 mg/kg） and high-pressure boiling （489.94 mg/kg）, especially the content of glutamic acid and aspartic acid were 28.73 mg/kg and 85.80 mg/kg, higher than other boiling process; The influence of content was different, especially the content of glutamic acid and aspartic acid were declining, long time boiling was negative for the Boletus edulis soap flavour.
出处
《食品工业》
CAS
北大核心
2017年第2期17-19,共3页
The Food Industry
基金
云南省教育厅科学研究基金理工类重点项目(2015Z142)
