加工工艺对酱卤风味汤料品质的影响

Effect of processing technology on the quality of soup with sauced and marinated flavor

通过改变骨头类型、骨肉比、卤煮时间以及葡萄糖添加量,分别探究对酱卤风味汤料的品质(pH值、灰分、固形物含量、总氮含量、5-羟甲基糠醛含量)的影响。结果表明:牛骨与鸡骨以及1∶1的骨肉比、3%的葡萄糖添加量会增加美拉德反应的中间产物5-羟甲基糠醛(HMF)含量;随着卤煮时间的增加,HMF呈现出先增加后降低的趋势;3∶1的骨肉比与2~3h的卤煮时间,可以显著提高汤料的pH值(p<0.05);3∶1的骨肉比与4h的卤煮时间可以显著提高汤料的灰分以及总氮含量(p<0.05);3∶1的骨肉比、4h的卤煮时间以及3%的葡萄糖添加量可以显著提高汤料的固形物含量(p<0.05)。

By changing the type of bone,the ratio of bone and meat,the time of cooking,and the addition amount of glucose,the effects on the quality of soup with sauced and marinated flavor(pH,ash,solid content,total nitrogen content,5-hydroxymethylfurfural content)were studied respectively.The results showed that bovine bone and chicken bone and the ratio of bone and meat of 1∶1,3%addition amount of glucose could increase the content of 5-hydroxymethylfurfural(HMF)which was the intermediate in Maillard reaction.With the increase of cooking time,HMF showed a tendency to increased first and then decreased.The ratio of bone and meat of 3∶1 and the cooking time of 2~3 h could significantly increase the pH value of the soup(p<0.05).The ratio of bone and meat of 3∶1 and the cooking time of 4 h could significantly increase the ash content and total nitrogen content of the soup(p<0.05).The ratio of bone and meat of 3∶1,the cooking time of 4 h and 3%addition amount of glucose could significantly increase the solids content of the soup(p<0.05).