不同电磁烹饪条件对鸡汤体系营养及感官品质的影响

Influence of Cooking Conditions of Induction Heating Pressure Cooker on the Quality of Chicken Soup

采用四段式烹制鸡汤,通过单因素和正交试验研究电磁加热压力烹制条件对鸡汤体系营养成分和感官品质的影响,并确定电磁烹制鸡汤的最优条件。结果表明,加热功率、高压压力和时间、焖炖压力和时间均能对鸡汤体系的营养和感官品质产生影响。加热功率对鸡汤体系品质影响最大,在625~1218.75 W内,加热功率越大,鸡汤体系感官品质越好。综合加权分析各项指标,电磁加热压力烹饪鸡汤体系的优化条件为:加热功率975 W,高压压力65kPa,高压时间20 min,焖炖压力50 kPa,焖炖时间50 min,此条件下,鸡汤营养和感官品质最佳。

The chicken soup was prepared through four-stage cooking model in electromagnetic heating pressure cooker.The influence of cooking conditions on the nutrient composition and sensory quality of chicken soup system were investigated through single factor and orthogonal test.The results showed that the factors(heating power,high pressure and time,and stewing pressure and duration time)could affect the properties of chicken soup system.Furthermore,heating power had significantly influence on the quality of chicken soup system.It was found that the sensory quality of chicken soup system was better under 625-1218.75 W.Proper increase of pressure and duration time could accelerate the dissolution of nutrients to improve flavor.However,the quality of the chicken soup system would decline under extreme conditions(excessive pressure,longer duration time).The optimal process condition for chicken soup system cooked with IH electric pressure cooker was heating power 975 W,high pressure 65 kPa,high pressure time 20 min,stewing pressure 50 kPa and stewing time 50 min.On this condition,the satisfactory sensory evaluation and nutritional composition could be achieved.