原料组成对清高汤品质的影响

Effects of raw material formulation on the quality of clear soup-stocks

目的分析不同原料组成熬制清高汤中呈味物质含量的差异。方法利用高效液相色谱技术分析不同原料组成熬制样品中的氨基酸、核苷酸的含量。结果所设定的16个原料组成熬制的高汤中氨基酸含量范围为1192.37~3070.59mg/L,不同氨基酸种类的含量亦差异显著,其中谷氨酸和赖氨酸在大部分样品中含量较高, BZT-14样品的氨基酸总量和鲜味氨基酸(谷氨酸和天冬氨酸)含量(744.88 mg/L)均最高;核苷酸总含量范围为178.98~500.02mg/L,最高的是BZT-14,但鲜味核苷酸(肌苷酸、鸟苷酸和腺苷酸)含量最高的是BZT-1(275.89 mg/L)。结论原料组成的变化对高汤中氨基酸和核苷酸等呈味物质的含量影响很大, BZT-1的等鲜度(equivalent umami concentration, EUC)值最高,鲜味强度最好。

Objective To compare and analyze the differences of flavoring substances in clear soup-stocks cooked from different raw material formulations. Methods The contents of amino acids and nucleotides in the samples were analyzed byhigh performance liquid chromatography. Results The contents of amino acids in the 16 samples were 1192.37-3070.59 mg/L. Significant differences on the contents of different kinds of amino acids in the samples were also determined, and the higher contents of glutamic acid and lysine were found in most samples. The highest contents of total amino acids and delicious amino acids(glutamic acid and aspartic acid) were all found in sample BZT-14, in which the content of delicious amino acids was 744.88 mg/L. The total content of nucleotides in all samples ranged from 178.98 mg/L to 500.02 mg/L, and the highest one was determined in BZT-14. However, the highest content of delicious nucleotides(inosinic acid, guanosine acid and adenosine monophosphate), 275.89 mg/L, was determined in BZT-1. Conclusion The differenceof raw material composition has great influence on the content of flavor substances such as amino acids and nucleotides, the equivalent umami concentration(EUC) of BZT-1 is the highest, and the umami intensity is the best.