黄羽肉鸡汤煲炖煮工艺优化

Optimization of Stew Parameters of Yellow-feather Broiler Soup

为探究黄羽肉鸡的汤煲炖煮工艺,本研究以慢速型固始鸡为研究对象,通过正交试验研究料水比、加盐量、加盐时间点对鸡汤出品率、颜色、风味物质含量等的影响。结果表明:随着水占比增大,鸡汤的出品率增大且亮度值显著增大,红度值和黄度值显著减小;当加盐量为0.35%时,鸡汤中风味氨基酸占总氨基酸比例、肌苷酸和鸟苷酸占总呈味核苷酸比例、多不饱和脂肪酸含量均为最高;加盐时间点可影响滋味和香气前体物质的含量,而对于鸡汤总体接受程度无显著影响。在保持1.5 h炖煮时间的条件下,最优工艺为:料水比1∶1.5,加盐量0.35%,出锅时加盐。此工艺可促使滋味和香气前体物质的溶出,为汤煲的规模化生产提供技术支撑。

In order to optimize the stewing parameters of soup obtained by yellow-feather broiler,a orthogonal test was used to evaluate the Gushi chicken soup with yield,color and flavor.The results showed that under the condition of certain cooking power and time,as the proportion of water increased,the production rate of chicken soup increased,the brightness value increased significantly,the redness value and the yellowness value decreased significantly.When the salt content was 0.35%,the ratio of flavor amino acids to total amino acid in the chicken soup,the ratio of inosinic acid and guanylic acid to the total taste nucleotides and the content of polyunsaturated fatty acids were the highest.Though the different of occasion of salt added time did affect the taste and aroma precursor content,it had no effect on the overall acceptance of chicken soup.The optimum processing parameters during 1.5 hours stewing period was as follows:the rate of chicken meat and water was 1∶1.5,the salt content was 0.35%of the total weight and the salt was added after cooking.This processing technology could ensure the dissolution of taste and aroma precursor material.