压力锅烹饪工艺对鸡汤鲜味提升的影响

The Influence of Pressure Cooker Cooking Technology on the Improvement of Chicken Soup Flavor

通过调整压力锅不同烹饪参数,采用柱前衍生-反相高效液相色谱测试手段,研究不同保压压力、保压时间、开阀时间等条件对鸡汤中氨基酸含量的影响变化。结果表明,压力锅保压压力90 kPa、保压时间25 min、开阀时间为每16 s周期内泄压阀打开8 s时,鸡汤中鲜味氨基酸含量可达215.873 mg/L。基于感官评价结果,在上述工艺条件下,鸡汤鲜味、咸味、滋味提升,可以达到少添加食盐仍能保证咸味不降低的效果,减盐量可达25%。

To study the amino acid content change in chicken soup under different holding pressure,holding time and valve opening time,adjust different cooking parameters of the pressure cooker through reversed phrase high-performance liquid chromatography.The experiment results showed that the content of delicious amino acids could reach 215.873 mg/L,under the holding pressure of 90 kPa,holding time of 25 min and every 16 s pressure-relief valve opening time of 8 s.Based on the sensory evaluation results,chicken soup had significant higher delicious amino acids,even saltier and better flavor with the above cooking process than the original process.To this extent,adding less salt could still keep the saltiness.The results showed that the content of salt could reduce 25%.