不同加热程序对猪骨汤中蛋白质降解的影响

Effect of Different Heating Procedures on Protein Degradation in Porkchop Soup

以猪排骨为原料,采用3种加热程序制作排骨汤,通过测定猪骨汤中可溶性蛋白、固形物、游离氨基酸的含量,并结合感官评价来研究不同的加热程序对猪骨汤中蛋白质降解的影响,分析蛋白质降解与温度之间的关系,确定猪骨汤的最佳温度曲线,为制汤工艺提供参考。结果表明,不同的加热程序对猪骨汤的蛋白质降解特性和感官评定均有明显的影响。综合营养和感官品质,确定适宜猪骨汤烹制的最佳加热程序是以7℃·min^(-1)升温速率在10 min时到达沸腾(100℃),在10~90 min温度维持在97℃,在90~120 min维持在微沸状态(100℃左右)。此时,猪骨汤中的可溶性蛋白含量、固形物含量和游离氨基酸含量分别达到了2.54 g·L^(-1)、3.77%和0.625 mg·mL^(-1)。

Using pork ribs as the raw material,the porkchop soup was cooked with three temperature mode.By measuring the content of soluble protein,solids,and free amino acids in pig bone soup,and combining sensory evaluation,the effect of different heating procedures on protein degradation in pig bone soup was studied.The relationship between protein degradation and temperature was analyzed to determine the optimal temperature curve for pig bone soup,providing reference for soup making technology.The result showed that,the effects of different temperature mode on degradation of protein and sensory quality of porkchop soup were remarkable or significantly noticeable.Based on comprehensive nutrition and sensory quality,the optimal heating procedure for cooking porkchop soup is determined to reach boiling(100℃)at a heating rate of 7℃·min-1 for 10 minutes,maintain the temperature at 97℃for 10~90 minutes,and maintain a slightly boiling state(around 100℃)for 90~120 minutes.At this time,the soluble protein content,solid content,and free amino acid content in porkchop soup reached 2.54 g·L-1,3.77%,and 0.625 mg·mL-1,respectively.