加工工艺对黄芪鳝鱼汤营养品质的影响

Research on Key Processing Technology of Huangqi Shanyu Soup

目的:以黄芪鳝鱼汤中功能成分和营养成分的含量为指标,结合感官鉴评,对黄芪鳝鱼汤的制备工艺进行优化。方法:分别以热烫法、浸泡法、盐搓法处理鳝鱼,再分别用油炒法、水煮法制备黄芪鳝鱼汤;分别采用硫酸蒽酮法、凯氏定氮法、香荚兰醛高氯酸法和NaNO_(2)-Al(NO_(3))_(3)法测定汤中多糖、蛋白质、皂苷和黄酮的含量,同时进行感官评定。结果:盐搓水煮法的汤中多糖和蛋白质的含量最高,而盐搓油炒法则是皂苷和黄酮含量最高、感官最佳。结论:盐搓鳝鱼、水煮和油炒制汤是黄芪鳝鱼汤的关键加工工艺,建议盐搓水煮法和盐搓油炒法交替制备黄芪鳝鱼汤。

Objective:To optimize the preparation process of Huangqi Shanyu Soup(HSS)based on the contents of functional and nutritional components in soup and sensory evaluations.Methods:Ricefield eels were respectively treated by scalding,soaking and salt rubbing,and then HSS was separately prepared by oil frying and water boiling.The contents of polysaccharide,protein,saponin and flavonoid in the decoction were determined by anthrone sulfate method,Kjeldahl nitrogen method,vanilla aldehyde-perchloric acid method and NaNO_(2)-Al(NO_(3))_(3)method,respectively.The sensory evaluation was carried out at the same time.Results:The contents of polysaccharide and protein in the soup were both the highest by salt rubbing-water boiling,while the contents of saponin and flavonoid were both the highest and the sensory was the best by salt rubbing-oil frying.Conclusion:Salt rubbing ricefield eel,water boiling and oil frying to make soup are all the key processing techniques of HSS.It is suggested that salt rubbing-water boiling method and salt rubbing-oil frying method should be used alternately to prepare HSS.