电炖锅烹制鸡汤的工艺优化

Optimised methodology for stewing of chicken soup using electric saucepan

以白条鸡为原料,采用四段式工艺烹制鸡汤,研究电炖锅烹制条件对鸡汤营养成分和感官品质的影响,确定适宜的工艺参数。结果表明,升温速率、高温时间、保温温度和保温时间对汤汁和鸡肉的营养组成、对鸡汤体系的pH值、过氧化值等理化指标均有显著性影响。低强度、长时间烹制相比高强度、短时间烹制得到的鸡汤营养品质更好,鸡汤中粗脂肪、粗蛋白、胶原蛋白、总糖、灰分、固形物等营养成分含量较高,其中粗蛋白和胶原蛋白含量可占鸡肉干基的75%~80%,灰分可占2.2%~2.5%,汤汁中溶出物含量也较高,汤汁更鲜美。而两种强度的烹制方式对鸡汤感官品质的影响差别不大。综合考虑鸡汤的营养和感官品质,烹制的适宜条件为以0.43℃/min的升温速率加热,沸腾后保温10~15min,然后自然降温至95℃,在此温度下保温80min,此工艺下烹制的鸡汤体系的营养品质和感官品质最好。

Temperature programming with four different stages was adopted to stew Baitiao chicken soup.Effects of programming parameters on nutritional and sensory quality of chicken soup were investigated.Results showed heating rate,high—temperature duration,preservation temperature and duration significantly influenced nutrition,pH and peroxide value.Components of soup,such as crude fat,crude protein,collagen,total sugar,ash,sohds,stewed with low temperature and long duration programming were higher than that with high temperature and short duration programming,indicating soup stewed by the former programming was more nutritive.The crude protein and collagen content of muscle stem based can be accounted for 75%-80%,ash 2.2%-2.5%available.The soup soluble material content is high so that the soup is more delicious.However,they had no impact on the sensory quality.Optimal programming parameters for improving nutritional and sensory quality were determined to be as follows;heating the soup from room temperature to 100 ℃ at 0.43℃/min,holding the temperature at 100 ℃ for 10 to 15 min,followed by decreasing temperature to 95 ℃ and then holding for 80 min.