韩忠,戴临雪,余旭聪,孙大文,成军虎.鲫鱼营养汤的燃气煲汤工艺[J].,2020,36(6):219-225.
鲫鱼营养汤的燃气煲汤工艺
Gas Cooking Technology of Crucian Carp Nutrition Soup
投稿时间:2019-08-31  
DOI:10.13982/j.mfst.1673-9078.2020.6.0845
中文关键词:  鲫鱼汤  火候  营养  风味  安全
英文关键词:crucian carp soup  heat control  nutrition  flavor  safety
作者简介:韩忠(1981-),男,博士,副研究员,研究方向:食品绿色加工 通讯作者:成军虎(1983-),男,博士,副研究员,研究方向:食品绿色加工
基金项目:广东省自然科学基金项目(2018A030313701);广东省科技计划项目(2017B020207002)
作者单位
韩忠 (华南理工大学食品科学与工程学院,广东广州 510640) 
戴临雪 (华南理工大学食品科学与工程学院,广东广州 510640) 
余旭聪 (华南理工大学食品科学与工程学院,广东广州 510640) 
孙大文 (华南理工大学食品科学与工程学院,广东广州 510640) 
成军虎 (华南理工大学食品科学与工程学院,广东广州 510640) 
AuthorInstitution
HAN Zhong (School of Food Science and Engineering South China University of Technology, Guangzhou 510640, China) 
DAI Lin-xue (School of Food Science and Engineering South China University of Technology, Guangzhou 510640, China) 
YU Xu-cong (School of Food Science and Engineering South China University of Technology, Guangzhou 510640, China) 
SUN Da-wen (School of Food Science and Engineering South China University of Technology, Guangzhou 510640, China) 
CHENG Jun-hu (School of Food Science and Engineering South China University of Technology, Guangzhou 510640, China) 
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中文摘要:
      为探究烹制条件中保沸功率与保沸时长对传统菜肴老火靓汤营养健康性的影响,以鲫鱼为原料,选取三种小火火力模式(功率300 W、500 W、700 W),测定了在不同保沸时长(时间0.5 h、2.5 h、4.5 h)下水溶性蛋白质、脂肪、游离氨基酸、肌苷酸等营养成分和风味成分的含量变化。结果表明:保沸时间越长,溶出的营养成分和风味成分也就越多,同时嘌呤含量也增多;相比于700 W和500 W,功率300 W有利于水溶性蛋白质、游离氨基酸、肌苷酸等充分析出;至于嘌呤含量,700 W几乎达到500 W的2倍。根据鲫鱼汤营养健康性的需求,确定适宜的制作工艺为保沸功率500 W,煲汤时间为2.5 h。此时,水溶性蛋白含量为0.49 mg/mL,游离氨基酸含量为0.32 mg/mL,肌苷酸含量为0.16 mg/mL,脂肪含量0.63 mg/100 mL,总嘌呤含量10 μg/mL,既能保证较佳的营养风味,又能满足痛风病人对嘌呤摄入量的控制。
英文摘要:
      To study the effects of boiling power and boiling time on the nutritional and health benefits of traditional dishes and double-stewed soup, crucian carp was used as the raw material, and three low-power fire modes (power 300 W, 500 W & 700 W) were selected. The changes in contents of nutrients and flavor substances such as water-soluble proteins, fat, free amino acids and inosinic acid (IMP) were determined after different boiling times (0.5 h, 2.5 h and 4.5 h). The obtained results showed that the longer the boiling time, the more nutrients and flavor substances dissolved concomitant with an increased purine content. Compared with boiling power 700 W and 500 W, 300 W was beneficial for the dissolution of the water-soluble proteins, free amino acids and inosinic acid(IMP). In terms of the purine content, the content for 700 W was almost twice as much as for 500 W. According to the nutritional and health requirements of crucian carp soup, the optimal cooking conditions were: boiling power 500 W, boiling time 2.5 h. Under these conditions, the content of water-soluble protein was 0.49 mg/mL, the content of free amino acids was 0.32 mg/mL, the content of inosinic acid (IMP) was 0.16 mg/mL, the content of fat was 0.63 mg/100 mL, with the total purine being 10 μg/mL. Cooking in this way can ensure sufficient nutrients and desirable flavor in crucian carp soup, while meeting the required control of the purine intake by gout patients.
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