为探讨微波加工对鸡汤品质的影响，以鸡胸肉、黄芪为原料，通过正交试验以营养指标水溶性蛋白为评价指标对微波黄芪鸡汤煮制工艺进行优化，最优煲制条件为保温功率300 W，保温时间60 min，料液比1:5，此时煲制出的鸡汤中水溶性蛋白含量为1.66 mg/g。采用传统电煲锅与微波最优煲制条件下鸡汤进行对比分析两者的营养风味物质（水溶性蛋白、游离氨基酸、多糖）和健康安全性指标（嘌呤含量）。结果表明：微波加热不会对食品中重要的营养成分（蛋白质、脂肪等）产生破坏，满足人们对煲汤营养的需求。微波最佳煲制条件下汤中营养、风味与传统电煲锅4 h煮制时相当。微波煲制鸡汤中嘌呤含量显著少于电煲锅煲制，总嘌呤含量基本保持不变。比较两种煲汤模式，发现微波煲汤是一种更加节能的煲汤方式。

To study the effect of microwave processing on the quality of chicken soup, chicken breast meat and astragalus root were used as raw materials, and the microwave cooking process of astragalus membranaceus stewed chicken soup was optimized through orthogonal experiments with water-soluble protein, the nutritional index, as the evaluation index. The optimal cooking conditions were heating power, 300 W; cooking time, 60 min; ratio of material to liquid, 1:5. Under which, the water-soluble protein content in the chicken soup was the highest (1.66 mg/g). Comparisons were made on the contents of nutrients and flavor substances (water-soluble proteins, free amino acids, polysaccharides) and health and safety index (the purine content) of the chicken soups prepared using the traditional electric stew pot cooking and the optimized microwave cooking. The obtained results showed that such a microwave cooking did not damage the important nutrients (protein, fat, etc.) in the soup, thus, can meet people’s demands for nutrition through soup intake. The optimized microwave cooking produced a chicken soup with nutrition and flavor similar to that prepared by the traditional electric cooker for 4 h. The content of purine in the chicken soup prepared by microwave cooking was significantly lower than that cooked by an electric stewpot, with the total purine content essentially unchanged. Based on the comparison between the two methods for cooking soup, the microwave cooking was a more energy-efficient method.

广东省科技计划项目（2017B020207002）