摘要
为推动商城老鸭汤标准化生产,以淮南麻鸭、青萝卜为主原料,以感官评分和核苷类物质含量为评价指标,通过正交试验优化商城老鸭汤的最佳制备工艺。研究结果表明:采取农夫山泉天然饮用水、山泉水、自来水、井水4种水制得鸭汤,其感官评分及核苷类物质含量最佳的为山泉水;在自来水水温分别为25,40,60,80,100℃时加入原辅料制备鸭汤时,其感官评分和核苷类物质最佳温度为60℃。综合感官评分及核苷类物质总量分析得出,鸭汤最佳制作工艺:1500 mL自来水中加入食盐10 g,小葱20 g,姜20 g,加热到60℃时,加入鸭肉500 g,煮沸后关小火熬制140 min,再加入青萝卜100 g,继续煮20 min,此时老鸭汤的感官评分为95分,肌苷、肌苷酸和鸟苷酸含量分别为10.65,103.03,1.69μg/mL,鸭汤香气扑鼻,口感适宜,滋味纯正,此研究为商城老鸭汤的商业推广提供了参考和依据。
In order to promote the standardized production of Shangcheng old duck soup,the optimum preparation technology of Shangcheng old duck soup is optimized by orthogonal test with Huainan duck and green turnip as the main raw materials,the sensory evaluation and nucleoside content as the evaluation indexes.The results show that the duck soup is prepared with four kinds of water,namely Nongfu spring natural drinking water,mountain spring water,tap water and well water,the old duck soup prepared with mountain spring water has best sensory score and nucleoside content.When the water temperature of tap water is 25,40,60,80,100℃,the optimal temperature of sensory score and nucleosides is 60℃.According to the comprehensive sensory score and the total amount of nucleoside,the optimal preparation process of duck soup is as follows:add 10 g salt,20 g spring onion and 20 g ginger into 1500 mL tap water,being heated at 60℃,add 500 g duck meat,boil it,turn down the heat and boil it for 140 min,and then add 100 g green turnip and cook it for 20 min.At this time,the sensory score of old duck soup is 95 points.The content of inosine,inosinic acid and guanosine is 10.65,103.03,1.69μg/mL respectively.The duck soup has tangy aroma and suitable taste.This study has provided reference and basis for the commercial promotion of old duck soup.
作者
邵颖
李飞
张孔海
魏宗烽
杨小林
何璐
SHAO Ying;LI Fei;ZHANG Kong-hai;WEI Zong-feng;YANG Xiao-lin;HE Lu(School of Food Science,Xinyang Agriculture and Forestry University,Xinyang 464000,China;Henan Ta-pieh Mountains Characteristic Food Resources Comprehensive Utilization Engineering Technology Research Center,Xinyang 464000,China;Xinyang Institute for Food and Drug Control,Xinyang 464000,China)
出处
《中国调味品》
CAS
北大核心
2021年第7期129-134,共6页
China Condiment
基金
河南省高等学校优秀基层教学组织项目(1077)
信阳农林学院本科专业精品课程建设项目(JPKC201905)
河南省高校重点支持计划项目(17B550004)
河南省大别山特色资源的综合利用开发工程技术中心(2019217)。
关键词
商城老鸭汤
感官品质
核苷酸
液相色谱
Shangcheng duck soup
sensory evaluation
nucleotide
liquid chromatography
