微波复热对竹笋鸡汤品质的影响

目的 探究微波复热对竹笋鸡汤品质的影响。方法 采用不同微波功率(300、500和700 W)对竹笋鸡汤进行复热处理，分析竹笋鸡汤水溶性蛋白质、脂肪、游离氨基酸含量和挥发性风味物质，探究微波复热后竹笋鸡汤间品质差异。结果 随着微波功率增加，700 W处理下水溶性蛋白质含量和脂肪含量最高。300 W组的总游离氨基酸含量和鲜味氨基酸显著高于700 W和500 W，且其谷氨酸和丙氨酸味觉活度值(Taste Active Value, TAV)最大。随着微波功率的增加，竹笋鸡汤中挥发性风味物质总量和醛类总量呈现逐渐下降趋势；醇类和酮类物质总量先增加后下降，在500 W功率时达到最高值。结论 综合各项指标，采用300 W微波复热后的竹笋鸡汤品质更佳。该研究为预制汤品的复热工艺提供了理论指导。

Effects of microwave reheating on the quality of chicken soup with bamboo shoots

Objective To explore the effect of microwave reheating on the quality of chicken soup with bamboo shoots. Methods The chicken soup with bamboo shoots were reheated with different microwave powers (300, 500 and 700 W), and water-soluble protein, fat, free amino acid content and volatile flavor substances of chicken soup with bamboo shoots were analyzed to explore the quality difference between chicken soup with bamboo shoots after microwave reheating. Results With the increase of microwave power, the contents of water-soluble protein and fat were the highest under 700 W treatment. The contents of total free amino acids and umami amino acids in the 300 W group were significantly higher than those in the 700 W and 500 W group, and the Taste Active Value (TAV) of glutamate and alanine was the highest. With the increase of microwave power, the total amount of volatile flavor substances and the total amount of aldehydes in chicken soup with bamboo shoot showed a decreasing trend. The total amount of alcohols and ketones increased first and then decreased, reaching the highest value at 500 W power.Conclusion The quality of chicken soup with bamboo shoots after 300 W microwave reheating is better. This study provides theoretical guidance for reheating process of prepared soup.