不同熬制方法对鸡汤品质的影响

为探讨鸡汤的加工工艺与鸡汤品质之间的关系,以乌黑鸡为原料,分别用砂锅煲汤、高压煮制和常压煮制的方法,在不同煮制时间下加工鸡汤,研究其感官品质、氨基酸态氮含量、总氮含量、pH值和嘌呤核苷酸含量的变化规律.结果表明:相同煮制时间下,砂锅煲汤感官品质最佳,氨基酸态氮和次黄嘌呤核苷酸含量最高,总氮含量与高压煮制时相当；相同煮制方法条件下,煮制时间最长的实验组感官品质最佳、氨基酸态氮含量、总氮含量和次黄嘌呤核苷酸含量最高；不同煮制时间和煮制方法对鸡汤pH值无显著影响.实验得出煮制鸡汤的最佳方法是砂锅煲汤60min.

Effect of Different Cooking Methods on the Quality of Chicken Soup

Casserole,high pressure cooking,atmospheric pressure cooking were compared for their effect on the sensory quality,the contents of amino nitrogen and total nitrogen,pH and purine nucleotide content of black-bone chicken soup as a function of cooking time.The best sensory quality was obtained for chicken soup cooked for the same period of time using casserole,which was manifiested as the highest level of amino nitrogen and purine nucleotide but similar total nitrogen level to high pressure cooking.For each cooking method,the longest cooking time provided the best sensory quality and the highest contents of amino nitrogen,total nitrogen and purine nucleotide.The pH of chicken soup was not significantly affected by cooking time or method.This study demonstrated cooking in a casserole for 60 min to be the best way of cooking chicken soup.