制汤工艺条件对猪排骨蛋白质溶出率的影响

以排骨蛋白质溶出率为指标,通过单因素试验及正交实验优化排骨汤煮制的工艺条件。结果表明:传统瓦罐煲汤法的骨水比例1:6(g:mL),煮沸后恒温120min,蛋白质的溶出率为19.73%。压力锅炖汤法的压力0.10MPa,骨水比例1:3(g:mL),煮制180min,蛋白质的溶出率达52.82%。木瓜蛋白酶用量2.4%,骨水比例1:4(g:mL),50℃,pH7.0,酶解420min,蛋白质的溶出率达到71.86%。3种制汤方法中酶解制汤法最佳,其水解液无苦味,色泽金黄,具有浓郁的排骨汤香味。

Effect of Pork Rib Soup Process Condition on the Dissolution Ratio of Protein

Using dissolution ratio of protein as an index,three soup processing conditions were compared by single factor test and orthogonal experiments.These process were(1) rib to water ratio of 1:6(m/v,g/mL) in the traditional boiling soup jar and boiling for 120min.(2) stew with pressure cooker at 0.10 MPa,rib to water 1∶3,boiling for 3h;(3) cooking with enzyme hydrolysis-2.4% papain,rib to water 1:4,pH7.0,at 50℃for 7h.The result showed that the proportion of dissolution ratio of rib protein was 19.73%,52.82% and 71.86%,respectively.Cooking by enzyme hydrolysis was best among three.There are strong aromas of the soup in hydrolysate,no bitterness,and the soup was golden yellowish.